I never dare to make a real brownie because of how caloric it is. But also every time I try to cut corners it doesn’t end up tasting too good. Until I found this recipe that is actually very delicious and rich.
Red beans brownie
Servings: 12 pieces
Baking time: 35 min
Baking temperature: 180 C
Difficulty: easy
Ingredients
- can of red beans
- 150 g of dates (or can be even less)
- 150 of g non diary milk
- 30 g of almond butter
- 70 g of cocoa powder
- 2 teaspoons of vanilla essence
- 3/4 teaspoon of baking powder
- 1 quarter of teaspoon of salt
- chocolate chips to taste
- pecans or walnuts to taste
- flaky sea salt for the top
Directions
- Wash very well and drain the beans.
- Add them to a food processor together with the 70 g of cocoa powder (sounds lot, but it’s what makes this recipe so good), 150 g of pitted dates (the original recipe is even more + maple syrup, for me 150 g was very sweet already), 150 g of oat milk, 20 g of almond butter, 2 teaspoons of vanilla essence,
3/4 teaspoon of baking powder and the 1 quarter of teaspoon of salt.
- Mix until it’s very smooth.
- You can add chocolate chips in, but I didn’t.
- Place it in a 22×22 cm baking dish and spread it evenly. I do not have this size, so I just “create” it with blocking the extra space with aluminum foil.
- Add on top chocolate chips (or chopped dark chocolate) and chopped pecans or walnuts.And flaky salt if you wish.
- Bake at 180 C for 35 min.
- Let it cool fully before cutting.
- It is much better refrigerated, rich, chocolaty and so much healthier and balanced that a real brownie.
