Beanie Brownie Recipe

If you want to make ze mizzus happy with a special, gluten free, egg free, dairy free (but not flavor free) treat that is also good fer ya, then follow this recipe:

Caution: Does not contain treenuts, but is prepared by one…

Ingredients: for the correct amount, please check out the photos, in which you can see the “running number” on the scale, as ingredients are added! Dried beans, soaked in water for 24hrs with one happy rinse sometime in the middle.

Then: coco powder, quick oats, salt, brown sugar, olive oil, vanilla essence (in our case, that’s vanilla beans soaked in Vodka for a long time), and baking powder.

Blend all this (see photos for how I did it, because if you don’t blend it well enough, you’ll end up with pothole filler for your driveway, instead of a treat for your favorite human!), then add a (precise!) handful of chocolate chips and a more or less maybe almost quite precisely nearly the same amount of sweetened coconut flakes, fold it into the blended schnitzel and empty into your oiled baking pan.

If you love white chocolate chips (I especially love white chocolate in their natural form: Easter bunnies!), don’t mix them in but put them on top after spreading. I guess, because they are oil based, they simply dissolve still while you are mixing them in, and they are all gone like you hadn’t used them in the first place. So, put them on top, if you want to notice them!

I oil the sides of the baking dish also, but spread the mix out without it reaching the sides, which reduces cleaning time later on – which I presume, you end up doing as well (you can’t make treats and then leave the mess for ze mizzus – you’ll loose brownie-points that way, pardon the pun).

Preheat the oven now to 350 degrees Fahrenheit, convection, if you have it, which translates into “175 degrees Celsius, fan” for the Baking Show enthusiasts among you…

Then sprinkle a healthy amount of chocolate chips on top ( I like milk chocolate) and cover in a snow-flurry of more coconut flakes.

BAKE! – for 23 minutes. Done.

While baking, wash the blender, spatula and knife, measuring spoons and return all ingredients and scale to where you found them. Then measure out another lot of dry beans and put them in soak in a Mason jar with a loose lid for the next batch – you WILL be asked to make more. Trust me.

Serve while warm and cover the rest with a silicone or beeswax cover and stick it into the fridge. It’ll firm up over night and change flavor. It’ll be good for about…oh! it’s gone!!!

1 Ingredients ready and scale zero-ed in
3 Reconstituted, moist beans go in first, 260g or so (those weighed 125g dry)…
5 add quick oats, about 40g…
2 Difference between dry (125g) and wet beans (260g) – took about 24hrs, rinsed.
4 add the coco powder,
10g or so/2Tsp…
6 add your favorite salt, 1g or 1/4tsp…
7 add brown sugar, about 60g or 4.5Tsp…
9 add 2 tsp of vanilla essence, about 8g…
10 add 3g baking powder, or 3/4tsp…
12 …after first 90sec blending use spatula to clean sides…
8 add 40g of olive oil…
11 This is how it looks before you go “shrrrrr…”
13 …after second 90sec blending, during which I tilt the pot here and there…
14 after 3rd 90sec blending, you are…
17 …and some shredded coconut flakes and…
19 Add olive oil in baking pan…
15 …done! It’s smooth enough, now.
16 Remove blender stem and add choc chips…
18 …stir it all together gently.
20 Use two fingers to oil the pan – also the sides!
22 I avoid the sides – easier to clean later 🙂
24 Did I mention that I like coconut…?
21 Put all the schnitzel in. I use a knife to clean the schnitzel off the spatula…Kinda sticky!
23 More choc chips, anyone? Why not!?
25 Bake at 350 F (175C) for 23 min in convection oven (“fan”, as the Brits say)…
26 D O N E !
27 Let’s have a slice, shall we? YUM!