The black bean brownie is an American variation that uses bean puree as the base of the batter. This gluten-free recipe is based on a simple idea: replacing flour with a natural ingredient rich in protein. The result is a dense, moist, and structured cake, and the cocoa gives it the sweetness that children crave. It's a dessert designed for simplicity, to be prepared with everyday ingredients. The mixture is made in a blender or food processor, to obtain a smooth batter effortlessly. This gives the characteristic texture of a brownie without using traditional flour. As with the traditional brownie, you can add nuts. This cake is delicious, but be careful not to overbake it or it will become dry.

Black Bean Brownie: Low GI, Protein & Gluten Free

UNITED STATES

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Preparation time 10 mins Cooking time 20 mins Total time 30 mins

Difficulty: Beginner Servings: 6

Cooking method: Cook Expert, Traditional

Ingredients

Servings

• 250g cooked and drained black beans 100g dry)
• 2 eggs
• 100 g coconut sugar (or cane sugar)
• 50g unsweetened cocoa powder
• 50 g of butter at room temperature
• 1 tsp gluten-free baking powder
• 1 handful of crushed walnuts (optional)
• 1 pinch of salt

Preparation

1. Preheat the oven to 180°C.
   
2. Mix the cooked red beans with the eggs and butter until you get a smooth paste.
3. Add the sugar, cocoa, salt and yeast.
4. Add nuts if desired.
5. Pour the batter into a square or rectangular silicone mold or one lined with baking paper.
6. Bake for 25 minutes. The center should still be soft.
7. Let cool before cutting into squares.
   

Keywords: gluten-free brownie, black bean brownie, flourless American dessert, protein recipe, gluten-free cocoa cake

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