Original recipe by Nadia Lim
- 1 cup of fresh or frozen berries (blueberries, raspberries, boysenberries)
- 1/4 cup of butter
- 4 tablespoons of honey or maple syrup
- 100g of dark eating chocolate
- 1 x 400g canned black beans or kidney beans
- 1 teaspoon baking powder
- 2 eggs
Method
Preheat the oven to 150C.
Grease a square 18-20cm square cake tin with baking paper.
Place coconut oil, honey and dark chocolate in a medium sized saucepan and gently heat on medium heat stirring frequently until chocolate is melted. Allow to cool slightly.
Transfer to a food processor with the black beans, baking powder and eggs. Blitz all ingredients until smooth and well combined, scraping down the sides a few times with a spatula.
Spoon the mixture into the prepared tin.
Scatted the berries over the mixture and press the berries into the mixture.
Bake the mixture for 20-25 minutes until the brownie is mostly set around the edges but still slightly soft and fudgy in the middle.
What they learnt
Make sure to drain as much liquid from the berries if you are using frozen berries otherwise the mixture will be too wet and it will take longer to bake. Also place the brownie in the fridge for at least 10 minute to allow it to firm up before cutting it.
Make sure to drain as much liquid from the berries if you are using frozen berries otherwise the mixture will be too wet and it will take longer to bake. Also place the brownie in the fridge for at least 10 minute to allow it to firm up before cutting it.
For fun
Substitute butter with coconut oil to make it dairy free. Substitute the honey with rice malt syrup for a fructose free sweetener.
Substitute butter with coconut oil to make it dairy free. Substitute the honey with rice malt syrup for a fructose free sweetener.
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