Healthier Fudgy Easter Brownies (Vegan + Gluten Free)
Equipment
- food processor or blender
Ingredients
- 35 g almond flour
- 230 g black beans drained and rinsed
- 68 g cashew butter/your choice of nut butter
- 35 g cacao powder
- 3 tbsp applesauce
- 1 tbsp freshly brewed espresso or 1 tsp coffee powder
- 2 tsp vanilla extract
- 145 g light muscovado sugar
- 1/4 tsp salt
- 2/3 tsp baking powder
- 100 g dark (vegan) chocolate, melt roughly 60 g and chop the rest in small pieces to be mixed into the batter I used a mix of 70% dark chocolate and a little bit of roughly 60% dark chocolate. Adjust the ratios to your taste if you want sweeter brownies or a more deep dark chocolate brownie
- Optional chocolate eggs topping
Instructions
- Preheat the oven to 175 ℃ and prepare a square baking pan. I used on that was about 7 inches.
- Melt the 60 g dark chocolate in a water bath or carefully in the microwave.
- Add all of the ingredients except the 40 g of extra chocolate, and the chocolate egg toppings. These will be added to the batter when it's completely mixed.
- Blend the brownie ingredients in the mixer until the beans have been mixed completely smooth.
- When the brownie batter is smooth, mix in the last of the dark chocolate.
- Pour the brownie batter into the square baking pan. Sprinkle the chocolate eggs over the brownie batter and decorate with as many as you prefer.
- Bake the brownie for about 20-25 minutes depending on your oven. It's done when the edges are set and the middle is still quite gooey when you test it. But it's also a personal preference how baked you want it. :)
- Let cool and enjoy! Store the leftovers in an airtight container in the fridge.