Bean Brownies

Name: Bean Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Ingredients: 20 soft dates (soaked in hot water for 10 minutes); 180 g kidney beans (drained weight; canned); 120 ml rapeseed oil; 130 ml almond drink (almond milk) or other plant milk; 3 eggs; 50 g delicate rolled oats; 50 g ground almonds; 50 g cocoa powder; 1 tsp Baking powder; a pinch of salt; 5 tbsp chopped walnuts; 1 ripe Avocado; 3 tbsp melted coconut oil; 3 tbsp espresso; 3 tbsp cocoa powder; 5 tbsp maple syrup; toppings such as streusel or coarse sea salt to taste

Prep: 20min

| Servings: 16 | Cook: 30min

Bean brownies made from scratch: So chocolatey and super moist – your guests will love this special brownie!

Ingredients

20 soft dates (soaked in hot water for 10 minutes)
180 g kidney beans (drained weight; canned)
120 ml rapeseed oil
130 ml almond drink (almond milk) or other plant milk
3 eggs
50 g delicate rolled oats
50 g ground almonds
50 g cocoa powder
1 tsp Baking powder
a pinch of salt
5 tbsp chopped walnuts
1 ripe Avocado
3 tbsp melted coconut oil
3 tbsp espresso
3 tbsp cocoa powder
5 tbsp maple syrup
toppings such as streusel or coarse sea salt to taste

Instructions

1.
Blend dates and kidney beans in a mixer, food processor, or with an immersion blender until smooth.
2.
Add rapeseed oil, almond drink, eggs, oats, ground almonds, cocoa powder, baking powder, and salt to the date‑bean puree and mix into a brownie batter.
3.
Fold in chopped walnuts and pour the batter into a 26 x 20 cm baking pan lined with parchment paper. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes, then let cool completely.
4.
Process all frosting ingredients with an immersion blender or stand mixer until silky smooth, spread over the cooled bean brownie with a spatula, add toppings as desired, cut into 16 squares, and store in the refrigerator.