These red bean brownies are mind-blowing and taste AMAZING. They’re made with red beans instead of flour. It could sound weird, but trust me, they’re SO GOOD and you can’t notice the bean flavor at all.

• without wheat flour and dairy products
• simple and quick bake
• with real cocoa

Preparation time: 20 minutes
Baking time: 40 minutes
Topping preparation time: 10 minutes
Servings: 24 x 24 cm form – 900 g

Diet: gluten-free, vegetarian

Ingredients for the brownie
2 cans of red kidney beans – 500 g
3 large or 4 small eggs
6 tablespoons of raw cocoa or carob powder- about 40 g (regular cacao will work too)
about 1/3 cup oil – 90 g
about 1/3 cup of ksylitol – 80 g (standard sugar is ok if you are using it)
1 medium banana
1 teaspoon baking soda

Ingredients for vegan topping
4 tablespoons of coconut oil – 40 g
3 tablespoons of raw cacao or carob powder – about 20 g
2 tbsp vanilla sugar or vanilla extract
8 tablespoons of water

Preparation –

Ben cake
To get 500 grams of canned red beans, you need two cans of 420 ml beans. After draining and rinsing the beans completely, you will receive about 250 grams of beans from one can on the strainer.

Peel one medium-sized banana. After peeling, you should get about 130 grams of banana. Cut the banana into smaller pieces and place in a bowl with beans. Pour about 1/3 cup (90g) of oil.

Blend it together for a few minutes to make a smooth cream. You can use a shaker or a hand blender. Try to mix the whole beans very carefully.

At this point you can ddd 40 grams – about 6 flat spoons of real cocoa powder, then a teaspoon of baking soda and a pinch of salt. Mix everything thoroughly with a spatula or spoon.

Then beat the egg and ksylitol (sugar) with a mixer at high speed for several minutes. Ksylitol (sugar) should completely dissolve in the eggs. At the end of whipping a fluffy and light mass should be formed.

Tip: If you prefer sweeter cakes, give some more ksylitol or sugar.

To the bowl with whipped eggs add the bean cream with cocoa. Mix everything gently with a spatula to combine the ingredients into a smoth mass.

or

For very quick version just add all the ingredients to a food processor or a powerful blender and blend until smooth 😉 .

Before pouring the dough to the baking tray, line the bottom with baking paper and smear the sides with oil.

• Preheated oven to 180 degrees.
• Set the baking option up / down.
• Place the bean brownies on the middle shelf in the oven.
• Bake the cake for about 35 – 45 minutes.
• After about 30 minutes, check if the dough is already baked. Carefully open the oven door and stick a wooden skewer stick into the dough. If after removing the stick it is “dry”, it means that the bean cake is already baked. To make the moist brownie, bake them about 5 minutes shorter.

Tip: Don’t bake the brownies too long to avoid unnecessarily drying the dough in the oven. The longer the cake is baked, the less moist the baking.

Vegan topping.

In a saucepan, put: 4 tablespoons of coconut oil, 3 tablespoons of cocoa, 2 tablespoons of any sugar ( vanilla sugar) and pour in eight tablespoons of water. Heat saucepan just enough to dissolve the oil and combine all the ingredients together into cream. Use small kitchen whisk to mix everything. Do not let it boil, just 2-3 minutes on low heat should be enough.

Tip: Instead of coconut oil, you can use butter(40g-4 spoons).

On the still warm brownie pour hot chocolate topping and smear it evenly.