Moist Bean Brownies with Chocolate Glaze

Rinse the kidney beans thoroughly under running water and drain well. Blend them together with the olive oil in a blender or with an immersion blender until completely smooth.

Stir the remaining batter ingredients (eggs, cocoa, cinnamon, baking powder, and chicory syrup) into the bean mixture until a smooth batter forms. Line a baking dish (approx. 28 x 20 cm) with baking paper and pour in the batter.

Bake in a preheated oven at 170 °C (top/bottom heat) for about 20 minutes. Then let the cake cool completely.