Kidneybean Chocolate Brownies (Print Version)
# Ingredients:
01 -
50g chopped almonds
02 -
Butter, 30 grams
03 -
50g chocolate chunks
04 -
1 tablespoon cocoa powder
05 -
50g brown sugar
06 -
425ml canned kidney beans
07 -
150g dark chocolate
08 -
1 packet vanilla sugar
09 -
1 teaspoon cream of tartar baking powder
10 -
50ml cream
11 -
Ground vanilla to taste
12 -
2 fresh eggs
# Instructions:
01 -
Throw it in the oven at 180°C for about half an hour. Poke with a stick to see if it's done in the middle.
02 -
Toss in the almonds and chocolate pieces, give it a gentle mix, then put it all into your parchment-lined pan.
03 -
Blend the beans with the cream until smooth. Stir in eggs, brown and vanilla sugars, that ground vanilla, and the shiny chocolate mix. Work in baking powder and cocoa at the end.
04 -
Let the chocolate and butter melt together over a little hot water.
05 -
Rinse those kidney beans and drain them well.
# Notes:
01 -
Gluten free if you use cream of tartar baking powder.
02 -
Swap out the cream for a non-dairy version if you want.
03 -
Don't skip the stick test if you want the perfect texture.