125 g of dark chocolate 70%.
50 g coconut oil
20 g cocoa powder
100 g of cooked red beans or kidney beans
10 dates
50 ml of coconut milk or rice
45 g of crushed hazelnuts
2 bananas
½ teaspoon vanilla extract
1 pinch of nutmeg


1- Melt the chocolate in a bain-marie with the coconut oil
2. Grind the other ingredients with a blender.
3- Once there is a homogeneous paste, add the melted chocolate and mix until you obtain another mixture,
4- Preheat the oven to 180º centigrade and bake the mixture for approximately 25 minutes.

A little bit of history...

La primer receta que conocemos publicada con el nombre de brownies en el libro The Boston Cooking-School Cookbook en 1896, aunque extrañamente esta receta no contiene chocolate, sino melaza de Puerto Rico.

The first recipe for brownies we know was published in The Boston Cooking-School Cookbook in 1896, although strangely enough this recipe does not contain chocolate, but rather molasses from Puerto Rico. 

Two years later, in 1898, the recipe appeared in the Sears Roebuck catalogue, which is still considered the first real reference for today’s brownies. It was created five years earlier in the kitchen of the Palmer House Hotel on the occasion of the World Expo being held in the area.  The Palmer Hotel brownie recipe contains chocolate, nuts, vanilla, butter, flour, eggs, and is served with an apricot glaze; you can see the recipe here

In the same year of the book’s publication there is even a reference to its sale in a local newspaper – brownies were already famous at the end of the 19th century!

Something interesting...

Chocolate is a product that is easily found and used as a complement to a thousand and one recipes. However, the cocoa tree is in serious danger of extinction due to global warming, since it only grows in a certain strip near the equator, where the temperature (approx. 20ºC) and humidity are constant. 

Last year, NOAA scientists in the United States calculated that by 2050 all the regions where cocoa is produced will no longer be able to grow cocoa because temperatures will rise, causing great droughts and lowering the humidity levels that the tree needs to survive. 

So have they come up with a solution, to fight against global warming?  According to the Business Insider the Mars company will devote one billion dollars to reducing its carbon footprint by 60% over the next 30 years. 

But just in case, they think it’s best to try to create a tree that is sufficiently drought-resistant. The same company has teamed up with scientists to genetically modify the cocoa tree so that we can enjoy this delicacy under the blazing sun of a world without the tropics.


This is a very healthy dessert, but a dessert at the end of the day. You have to take into account that this kind of food has to be consumed sporadically and not as part of a daily diet. 


One of the great benefits of cocoa is its contribution of magnesium 146 mg per 100 grams which is a third of what a normal adult needs every day. Coconut oil contains a lot of saturated fats so its consumption should be limited.


 Red beans provide a good amount of protein 23.58 grams per 100, also contain carbohydrates and a good amount of fibre, as well as many minerals and vitamins. The banana as a good fruit gives us a contribution of natural sugars and fibre (2.3 gr) and above all a lot of potassium (387.8 mg) which helps the body to recover after physical exhaustion, maybe for sport, or in my case I have been saved from a hangover.

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