Gluten- and sugar-free brownies

Ingredients for 1 servings:

• 1 can kidney beans, 250 g drained
• 6 pitted dates (I mostly used Medjool dates)
• 70 ml maple syrup, depending on taste also 80 – 90 ml
• 50 g baking cocoa
• 2 eggs
• ¾ tsp baking soda
• 110 g butter
• 70 g pecans or almond sticks
• 1 pinch of salt
• ¼ tsp vanilla pod(s), ground, alternatively vanilla extract

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with kidney beans and dates, from a 21 x 24 cm dish

Soak the dates in warm water for about 20 minutes. Drain the kidney beans; do not wash them. Preheat the oven to 190°C (top/bottom heat) or 170°C (fan oven). Line a rectangular baking pan (approx. 21 x 24 cm) with baking paper. Melt the butter and let it cool slightly. Combine the drained beans, eggs, dates, cocoa powder, maple syrup, vanilla, baking soda, and salt in a food processor and blend until smooth. Then, while the processor is running, pour in the butter. Pour the batter into the pan and smooth the surface with a spatula. Roughly chop the nuts and spread them over the brownies. Bake the brownies on the middle rack of a hot oven for about 40 minutes. The surface should be slightly cracked. Let it cool and eat quickly. Even the kids love these brownies. They just can’t figure out that they contain beans.