Blackbean and Beetroot Brownie

PREP TIME: 15 MIN
COOK TIME: 30-35 min

SERVINGS: 1 x 8 inch cake tinINGREDIENTS
185g dark chocolate (75%+ darker the better)
70g black beans - mashed
115g coconut oil 65g gluten free flour of choice
20g beetroot powder
40 g cacao or really good quality cocoa
180 coconut palm sugar
25g cacao nibs 3 eggs (or egg replacement)

METHOD
Melt the coconut oil and the dark chocolate in a Bain Marie or in the microwave in short bursts. Mash the the black beans, or blend until puréed and stir well until combined.

Leave the chocolate mix to cool slightly. Preheat the oven to 160c. Line a 20cm square tin with baking paper. Break the 3 eggs into a large bowl and add in the coconut sugar.

Mix with an electric whisk on high to create a mix that's thick, creamy and double the volume prior to mixing. It'll take around 7/8 mins, but it's worth it don't skip it!

Pour the cooled chocolate mix over the whisked mixture, add in the flour, cocoa and beets powder. Gently combine the mixture using a spatula being careful not to knock the air out you lovingly added earlier. Pour into the prepared tin.

Put into the preheated for 35 mins. When you remove it, it'll jiggle a little and seems under cooked. Allow to cool and turn out.

Happy Cooking
Lisa x