I had been meaning to perfect a gluten free dessert on my list of 38 Things I Want to do Before I Turn 39 and this was the final straw that made me actually do it! I decided to stick with one of my all time favorites: brownies. I had seen and baked brownies and chocolate cake with black beans before and I decided to mess around with some recipes online. Mostly they all come out tasting like black beans, or as my husband puts it, "Like some weird hippy thing--" and not at all like delicious brownies. With a little experimentation, this batch earned his stamp of approval.
Best Gluten Free Brownies
1(15.5 oz) can rinsed black beans
3 large eggs
3 Tablespoons oil
1/4 cup plus 1 Tablespoon cocoa powder
1 teaspoon instant coffee
1/2 cup plus 1 Tablespoon ultrafine baker's sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 oz. 70% Cacao bittersweet chocolate, finely chopped (Or the best bittersweet chocolate you can find)
1 Tablespoon cocoa nibs (see note at end)
Heat oven to 350F. Grease one 8 x 8 baking dish.
Combine all ingredients except 1 oz chopped chocolate and cocoa nibs in bowl. Blend well with immersion blender. Alternately, you can blend it all up in a food processor. Either way, make sure those beans are pulverized. Stir in chopped chocolate and pour into prepared pan. Sprinkle batter with cocoa nibs.
Bake 30 minutes and just try and let it cool before you eat them. Cuts easily with butter knife.
Theo's Organic Cocoa Nibs.