Chocolate brownie

Prep time: 10 minutes
Cooking time: 30 minutes + cooling time
Makes: 16


1 x 410g can red kidney beans, drained and rinsed
6 scoops EleCare® Vanilla
½ cup (50g) fresh (medjool) dates, seeds removed
¼ cup cocoa powder
¼ cup brown sugar
¼ cup brown rice flour
4 egg replacers

Nutrition content of 1 serve
Energy (kJ) 254
Protein (g) 2
Fat, total (g) 1.2
Fat, saturated (g) 0.5
Carbohydrate, total (g) 13
Sugars (g) 6
Sodium (mg) 50
Fibre (g) 2


  1. Preheat oven to 180°c. Line a 20cm square baking tray with two lengths of tray-width baking paper layed crossways with some overhang at each end to help lift brownies out when cooked.
  2. Place all ingredients in a food processor and blend until smooth.
  3. Pour mixture into the baking tray and tap tray gently on the bench to flatten it out.
  4.  Bake for 30 minutes until a skewer comes out clean.
  5. Allow to cool in the tray for 10 minutes, then lift out and allow to cool on a wire rack.
  6. Cut into 16 squares and dust with a little icing sugar to serve.