Although these little squares of dark chocolate deliciousness aren’t vegan, these brownies are a healthy, gluten-free alternative to the typical sugar laden, fudge squares–and remarkably resemble their taste very closely. They contain minimal sugar, and the replacement of butter with black beans gives them a protein profile unmatched by other desserts. They have a light, spongy texture, leave behind very few crumbs and no sticky residue in the baking pan. Dessert doesn’t have to be a guilt trap!
• 1 15 oz. can organic black beans, rinsed and drained
• ½ c gluten free flour
• 2 eggs
• 4 oz. (single serving cup) organic unsweetened apple sauce
• ¼ c sugar
• 2 Tbsp. unsweetened cocoa powder
• 2 Tbsp. pure vanilla extract
• 2 Tbsp. ground flaxseeds
• 1 Tbsp. agave nectar
• ¼ c dark chocolate chips
• 1 tsp. baking soda
After rinsing and draining the beans, place in a blender with eggs, vanilla, ground flaxseeds, sugar, cocoa powder, and apple sauce. Pulse until combined thoroughly—the beans will leave small black specks in the mixture. Next, divide the specified amount of chocolate in half. Melt one half using the microwave and combine with mixture in the blender. Set this component aside and combine the gluten free flour and baking soda. Once mixed, add the wet mixture and fold in gently. Lastly, stir in the agave nectar and remaining chocolate chips. Bake on 350° until resilient to the touch—about 25-27 minutes.