by Nerissa Oden
WARNING! Lovers, family, and children may ask for these brownies all year long! Even though they’re black-bean based, they still taste like pure chocolate.
Nothing says “I love you” better than a delicious chocolate treat for Valentine’s Day. This year, bake your sweetie some bliss they’ll brag about all year! Use this grain-free, gluten-free, dairy-free recipe from the Bread-Free Bread cookbook to make a rich, dense chocolate brownie with a cake-like top.
If your lover enjoys the combination of chocolate and banana, use mashed fresh bananas instead of coconut oil. Please use organic and GMO-free ingredients, as well as an extract without MSG or vanillin (with an in on the end), whenever possible.
Romantics should use heart-shaped bakeware – and lovin’ singles may want to spread some love around using a heart-shaped cupcake pan. (Note: Monitor your brownies carefully while baking with these options, as the baking time will vary.)
Oh, and if you want special brownies – go to Colorado.
BLACK BEAN BROWNIES
1 cup unsweetened cocoa powder
3/4 cup cane sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon pure stevia powder (optional)
1¼ cups cooked black beans (or one 15-ounce can), drained and rinsed
2/3 cup solid coconut oil
2 large eggs
2 tablespoons vanilla extract
- Preheat oven to 350 degrees F.
- Grease an 8½ -inch pie pan.
- In blender combine beans, eggs, coconut oil, cane sugar, stevia powder (optional), vanilla, and salt.
- Sift the cocoa powder over a medium bowl. Mix in the baking soda and baking powder.
- Transfer the black bean mixture to the bowl of dry ingredients and mix thoroughly.
- Use a spatula to transfer the batter into the prepared pan.
- Bake for 30 minutes.
- Serve immediately or let cool. Slice like a pie. Store in refrigerator.
Nerissa Oden is a citizen advocate for identifying your individual hidden food allergies (aka. food sensitivities.) Annual testing can be an important aspect of individual wellness. Visit her website, FoodPowers.com, or view her cookbook at BreadFreeBread.com