Let’s go straight to the point: these brownies don’t contain any grams of flour, but their main ingredient is….black beans! Exactly, those mexican that can be buy ready to use in cans as well as fresh in bags. Do you know the reason? They keep the brownies moist and fudgy , very similar to a chocolate truffle, but lighter.
Once you mix them to the other ingredients, eggs, sugar, cocoa and butter, their taste decline to an awesome cake with an intense taste of chocolate. We love chocolate so much that we sprinkled the top of the brownies with dark and milk chocolate chips and add a hint of cinnamon, so that the cake pairs definitely with our Battista, the Passito of Merlot, that with its notes of cocoa and spices, will transform the dessert moment in a unforgettable experience!
We know that this recipe can leave you perplexed, but believe in us! just put all the ingredients in a food blender, pour the cream into a pan, and in less than half an hour your house will smell like a chocolate factory!
For a more delicious, complex and elegant taste, like our Battista Passito of Merlot, add some dried cranberries!
- 1 15 oz can of black beans (drained) – 290gr
- 3 eggs
- 2/4 cups white sugar – 70 gr
- 1/4 cup brown sugar – 50 gr
- 1/2 cup cocoa powder – 50 gr
- 1/4 cup butter, melted – 50 gr
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- chocolate chips to sprinkle
Preheat oven to 350°F (180°C). Grease a 8×8 baking dish (20 x 20 cm) or place parchment paper and set aside. In a food blender mix all the ingredients (except chocolate chips) and blend until smooth. Pour the batter into the baking dish and top with chocolate chips. Bake in oven for 25 to 30 minutes, let cool before slicing and serving.
- it works also with red beans (red kidneys)
- the day after they are even more better…
- for a more fudgy effect, mix the chocolate chips in the batter instead of just put on top
- add nuts or dried berries to new taste experience!