Chocolate brownie with black bean (gluten-free)
Chocolate brownie made with black beans. It’s sweet, moist, with a texture that hardly differs from the traditional brownie. Delicious!
Equipment
- Food processor
Ingredients
- 240 g black beans (1 can)
- 100 g butter
- 40 g ground almonds
- 40 g potato flour
- 40 g sorghum flour
- 100 g dark chocolate
- 50 g milk chocolate
- 60 g coconut sugar
- 60 g dates
- 2 eggs
- 1 tsp vanilla extract
- salt to taste
Instructions
- Preheat the oven to 180°C.
- Soak the dates in hot water for 15 minutes, then drain them. Blend the dates and rinsed beans in a food processor until smooth.
- Melt the butter, dark chocolate, and milk chocolate together in a double boiler.
- Whisk the eggs and sugar together. Add the melted butter, dark and milk chocolate, and vanilla extract, and mix well. Stir in the bean and date mixture, then add the dry ingredients and mix until combined.
- Pour the batter into a baking tray lined with baking paper and bake for 30 min.
Notes
- Before use rinse and drain the black beans.
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