Brownie with beans or black beans … that’s right, a brownies which is based on a legume. But don’t let the name fool you, they don’t taste like beans and they are really great. And its aggregate is synonymous with positive benefits: fiber, protein, iron and calcium, as well as satiety. It is that beans not only complement stews and quesadillas, they are transformed into delicate sweet preparations like these brownies.
Suitable for all palates (oatmeal can be replaced with almond flour for a gluten-free version), no one will suspect that the main ingredient is beans. Of soft and moist consistencyThey are crunchy on the first bite and then melt in your mouth. They are very good for breakfast and snackas well as to take to work, university, school or wherever necessary.
For this preparation, you can use canned beans already cooked or dried. If you opt for the former, wash under running water to clean the liquid from the preserve and then drain. Now, if you use dried legumes, they should be soaked in water for 10 to 12 hours in advance and then in water for approximately 60 to 70 minutes until they are soft.
Turn on the oven to 180ºC.
In a food processor, introduce the beans together with the bitter cocoa, banana, syrup, oil, cinnamon, vanilla essence, yeast and salt. Be sure to mash the beans well and achieve a unified mass without lumps. Once ground, add half of the dark chocolate and press the processor for a few more seconds.
Integrate with a spoon, the remaining dark chocolate.
Paint the surface with oil square mold medium-sized glass and reserve. Optional cover the base and edges with transparent baking paper. Or use a silicone mold.
Pour the mixture into the mold and arrange the chopped nuts on top. Bake for 20 minutes.
Once smooth, let cool before serving.
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With what to accompany the bean brownie
These bean brownies they are enjoyed on their own, but accompanied by a spoonful of ice cream and caramelized almonds, they become a improvised dessert and exceptional, that will please all the guests. They keep in the fridge in an airtight container for up to two days, but they are at their best eaten fresh that day.
In DAP | Chickpeas with dark chocolate: the surprising sweet snack for a healthy treat
In DAP | Chocolate and chickpea cookies with peanut butter: vegan and gluten-free recipe for a very nutritious sweet
Black bean brownie, a recipe that seeks to innovate the classic sweet, with a healthy and deliciously unexpected ingredient
was originally published in
Direct to the Palate
by Ines Vazquez Noya.