(Gluten Free, Dairy Free, Low Sugar, High Fibre)
Ingredients
1 cup fresh or frozen berries (defrosted if frozen)
4 tbsp 100% pure Maple Syrup
100g good quality dark eating chocolate (at least 70% cocoa)
400g tin Black/Kidney Beans, drained and rinsed
1 tsp Baking Powder
2 free range eggs
Preparation
1. Preheat oven to 150c. Lightly grease and line an 18-20cm square pan with baking paper. Add the coconut oil or butter, maple syrup and dark chocolate to a medium saucepan on a medium heat, stirring frequently until the chocolate has melted. Allow to cool slightly.
2. Transfer the mixture to a food processor or blender. Add the beans, baking powder and eggs and blitz until smooth and well combined.
3. Scoop mixture into the prepared tin, scraping down the sides to get all the mixture. Scatter the berries over the top. If using frozen berries, make sure to drain as much liquid as possible before scattering over the brownie mixture.
4. Bake the brownies for 20-25 minutes until they’re mostly set around the edges and soft and fudgy in the middle. Remove from the oven and place in the fridge for 10 minutes to set slightly. Cut into 16 pieces.
These are delicious warm or cold - they store well in the freezer or in the fridge for at least a week.