Did you know that you can use beans also for desserts? They are so nutrient and healthy so why not to include them into sweet recipes too? This gluten-free Hazelnut & Pear brownie recipe is one of the best I have created. And, it is made from black beans. Really, no kidding! Instead of butter, I used black beans that I combined with a little bit of soy milk, so I created a bean butter. It was super easy and the cake came out soo delicious!

This brownie is so easy to prepare, the recipe is made only from a few ingredients. It’s vegetarian, gluten-free, lactose-free and grain-free. Instead of butter, I used black beans and instead of flour I added hazelnut flour. I also used 50% dark chocolate and because it was already quite sweet for my taste, I didn’t add any extra sugar. At the end, I placed pears on the top and put in oven. It came out soo delicious. I have also created a simple almond brownie, check the recipe too.

The cake is so moist, very chocolaty and so delicious. Once, the black beans are rinsed well, you don’t feel them in the cake. And after you pour the batter is in the baking pan, place some raw pears on the top. Important is to choose the ones that are already mature, but not too much. As the result, they will be very soft and easy to cut with fork.

After the cake is baked, you can store it in the fridge. Before serving, take it out for some hour to reach a room temperature.

How to prepare black beans for the cake

I always do prefer to cook beans by myself. As I know that tomorrow I will prepare the cake, I let them soak the night before. On the next day in the morning, I just put them in a big pot with a lot of water and let them cook until soft. No salt, just water. You don’t need to cook a lot of beans, one small cup for the cake as a measure is enough. And if you have any beans left, I use them into some salad for dinner.

Chocolate cashew frosting

You can prepare also chocolate cashew frosting if you wish and serve it together with the brownie, they perfectly match together. You need to soak cashews before. The best is to soak them overnight, but if you forget about it, you can do it also some hour before. In this case, boil the water, take it off the heat and put cashews inside. Set aside for minimum of 1 hour.

As the cake was already quite sweet, I wanted to make the cream less sweet. However if this is not sweet enough for you, while preparing cashew frosting in a blender, feel free to add as much sirup as you prefer to create your ideal sweetness. You can adjust also the cocoa powder too, so you create more or less chocolaty consistency.

This Gluten-free Black Bean & Hazelnut Brownie Recipe is

• Gluten-Free
• Lactose-Free
• Legume made
• Without any extra sugar
• With real 50% chocolate melted
• Grain-free – without any flour
• Delicious
• Great as dessert for your guests

Black Beans, Hazelnut & Pear Brownie Recipe – gluten-free & grain-free version

Black bean Hazelnut Pear Brownie recipe - gluten-free

healthygoodiesbylucia Did you know that you can use beans also for desserts? They are so nutrient and healthy so why not […] All Recipes brownie chocolate European Print This

Serves: 8 Prep Time: 25/30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Brownie:
• 180 g of dark chocolate, I used 50% chocolate
• 50 g coconut oil
• 2 eggs
• 150 g of cooked black beans, cooked and rinsed, you can use those from a can too. If cooked, cook them without any salt
• 3 tbsp soy milk (alternative could be rice, coconut, almond milk)
• 100 g hazelnuts
• 3 pears, peeled and cut in half
• Cashew cream:
• 125 g of cashews soak overnight
• 120 ml of coconut cream (or if you use a can, use the solid part on the top)
• 60 ml of rice sirup (adjust sirup as preferred)
• 4-5 tsp of cocoa powder (adjust as preferred)

Instructions

Brownie preparation:

1. Heat an oven for 180 degrees. Grease a cake pan or use a parchment paper.
2. Prepare the black bean butter: 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.
3. Place hazelnut in a food processor and run it until you get a hazelnut flour. Don't over do it otherwise the hazelnuts start to melt into the butter. Once done, put aside.
4. Put 1,5 dcl of water in a small and tall pot and bring it to a simmer. Cut chocolate into small pieces and put it into a bigger bowl. Place the bowl on top of the pot while simmering, add coconut oil and keep stirring until chocolate gets completely melted. Then, put aside to reach almost a room temperature, it cant be hot but the chocolate must be still liquid.
5. Add the bean butter 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 (still by using hand mixer).
6. Add hazelnut flour and combine it gently into the batter by using a big spatula.
7. Pour the batter into the baking pan, place pears on the top and push them slightly into the batter.
8. Put it into the oven and bake it for 25  minutes approx at the temperature of 180 degrees.

Cashew frosting:

• soak 125 g of cashews overnight or put them in a hot water for 1 hour; set aside.  After, rinse them under water and put them in a blender.
• Add 120 ml of coconut cream, 60 ml of rice sirup (adjust sirup as preffered) and about 4-5 tsp of cocoa powder.
• Blend all until smooth, if it's hard to blend, add little bit of coconut milk. 

Notes

Weight of black beans is measured with cooked black beans. The recipe is gluten-free, grain-free, lactose-free

Pin It!

Save this article to your Pinterest profile to access it later!

Let me know if you tried this recipe! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index. 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

Author: Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

Read More