Gluten-free black bean brownies

Total Time
  • oil spray
    1 x 3 second spray(s)
  • fresh dates
    150 g, medjool variety, pitted
  • canned black beans, rinsed, drained
    400 g, (1x400g 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
  • raw hazelnuts
    45 g, (⅓ cup) chopped, lightly toasted
  1. 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.
  2. 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.
  3. Add almond meal, cacao powder, baking powder and egg. Pulse until combined. Stir in hazelnuts.
  4. 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.

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