Created by Deb Peterson

One of the biggest quests I have in my food journey is to find delicious, nutritious, gluten-free, sweet recipes that satisfy and please even those that aren’t tuned into eating healthy foods.  Needless to say, this quest brings me to many dead ends.  Though I like many of the creations (or adaptations) I cook up, they don’t often pass the test of my kids and husband (who always groan when I “healthify” recipes). This one, however seems to work! It’s one of my all time favorites and I hope it will be yours as well.  This recipe originally appeared in our very first e-cookbook titled Taste.  If you’d like a copy, let us know!

black bean brownie

I first discovered this recipe at Whole Foods and have made it numerous times, tweaking it to make it my own. It’s a guilt-free sweet with no gluten that satisfies and nourishes. What is better than that?

what goes in:

  • 1 15-ounce can no-salt-added black beans, drained and rinsed
  • 3 large eggs
  • 1/3 c melted butter, more for the baking dish
  • ¼ c cocoa powder
  • 1/8 t salt
  • 2 t vanilla extract
  • ½ c plus 2 tablespoons coconut palm sugar (or other unrefined sugar)
  • ½ c semi-sweet chocolate chips

putting it together:

  1. Preheat oven to 350°F.
  2. Butter an 8-inch baking pan.
  3. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
  4. Remove the blade and carefully stir in the chocolate chips.
  5. Transfer mixture to the prepared pan.
  6. Bake the brownies for 30 to 35 minutes, or until just set in the center.
  7. Cool before cutting into squares.
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