Are you a brownie lover? What if I tell you that you can make even brownie more nutrient?
In the past, for baking, I used a lot of classic butter and heavy creams. In the last years I completely changed my nutrition, I am eating healthier and so I started developing alternative cakes that are more nutrient, but still give you all satisfaction of a dessert.
This brownie is a great choice whether you expect some guest coming, prepare a family party or you simply crave for some brownie. Also the preparation is very easy and you need only a few ingredients. This recipe is made with 50% of dark chocolate, there is no flour and extra sugar added.
I got inspired for this cake by my original brownie recipe I created in the past. However now instead of a classic butter, I use a cream of black beans… and trust me, you won’t feel any difference.
This recipe is
- Without any additional sugar
- With real chocolate melted
- Grain-free – without any flour
- Great as dessert for your guests
You can download one-page recipe pdf here, print it and keep it in your cookbook
Recipe for this Gluten-free Black Bean & Almond Brownie
N. of servings: 8 || Time of preparation and cooking: 20 and 20 minutes approximately || Kitchenware needed: bowl, pan, hand mixer, food processor, big spatula, round cake pan of 18 cm, oil to grease the pan or a parchment paper
- 250 g of dark 50% chocolate
- 42 g coconut oil extravergine
- 80g of almond flour
- 2 eggs
- pinch of salt
- 150 g black beans (cooked already without any salt)
- 3 tbsp of soy milk
- Heat an oven for 180 degrees and grease a cake pan or use a parchment paper
- Prepare your black bean cream: rinse beans under the water and let them dry. Then, put them in a food processor, add soy milk and blend it until completely smooth and creamy. Put aside.
- Put some water in a small pan and bring it to a simmer. Cut chocolate into small pieces and put it into another bigger bowl. Place the bowl on top of the pan while simmering, add coconut oil and keep stirring until completely melted. Then, put aside to reach almost a room temperature, it cant be hot but the chocolate must be still liquid.
- Add bean cream into the chocolate and combine it well together by using a hand mixer. Then add whole eggs and pinch of salt, and beat it into a creamy consistency (by using hand mixer).
- Add almond flour and combine it gently into the batter by using a big spatula.
- Place the batter into a baking pan and bake it for 17-20 minutes approx.
- Once its done, you can decorate it with a chocolate powder and/or almond flour and/or some whole almonds.