Love when I can manage to share a nice breakfast with my better half – unfortunately, it doesn’t happen every day. I see that as a chance to spend some extra time together, talk about the day ahead, and share nourishing food… or even try new recipes! This is what happened with these brownies. I have prepared them a few weeks ago trying to get a nice texture with some specific ingredients: the first time they turned out too dry, but definitely promising! The second time they were delicious: moist but not too chewy, with a lovely crust, but not too dry. We enjoyed them as part of our breakfast (with a smoothie), and as a dessert to share after dinner.
Brownies with Black Beans
- 180 g cooked black beans
- 110 g brown rice flour
- 2 1/2 tbsp unsweetened cacao powder
- 1 1/2 tbsp date syrup
- 25 g ghee (softened – you can use coconut oil as a vegan option, add a little bit more than ghee)
- 1 1/2 tsp baking powder
- 1 1/2 tsp freshly grated ginger
- approx. 200 ml cashew drink
Blend beans, cashew drink, and ginger into a smooth paste. Place it in a large bowl and add all the other ingredients (add the baking powder at the end) – mix well until there are no lumps. Pour the batter into the pan, then smooth the top with a spatula or a spoon. Cook in a preheated oven for approx. 20-25 minutes at 180°C – they will be ready when the top is firm and you start to get a nice crust. Allow the brownies to cool down before cutting them into squares.
You can serve them with Greek yogurt, cinnamon, and raspberries on top.
- Store them in an air-tight container in the fridge for a few days
- It’s important to get a smooth black bean paste to get a great final texture for your brownies
- Rice flour tends to get dry easily, so don’t leave them too long in the oven
- Both the cashew drink and ghee (or coconut oil) are important to get the characteristic moist texture
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