Gluten-free black bean brownies
- Total Time
oil spray1 x 3 second spray(s)
fresh dates150 g, medjool variety, pitted
canned black beans, rinsed, drained400 g, (1x400g can)
olive oil⅓ cup(s), (80ml) light variety
almond meal40 g, (⅓ cup)
Cacao powder50 g, (½ cup)
baking powder1 tsp, gluten-free
raw hazelnuts45 g, (⅓ cup) chopped, lightly toasted
- 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.