Of which 12.7 g sugars and 5.1 g saturated fat.
No-added-sugar version: 131 kcal and 0.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (beans) · Plant protein (beans) · Complete protein (egg)
Allergens egg
Black bean brownie
Dense, moist and made entirely in the blender
Ingredients
- 170 g (6 oz) cooked black beans, drained — unsalted
- 2 eggs (100 g / 3½ oz)
- 3 tbsp coconut oil (41 g / 1½ oz)
- 50 g (1¾ oz) 100% cocoa powder
- 135 g (5 oz) white or brown sugar — no added sugar: 133 g xylitol
- 1 tsp vanilla flavoring (5 g)
- ½ tsp baking powder (2 g)
- salt — a pinch
- 70 g (2½ oz) 100% cacao chocolate chips — optional
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect. Keep it away from dogs: xylitol is toxic to them.
Method
- Preheat the oven to 180 °C (350 °F) and line the square pan with parchment paper.
- In the blender, blend the black beans, eggs, coconut oil, cocoa, sugar, vanilla, baking powder and salt until the batter is completely smooth, with no visible bits of bean.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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