Name: Gluten-free black bean brownie S’mores
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 400 g black beans tinned; 2 eggs; 60 ml coconut oil; 1 tsp vanilla extract extract; 1/2 cup caster sugar; 3 tbsp cocoa powder; 1/4 cup almond flour; salt just a pinch; 1/2 tsp Baking powder; 1 eggs whites only; 3 caster sugar

Recipe Disclaimer

Tap for method

Ingredients (11)

Brownies:

400 g	black beans — tinned
2	eggs
60 ml	coconut oil
1 tsp	vanilla extract — extract
1/2 cup	caster sugar
3 tbsp	cocoa powder
1/4 cup	almond flour
	salt — just a pinch
1/2 tsp	Baking powder

MERINGUE MARSHMALLOW:

1	eggs — whites only
3	caster sugar

Tap for ingredients

Method:

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 receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.