Enjoy these lighter brownies, which are low in fat, with no added sugar and gluten-free. Great for those with special diets
Prep:10 mins
Makes 16
2 x 400g cans black beans, drained, rinsed and drained again60g cocoa powder1 tbsp instant coffee granules200g xylitol1 tbsp vanilla extract or vanilla bean paste3 eggs200g fat-free Greek yogurt1½ tsp gluten-free baking powder
STEP 1Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.STEP 2Quickly tip the mixture into the tin and bake for 25-30 mins until set. Leave to cool in the tin for a few minutes, then lift out onto a wire rack to cool completely. Remove the baking parchment, then cut into 16 squares. Will keep chilled for up to three days.
