adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free chocolate brownies
0 Likes
Total Time:
1 hour 20 minutes
Japanese aduki beans are transformed into a creamy anko paste for these fudgy brownies, a warm chocolate indulgence.
Ingredients:
  • 75 ml sunflower oil plus extra for greasing
  • 6 tbsp ground flaxseed
  • 1 x 400g tin of aduki beans
  • 200 g soft light brown sugar
  • 55 g cocoa powder
  • 55 g ground almonds
  • 1 tsp gluten-free baking powder
  • 1 tsp vanilla extract
  • 100 g dark dairy-free chocolate
  • 200 ml coconut cream
  • 3 tbsp icing sugar
  • 1/2 tsp vanilla extract
Instructions:
  • The day before making brownies, chill the coconut cream in the fridge for 24 hours to thicken. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, mix ground flaxseed with 9 tablespoons of water, let it thicken. Drain and rinse the beans, blend until smooth. Add flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder, and vanilla extract to the bean paste, blend until smooth. Chop dark chocolate, fold into the batter. Transfer batter to the tin, bake for 55-60 minutes. While baking, whip chilled coconut cream, icing sugar, and vanilla until thick. Cool brownies, slice into squares, serve with coconut whip. Enjoy gluten-free recipes.

Similar Recipes