Everybody loves brownies, right? I would eat brownies every day, of course, with a generous scoop of ice-cream. I think is the contrast between hot and cold the reason why I love them. But it has been some time since the last time I had a piece of classic brownie… Since I quit refined-sugar, I´m always trying new recipes to make them more healthy and bikini-friendly 😎
Beans brownies are the latest trend and I had all types of beans in the cupboard so let’s do it!
Eh… wait… oh no! there is no cacao powder!
Let me think… macadamia… frozen raspberries… white beans… white chocolate… Blondie!
So this is how it happened. And I am very pleased (and satisfied) with the result. This recipe is not only yummy but also a good way to have a sweet snack before your workout. Cannellini beans are a good source of fiber and protein and are packed with antioxidants. They give moisture to this recipe making this brownie chewy, but not quite as gooey as a fudgy one.
So I promise you will see more beans-sweet-recipes soon, not only because it’s healthy and trendy but delicious! After all, we are not reinventing the wheel, right? Japanese have used beans in dorayaki for more than a century ;P
I hope you like it!
Bean Blondies with raspberries & macadamia nuts
- 230 gr. cooked cannellini beans
- 1 egg / 1 flax egg see notes below for recipe
- 1 tsp baking powder
- ½ tsp baking soda
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup raspberries
- 2 tsp vanilla
- ½ cup + 2 Tbsp rolled oats
- 45 gr unsalted butter / coconut oil melted
- 40 gr white chocolate refined-sugar free
- 1/3 cup macadamia nuts
Preheat the oven to 350F (176 C), and grease a brownie pan (normally 20x25 cm) or use greaseproof paper.
Rinse and drain thoroughly your cannellini beans.
At this point, if you’re opting for the vegan or egg-free version, prepare the flax eggs by combining flax and water in the bowl.* (see notes)
In a food processor or blender, blend until the oats are powdered, then add the beans and blend again.
Add all the remaining ingredients (except raspberries and some macadamia nuts and white chocolate to top later) and blend about 1-2 minutes until the batter is smooth.
Pour the batter into the pan and add the toppings to decorate and spread them with a spoon to hide them, to prevent burning.
Bake for 20-25 minutes. The top should be golden brown but the inside must be perfectly cooked.
Remove from oven and allow the brownies to cool completely before removing from pan (don’t try to move it to a rack as you might break it!)
It should be very easy to cut with a knife as they are very tender. The insides are meant to be fudgy, so don't be worry if they seem too chewy and moist.
Enjoy with raspberry ice-cream, date syrup o just some extra raspberries and yogurt.
You can store it (completely cooled) in an airtight container for up to a few days or up to 1 month in the freezer.
- VEGAN OPTION
- I used frozen raspberries this time, but you can use fresh raspberries or use strawberries or blueberries instead.