Spicy bean brownie (no eggs)

Unusual baking without eggs and dairy products - spicy bean brownie. Beans in these interesting lean cakes are not felt at all. Brownie turns out to be moderately sweet, with a rich chocolate flavor and aroma - a great addition to a cup of tea or coffee.

Ingredients

• Beans - 150 g
• Flour - 65 g (0.5 cups with a volume of 200 ml)
• Vegetable oil - 100 ml
• Cocoa powder - 30 g
• Chocolate black - 30 g
• Sugar - 60 g
• Ginger root - 10 g
• Ground cinnamon - 1/2 teaspoon
• Vanilla sugar - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - a pinch

Directions

1. If desired, instead of red beans, you can use white.
2. Dry beans can be replaced with canned ones - this will save a lot of time. But it should be borne in mind that canned beans will need to be washed especially carefully so that the baking does not have an unpleasant aftertaste.
3. The higher the percentage of fat content in cocoa, the more rich and chocolatey the brownie will be in the end.
4. Chocolate is best to choose dark bitter, with a high percentage of cocoa beans.
5. Sort the beans and rinse thoroughly. Soak the beans in cold water and soak for at least 4-5 hours or overnight. If desired, during soaking, you can change the water several times. The longer the beans are soaked, the better the starchy flavor will be washed out of it, which is completely useless in sweet pastries.
6. Rinse the swollen beans thoroughly and transfer to a saucepan or stewpan. Pour in about 500 ml of water, set to maximum heat, bring to a boil and cook the beans for about 3-5 minutes. Then change the water. Put on heat again and bring to a boil. Reduce the heat to medium and simmer the beans for about 40 minutes, until soft. If necessary, periodically add cold water. The exact cooking time depends on the type of bean.
7. Throw the boiled beans in a colander, rinse well and set aside.
8. Turn on the oven to heat up to 180 degrees.
9. Sift flour, baking powder and cocoa into a deep bowl. Pour in the cinnamon. Stir.
10. In a separate deep bowl, combine beans, vegetable oil, sugar, vanilla sugar and salt.
11. Peel the ginger root, rinse, grate on a fine grater and add to the beans.
12. Blend the beans with an immersion blender until smooth.
13. In parts, stirring each time, pour the flour and cocoa mixture into the bowl with the bean mass.
14. Lean brownie dough should be quite thick and fall off a spatula or spoon in a lump.
15. Break the chocolate into pieces and melt. This can be done in the microwave at minimum power in short pulses of 10-15 seconds, in a water bath, or place the chocolate pieces in a small disposable pastry bag and dip it in hot water for a few minutes.
16. Add melted chocolate to the batter and mix thoroughly.
17. Cover the form with parchment for baking. I have a rectangular ceramic mold measuring 13x19 cm, with high sides.
18. Pour the brownie batter into the pan and smooth out.
19. Bake in an oven preheated to 180 degrees for about 30 minutes. The exact baking time is individual for each oven and the thickness of the dough layer. The readiness of the cake can be checked with a wooden toothpick or match. If you pierce the cake and pull out a toothpick, it will be dry and there will be no sticky pieces of dough on it.
20. Vegetarian bean brownie is ready. First, let it cool slightly right in the mold, then remove it to a plate or cutting board and let it cool completely and stabilize.
21. Cut the chocolate cake into small squares and serve, decorating as you wish.
22. Bon appetit!