Chocolate brownies are a big favorite in many households, including mine. This gluten free, high fiber version is so good that your family won’t realize they may actually be better for them.
Ingredients:
12 TBS cocoa powder (I use all natural, raw cacao or Hershey’s dark chocolate all natural one)
1 cup unsalted butter
2 cups canned black beans
1 cup walnuts, chopped
1 TBS vanilla extract
3 large eggs
1/4 tsp salt
1/8 cup of instant coffee
1 1/2 cups Raw agave nectar
1/4 tsp baking powder
Directions:
- Preheat oven to 325 degrees. Spray 9×13 baking pan with non-stick spray.
- Melt cocoa and butter in saucepan over low heat. Stir until butter is melted and blended with cocoa.
- Place the beans, vanilla, 1/2 cup walnuts, and 1/4 cup chocolate mixture into food processor. Blend for two minutes. The mixture should be smooth.
- In a separate bowl, mix 1/2 cup walnuts, remaining chocolate mixture, salt, coffee, and baking powder. Mix well.
- With an electric mixer, beat eggs until creamy. Add agave nectar and blend well.
- Add bean mixture to chocolate mixture. Add egg mixture and blend well.
- Pour the batter into the prepared pan and bake for 30-40 minutes.
Let cool, then cut. Once the brownies have been cut, place in the fridge to obtain a more firm consistency. The result is a moist, fudge-like brownie. Beware….these brownies are delicious and so good for you. (They also store well in the freezer, taking them out 1-2 hrs before serving).
Note: The bean mixture is thick, but when added to the chocolate mixture, followed by the eggs, the batter is a thick liquid texture. Once baked, the brownies are still very soft
**Raw Agave Syrup to replace sugar = cut the agave by a 1/4 (if 1 cup sugar, only use 3/4 cup) and reduce the oven temp by 25 degrees.
