Chocolate brownies are delicious and so versatile. They can be served warm or cold, plain or matched with other tasty treats. Aduki beans give these gluten-free chocolate brownies an added depth and texture which matches perfectly with the bittersweet dark chocolate.
- 6 tbsps ground flaxseed
- 9 tbsps water
- 1 x 400g tin of aduki beans, drained and rinsed
- 75mLs sunflower oil
- 200g light soft brown or coconut sugar
- 55g cacao powder
- 55g ground almonds
- 1 tsp gluten-free baking powder
- 1 tsp vanilla extract
- 100g dark dairy-free chocolate
For the coconut whip:
- 200mLs coconut cream
- 3 tbsps icing sugar
- 1/2 tsp vanilla extract
What to do
- The day before you make the brownies, place the coconut cream in the fridge and leave for 24 hours to thicken up.
- Preheat the oven to 180°C. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper.
- In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)
- Place the aduki beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cacao, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.
- Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little.
- In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.