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