Cannellini Bean Brownies…Gooey, Fudgey & just the right amount of crunchy choc chips…
1 tin (400g) cannellini beans, drained and rinsed
1/4 cup raw cacao or cocoa powder
1/4 cup cup oat flour
1/3 cup honey or rice malt syrup
¼ cup coconut oil
1 tablespoon vanilla essence 1 tsp baking powder
1 block (approx 150g) of good quality dark chocolate, chopped into rough chunks
Preheat oven to 180 degrees Celsius. Line a shallow baking tin and set aside.
Combine all ingredients, except the choc chunks, in a food processor or blender and whizz together until smooth. Pour through choc chip chunks.
Transfer batter into lined tin and cook for 30 to 40 minutes until the the centre of the brownie is soft but not liquid…IMPORTANT note: this mixture will not set in the oven the way a traditional brownie mixture will. It will still be quite soft in the centre.
Allow to cool at room temperature then transfer to fridge for a minimum of 2 hours. (Upon refrigeration, the batter will firm up and set into a gorgeous, gooey, fudgey brownie texture.) Slice and enjoy! I love this served with some freeze dried strawberries crushed on top.