Discover how to make the most delicious brownies with canned beans. Bean brownies are my favorite kind of bean cake, and I make them without using milk or wheat flour. Give this bean brownie a try; it’s a flavor worth discovering.
Ingredients for a brownie with beans
- Two 500-gram red bean cans
- Either three large eggs or four little ones
- About 1/3 cup of oil (90 g) and 1/3 cup of sugar (80 g)
- equals six teaspoons of cocoa powder (40 g).
- One medium-sized banana
- A single teaspoon of baking soda
Components of the vegan garnish
- 20 grams, or three flat teaspoons, of cocoa powder 40 grams (4 tablespoons) of coconut oil
- A couple of tablespoons of vanilla sugar
- Eight tsp. water
Bean Cake There are 250 milliliters in my glass.
Remove the eggs from the refrigerator first.
Baking tin: a cake tin or baking tray that measures roughly 24 by 24 cm and has a diameter of 24-26 cm.
Baking: 180 degrees on the middle shelf, with the ability to bake up or down. I do not advise baking cookies in convection mode to prevent the baked items from drying out.
The stick should be baked for 35 to 40 minutes, or until it is “dry.” When making cookies, the chopstick should be slightly wet but not entirely covered in thin dough. Since the ingredients I used were the basis for calculating calories, this is an estimate of how many calories I used in a particular dish, even though the calories still need to include the nuts because I also added the cocoa glaze. Before making the brownies, it is best to read the entire recipe to ensure that you prepare all the ingredients correctly. I also provide recommendations for amounts and substitutions of particular ingredients in the recipe’s content. Thank you!
Brownie beans
You need two cans of beans, each holding 420 milliliters, to make 500 grams of canned red beans. You will receive 250 grams of beans once the brine has been fully drained and the beans have been cleaned out of the strainer.
Peel one medium-sized banana that is ripe. You should have roughly 130 grams of banana after peeling. Slice the banana thinly and add it to the bowl containing the beans. Add an additional 90 g, or 1/3 cup, of oil.
For many minutes, stir everything together until the mixture is smooth. For this, you can use a shaker or a hand mixer shaped like a giraffe. Ensure that every grain is thoroughly combined.
Pour one teaspoon of baking soda and forty grams, or around six tablespoons, of natural cocoa powder into the bowl with the bean brownie. At this point, you can also add a tiny pinch of salt.
As an alternative, you can use at least 80% dark chocolate. Make use of sixty grams of chocolate. In a water bath, melt the chocolate, let it cool, and then stir it into the bean mixture.
Mix all the ingredients.
Break four smaller eggs or three larger ones, and then add about 1/3 cup of ordinary or brown sugar to the mixer bowl. Beat the eggs and sugar together with a mixer set to high speed for several minutes. The sugar and eggs should thoroughly melt. The mixture should be light and fluffy after whipping.
Advice: You can add a little more sugar if you like your cakes sweeter.
In the basin with the egg mixture, add the cocoa cream. Cut the mixture carefully with a spatula until the components form a homogenous mass.
I used the dough to fill a 24 x 24 cm square form. Alternatively, you might use a 24-26 cm-diameter cake tin. Grease the pan’s sides with a little oil and line the bottom with parchment paper before putting the dough in.
Set the oven’s temperature to 180°. The Bean Brownie should be put on the middle shelf. Choose between bottom- and top-frying. Bake the cake for 30-40 minutes. Verify if the cake is done after 30 minutes. Prick the cake with a wooden stick after carefully opening the oven door. A toothpick inserted into the bean cake should come out clean. Mine baked for forty minutes. Reduce the baking time by roughly 5 minutes if you’d like the brownie to be more moist.
After you’re done, slightly open the oven door. Make a small incision, and use an oven mitt to fasten the door. Ten minutes later, partly open the door and take the cake out of the oven. Take them out of the mold and set them on a cooling rack made of metal.
Advice: To keep the dough from drying out in the oven, don’t overbake the cookies. The baked items lose moisture content as they bake longer.
Make the glaze as soon as the bean brownies come out of the oven. Since the bean cake is baked without the use of gluten or dairy, I created a vegan frosting. Add eight tablespoons of water, two tablespoons of sugar, three tablespoons of cocoa, and four teaspoons of coconut oil to the saucepan.
Heat the pot’s contents by turning down the heat to the lowest setting. Since I was using unrefined coconut oil, I heated the entire icing until it dissolved and then blended all the components until they were smooth. I recommend vigorously whisking everything with a tiny kitchen whisk. But be careful—the cream could be heated. Don’t let it boil. It just requires two or three minutes of heating.
Advice: Butter is a great substitute for coconut oil. Next, add butter in the same quantity as coconut oil. It’s not very beautiful when you add extra sugar to the frosting to make your baked goods sweeter.
Take out of the pan the bean mixture. Start dousing the cookies with the heated frosting while it’s still warm. Cover the whole surface of the cake with it. It has rather thin glazing. That is the proper situation.
It rises very slightly because it’s a brownie. Rather, it is wet, fluffy, and smooth. After the bean cake cools, it can be sliced. I recommend decorating with some pecans or walnuts before serving.
Savor your food!
