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: Gluten-Free Dark Chocolate Black Bean Brownie with Fermented Plum Sauce. Euphoria on a plate!
- Coconut oil for coating pan
- 1/3 cup brown rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup cooked black beans*
- 1/2 cup coconut oil, softened
- 2 pastured-raised or free-range eggs
- 1/4 cup unsweetened cocoa powder
- 1/3 cup Sucanat or palm sugar
- 1 teaspoon finely ground coffee beans
- 1 teaspoon vanilla extract
- 2 oz. dark chocolate (70% cacao or more), melted
1. Preheat the oven to 350 degrees F. Grease a 7 x 7-inch square baking pan with the coconut oil.
2. In a small bowl, mix the rice flour, baking powder, and salt. Set aside.
3. Place the beans, coconut oil, eggs, cocoa powder, sugar, coffee beans, 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. Allow to cool for 30 minutes before cutting.
6. Serve warm with a drizzle of Fermented Plum Sauce and topped with whipped cream, if desired.
Yield: Approximately 12 squares
* To cook the black beans:
Soak 1/2 cup of dried beans in water and a pinch of sea salt overnight. Drain water. Place in a medium pot and cover with water by two inches. Bring to a simmer, cover, and cook for about 30 minutes, or until beans are tender.
(Note: I used Rancho Gordo's Midnight Black Beans. Their beans are so fresh that soaking is not necessary. If you're using conventional dried black beans, you'll need to soak them.)