This recipe appealed for 2 reasons. Firstly Goan’s use beans to make sweets/desserts like Doce de Grao (Gluten-free Coconut Bars), Gorchem ( Moong Dal Pudding with coconut milk), Atoll (Rice and split pea pudding)and secondly I try to eat gluten-free often. I had to try this recipe 3 times till I got it right (according to my oh so humble opinion 🙂 ) and along the way I came up with a cupcakes recipe. My kids enjoyed these brownie as long as they did not know they were made with black beans but after overhearing my conversation with a friend they just decided it was not to cool to eat black bean brownie no more.
My recipe is made with reduced sugar. Here are a few variations you can make.
Replace the oil with 1 ripe avocado
Sugar with 10-15 medjool dates.
Make it vegan by replacing the egg with a Flax Seed Egg.
Serving Size: 9 brownies
1 can of black beans rinsed and drained (1-3/4 cups)
1/3 – 1/2 cup sugar
1 tbsp of vanilla
3 tbsp of cocoa powder
3 tbsp of oil or 1 mashed avocado
1/2 tsp of baking powder
1/8 tsp of salt
1/4 cup semi-sweet dark chocolate chips
1/4 cup crushed walnuts/ cashews/pistachios (optional)
1/2 cup crushed raspberries (optional)
Heat oven to 350F
Mash or use a food processor to mash the drained beans.
In a bowl mix all the remaining ingredients well eggs, vanilla, cocoa powder, oil, salt, chocolate chips, nuts and crushed raspberries.
Add the mashed beans to the mixture. Pour in a 9″ brownie pan or in muffin pan.
Bake for 25-30 minutes. Check after 25 till the top looks set and toothpick comes out clean.
Let cool and enjoy with a nice glass of milk.