Sunday, July 22, 2012

Black Bean Brownies(Flour-less)

Super delicious gluten free treat. Full of protein too! It is hard to believe that they are made of black beans!
They are great untopped, but I also included a recipe for German Chocolate topping and a peanut butter fudge frosting at the bottom.







*Variation 9/2014-
Add 1 tsp cinnamon, 1/4-1/2 tsp ground cayenne pepper and top with cinnamon chips instead of chocolate chips for a wonderful Mexican Chocolate Brownie!






1/2 cup water
1/4 cup ground flax

2-15 oz cans black beans, drained and rinsed*
2 eggs
1/2 cup melted butter(coconut oil is a great sub!)
1 cup sugar
3/4 cup unsweetened cocoa powder
1 TB pure vanilla extract
1/2 cup semi sweet chocolate chips
2 tsp baking soda
2 tsp baking powder



Preheat oven to 350, grease an 8 x 11 pan and set aside.

In a dish combine water and flax, mix well and allow to sit 5 minutes.











In a blender combine all ingredients except chocolate chips.

















Puree well....let it go a while, scraping the sides if you need to. You want to make sure the beans are completely pureed.

(to those who are new to using beans(or bean flours) in sweets, if you are a batter taster you WILL taste the beans in the batter, dont let this deter you! When they are cooked the bean flavor disappears!)








Pour into prepared pan , sprinkle with chocolate chips.











Bake in preheated oven for 60-70 minutes until they are set in the middle. Cool slightly.










While they are baking make the topping:

2 TB melted coconut oil
1/2 cup brown sugar
2 TB corn syrup
2 TB coconut milk(regular is fine too)
3/4 cup flaked coconut
1/2 cup chopped pecans


Mix oil and brown sugar well. Add in corn syrup and milk, then fold in coconut and pecans.











Set your oven to broil . Scoop the Coconut mixture over the warm brownies.












Spread evenly  then return the pan to the oven and broil for 2-3 minute.













Cool completely on a wire rack before slicing.
Store in the fridge.









*Usually I am all for going from dried beans you cook yourself , but IMO canned is better for this recipe unless you are cooking your beans with a pressure cooker. The texture just doesn't come out the same.



Here they are topped with a chocolate peanut butter frosting



Frosting:
2 TB coconut oil
1/4 cup smooth peanut butter
1 cup white sugar(plus or minus to sweetness preference)
1/2 cup chocolate chips
1 tsp vanilla extract

Melt oil and chocolate chips in a double boiler. Add peanut butter and sugar, stir well until the sugar is dissolved. Add vanilla and stir again.

Frost brownies while still warm, then chill well.


3 comments:

  1. Im allergic to flax. What can I use instead? I'd love to try this. (Minus the toppings...I'm also allergic to pecans and coconut! )

    ReplyDelete
    Replies
    1. I actually used flax as a sub for more eggs. I would omit the flax and water and add 2 more eggs.

      Delete
  2. Thank you! Can't wait to try these.

    ReplyDelete