HEALTHY CHOCOLATE RASPBERRY BROWNIES [GLUTEN FREE AND DAIRY FREE]
- 400g can cannellini beans (14 oz), drained and rinsed
- 70g coconut oil (1/3 cup), melted, or other neutral oil
- ½ cup maple syrup or honey
- 3 eggs
- 3 tbsp cocoa
- 2 tbsp strong black coffee (optional)
- 2 tsp vanilla extract
- ½ tsp sea salt
- ½ tsp baking powder
- ½ cup chocolate chips
- ⅔ cup fresh or frozen raspberries
- Preheat the oven to 180 C (350 F) and line an 8x8 inch square pan with baking paper.
- In a medium bowl, use a stick blender to blend the beans into a smooth paste (you can also use a stand blender or food processor to make this recipe).
- Add the oil, maple syrup, eggs, cocoa, coffee, vanilla, salt and baking powder. Blend until smooth and combined.
- Mix in the chocolate chips and raspberries with a rubber spatula.
- Pour into the prepared pan and spread out evenly.
- Bake for 30 - 35 minutes, until set.
- Allow to cool before cutting into squares. Serves 9.
- Keep refrigerated.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/10/07/healthy-chocolate-raspberry-brownies-with-video-gluten-free-and-dairy-free/
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