These Black Bean Coconut Brownies will please everyone, and only those that are gluten free need to know they are flourless. 😉
Is it possible to fall in love with a recipe? Oh my goodness! And I do mean goodness.
Just look at all of the good:
- gluten and casein free (assuming your chocolate chips and cocoa are)
- ovo-vegetarian (vegan if you use an egg substitute)
- loaded with fiber and nutrition thanks to those black beans
- dump ingredients into blender, whir, pour in pan
- fudgey moist delicious taste that you would swear came from "bad for you ingredients".
Seriously, if you didn't know better you wouldn't know these are healthy. You do not taste any black beans, ever.
This is not a "comes pretty close to tasting the same" healthy recipe.
They taste awesome. PERIOD.
The only thing missing is the crunchy top you get with regular flour brownies. Hence you need to add the coconut or something else on top.
Black Bean Coconut Brownies
- 1 can 14 ounce black beans (drained and rinsed)
- 2 eggs
- ⅓ cup cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon coconut oil
- 1 tablespoon coconut or almond milk
- 1 teaspoon balsamic vinegar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon espresso powder
- 1 cup dark chocolate chips (divided use)
- ½ cup shredded coconut
- Preheat the oven to 350° F. Lightly oil a 9″ x 9″ baking pan.
- Put all ingredients except the chocolate chips and shredded coconut into a blender (or food processor) and mix until completely smooth.
- Fold ½ cup of the chocolate chips into the batter and pour into baking pan. Sprinkle the shredded coconut and remaining chocolate chips on top of the batter.
- Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean. Allow brownies to cool 15 minutes before cutting into them.
More Gluten Free Treats
Until next time, happy eating!