Gluten Free, Dark Chocolate, Black Bean Brownies
Ever since I moved abroad and lived in Europe, I have evolved as a pastry chef. If you were to take a look in my pantry you would only find natural sweeteners like honey, raisins, dried fruits, molasses, dates and maple syrup, in addition to whole wheat, high fiber and gluten free flours. My pallete has changed. Not to mention as a mother, I am very conscious of what foods I offer my family.
Taking a trip down memory lane, I remember when I first lived with my American military buddies in Brussels, Belgium. While their tastes were once likened to mine, very American, our international friends winced at super sweet cupcakes overladdened with buttercream frosting. Not that there isn’t a time and place for such indulgences, I have come to believe that if there is a way to create a tempting treat with healthier ingredients, then that is the favored option for me. What this leads to is a lot of experimentation and Henry, my son, is a good quality control tester.
As a vegetarian toddler, Henry does very well consuming a good variety of fruits and vegetables throughout the day, but it doesn’t hurt to offer a double win with these black bean brownies. A secret treat that I, as a mother, can be happy about because he is getting additional protein while enjoying a delectable dessert. Whether you have kids or just want to impress friends or colleagues at work, these gluten free, vegan, dark chocolate, black bean brownies are a knock out!
Black Bean Brownies
1/2 cups black beans (1 15-oz can, drained and rinsed well)
2 tbsp cocoa powder
1/2 cup quick oats, ground or oat flour
1/4 tsp pink Himalayan sea salt
1/2 cup date puree
1 tbsp honey
1-3 tbsp almond milk
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup dark chocolate chips
1-2 tbsp chips, for presentation
Preheat oven to 350° F. Combine all ingredients except dark chocolate chips in a food processor, and blend until completely smooth. Really blend well. Stir in the chips, then pour into a greased 8×8 parchment line pan or individual muffin cups with parchment paper rounds on the bottom. Optional: arrange extra 1-2 tablespoons dark chocolate chips over the top. Cook the black bean brownies 18-22 minutes, then let cool at least 10 minutes before trying to cut or remove from pan. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm by morning! Makes 9-12 brownies. Serve on their own or with vanilla or cherry soy ice cream, fresh berries or flambeed bananas. Bon Appetit!