Ingredients
- 75 ml sunflower oil , plus extra for greasing
- 6 tbsp ground flaxseed
- 400 gr. tin of aduki beans
- 200 gr. soft light brown sugar
- 55 gr. cocoa powder
- 55 gr. ground almonds
- 1 tsp gluten-free baking powder
- 1 tsp vanilla extract
- 100 gr. dark dairy-free chocolate
For coconut whip
- 200 ml coconut cream
- 3 tbsp icing sugar
- 1/2 tsp vanilla extract
Method
- The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up.
- Preheat the oven to 180 °C.
- Lightly grease a 23 cm square brownie tin with sunflower oil and line with baking paper.
- In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up.
- Drain and rinse the beans, then put in a food processor and blitz to a smooth paste.
- Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.
- Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate.
- Spoon the batter into the prepared brownie tin and bake for 55 – 60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching.
- Remove from the oven and set aside to cool just a little.
- In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy.
- Slice the brownie into squares and serve with the coconut whip for drizzling.