I love brownies, but I rarely eat them because most are made from wheat flour, white sugar, and inferior chocolate. When I decide to indulge my sweet tooth, I want the best. Behold: Gluten-Free Dark Chocolate Black Bean Brownie with Fermented Plum Sauce. Euphoria on a plate!
Ingredients:
Directions:
1. Preheat the oven to 350 degrees F. Grease a 7 x 7-inch square baking pan with the coconut oil.
2. In a small bowl, mix the rice flour, baking powder, and salt. Set aside.
3. Place the beans, coconut oil, eggs, cocoa powder, sugar, coffee beans, vanilla, and melted chocolate in a food processor. Blend until smooth.
4. Add the dry ingredients into the processor and pulse a few times until just incorporated.
5. Pour into the prepared pan, and bake until the sides are set, but the middle is still a little soft, about 20 - 25 minutes. Allow to cool for 30 minutes before cutting.
6. Serve warm with a drizzle of Fermented Plum Sauce and topped with whipped cream, if desired.
Yield: Approximately 12 squares
* To cook the black beans:
Soak 1/2 cup of dried beans in water and a pinch of sea salt overnight. Drain water. Place in a medium pot and cover with water by two inches. Bring to a simmer, cover, and cook for about 30 minutes, or until beans are tender.
(Note: I used Rancho Gordo's Midnight Black Beans. Their beans are so fresh that soaking is not necessary. If you're using conventional dried black beans, you'll need to soak them.)
Comments will be approved before showing up.
