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Fudge Chocolate Brownies

Now before I tell you the secret ingredient, let me say, you won’t even notice it is there, smiley face.

One of my favourite things to do when baking it so make something taste delicious, plus sneak in as many veggies as I can.  This way I can have a ‘dessert’ every day as a snack.

I generally eat gluten free and dairy free, and this recipe is none-the-different.  I am always interested in substituting the flour component of classic dessert recipes with other bases.   For the recipe this week I tried Brown Rice Flour (because it is gluten-free).  That is the beauty with all recipes, if you don’t have or don’t like something, you can usually swap it for a different base.

The ingredients are as follows.

1 1/2 cup drained Black Beans (ah, yep so much goodness, won’t taste it promise)

1 cup Brown Rice Flour (found in ‘Health Food’ Isle at Coles)

4 tblsp Cacao Powder (could use Cocoa if not too concerned about bit of extra sugar)

30 g Open to Play Chocolate Protein Powder (I used this Brand, but again, could substitute for what you have)

4 eggs

1/4 cup honey

3 tblsp maple syrup

1 tblsp Natvia

Rasberries or berries (handful)

 

Method

Simply add all the dry ingredients together in a large mixing bowl.  Start to add the wet ingredients and mix until a nice consistency, leaving the berries until last.  Pour into a lined baking tray (with baking paper) and spread evenly. Top with berries.

Place into a oven at 180 degrees Celsius. Cooking time will vary but I cooked for approximately 40 minutes at this temperature.

My brownies were a little firm but still soft and fudgy in the centre. Option to add some more ‘watery’ ingredients, i.e. a few tablespoons of applesauce or almond milk in order to make the mixture less viscous.

 

 

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