Friday, March 27, 2009

Black Bean Brownies

My new favorite dessert is Black Bean Brownies. They are gluten-free (flourless, so grain-free) and dairy-free, and we're lovin' them here!

Black Bean Brownies
1 can black beans, drained (1.75 cups, I used fresh)
3 eggs
3 tablespoons oil, (I used coconut oil, of course!)
1/3 cup cocoa powder. I used raw unsweetened...
pinch of salt
1 teaspoon vanilla
2/3 cup sucanat

Combine the above in a blender, blending til smooth. Then add 1/2 cup chocolate chips if you like. I didn't ;)

Bake at 350 degrees in an 8x8 greased baking pan for about 22-25 minutes. Yummy!

6 comments:

heather said...

Those look tasty, BK! I've missed you!

Brenna Kater, the Oceanskater said...

Hey, Heather! I tried to do your "egg in the ice cube tray" trick today. My eggs were way too big! Either you have super-small eggs or extra-large ice cubes trays :)

Elizabeth said...

Thanks for this recipe BK, my husband and I liked them. As a note of caution for others who are looking to try it out, unless you're making them for people who eat gluten-free, veggie desserts a lot, they may not be quite as enthusiastically received. Some people can swear these taste "bean-y".

Brenna Kater, the Oceanskater said...

I've heard adding chocolate chips helps decrease the bean factor :)

heather said...

OK, so I just tried these today. How is the texture of yours? My first batch baked for 50 minutes and were total goo in the middle. Added cornstarch this time, and 35 mins in they're still goo. Gah!

However, they taste pretty darn good!

Brenna Kater, the Oceanskater said...

I definitely cook them for less than 30 minutes, and they are crumbly, but not gooey. Do you mix them in your Blendtec?