When I get sad, I get in the kitchen. I pull out the mixer or the food processor or a big old baking dish, and I pull up Pinterest. Because few things in life cheer me up like baking does.
There’s just something therapeutic about taking the cold, smooth eggs, cracking them into a colorful bowl, whisking in flour and leaveners, tasting the batter, adjusting, tasting again…. and tasting one more time just in case it wasn’t really THAT good.
And since I made the switch to whole foods, baking has become an even more rewarding experience. Now I know what I’m making is not only okay for various food intolerances and allergies, but it’s made with real food ingredients that my friends and family don’t have to feel bad about eating. And these are so easy- throw everything in a food processor, blend, and bake. Boom! You have brownies.These brownies are an adaptation of the classic black bean brownie that I’ve modified to be soy free, nut free, dairy free, gluten free and refined sugar free. All the ingredients are ones you’ll recognize, and you most likely have them in your pantry right now! And there’s an optional 2 ingredient fugde-y chocolate glaze that will take them up to the next notch without adding any of the allergens listed above.
So without further ado, here’s some guilt-free chocolate heaven:
- 1 15oz can Black Beans, rinsed and drained
- 3 Eggs
- ½ cup Cocoa Powder
- ½ cup Brown Rice or Whole Grain Oat Flour (Use Almond or Coconut flour for Paleo)
- ⅓ cup Honey
- ¼ cup Pure Maple Syrup
- ¼ cup Melted Coconut Oil
- 1½ tsp Baking Powder
- 1 tsp Salt
- Preheat oven to 325 degrees, fahrenheit .
- Put all ingredients into a food processor and blend until smooth.
- Pour batter into a greased 8x8 pan and spread with a spatula so it's evenly distributed.
- Bake for 25 minutes, or until cracks begin to form on the surface and the center no longer jiggles.
- Allow brownies to cool in the pan for about 30 minutes before slicing.
- (Optional) make glaze as directed in post below while the brownies are baking, and drizzle on the top once brownies have cooled.
Optional Fudge-y Glaze:
While the brownies bake, combine 1/4 cup pure maple syrup and 1/4 cup cocoa powder and mix together with a fork. Add more maple syrup gradually until the glaze is a drizzling consistency. After your brownies cool, drizzle it over them in any way your creative (and fudge-loving) heart desires. :)
Like this post? Love this recipe? Want to see more like it or something totally new? Let me know in the comments below! :)