Gluten-free Brownies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cans kidney beans, 45 g each
- 3 egg (s)
- 1 cup cane sugar
- 6 tablespoon coconut oil
- 6 tablespoon cocoa powder
- 1 teaspoon cinnamon powder
- Teaspoon baking powder
- Pinch salt
Print Recipe
Pin Recipe Instructions
- The cup holds 250 ml, 1 tablespoon 15 ml
- Preheat the oven to 200 ° C top / bottom heat.
- In a small bowl, mix together cocoa powder, baking powder, cinnamon powder and a pinch of salt.
- In a mixing bowl, beat the eggs, coconut oil and sugar with the hand mixer until the mixture is creamy. Add the rinsed beans and mix again until you get a smooth consistency. Stir the cocoa mixture into the wet mixture with a wooden spoon.
- Pour the dough into a greased springform pan and smooth out. Bake the dough for about 40 - 50 minutes on the middle rack.
- Let cool and cut into 12 cubes.
- Approx. 177 Kcal per serving.
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