Brownies meet espresso ice-cream by Celina Liya

RECIPE

INGREDIENTS

• 1 can (400 gr.) of rinsed black beans
• 2 flax eggs*
• 3 tbsps melted coconut oil
• 70 gr. unsweetened cacao powder
• 1 pinch of sea salt
• 1 tsp vanilla extract
• 50 gr. of cane sugar
• 60 ml. maple syrup
• 1,5 tsp baking powder
• 1 handful raw chopped nuts of choice

*you can make 1 flax egg by combining 1 tbsp of ground flax seeds with 2 tbsps of water and allow to soak for 5-10 minutes. I usually do this while I combine other ingredients.

STEPS

1. Start off by preheating your oven to 175 degrees Celsius.
2. Prep your flax eggs by combining 2 tbsps with 4 tbsps of warm water and set aside. Now drain and thoroughly rinse your black beans.
3. Combine all of your ingredients (except the nuts) in your food processor and blend until you have a smooth batter.
4. Prep your muffin tin by greasing the inside of the tin with a bit of coconut oil on the bottom and sides so you can make sure that your muffins won’t stick to the tin.
5. Pour the batter into the muffin tin and top with your raw nuts. Be sure to press them into the batter ever so slightly.
6. Place the brownies in the preheated oven for approx. 30 minutes or until the tops are dry and the edges start to move away from the tin.
7. Allow the brownies to cool off in the tin for approx. 5 minutes. Then transfer them to a cooling rack for another 5-10 minutes. Top them off with your vegan coffee ice-cream right before serving (I used Professor Grunschnabel “Cafe El Khatib”.).
8. Indulge!