30g ground flaxseed
90g water
1 x 400g tin red kidney beans, drained and rinsed
45g sunflower oil
200g brown sugar
55g cocoa powder
1 tsp gluten-free baking powder
1 tsp vanilla extract
100 g dairy-free chocolate roughly chopped into chunks


  • Pre-heat the oven to 180°C and lightly grease and line a baking tin (approx 23 cm)
  • Ground whole flaxseed for 16 sec/speed 9.
  • Mix the ground flaxseed in a bowl with the 90g water and set aside to thicken.
  • Place the beans in the TM bowl and blend 10 sec/speed 10.
  • Scrape down the sides and blend 10 sec/speed 4, scrape down sides and repeat until you have a smooth paste.
  • Add the flaxseed mixture, oil, sugar, cocoa, baking powder and vanilla and mix 30 sec/speed 5 into a rich and glossy batter.
  • Add the chocolate chunks to the TM bowl and mix 15 sec/speed 4.
  • Pour the mixture into the tin and then bake it in the oven for 55-60 min, stopping half way to cover the brownies loosely in foil.
  • Remove from the oven and set aside to cool down until just warm.

Cook’s notes

  • If there are no nut allergies in the family you can add 55g ground almonds, when you add the sugar and cocoa, to give it a more nutty taste.
  • Can be served as a warm pudding with vegan ice-cream.

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Gooey Chocolate Brownies