Today dawned gray, rainy, foggy and damp. Definitely a Bodacious Black Bean brownie type of day.
I hope to share these totally Bodacious Brownies with a friend topped with So Delicious Cashew Milk Cappuccino “ice cream” and paired with Cupcake Red Velvet wine.
Here’s my take on the black bean brownie recipe. Enjoy!
Jackie’s Totally Bodacious Black Bean Brownies
Bake at 350 for approximately 30 minutes. Let cool before cutting. And I’m not going to tell you how many servings, that’s totally on you because once you have one bite, you’ll want more…
- 1 15 ounce can of Black Beans
- 3 eggs
- 3 tablespoons Coconut Oil
- 4 heaping tablespoons of Hershey’s Special Dark Cacao
- 1/2 of an individually foil wrapped Hershey’s Baking Unsweetened Baking Chocolate bar or a 1/2 ounce
- 1 generous pinch of salt
- 2 teaspoons of vanilla
- 1/2 cup of agave
Place all ingredients in a food processor. Blend until smooth. Approximately two minutes. Scrape down the sides then blend again for about a minute. Pour into a lightly greased 8 x 8 pan and bake at 350 for approximately 30 minutes. Your tester should come out clean and the brownies should be firm to the touch.
Please make sure that all of your ingredients are gluten free. Just because ingredients are listed does not insinuate that they are gluten free. Please make sure you choose the appropriate ingredients for your audience of tasters. Kroger has a wonderful list on their website (71 pages) of all the gluten free items in their stores.