Flourless chocolate and red bean protein brownie
A protein chocolate brownie with red kidney beans and no flour? It might sound strange, but it works much better than you'd expect: once the beans are blended, they provide a moist and tender texture without the need for flour.
Ingredients · Servings 9
- 250g of red kidney beans (cooked and drained)
- 150g of dark chocolate
- 40g of brown sugar
- 10g of chocolate whey (optional)
- 50 ml of milk (or plant-based drink)
- 2 eggs
- 1 teaspoon of baking powder (or chemical leavening agent, like Royal brand)
- (A little butter or oil to grease the mold)
Method · 30 min
- We drain the red beans and rinse them well under the tap.
- We melt the dark chocolate in a double boiler or in the microwave, heating it in short intervals to prevent it from burning.
- Add the beans and milk to the melted chocolate and blend until you get the finest possible mixture.
- Add the eggs, brown sugar, chocolate whey protein, and baking powder. Blend again until you have a smooth batter.
- With the oven preheated to 180°C, grease the baking tin or line it with baking paper. Pour in the batter and bake for about 20 minutes, until the edges are set and the center remains slightly moist.
- Let the brownie cool slightly before unmolding it. If you want to cut it into neater slices, wait until it's completely cool.
- Cut into squares and serve. And that's it!
