Black Bean Brownies

The other day I was binging another round of episodes of @mythicalkitchen and their latest video was about quarantine cooking. @trevor.evarts was baking no-flour black bean brownies and I had to try them!

I converted the recipe from US to EU standards with grams instead of cups and it turned out lovely!

They are pretty light and airy and because mine are rather thin, they even could've been in the oven maybe 5 minutes shorter.

Here it is! Bake it! It's good and flour is sold out for weeks already, so this is a great way of baking brownies these days.

Ingredients:

• 1 can black beans (unsalted is possible) • 50 gram sugar • 25 gram cacao powder • 75 gram maple syrup • 50 gram melted butter • 1 tsp vanilla extract • ½ tsp nutmeg • ¼ tsp salt • 2 eggs • ¼ tsp baking soda • ¼ tsp baking powder • 135 gram chocolate chips •

1. Rinse the beans with cold water and let them dry for agree minutes so they don't end up too wet. Melt the butter while you're waiting and pre-heat your oven at 180°C.

2. Get your kitchen machine and throw in all the ingredients except for the chocolate chips (I used my favorite pure chocolate and cut it into small pieces, but any chocolate will do).

3. Blend everything until you end up with a smooth batter. Fold in the chocolate.

4. Put some oil or butter in a baking tin and put a piece of baking paper in it to make sure the brownie comes out easily once it's cooked. But the batter into the baking thin and spread out evenly.

5. Put in the middle of the oven and bake for 20 to 25 minutes. I went for 25 as the original recipe said, but mine was pretty thin, so I could have gone with 20. Is yours a little thicker? Go for the normal 25 minutes.

6. Once fully cooked, let the brownies rest for about 15 minutes before you start cutting them. You won't taste anything of the beans and I'm sure no one will notice if you don't tell them!

Enjoy!