Ready in 45 | Serves 8
2 tablespoons Organic Ground Flaxseed
8 tablespoons filtered water
1½ cups Organic Black Beans (this is slightly less than 2 cans), rinsed & drained
⅓ cup Organic Maple Syrup
pinch of sea salt
¾ cup Cacao Powder
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon chopped fresh rosemary plus extra to garnish
25g Dark Chocolate 85% Cacao (melted)
fresh rosemary and salt flakes to garnish
Preheat your oven to 175°C and line a 9×5-inch loaf tin with greaseproof paper.
First make your flaxseed egg by combining the ground flaxseed and water in a small bowl. Set aside to thicken while you start preparing the rest of the brownie ingredients.
In a food processor or blender, combine the remaining brownie ingredients and process until smooth. Add the flaxseed egg last.
Transfer the brownie mixture to your prepared tin. Bake for 25-30 minutes. The brownie will still be a bit gooey which is okay, you just don’t want it to burn!
Once done, remove the brownie from the tin and transfer to a wire rack to cool.
Drizzle over with the melted chocolate and sprinkle over sea salt flakes and rosemary. Any brownies leftover should be kept in the fridge.