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Thursday, July 7, 2016

Flourless Brownies

Thursday, July 7, 2016:

I have to post this brownie recipe I made for the 4th of July This week.    These were delicious and everyone loved them.    Plus, they are nutritious too since it uses the superfood, cacao (not cocoa), and black beans instead of traditional white flour as in most recipes.


Flourless Black Bean Brownies.   :)

One 15 oz. can (1 3/4 cups) black beans, well rinsed and drained
2 large eggs
3 tbls coconut oil, melted
3/4 cup cAcAo powder-not cOcOa if you want these to be nutritious (I use Hershey's cAcAo)
1/4 tsp sea salt
1 tsp pure vanilla extract
One heaping 1/2 cup  birch/hardwood xylitol, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional topping: chopped raw pecans or raw almonds.


Preheat oven to 350 degrees F.
Muffin tin (regular-size):  Grease with coconut oil or line with muffin papers.

Rinse your black beans and drain well.
Place beans and eggs in a food processor and pulse a few times to get the beans chopped and eggs mixed in.

Add remaining ingredients (except nuts) and run on high about 3 minutes.   You will need to stop and scrape the sides of the bowl with a spatula during this.

The batter should be the consistency of a typical cake frosting.   If it's too thick, add water a little at a time.

Spoon into muffin tin and add toppings if desired.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides, about 20 to 25 minutes.

Remove from oven and let cool for 30 minutes.

Store in an airtight container or refrigerate them, if you like.   The batch I made didn't last a day and everyone loved them.

Optional coconut frosting:

1 can unsweetened full-fat (not lite) coconut milk ("Thai Kitchen" or "A Taste Of Thai" brands are good choices without a lot of unhealthy preservatives)
1/4 cup plus 1 tbls cAcAo powder
1/2 tsp pure vanilla extract
1/4 cup birch/hardwood xylitol

Place can of coconut milk in the refrigerator several hours or overnight so that the healthy fat can harden.

Open coconut milk (do not shake the can prior to opening).
Spoon out only the creamy part into a bowl (use remaining delicious juice in other things such as smoothies and such).

Using a fork or handheld mixer, whip in your cocoa, vanilla, and sweetener until well mixed.

Top your brownies and store in the refrigerator to thicken the frosting.
Then, enjoy later.


Please leave a comment; I'd love to hear from you! :)