I have had more time to try various recipes this summer. Here is a 100% flourless Black Bean Brownie recipe that we are enjoying. I modified this 3 times from another recipe, and this batch came out the best. Hope you like it.
Cake-like Black Bean Brownies
- 3 cups of strained and cooked black beans (equals 2 cans of cooked black beans)
- 3 eggs (you can double the flax egg substitute below for vegan)
- 3 T of ground flaxseed gelled with 7.5 T of filtered water
- 1/2 c Organic Cocoa Powder
- 2 t Vanilla extract
- 1 t baking powder (corn free baking powder recipe)
- 2 pinches pink salt
- 1 c Organic sugar
- 1/2 t Organic Stevia powder
- 6 T Organic Extra Virgin Olive oil or Virgin Coconut oil
Mash the black beans in a food processor with oil, Vanilla extract, gelled flax seed, and egg. Add the remaining ingredients and blend until smooth. Pour into a rectangular greased pan and bake in the oven a 350 degrees F until the surface of the brownie begins to crack, approximately 30-35 minutes. Let the brownies cool completely before serving. The black bean taste can be strong when they are fresh out of the oven. The bean taste will mellow even further if you refrigerate the brownies.
We get our Organic Cocoa Powder, Vanilla for making Vanilla extract, and Organic Stevia at
Mountain Rose Herbs.
