- 2 tbsp flaxseed mixed with 2 tbsp water
- 90g dairy free butter, melted
- 1 tsp vanilla essence
- 1 tbsp instant coffee powder
- 1x 400g tin of black beans
- 60g cocoa powder (vegan)
- 1 tsp baking powder
- 1/4 tsp salt
- 100g self raising flour
- 100g caster sugar
- 60g light brown sugar
- 2 tbsp dairy free milk
Pre-heat the oven to 200°C/Gas Mark 6 and line a baking tray, roughly 7"x11",
Warm the flaxseed and water until it is thick and gloopy.
Add the black beans, melted butter, vanilla essence and milk to a food processor and blend until you have a smooth mix.
Add all of the other ingredients (and the flaxseed) and give a quick pulse to combine (you don't want to do this for long as the flour will make the brownies tough).
Spoon in to the lined tray and bake for 13-15 minutes until risen and wrinkly round the edge, but still soft and squidgy in the middle.