Happy St. Pat’s!
In honor of St. Patrick’s Day I made my Bodacious Black Bean Brownies, but added Jameson. Follow the recipe below. Once you take the brownies out of the oven, poke holes in the top with a skewer. Then pour a 1/4 cup of Jameson over the top of the brownies. Let stand for about a half hour and then continue to “feed” the brownies with more Jameson if you so desire. And, don’t forget to “feed” yourself too! Serve with coconut whipped topping.
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 of coconut
- Substitute: 3 tablespoons of unsweetened applesauce
- 4 heaping tablespoons of Hershey’s Special Dark Cacao
- 1/2 of an individually foil wrapped Hershey’s Baking Unsweetened 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.