Have you ever tried combining beans with chocolate? I talked last year about the chocolate chickpea cupcakes I made for Nolan’s 5th birthday, but long before that, I was making bean-based brownies for Nolan to great effect. The problem is that they never survive long enough for me to photograph!
The first elusive brownie recipe I’m sharing today is both gluten- and dairy-free, moist and fudgy from black beans and coconut oil, and low in sugar. My mom likes these best when I undercook them somewhat, so the center of the pan is more like chocolate frosting than a baked good, lol.
Disappearing Black Bean Brownies
3/4 C (1/2 can) black beans (most varieties of beans would work, but might be more visible)
1/2 C organic coconut oil (or a combination of coconut and olive oil)
1/4 C Dutch processed cocoa powder
1/3 C organic sugar
1/2 tsp vanilla extract
1/4 C dark or semi-sweet chocolate chips (use vegan for dairy-free brownies)
1/3 C buckwheat flour (preferably fresh ground from raw groats; or use AP flour)
1/2 tsp baking powder
1/2 tsp salt
7 oz sugar
1 C coconut oil or grassfed butter (or half and half)
1 pinch of salt
3.5 oz dark quality chocolate, chopped
2-4 T cocoa powder, the whole amount gives a grown-up, full chocolate flavor
2/3 C chickpea flour
Melt the oil or butter with the chocolate in a small pan over low heat. Let it cool down a little. Meanwhile, whisk eggs and sugar until light before adding the cooled chocolate mixture. Stir well. Sift flour, salt and cocoa and add it to the rest. Mix very well and pour into a greased 9″ square pan.
Bake in a pre-heated 350°F oven for about 25 minutes.
Source: Slightly adapted from Lucullian Delights.