If you have ever baked chocolate brownies, you know that their delicious fudgy texture is mostly because of an embarrassing amount of sugar. Believe me, I love chocolate brownies (I could do with one right now), but I cringe whenever I make them because of the sugar. So, if you want a chocolate brownie treat, what can you do to reduce the sugar and keep the texture. This gluten free chocolate brownie recipe extraordinaire uses black beans (Yay for hidden veg!) for the texture allowing you to use less sugar. Did I mention, it’s also Gluten Free!
These gluten free brownies still have a fair bit of sugar in them, but so much less than the average chocolate brownie and along with the beans, they are definitely a healthier option. If you are able to eat nuts, you can make these even more spectacular (and healthy) by adding your favourite nuts. Enjoy.
- sunflower oil for greasing
- 2 x 400g cans black beans drained
- 1 tbsp vanilla extract
- 6 large eggs
- 200 g soft butter chopped
- 200 g light muscovado sugar
- 100 g cocoa powder
- 2 tsp gluten-free baking powder
- 85 g chocolate chopped into chunks
Heat oven to 180C. Lightly grease a brownie tin and line with baking paper.
In a food processor, or with a stick blender, blitz the beans and vanilla, 1/2 tsp salt and 2 eggs until completely smooth.
Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat until creamy.
Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch.
Leave to cool, then cut into squares.
Will keep for a few days in a tin at room temperature, and 1 week in the fridge.