Updated: Nov 14, 2019
Our Friday Pop Up Play Cafe at the Friargate Friends Meeting House is in its 6th week now and we are learning a LOT about our customers (children and adults alike), about how to run a cafe generally and crucially, figuring out what you lovely lot enjoy from the menu, and these are a huge hit. One woman told me she'd even been having dreams about them.
I have been meaning to blog about them for a couple of months now - so here we go for some full beany glory.
For me, these are the BEST BROWNIES EVER. Moist, fudgy, not too sweet and can be an afternoon treat or dolled up as a full on pudding in a heartbeat. Plus they are gluten free and dairy free (although you could totally put the dairy back in and use butter rather than dairy free spread.
sunflower oil for greasing
2 x 400g cans black beans, drained
1 tbsp vanilla extract
6 large eggs
200g dairy free marg (I used vitalite)
200g light muscovado sugar
100g cocoa powder
2 tsp gluten-free baking powder
85g plain chocolate chopped into chunks
Heat your oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment.
In one bowl blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
Put the dairy free marg and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!).
Beat in the baking powder, then stir in the bean
mixture and fold in the chocolate chunks.
Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into 12 squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.