Last week, my Sister-in-Law, Elizabeth, surprised me by making me the best brownies I've ever had. Being vegan and gluten free with a serious sweet tooth, she knew just how to cheer me up after a rough week. They're fudgey and practically melt in your mouth. Seriously, covet this recipe.
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
3 tbsp cocoa powder
1/2 cup quick Gluten-Free oats
1/4 tsp salt
1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup dark chocolate chips
optional: more chips, for presentation
Note: Elizabeth used peanut butter in one batch.
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.
Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes.
let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
For more, visit ChocolateCoveredKatie.com.