This is a brownie for grown-ups with feel-good ingredients; it is gluten-free and dairy-free. It’s rich, dark and not too sweet. I like it best served warm from the oven.
|3 Tbsp||Chia seeds (Main)|
|300 g||Black beans, cooked, canned is fine, plus 1/4 cup juice from the beans (Main)|
|150 g||Dates, chopped|
|200 g||Beetroot, finely grated|
|1 tsp||Vanilla essence|
|125 g||Dark chocolate, 50% cocoa solids|
|½ cup||Canola oil|
|½ cup||Rice flour|
|½ cup||Dark cane sugar|
|½ cup||Cocoa powder|
|2 tsp||Baking powder|
|1 Tbsp||Runny honey|
|½ cup||Coconut cream|
|250 g||Boysenberries, frozen, about 2 cups|
|1 serving||Maple syrup, to serve|
- Set oven to 170C fan bake.
- Place chia seeds and water in a blender and run for about 30 seconds until thickened.
- Warm the black beans, juice and dates in a pan so the dates soften, then transfer to a food processor and run until dates are fully broken up.
- Add the chia mix, beetroot and vanilla essence and process until well combined, then transfer to a mixing bowl.
- Melt the chocolate in a bowl resting over a pan of hot water, then stir into bean mixture. Add canola oil, rice flour, sugar, salt, cocoa and baking powder and stir well — it's gluten-free so you can't over-mix it.
- Pour into a 20 x 30cm baking dish lined with baking paper and bake for around 35- 40 minutes until just set but still soft in the middle.
- To make the boysenberry whip, first dissolve the honey in the coconut cream. Place in a food processor with the frozen berries and run for a minute or two until nicely smooth. You may need to take off the lid and press the mixture back down a few times until the blades can get hold of it and do their magic.
- Serve with maple syrup drizzled on top.