Definitions
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Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 24 | SERVES 48 | SERVES 96 |
|---|---|---|---|
| Black Beans, canned, drained | 420g | 840g | 1680g |
| Sunflower oil | 1/3 cup | 2/3 cup | 1 1/3 cups |
| Flaxseed or linseed meal | 3 tbsp | 6 tbsp | 12 tbsp |
| Water | 9 tbsp | 1 cup | 2 1/4 cups |
| Vanilla essence | 3 tsp | 6 tsp | 12 tsp |
| Golden syrup | 160g | 320g | 640g |
| Wholemeal flour, plain | 1/2 cup | 1 cup | 2 cups |
| Cocoa powder | 1/2 cup | 1 cup | 2 cups |
| Baking powder | 1/2 tsp | 1 tsp | 2 tsp |
| Raspberries | 1/2 cup | 1 cup | 2 cups |
| Salt | Pinch | 2 pinches | 4 pinches |
Method
- Preheat the oven to 180 °C. Line a baking dish with baking paper.
- Add the flaxseed meal and water to a small bowl. Whisk together and allow to sit to become gel like.
- Strain and rinse black beans and add to blender/food processor or use a stick blender (or mash beans using a fork).
- Add sunflower oil, golden syrup, vanilla extract and flax seed mixture. Blend on high until smooth and creamy (or mix by hand).
- In large mixing bowl sieve whole meal flour, cocoa powder and baking powder and mix to combine.
- Pour black bean mixture into flour mixture and stir to combine.
- Pour brownie mixture into baking paper lined brownie tin and push raspberries into the brownie mixture. Place in oven for 20-25 minutes.
