1/3 c coconut oil
3 eggs
1/2 c coconut flour (or GF flour of your choice, or all-purpose (not GF) )
3/4 c brown sugar & white sugar (total)
1/2 c cocoa powder
1 tsp. vanilla extract
1/4 tsp baking powder
1/4 tsp salt
1/2 C 60% cocoa chocolate chips
1 tbl. instant espresso powder, optional
Directions:
Preheat oven to 350 degrees. Spray an 8in. pan with cooking spray. Using a food processor, pulse the black beans until almost smooth. Add all other ingredients except chocolate chips and blend until smooth. Add chips in and pulse just until mixed in. Spread into baking pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Optional: sprinkle a few chocolate chips on top for a quick “frosting” and spread around once melted. (also optional, top with toasted coconut)
note: these are definitely best right out of the oven, warm. they get dry and crumbly as they sit so gobble up quickly
I modified this from http://ramblingsofanrd.wordpress.com/2012/02/27/gluten-free-black-bean-brownies-and-training-update/
My picture of mine are after putting them in the freezer and baking them to thaw. I still want to experiment a bit more, I would like them a touch more fudgy. I didn't add the chocolate chips for "frosting", which I'm sure is scrumptious. I also like the fact that I feel good giving this high fiber dessert to my kids. Do you have a favorite gluten free brownie?
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