Gluten-free black bean brownie S’mores

Bibby's Kitchen
10 servings Prep: 15 mins, Cooking: 15 mins
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Made in a blender. Can’t get easier than that!

By Food24 June 21 2016
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Ingredients (11)

Brownies:
400 g black beans — tinned
2 eggs
60 ml coconut oil
1 tsp vanilla — extract
1/2 cup caster sugar
3 cocoa powder
1/4 cup almond flour
salt — just a pinch
1/2 tsp Robertson's baking powder
MERINGUE MARSHMALLOW:
1 eggs — whites only
3 caster sugar
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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.

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