I recently discovered a really awesome healthy dessert blog, Chocolate-Covered Katie, and I’ve been following it ever since. The blog’s recipes are healthier versions of your favorite naughty treats and since Katie is vegan, her recipes contain no dairy and are oftentimes gluten-free as well. I’ve been dying to try some of her recipes for months now but hadn’t gotten a chance. Finally, I was spurred to action upon seeing Katie’s recipe for No Flour Black Bean Brownies that had gotten the stamp of approval from many people who gobbled them up unaware of their secret “healthiness!”
Now, my daughter has made some black bean chocolate brownie desserts before and I had not been impressed, since they failed to disguise the taste of the beans. But this recipe seemed so promising that I simply had to make it! And I was definitely not disappointed! These brownies were deep, dark, rich, fudgey, and chocolatey… and they certainly didn’t taste healthy!
To be clear, I did not follow Katie’s recipe below to a T. I used what I had on hand in my kitchen, so the quick oats I used weren’t certified gluten-free and the semi-sweet chocolate chips I used weren’t vegan, but I am very confident that if followed exactly, Katie’s dairy-free gluten-free recipe below would come out just as delicious and delightful as the ones I made the other night!
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
- 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
- 1/4 tsp salt
- 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
- 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
- optional: more chips, for presentation
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.