The main ingredient here: beans! More than 60% of the recipe’s calories comes from beans: 1 cup mung beans (small green beans that you can usually find in any Asian/Indian grocery store) and 1/2 cup black beans. This is not my first attempt at making bean brownies, but this time I feel like I’ve improved a lot compared to where I started from (see my very first attempt from 2010 here!).
Yacon syrup gives it a beautiful, round flavor and texture which is not unlike chocolate brownies. (Yakon on its own tastes like apples and is a tuber grown in South America.)
I decided to give Yacon Syrup a try despite its expensive price after reading sugar-and-sweetener-guide.com/key-findings: “Yacon Syrup, scores best in the glycemic index for sweeteners that are sugar based. It derives its sweetness from fructo-oligosaccharides, a type of sugar with a very low glycemic index. It is probably the only truly raw, organic, natural, low glycemic type of sugar syrup available.”
If you don’t have yacon syrup, I strongly advise you to use another type of strong-flavored dark sugar or syrup, otherwise the recipe may taste too “bean-y”. I’ve also tried this recipe with a dark Muscovado sugar that I had bought during a weekend in London, and it also worked very well.
Ingredients (for 6 servings):
1. Add all ingredients to a food processor and process on a low setting until all the ingredients are well combined.
2. Line a baking tray with baking parchment.
3. Pour batter into tray.
4. Bake for 25 minutes at 220 degrees Celsius or until the cake is firm to the touch.
5. Leave in the tray to completely cool before cutting into portions.
Nutrition facts per portion: 86 kcal, 5.1 g protein, 18.9 g carbs, 5.3 g sugar, 1.6 g fat, 4.8 g fiber.