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Anna Lewandowska

Bean brownies

A brownie built on canned red beans instead of flour, sweetened with banana and xylitol, baked in a spring form tin and covered with a cocoa and coconut oil frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Polish
Ingredients Method Notes

Ingredients
  

Brownie
  • 500 g canned red beans
  • 3 eggs
  • 5 tablespoons cocoa
  • 3 tablespoons xylitol
  • 3 tablespoons coconut oil
  • 1 banana
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
Frosting
  • 4 tablespoons coconut oil
  • 4 tablespoons cocoa
  • 2 tablespoons vanilla sugar optional
  • 1/3 cup water

Method
 

  1. Drain the beans from the can and rinse them in a sieve until the water runs clear, then let them drain.
  2. Separate the egg whites and whip them with the xylitol until stiff.
  3. Put the beans into a bowl and blend them with the eggs and the banana until completely smooth.
  4. Add the remaining brownie ingredients and blend again.
  5. Pour the batter into a spring form pan and bake for about 35 minutes at 180 degrees Celsius.
  6. Open the oven door and leave the cake inside for about 10 minutes so it cools gradually.
  7. Mix the coconut oil with the cocoa, vanilla sugar and water in a saucepan to make the frosting.
  8. Pour the frosting over the cooled cake and leave it to set. Decorate with raspberries, strawberries or chopped nuts.

Notes

Ingredient quantities are taken from the recipe box as published. The number of pieces is approximate. Xylitol is dangerous for dogs.