Gluten-free chocolate brownies
5
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 18 • Difficulty: Easy
A fab chocolate brownie recipe for all chocoholics - great for a pack lunch treat too.
Ingredients
Aduki beans, cooked
400 g, drained and rinsed
Dark Chocolate
100 g, broken in squares
Low Fat Spread
60 g
Egg, whole, raw
2 medium, raw
Vanilla Extract
½ teaspoon(s), level
Cocoa Powder
50 g
Plain White Flour
75 g, gluten free
Bicarbonate of Soda
½ teaspoon(s), level
Light Brown Sugar
140 g
Instructions
1
Line a 26cmx16cm tin with non-stick baking parchment. Heat the oven to 170°C, fan 190°C, gas mark 4.
2
Blend the beans in a food processor or use a handblender to blend until smooth. Melt the chocolate and low fat spread in a microwave or over a simmering pan of water. Stir to combine.
3
Add the melted chocolate mixture to the beans with the remaining ingredients and blend until smooth.
4
Spoon into the tin, level the surface and bake for 45-50 minutes until springy to the touch. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Cut into 18 pieces. Store in an airtight container for up to 3 days.
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