Name: Flourless Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 can Kidney Beans in Brine (drained and blended); 10 g Flax Egg (2 tbsp ground flax eggs + 3 tbsp water); 1/4 cup Vegetable Oil; 2 tsp Pure Vanilla Extract; 2 tbsp Brewed Coffee; 3/4 cup Cocoa Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 3/4 cup Coconut Jaggery Powder; 1/2 cup 55% Chocolate Couverture (melted); 1/2 cup 55% Chocolate Couverture (chopped)

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Flourless Chocolate Brownies

Had you ever thought that the humble Rajma aka Kidney Beans would give you such a decadent brownie? We certainly didn't, but here it is!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Baking, Dessert

Cuisine: American

Servings: brownies

Calories: 58kcal

Cost: 200

Ingredients

1 can Kidney Beans in Brine (drained and blended)
10 g Flax Egg (2 tbsp ground flax eggs + 3 tbsp water)
1/4 cup Vegetable Oil
2 tsp Pure Vanilla Extract
2 tbsp Brewed Coffee
3/4 cup Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Coconut Jaggery Powder
1/2 cup 55% Chocolate Couverture (melted)
1/2 cup 55% Chocolate Couverture (chopped)

Instructions

Prepare a square cake pan by lining it with a parchment paper.
Preheat the oven at 180C
In a large bowl, add the blended kidney beans, vegetable oil, flax eggs, vanilla, and coffee.
Mix all of the wet ingredients extremely well until well mixed and homogenised. Set aside.
In another large bowl, add the cocoa powder, baking soda, salt and coconut jaggery. Mix well to combine.
Pour the wet ingredients into the dry ingredients and mix well using a whisk.
Add the melted and chopped chocolate into the brownie batter and pour the batter into the prepared cake pan.
Bake the brownie in the oven for 25 to 30 minutes.
Once the brownie is completely baked, let it rest in the cake pan until completely cool.
Remove from the cake pan carefully, cut and ENJOY!