Mine with brownies is hopeless. I’ve already lost count of the recipes I’ve shared on the blog and I’m sure it won’t be the last. This bean brownie has been my latest creation and it is AMAZING.
- 1 y 1/2 tazas de alubias negras (250 g), cocinadas o de bote, ver notas
- 1 taza de azúcar moreno, de caña o de coco (180g)
- 1/2 taza de cacao en polvo sin azúcar (40 g)
- 1/4 taza de aceite de coco (4 cucharadas ó 65 ml), derretido
- 1 cucharadita de extracto de vainilla, opcional
- 1 cucharadita de levadura
- 1/4 cucharadita de sal
- 2 huevos de lino
- 2 cucharadas de chips de chocolate, opcional
- Preheat the oven to 180ºC or 350ºF.
- Place all ingredients (except chocolate chips) into a food processor or blender and blend until combined.
- Place parchment paper in a square or rectangular baking pan (mine was 20×20 cm or 8×8 inches) and pour in the dough. Spread it evenly with the help of a spatula. If you want, you can also grease the pan with a little oil instead of using parchment paper.
- Spoon the 2 tablespoons of chocolate chips on top (optional).
- Bake for about 30-40 minutes. The time can vary depending on each oven, in mine it was ready in 35 minutes.
- Take the brownie out of the oven and do not unmold it until at least 15 minutes. Transfer the brownie to a wire rack or plate and let cool completely.
- You can store leftovers in an airtight container in the fridge for about 5-7 days.< /li>
- You can use other types of beans, they don’t have to be black. I used dried black beans and cooked them in my Instant Pot without any salt. li>
- Coconut oil could be replaced by another type of oil, better if it has a neutral flavor. If you don’t want to use oil, you could add a little vegetable-milk.
- Salt is not essential, although it enhances the flavor.
- Chocolate chips are optional, so they could be eliminated or replaced with chopped dark chocolate.
- Nutritional information does not include the chocolate chips.