Black Bean Brownies
- Yield
- 1 liter (4¼ cups) batter (4 portions)
- Time
- Overnight + 40 min
Gluten-Free
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.
Ingredients
- 2 dl (⅘ cup) dry black beans (≈5 dl / 2 cups soaked overnight)
- 170 g (6 oz) honey
- 2.5 dl (1 cup) walnuts
- 1 dl (⅖ cup) almonds
- 1 dl (⅖ cup) carob powder
- 1 tsp salt
- 2 tsp Ceylon cinnamon
- 3.5 dl (1½ cups) water
Instructions
- Soak the black beans overnight.
- Preheat the oven to 200°C (390°F), fan-forced.
- Drain the soaked beans and transfer them to a blender. Add the honey, walnuts, almonds, carob powder, salt, cinnamon, and water. Blend until smooth.
- Line a springform pan with baking paper and pour in the batter.
- 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.
- 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.
