Gingerbread Brownies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tin (425g) black beans
- 3 large eggs
- 40 ml oil
- 1 tsp vanilla extract
- 100g sugar
- 30g cocoa powder
- ยฝ tsp baking powder
- 1 tsp ground cinnamon
- ยฝ tsp ground nutmeg
- ยฝ tsp ground ginger
- 50g chocolate chips
- 16 mini gingerbread men
- 2 tbsp icing sugar
- christmas sprinkles
Method
- Preheat the oven to 170c fan.
- Drain and rinse the black beans and add to a food processor. Blitz for a few seconds until they are broken up.
- Add the eggs, oil and vanilla to the food processor and blitz again until all the ingredients are well combined.
- Add the sugar, cocoa powder, baking powder and spices to a large bowl and mix with a spoon.
- Pour in the black bean mixture and mix until combined.
- Finally, fold in the chocolate chips.
- Pour the mixture into a lined brownie tin and bake for 20 minutes.
- Allow the brownies to cool a little before cutting into 16 squares.
- Mix the icing sugar with a couple of drops of water and a little to the back of the mini gingerbread men, then stick on to the top of each brownies.
- Finish with some christmas sprinkles.