Healthy Brownies – Gluten-free, Sugar-free
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can black beans, drained weight 250 g *
- 2 egg (s)
- 5 date (s) (Medjool dates), pitted **
- 50 g cocoa powder
- 80 ml maple syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon ½ baking soda
- 1 pinch (s) salt
- 120 g butter
- 80 g pecans
Print Recipe
Pin Recipe Instructions
- * Either 250 g canned beans (drained) or 100 g dried beans are used, which are soaked overnight and then boiled.
- ** You either use Medjool dates or normal dates and soak them in warm water for about 20 minutes.
- Preheat the oven to 170 ° C circulating air (190 ° C top and bottom heat) and line or grease a rectangular baking pan measuring approx. 21 x 24 cm with baking paper.
- Melt the butter and let it cool down a bit. Grind the drained beans, eggs, dates, cocoa powder, maple syrup, vanilla extract, baking soda and salt in the food processor and then puree until smooth. Then pour in the melted butter while the machine is running.
- Pour the dough into the prepared form and smooth the surface by gently tapping the form. Roughly chop the pecans and spread them on the surface of the brownies.
- Bake the brownies on the middle rack for about 40 minutes, until the baked goods are firm and the surface is slightly cracked. Remove the brownies and let them cool completely.
- If the surface of the brownies browns too quickly, cover the baking pan with aluminum foil halfway through the baking time.
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