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