Gluten-free black bean brownie S’mores

Made in a blender. Can’t get easier than that!
recipe, brownies, gluten-free, smores, black beans
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Recipe from: 21 June 2016
Preparation time: 15 min
Cooking time: 15 min


  • 400
    tin black beans, rinsed and drained
  • 2
  • 60
    coconut oil
  • 1
    vanilla extract
  • 1/2
    castor sugar or ? cup xylitol
  • 3
    cocoa powder
  • 1/4
    almond flour
  • pinch of salt
  • 1/2
    baking powder
  • 1
    egg white
  • 3
    castor sugar or xylitol
Servings: Change Serving



Preheat the oven to 180º C. Grease a small hole non-stick muffin tin. (Don't line with muffin cases)

Place all the ingredients for the brownies in a blender and blitz until completely smooth.

Divide the batter evenly into 10 of the muffin holes. Bake for 12-13 minutes.

Rest in the tin for several minutes before un-moulding. Leave to cool completely on a wire rack.

Gently hollow out the centre of each brownie, keeping the base intact.

Fill with teaspoon amounts of chocolate ganache and allow to set.

Place the egg white in a clean, dry bowl and whisk until frothy. Add the castor sugar gradually and whisk until smooth and glossy.

Transfer the meringue to a piping bag and pipe onto the brownies. Place briefly under a grill or use a handheld kitchen blow torch to scorch the tops.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: sweet  |  recipe  |  brownies  |  dessert  |  bake  |  chocolate  |  gluten-free  |  treat


Eggs on garlic bread toast

2016-06-21 15:49

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