Recipe adapted from Connoisseurus Veg.
Gluten free and flourless + Plant-based + No refined sugar + High protein
= DESSERT GAINS.
Serve it warm with (n)ice cream on top? Bonus gains (in happiness).
Ooey gooey goodness. Let's go.
YOU'LL NEED (makes 9 servings)
1 can (15 oz) black beans - drained & rinsed
1/4 cup melted coconut oil or avocado oil
1/4 cup milk of choice (I use oat or almond)
1.5 teaspoons vanilla extract
1 tablespoon maple syrup (or other liquid sweetener)
1/2 cup cocoa powder
1/3 cup coconut sugar (or any other type of sweeter!)
1/2 teaspoon baking powder
Dash of salt
Toppings/Add-Ins (optional): Big globs of peanut butter on top, 1/2 cup chocolate chips, chopped walnuts.
Icing sugar for presentation
STEPS (15 minutes prep, 20 minutes in the oven)
Prepare an 8 X 8 inch baking pan with parchment paper or oil. Preheat oven to 350°F.
Mash the beans with a potato masher, blender, or immersion blender. Add in the remaining wet ingredients (oil, milk, and vanilla) and mash it up more. Get this mixture as smooth as possible.
Add in the dry ingredients and mix well with a fork or whisk.
Stir in the add-ins, pour evenly into the pan, and add the peanut butter on top, swirling it with a knife.
Place in pre-heated oven and bake for 20 minutes. Check the brownie with a toothpick and keep baking it in 2-minute additional increments until the toothpick comes out clean.
Place on a cooling rack and cool completely before serving.
To serve warm, microwave each piece for 8-12 seconds.
Store in an air-tight container once cooled at room temperature for three days, or in the fridge for up to a week.
Enjoy!
Christine