This brownie is one of my most popular recipes for good reason – it’s AMAZING – it’s much, much healthier than your standard chocolate brownie, and is also gluten-free and has the option to be dairy-free too.
Apart from the small amount of sugar in the dark chocolate, this brownie is refined-sugar free as well. And it tastes awesome – moist, chocolatey and slightly gooey in the centre, with the perfect amount of sweet and tart raspberries to balance out the chocolate. You’d never know it doesn’t contain any flour (you might be surprised what the healthy ingredient replacement is!).
Watch my video below for how to create this recipe at home. For more recipes like this, be sure to subscribe to my YouTube channel.
- melted butter or coconut oil (DF) ¼ cup
- pure maple syrup 4 tablespoons (you can also use liquid honey or agave syrup)
- best quality dark eating chocolate 100g (at least 70-80% cocoa, check it is DF if you need to)
- black beans 1 x 400g can, rinsed and drained (or you can use canned red kidney beans)
- baking powder 1 teaspoon
- free-range eggs 2
- fresh berries 1 cup (or 1 cup frozen and defrosted) e.g. blueberries, raspberries, boysenberries etc
Preheat oven to 150degC/300 Fahrenheit. Lightly grease and line a roughly 18-21cm square cake or baking dish with baking paper.
- Place coconut oil/butter, honey/syrup and dark chocolate in a medium pot and gently heat over medium heat, stirring frequently, until chocolate is melted. Allow to cool slightly.
- Transfer to a food processor or blender with black beans, baking powder and eggs and blend until smooth and well combined, scraping down the sides of the food processor/blender with a spatula a few time to make sure all the ingredients get well blended together.
- Spoon mixture into prepared tin. Scatter berries over the top (see note below) and bake for 20-25 minutes (20 minutes if you prefer it more fudgey, 25 minutes if you prefer it slightly firmer – I go in between!) until it is mostly set around the edges, but still slightly soft/fudgey in the middle. Allow to cool for 5 minutes or so on the bench, before placing in the fridge for about 20 minutes to set. Cut into 25 pieces with a large sharp knife. Delicious eaten warm or cold, stores well in the freezer.
- *If using defrosted frozen berries, make sure you drain as much liquid off them as possible before scattering over the brownie mixture.