A delicious, plant-based, protein-rich brownie made with black beans, nuts, and seeds, and flavored with a hint of Ceylon cinnamon. Yeast- and gluten-free — perfect as a dessert or a hearty breakfast main dish.

Yield: 1 liter batter (4 portions) | Prep: 10 min + overnight soak | Bake: 30 min | Total: Overnight + 40 min

Ingredients

• 2 dl (0.8 cup) dry black beans (≈5 dl / 2.1 cups soaked overnight)
• 170 g (6 oz) honey
• 2.5 dl (1 cup) walnuts
• 1 dl (0.4 cup) almonds
• 1 dl (0.4 cup) carob powder
• 1 tsp salt
• 2 tsp Ceylon cinnamon
• 3.5 dl (1.5 cups) water

Instructions

1. Soak the black beans overnight.
2. Preheat the oven to 200°C (390°F), fan-forced.
3. Drain the soaked beans and transfer them to a blender. Add the honey, walnuts, almonds, carob powder, salt, cinnamon, and water. Blend until smooth.
4. Line a springform pan with baking paper and pour in the batter.
5. Bake for about 30 minutes. Insert a knife into the center — if it comes out with batter, bake for a few more minutes until fully set.
6. Let the brownie cool slightly before slicing and serving.

Tips & Variations

• Lightly toast the nuts beforehand for a deeper flavor.
• Serve with fresh fruit, yogurt, or nut butter for a complete breakfast or dessert.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.