Brownie Points!
 
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These decadent, bean brownies are moist and super-chocolately, with the added bonus of fibre and nutrition from the beans. And they are gluten-free, simple to make and taste awesome too! My dessert-loving mom was blown away by this recipe. That says a lot by the way! (Note: I have recently been adding an egg to these and they hold together much better. So if you don't care about these being vegan, add an egg to the wet ingredients for a less crumbly result.)
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Serves: 16 good-sized brownies
Ingredients
  • 1 can drained and rinsed organic navy beans (or other white beans work well)
  • ½ cup vanilla rice milk
  • 2 tbsp tahini
  • ⅓ cup organic safflower oil
  • 2 tbsp finely ground chia seeds
  • 2 tbsp pure vanilla extract
  • 1 tsp tamari or soy sauce
  • 1 cup Sucanat, or Cane Juice Crystals
  • ¼ cup pure maple syrup
  • ½ cup sorghum or brown rice flour
  • ½ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup mini chocolate chips (I use Enjoy Life Mini Chocolate Chips)
Instructions
  1. Preheat oven to 350F.
  2. Line a 9-inch square pan with parchment paper or coat with coconut oil. (Alternatively, you can use a muffin pan and make these into muffins instead. It is helpful to use an unbleached parchment paper liner in the muffin pans)
  3. In a powerful blender, blend the beans and rice milk until you have a very smooth purée.
  4. Add the tahini, oil, chia seeds, vanilla, soy sauce, Sucanat, maple syrup and blend again, scraping down the sides as necessary, until you have a perfectly smooth, velvety purée. You may need to scrape down the sides a few times, depending on the style and strength of your blender. Set aside.
  5. In a large bowl, sift together the sorghum or brown rice flour, cocoa, baking powder, baking soda and salt.
  6. Add the wet mixture to the dry and add in the chocolate chips. Stir until well combined (the batter should be fairly thick but spreadable).
  7. Spread the batter evenly in the prepared pan and smooth the top.
  8. Bake in a preheated oven for 45 to 50 minutes until top of cake is firm to the touch and a tester in the centre comes out moist but fairly clean. If you are making muffins, they will be done in approximately 20 to 25 minutes.
  9. Remove from oven and cool completely before cutting. It’s helpful to cool the brownies in the fridge before cutting; they will crumble apart if you try to cut them while still warm.
  10. Store covered up to 4 days in the refrigerator, if they last that long, that is.Adapted from Ricky Heller’s wonderful cookbook, Sweet Freedom.
Recipe by at https://www.cathyrussellcreativenutrition.com/brownie-points/