Gluten-free black bean brownies

Name: Gluten-free black bean brownies
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 16 servings
Cuisine: Modern Australian
Ingredients: 1 x 3 second spray(s) Oil spray; 150 g Fresh dates medjool variety, pitted; 1 400g can Canned black beans, rinsed, drained; 0.333 cup(s) Olive oil (80ml) light variety; 1 tbs Honey; 40 g Almond meal (⅓ cup); 50 g Cacao powder (½ cup); 1 tsp Baking powder gluten-free; 1 medium Egg(s); 45 g Hazelnuts (⅓ cup) chopped, lightly toasted

Points®

Total Time

55 min

Prep

15 min

Cook

25 min

Serves

Difficulty

Moderate

Ingredients

Oil spray

1 x 3 second spray(s)

Fresh dates

150 g, medjool variety, pitted

Canned black beans, rinsed, drained

1 400g can

Olive oil

⅓ cup(s), (80ml) light variety

Honey

1 tbs

Almond meal

40 g, (⅓ cup)

Cacao powder

50 g, (½ cup)

Baking powder

1 tsp, gluten-free

Egg(s)

1 medium

Hazelnuts

45 g, (⅓ cup) chopped, lightly toasted

Instructions

Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper, extending paper 5cm over the sides.
Place dates in a heatproof bowl. Cover with ⅓ cup (80ml) boiling water. Cover and stand for 10 minutes. Process date mixture, black beans, oil and honey in a food processor until smooth.
Add almond meal, cacao powder, baking powder and egg. Pulse until combined. Stir in hazelnuts.
Spread mixture into prepared tin and smooth surface. Bake for 20-25 minutes or until just firm to touch. Stand in tin for 15 minutes before turning onto a wire rack. Dust with 1 tsp cacao powder dusted over top.

**Get up to 60% off*!**

Gluten-free black bean brownies

Ingredients

Instructions

You might like

Sarah’s banana loaf

Anna’s 90 second mug muffin breakfast

Strawberry and cottage cheese muffins

Sarah’s date muffins

Sarah's apple and cinnamon breakfast loaf

Banana bread muffins

You might like

Sarah’s banana loaf

Anna’s 90 second mug muffin breakfast

Strawberry and cottage cheese muffins

Get up to 60% off*