Sweet and chewy gluten-free brownies made with black beans (but you’d never know it from the taste!) I love this recipe because black beans are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. They are extremely rich source of the trace mineral molybdenum. Molybdenum serves the useful purpose of breaking down and detoxifying sulfites found in wine and numerous preservatives! Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food!
1can of rinsed and drained black beans
1/3 cup coconut oil
1/3 cup raw cocoa powder
1/2 cup agave syrup (or 1/2 cup fresh dates soaked in 1/2 cup hot water if you are trying to cut back your sugar intake)
1/2 cup finely chopped walnuts (optional)
1. Pre-heat oven to 170 degrees. In a food processor bowl or blender, combine the black beans, eggs, coconut oil, cocoa powder and agave (or dates with their soaking water). Pulse or blend until smooth (or as smooth as possible).
2. Line an loaf tin with baking paper. Pour the batter into the greased dish. Sprinkle nuts (if using) over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 170 degrees for 30-40 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. Serve as they are or with some fresh or frozen berries. Eat them warm or cold and store in fridge, though I think they would freeze pretty well too for school lunches!
** If you do not have a loaf tin and are going to use something bigger- like a square cake tin, you probably want to make a double batch. You will probably end up with thin, biscuit-like brownies otherwise 🙂