I know, I know... how many brownie recipes does one girl need! Each time I try out a new recipe, I love it for completely different reasons than the last. This one is super fudgy and contains a good dose of protein (who would've thought you could ever say that about a brownie!) It's so simple to make and would taste great with a huge scoop of banana raspberry ice cream!
480g (2 cans) haricot beans
200g avocado flesh
200g smooth cashew butter
230g cacao butter, melted
120g cacao powder
8 medjool dates, pitted
80ml brown rice syrup
1.5tsp vanilla powder
Pinch sea salt
*Add raspberries and toasted hazelnuts to the mix for a flavour explosion!
- Preheat your oven to 180C and line the bottom of a brownie tin (approx. 40x30cm), greasing the sides with a little of the melted cacao butter
- Blend all ingredients in a food processor until smooth
- Pour the batter into the lined tin and bake for 30-35minutes. Test with a skewer – you’re not looking for it to come out completely clean – brownies are best slightly underdone rather than overdone!
- Leave to cool completely before eating.