Moist Bean Brownies with Chocolate Glaze

Name: Moist Bean Brownies with Chocolate Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 pieces
Cuisine: Amerikanische Küche
Ingredients: 510 g Red Kidney Beans (2 cans); 4 Free-range Eggs M; 72 g Baking Cocoa (approx. 8 tbsp); 40 ml Extra Virgin Olive Oil (approx. 4 tbsp); 1 tsp Ground Cinnamon; 2 tsp Baking Powder; 4 tbsp Agave Syrup; 100 g Dark Chocolate 70%; 1 tsp Native Coconut Oil; 1 piece Baking Paper

12 pieces

Under an hour

New

Buy all ingredients right below the recipe

Ingredients for the Batter

510 g Red Kidney Beans (2 cans)
4 Free-range Eggs M
72 g Baking Cocoa (approx. 8 tbsp)
40 ml Extra Virgin Olive Oil (approx. 4 tbsp)
1 tsp Ground Cinnamon
2 tsp Baking Powder
4 tbsp Agave Syrup

Ingredients for the Glaze

100 g Dark Chocolate 70%
1 tsp Native Coconut Oil

Additionally required

1 piece Baking Paper

Preparation of the Batter

1
Place the kidney beans in a sieve, rinse thoroughly with cold water, and drain well. Put them into a blender together with the olive oil and blend until a completely smooth mixture is formed.
2
Add the eggs, baking cocoa, agave syrup, cinnamon, and baking powder to the bean mixture and mix everything well until a homogeneous batter is formed.
3
Line a baking pan (ideally approx. 28 x 20 cm) with baking paper and spread the batter evenly in it. Bake in the preheated oven at 170 °C (top/bottom heat) for about 20 minutes. Let the cake cool completely afterwards.

Glaze and Finish

1
Roughly chop the dark chocolate and melt it together with the coconut oil in a bain-marie or carefully in the microwave. Pour the liquid glaze evenly over the cooled brownies.
2
Optionally sprinkle with some shredded coconut and let the brownies set in the refrigerator. Cut into squares before serving.

Tip

For a particularly intense aroma, you can add a pinch of sea salt to the batter. The brownies taste best when they have had a chance to set overnight in the refrigerator.

Gurkerl Küche

Ein kleiner Geheimtipp: Die Brownies schmecken am nächsten Tag, wenn sie im Kühlschrank gut durchziehen konnten, fast noch besser und sind herrlich kompakt!