I am decidedly a fudgy brownie person. Don’t try to give me a cakey brownie. I don’t like cake. My friends were smart enough to give me a tray of muffins with candles on them for my birthday a few years ago (I guess more than a few years ago now…) although these days I’d rather have a taste of these gluten-free, dairy-free brownies. They may not be your traditional brownies, but they’re my favorites, and have no hint of beany flavor.
Black beans give these brownies some added protein and the coconut oil gives them some healthy, heat-stable fats that will help to keep blood sugar stable (meaning no post-dessert crash). Maple syrup beats table sugar by a long shot in terms of minerals and its spot on the glycemic index. Plus the addition of some cinnamon packs a little blood-sugar-stabilizing-punch.
1 cup coconut oil
2 cups cooked black beans
½ cup walnuts
½ cup raw cacao
¼ cup Dandy Blend (or substitute ground instant coffee if you’re okay with the caffeine)
2 tsp cinnamon
1 ½ cups maple syrup
2 tsp vanilla extract
1/4 tsp salt
1. Preheat the oven to 325°.
2. If your coconut oil is solid, place it in the warming oven just to let it melt. Place the liquid coconut oil, black beans, walnuts, cacao, Dandy Blend, and cinnamon in a food processor and process until smooth.
3. Using and electric mixer, whip the eggs until light and fluffy. Mix in the maple syrup, vanilla, and salt.
4. Add the chocolate mixture to the egg mixture and stir until well combined. Pour into a 9″ x 12″ pan lined with parchment paper and bake for 40 minutes or until a toothpick comes out clean.
5. Let brownies cool completely before removing from the pan and cutting into squares.
Store and serve chilled. Even in the freezer the brownies will stay moist and fudgy.