Brownies Vegan & Gluten Free - Original Hotel Recipe with Beans
Without egg or flower - juicy on the inside and crispy on the outside - delicious!!! This recipe is prepared by ChefsMauro Massei & Grazia Bianchi according to a vegetarian-vegan concept "Pure.Food" at Paradiso Pure.Living Hotel.
Equipment
- 1 Food processor
- 1 whisk
- 1 spatula
- 2 bowls
- 1 baking pan 20 x 20 cm
Ingredients
- 250 g red or black beans (can be boiled/packaged)
- 100 g dark vegan chocolate 70% cocoa
- 90 g rice malt
- 50 g almond flour
- 30 g cocoa powder
- 25 g coconut oil
- 125 g beans cooking water
- 40 g vegan chocolate drops dark
- 30 g whole pistachios
- Salt
- Pistachio cream optional for the topping
Instructions
Preparation
- Heat the oven at 160 degrees Celsius.
- Melt the 70% cocoa vegan dark chocolate.
- Place the drained beans in a food processor until you get a cream.
- Weigh the dry and wet ingredients in two separate bowls, except the chocolate drops and the pistachios.
- Then whisk together in a larger bowl, add the melted dark chocolate and combine the vegan chocolate drops and the whole pistachios.
Baking
- Pour the mixture into a 20X20 cm baking pan lined with parchment paper.
- Use a spatula to spread it to all four sides and to smooth the top.
- Bake for 30–35 minutes. The brownie has to be hard outside but soft inside. Don't overbake it.
- Allow it to cool until the next day before slicing.
Plating
- Cut the brownie base to squares or other shape according to your taste.
- Serve with a vegan pistachio cream (better homemade).
Notes
