If you haven’t tried my Black Bean Brownies, I HIGHLY encourage you to. What I like about them the most is that they are actually healthy for you. I don’t know about you, but I (along with most of the population) don’t get enough fiber. These beans will take care of that for you.
However, I did understand, when my daughter came to me the other day and said, “Mom, I just want real brownies, like before I couldn’t have gluten and you started making everything from beans.”
I understood. And so I give you ……
THE MOST AWESOME FLOURLESS BROWNIE
I will warn you ahead of time that these are not the healthiest things on the planet. Also, when you remove a huge component like flour from a baked good it intensifies the rest of the ingredients, like the chocolate. So a HUGE glass of milk is required.
But they are ohhhhhhh so good!
I used an 8×8 pan and cut them into 12 squares, then I cut them again. It is a dessert after all, not a meal, right? Just add a little homemade vanilla ice cream on the side and it makes the perfect size dessert.
Disclosure: These are the REAL DEAL. So there will be no ‘benefits’ of eating beans or fiber or any schpeel like that. They are fattening, but needed on an oh-so-often basis to keep your sanity.
11-18 UPDATE: It seems some of you were having trouble with this recipe and I think the problem came in with combining the eggs while the heat was still on the stove. Scrambled was a popular word!
So if you made these brownies BEFORE 11-18-14 and they didn’t come out the way you expected, I encourage you to try them again. The recipe has been updated to reflect the changes I made.
Recipe Adapted From: Martha Stewart
I used all organic ingredients, and hope you do too!
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In a few years, I might be able to buy a beer.
|Stainless Steel Bowls||8x8 pan|