Bean brownie – Recipe for the most delicious, moist, and fudgy bean brownie made with black beans, coffee, orange, a chocolate layer, and coconut.
This brownie is so good and tastes absolutely amazing. It’s made from black beans, which are blended in a food processor and mixed with melted butter, eggs, and orange juice. The bean mixture is then stirred together with the dry ingredients before baking. Once the brownie has cooled, it’s topped with a layer of melted chocolate and sprinkled with shredded coconut.
The black beans give the brownie a wonderfully soft and moist texture. I use canned black beans, but you can also use canned kidney beans if you prefer. The batter contains cocoa powder, and to enhance the chocolate flavor even more, it also includes coffee and orange juice.
This cake can easily be baked a day in advance and stored in the fridge until serving. Enjoy!
Bean brownie
Ingredients
Bean brownieInstructions
Bean brownie
Preheat the oven to 175°C (fan).
Rinse the beans and let them drain. Blend them in a food processor until smooth and creamy. Add the eggs, melted butter, and orange juice, and blend briefly to combine with the bean mixture.
In a separate bowl, mix together the sugar, cocoa powder, vanilla sugar, baking powder, salt, and instant coffee. Stir the bean mixture into the dry ingredients until you have a smooth batter.
Pour the batter into a baking pan (about 20×30 cm) lined with parchment paper. Bake the brownie for about 25–30 minutes. Let it cool completely.
Chocolate layer
Place the chocolate and butter in a saucepan and melt together over low heat.
Spread the melted chocolate over the cooled cake and sprinkle with shredded coconut. Place the cake in the fridge until the chocolate has set. Then cut into slices. Enjoy!
Please write a comment