For all you lovers of everything chocolate, here’s our gluten free brownie with a difference. Made with yummy cacao and black beans - yes, you read that right - this brownie cake is both delicious and nutritious. So easy to whip up and no need to feel guilty.
CHOCOLATE BROWNIE CAKE
1 can low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cacao powder
3/4 cup coconut sugar
1/2 teaspoon vegetable oil
1 tablespoon unsweetened almond milk
1 teaspoon coconut cider vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips
- Preheat the oven to 180°C. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cacao powder, coconut sugar, oil, almond milk, coconut cider vinegar, baking soda and baking powder in a blender until smooth.
- Pour the brownie batter into the prepared pan and sprinkle over the chocolate chips.
- Place in the oven and bake for approx. 25-30 mins or until a toothpick comes out clean. Allow the brownie to cool completely before slicing it into squares.