This recipe is so appealing — familiar territory with a side trip to a different level of taste. Easy to follow, easy to make and good looking on a plate with the sauce. I modified it for a gluten free need. (For the panko, crumbs made in the food processor from a GF roll; for the flour, 3 T cornstarch, 3 T brown rice flour, 1 T chick pea flour/besan). It felt like a thick batter, but the results were almost delicate. Unfortunately, our supermarket jalapeno was bland, so hot sauce was needed — adjust the chile recommendations to your taste. And the sauce! We enjoyed it with other foods — with rice, with sweet potatoes and more.
Healthy chocolate brownies
Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.
