These coconut black bean brownies are moist and delicious. Flourless, they are gluten free.
Surprise your family with these easy to make gluten free brownies.
Black beans have 24% of your daily value of fiber in 1/2 cup.
These Brownies are packed with delicious ingredients. This recipe delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies.Beans in brownies sounds bizarre, but no one will even know that beans are in them.
These fudgy brownies are just that–brownies full of chocolate flavor and the coconut brings a tropical taste to these brownies.
This recipe is adapted from Ania Catalano, Baking with Agave.
- 4 ounces unsweetened chocolate
- ¼ cup unsalted butter
- ½ cup coconut oil
- 2 cups soft-cooked black beans, drained well ( canned is fine)
- 1 cup walnuts, chopped
- ½ cup shredded coconut
- 1 tablespoon vanilla extract
- ¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
- ¼ teaspoon sea salt
- 4 large eggs
- 1 cup brown sugar or 1½ cups light Agave Nectar
- Preheat the oven to 325°F. Line an 11- by 18-inch or an 11x13 baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1½ to 2 minutes on high. Stir with a spoon to melt the chocolate completely, and add the coconut oil. Place the beans, ½ cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
- In a large bowl, mix together the remaining ½ cup walnuts, coconut, and remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the brown sugar or agave and beat well. Set aside.
- Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
- Add the egg mixture, reserving about ½ cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining ½ cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting.
Sites That Link to this Post
- Amazing Black Forest Black Bean Brownies | citronlimette | April 30, 2013
- Weekly Round Up: National Brownie Day Recipes — Cooking During Stolen Moments | December 3, 2013