Black Bean Brownie with Fermented Plum Sauce
I love brownies, but I rarely eat them because most are made from wheat flour, white sugar, and inferior chocolate. When I decide to indulge my sweet tooth, I want the best. Behold: Dark Chocolate Black Bean Brownie with Fermented Plum Sauce and fresh whipped cream.
Euphoria on a plate!
Coconut oil for coating pan
3/4 cup cooked black beans*
(I used Rancho Gordo's Midnight Black Beans. See cooking directions below)
1/2 cup coconut oil, softened
2 pastured or free-range eggs
1/4 cup unsweetened cocoa powder
1/3 cup Sucanat or palm sugar
1 teaspoon finely ground coffee bean
1 teaspoon vanilla extract
2 oz. dark chocolate (70% cacao or more), melted**
(See melting directions below.)
1/3 cup brown rice flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1. Preheat the oven to 350 degrees F. Grease a 7 by 7-inch square baking pan.
2. In a small bowl, mix the rice flour, baking powder, and salt. Set aside.
3. Place the beans, coconut oil, eggs, coffee, cocoa powder, vanilla, and melted chocolate in a food processor. Blend until smooth.
4. Add the dry ingredients into the processor and pulse a few times until just incorporated.
5. Pour into the prepared pan, and bake until the sides are set, but the middle is still a little soft. About 20- 25 minutes. Remove from oven.
6. Allow to cool for 30 minutes before cutting.
Makes approximately 12 squares
* To cook the black beans:
Soak 1/2 cup in water and a pinch of sea salt over night. Then, drain water. Place in a medium pot and cover with water by 2 inches.
Bring to a simmer and place the cover on. Cook for about 30 minutes or until beans are tender.
(Note: Rancho Gordo's beans are so fresh that soaking is not necessary. If you are using conventional dried black beans, then please soak them.)
For Fermented Plums and Sauce recipes, click HERE.