Monday, July 29, 2013

Coconut-Scented Black Bean "Brownies"

I usually like to blog recipes when I have pictures to go with them...but I've been sitting on this recipe for about two months, and just need to get it off my to-do list. So. Picture little fudgey bites, completely gluten and flour free. Dairy free. Full of trendy coconut oil. Mmmm. I made these for a girls luncheon, and we ate the entire pan. It's the coconut oil that really makes these babies sing! I used a Vitamix to make these, but other blenders would probably work just as well. Just make sure you get everything completely blended and smooth.

Coconut-Scented Black Bean "Brownies"
Makes 1 8x8 pan

Preheat your oven to 350 and grease an 8x8 pan. Set aside.

In your blender, add these ingredients, in this order:
3 eggs
1/4 cup cocoa powder
1/3 cup coconut oil, melted
2 tsp. vanilla
1 can black beans, washed and drained

Blend until everything is completely smooth - a few errant bean skins won't ruin these brownies, but too many would be distracting.

Pour your batter into your prepared pan and sprinkle the top generously with semi-sweet chocolate chips. (If you need your brownies to be completely dairy-free, skip the chocolate chips.) Bake for 50 minutes, or until a toothpick inserted near the center comes out batter-free.

Serve warm or cold, but consume judiciously - these are a big ol' pan of magical beans, after all. *grin*