Black Bean Brownie
6 servings
60 minutes
Black bean brownies are a culinary creation that combines British baking traditions with an innovative approach to ingredients. Its origin is linked to the search for alternatives to classic flour desserts, offering a more nutritious and protein-rich option. The flavor of this brownie surprises with its richness: chocolate and cocoa create deep, velvety notes, while black beans provide a dense, slightly moist texture. A light bitterness from coffee and the sweetness of muscovado make the dessert layered and sophisticated. These treats are perfect for morning coffee or as a healthy snack. Due to their composition, they will appeal not only to lovers of traditional sweets but also to those who watch their diet. They can be enhanced with chocolate glaze or nuts to intensify flavor and texture. Enjoy this unexpectedly harmonious dessert!
1
Soak the beans overnight or for at least 4 hours. Boil until cooked. Cool down.
- Black beans: 1 glass
2
Beat the eggs with sugar. Melt the chocolate in a water bath and let it cool slightly. Dissolve the coffee in 2 tablespoons of milk.
- Chicken egg: 2 pieces
- Dark chocolate: 50 g
- Instant coffee: 1 teaspoon
- Milk: 2 tablespoons
3
Combine all ingredients except flour in a blender and blend until smooth. Add flour at the end, depending on the consistency of the dough. You can skip it if the dough is already thick enough. If the dough is too thick, you can add a couple of tablespoons of milk.
- Chicken egg: 2 pieces
- Black beans: 1 glass
- Cocoa powder: 3 tablespoons
- Instant coffee: 1 teaspoon
- Dark chocolate: 50 g
- Milk: 2 tablespoons
- Dark muscovado sugar: 100 g
- Baking soda: 1 teaspoon
- Wheat flour: 2 tablespoons
4
Bake in a preheated oven at 170–180 degrees for 30–40 minutes.
- Wheat flour: 2 tablespoons
5
Let it cool completely, cut into squares. Optionally, cover the pastries with chocolate glaze.
- Dark chocolate: 50 g
