Shown here, dressed up with a drizzle of local caramel sauce. Easy to mix in a food processor, pour into a 9 x 13 inch pan and bake!
Gluten-free, chocolate decadence….and fiber, too!
Prep Time: 10 minutes
Cooking Time: 35-45 minutes
Yields: 32 small brownies
1 1/2 cups organic chocolate chips, (You can also use grain sweetened, vegan or carob semisweet chocolate chips.)
2 cups black beans*, one 25 ounce can, drained and rinsed
4 farm fresh eggs
2/3 cup agave nectar
1/2 teaspoon baking powder
1. In a small bowl, melt chips in microwave for 2 minutes. Or place chips in a heat resistant bowl on top of a boiling pot of water until melted.
2. In blender or food processor with fitted metal blade, process beans until very smooth.
3. Add eggs and process until well blended.
4. Add sweetener, baking powder, and melted chips. Process until smooth.
5. Pour batter into one 9 X 13 pan or two 8” or 9” square pans sprayed with organic olive oil or greased with butter.
6. Bake at 350 degrees for 35-45 minutes.
Allow to cool, cut and serve.
Or cool slightly, and for a more decadent chocolate brownie make this glaze and spread evenly on brownies:
Chocolate Brownie Glaze:
1 cup organic chocolate chips (or other)
1/4 cup soy, rice or almond milk, original or vanilla flavored
2 tsp. maple syrup or agave nectar
1. Melt chips in microwave or in double boiler on stove.
2. Stir in milk and sweetener until smooth & glossy.
3. Spread on warm or cooled brownies. Top with chopped nuts, dried cranberries, raisins, or coconut optional.
*Chick peas or pinto beans may be substituted for the black beans.
Amie's original recipe can be found in Get Smart a JOHNS HOPKINS UNIVERSITY PRESS publication by Fairfield author & nutritionist Samantha Heller!