Full of Beans Vegan Brownies

Full of Beans Vegan Brownies

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The problem of making a vegan brownie, I reckoned, was getting the texture right. I didn’t want them to be cakey, I wanted that dense fudgy, gooeyness that you get with butter/egg brownies. There I left the idea, put it to the back of my mind, thinking one day the solution may come. Then one day last week, the solution came from the most unlikely of places. I was roasting cubes of spiced butternut squash and I opened a can of chickpeas to toss in with them. What to do with them? I had a lightbulb moment. A few weeks ago now I remember reading a blog post where white beans had been used to make cupcakes. maybe I could bake with them! Maybe they could be the fudgy, gooey solution I had been looking for. They took a couple of batches to get a recipe I’m happy with. The beans replace the butter meaning the brownies are not only vegan, but fat-free too! They are dense, certainly fudgy and very chocolatey {use a good quality cocoa powder, I love Green and Black’s Cocoa}, with no hint of beaniness. The beans are pureed to a paste in a food processor and this is what provides the moist brownie-ness. I only had Linwoods Milled Flaxseed with Walnuts, Brazil Nuts, Almonds and Q10 in my fridge so I sifted it first to remove any of the larger nibbly bits of nuts, chucking them back in the bag. I used light muscovado sugar as it is unrefined and has a toffee flavour but unrefined golden caster would work just as well. The golden syrup adds an extra depth to the sweetness and a hint of stickiness. It never fails to amaze me how gelatinous it becomes! Drain and rinse the butter beans then puree in a food processor or blender with 4 tbsp of water.

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