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  1. Home
  2. gluten free snack ideas

Chilli chocolate & black bean brownies

Black beans replace the flour in these gluten-free, fudgy and intensely chocolatey treats with a subtle tingle of chilli - by Chantal Walsh
  • 08 Feb 2016
Chilli chocolate & black bean brownies
Cook: 45 Minutes - easy - Serves 20 - Vegetarian - gluten-free - nut-free - pregnancy-safe
Proudly supported by
Black beans replace the flour in these gluten-free, fudgy and intensely chocolatey treats with a subtle tingle of chilli

Ingredients

sunflower oil, for greasing

2 × 400 g canned black beans, drained

3 tsp 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 chilli-flavoured chocolate (or plain chocolate), chopped into chunks

Method

  1. Heat oven to 180C/160C fan. Lightly grease a 20 × 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, ½ tsp salt and 2 eggs with a stick blender until completely smooth.
  2. Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
  3. 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.
  • gluten free snack ideas
  • gluten free baking recipe
  • brownie recipe

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