It's hard to find flour and yeast at grocery stores these days. Try baking this flourless, yeast-less brownie recipe from Minimalist Baker! I have tried a few black bean brownie recipes, and this one is the closest to the real thing. I have to admit that the texture isn't 100% the same, but I'd say it's close enough, as it's still moist and fudgy.
This recipe calls for black beans and has no refined sugar, so it has more nutrients and fibre than regular brownies. It's the perfect, guiltless snack when you feel like Netflix and treats.
Ingredients：
1 3/4 cup canned black beans (rinsed and drained)
2 eggs
3 tbsp olive oil
3/4 cup cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup coconut sugar or brown sugar
1 1/2 tsp baking powder
mixed nuts (optional)
Steps：
1. Preheat oven to 180°C. Line a baking pan with parchment paper covered with cooking spray or a thin layer of olive oil.
2. Put all ingredients (except nuts) into a food processor. Blend until it becomes a smooth batter. If the batter seems too thick, add a tbsp or two of water and pulse again. The texture should be neither thick nor runny.
3. Pour the batter into the baking pan. Smooth the top to make it even.
4. Sprinkle mixed nuts on top (optional).
5. Bake for 20-25 minutes. Test by inserting a cake tester or wooden stick. If it comes out clean, the brownie is cooked through. If not, bake for another 5-10 minutes.
6. Remove from oven. Let cool completely on a rack before cutting and serving.
Remember to cool the brownie completely before cutting, or it'll fall apart as the inside is super tender and fudgy.
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