Blackbeans. Yes that’s right the main ingredients in these brownies are blackbeans. I didn’t think I could ever do that to brownies. But I vowed to make a nut free, low sugar, gluten free brownie that still tasted good. I tried all the different flours, all the different add in’s to make them taste good. BUT nothing I tried worked both texture and flavour wise. UNTIL I gave in and started experimenting with legumes!
Blackbeans by far created the best texture (oh so fudgey!) and has absolutely no aftertaste. Seriouly these taste like extra fudgey gooey chocolate brownies. YOU CAN NOT TELL THEY CONTAIN LEGUMES!! Hooray!!!
And the best part is they take literally 5mins to make before putting them in the oven to do their thing! They are also nut free (hello great school lunchbox treat!), low in sugar and gluten free so everyone can enjoy them! I haven’t tried it yet, but I have a strong feeling these would work really well with flax eggs as well – I will get back to you on that!
If you are looking for other great lunchbox snacks why not check out my latest youtube video where I show you exactly how to make my delicious chewy muesli bars.
Preheat oven to 170C. And line a square baking dish with baking paper.
In a food processer blend black beans until smooth. Add in eggs, oil, vanilla, cocoa, sugar, baking powder, salt and 1/2 of the choc chips. Pour into prepared baking tray and top with remaining choc chips. Bake in the oven for 30-35min. Allow to cool completely before slicing.
Like this recipe? Why not try some other delicious lunch box additions!
And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!
Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!
Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!
Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!
To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10minutes
Cook Time 10minutes
1/4caster sugaror white sugar
1cupmilk chocolate chips
Preheat the oven to 160°C.
Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden. Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.
A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30minutes
Cook Time 15minutes
Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.
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Food and Nutrition are my absolute jam and bringing them to you is an easy, bite sized way is what I live for!
I am the clumsiest person you will ever meet, often finding myself on the floor – usually a result of tripping over my own feet. This might have something to do with the fact that I am 6’3 (or 190cm) aka a giant amongst most of my friends.
I love to make a mess in the kitchen, writing isn’t really my thing, but I have vowed to get better so that I can share my journey and passion with all you of amazing people!!