Recipe detail

Legumes Gluten-free kidney bean brownies with walnuts

15. 9. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Legumes

Cuisine: Other

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Program steps

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1
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100 %
time icon Termination by time
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Ingredients - number of portions - 12

Name Value Unit
pickled red kidney beans 800 g
chicken eggs 4 pcs
Cocoa powder 85 g
honey 180 g
butter soft 230 g
walnuts 150 g

Nutrition and allergens

Allergens: 3, 7, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 444.9 kJ
Carbohydrate 27.2 g
Fat 25 g
Protein 7.8 g
Water 0 g

Directions

Melt the butter over low heat.
Place the rinsed, drained beans in a food processor along with cocoa, eggs and honey.
Blitz until smooth. Then slowly beat the butter into the mixture. The butter must not be too hot so that the eggs do not curdle. We can lightly add a pinch of salt or add more honey. Put the mass into a bowl and lightly mix in 2/3 of the roughly chopped walnuts with the help of a spatula. Pour the mixture into the prepared 24x20 cm or similar sized mold, which we line with baking paper so that we can easily remove the brownies after baking. Sprinkle the top with nuts, which we then lightly press into the mixture. Place in the preheated oven and bake for about 35 minutes. The brownie should feel firm and springy with occasional cracks. Let it cool down, remove from the mold and cut into portions.

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