Recipe of Any-night-of-the-week Vickys Flourless Black Bean Brownies, GF DF EF SF NF

Vickys Flourless Black Bean Brownies, GF DF EF SF NF.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vickys flourless black bean brownies, gf df ef sf nf. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Flourless Black Bean Brownies, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Vickys Flourless Black Bean Brownies, GF DF EF SF NF is something which I have loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook vickys flourless black bean brownies, gf df ef sf nf using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Flourless Black Bean Brownies, GF DF EF SF NF:

1. {Prepare 2 1/2 tbsp of ground flaxseed / linseed.
2. {Prepare 6 tbsp of water.
3. {Get 400 grams of can of black beans, drained weight 200g.
4. {Take 160 grams of caster/superfine sugar.
5. {Get 75 grams of unsweetened cocoa powder*.
6. {Prepare 3 tbsp of coconut or olive oil.
7. {Prepare 1 3/4 tsp of baking powder.
8. {Make ready 1 tsp of vanilla extract.
9. {Take 1/4 tsp of sea salt.
10. {Prepare 1 of some choc chips or chopped nuts for topping if desired.

Instructions to make Vickys Flourless Black Bean Brownies, GF DF EF SF NF:

1. If using sweetened cocoa reduce the sugar to 110g.
2. Preheat the oven to gas 4 / 180C / 350°F and lightly spray a 12 hole cupcake tin with oil.
3. In a large bowl, pulse together the flax and water with a handheld blender and let sit a few minutes to become gelatinous. You could use a tabletop blender but ultimately it's easier to get the mixture scraped out of a bowl.....
4. Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together.
5. Taste the batter, add more sugar if you want it.
6. The mixture should be slightly thicker than buttercream frosting and definitely not loose but if it's too thick add a tsp of water.
7. Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them.
8. Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin.
9. Let them cool in the tin for half an hour before gently prising them out with a spoon. They'll be super fudgy inside so be careful not to break them.
10. They'll keep well in a lidded container, up to 5 days and even longer in the fridge.

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