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Bean Brownie

Ingredients (for 10 portions):

  • 240 g canned red beans (1 can)
  • 2 eggs
  • 1 very ripe banana
  • 1.5 tbsp coconut oil
  • 3-4 tablespoons erythrol
  • 1.5 tablespoons cocoa
  • almond flavouring
  • teaspoon of baking powder
  • 100 g dark chocolate

To prepare the recipe you will need:

Baking tray 25cm


  1. Rinse the beans in a sieve and crumble half the chocolate into small pieces.
  2. Blend all ingredients, except chocolate, thoroughly with a blender.
  3. Stir the chocolate pieces into the mixture.
  4. Pour the mixture into a small cake tin and bake for about 30 minutes at 180˚C.
  5. Melt the remaining chocolate and spread over the finished cake.


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  • classic shape 
  • can also be used as breadmaking tin
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.

  • Do not use in dishwashers or microwaves.

  • Do not use sharp objects that could damage the surface.

  • Grease the inner surface before use.

  • Wash and dry after use.

  • Avoid sudden changes in temperature.

  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.