Bean and chickpea brownies

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

35 min

Portion(s):

20 servings

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Large Chickpeas
[#Beginning of Shooting Data Section]
Image Size:L (8256 x 5504), FX
17-May-21 15:46:47.28
Time Zone and Date:UTC+2, DST:ON
Lossless Compressed RAW (12-bit)
Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8D
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
Metering:Matrix
ISO Sensitivity:ISO 125
Device:
White Balance:Preset manual d-3, 0, 0
Color Space:Adobe RGB
High ISO NR:OFF
Long Exposure NR:OFF
Active D-Lighting:OFF
Vignette Control:Normal
Auto Distortion Control:ON
Picture Control:Studio 
Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
Brightness:
Saturation:Auto
Hue:
Filter Effects:
Toning:
Optimize Image:
Color Mode:
Tone Comp.:
Hue Adjustment:
Saturation:
Sharpening:
Latitude:
Longitude:
Altitude:
Altitude Reference:
Heading:
UTC:
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Medium Beans

Ingredients

  • 1 cup Mitsides Medium Beans, cooked
  • 1 cup Mitsides Large Chickpeas, cooked
  • 10 dates, seeds removed
  • 150ml maple syrup
  • 230g coconut oil, melted
  • 1 Tbsp vanilla extract
  • 4 eggs, beaten
  • 85g raw cocoa powder

Method

Preheat the oven to 180°C.

In a food processor or blender add the white beans, chickpeas, eggs, dates, maple syrup and vanilla and mix together. Add the coconut oil and cocoa powder and mix again until you have a silky mixture.

Pour the mixture into a 20cm x 30cm baking tin lined with baking paper. Bake in the oven for 30-35 minutes. Let the mixture cool completely before cutting in squares (otherwise it might break).

You can keep the brownies in the fridge for a week.

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