Hold it, before click away you just have to trust me on this one.
I had these brownies the first time at my friend Linda's birthday party. She has been eating gluten free for over 28 years and all the desserts she made were gluten free and you would never know it. This chocolate brownie is so moist, dense and fudge like, with a delicious rich deep flavor of chocolate a hint of coconut and not to sweet, I just had to have the recipe.
I like recipes that are naturally gluten free when we have people over who need to follow a gluten free diet, with out needing to buy all the different variety of flours and xanthum gum etc that you sometimes need to make gluten free cakes. I made this for our family and some friends, that don't need to follow a gluten free diet and they all liked it a lot as well as those who do need to eat gluten free. The bonus is a dessert that is healthy for you but doesn't taste like it is. This brownie gets an all around thumbs up!
- 1-19 oz can of black beans, drained and rinsed well
- 3 eggs
- 1/3 cup of coconut oil*
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1/3 cup, sifted cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Grease a 9 " inch pan. Line with parchment paper.
- Place all the ingredients in a blender or food processor and blend until it is all liquid with no lumps.
- Pour into the cake pan.
- Bake in a preheated 350 degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. (In my oven it took a full 35 minutes, so make sure to test your brownie).
- Cool for 10 minutes.
- Remove from pan, and cool completely.
- Cover and refrigerate over night. In my opinion this tastes best cold straight out of the fridge.
- Serve with whip cream or ice cream if desired.
- This cake is suitable for gluten free, lactose intolerant diets.