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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!
Servings: 12 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!
Nutrition
Serving: 200g | Calories: 58kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 96mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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