Friday, May 16, 2014

Amazing Flour-less Chocolate Brownies

Maryellen prepared a wonderful dinner, under the stars, in her beautiful backyard for the neighborhood "train" girls. Maryellen is always very thoughtful in what she prepares for every ones needs. I usually skip dessert to avoid gluten, but on this evening she made flour less chocolate brownies. They were a hit with all the gals. The brownies were low in fat, moist, and most of all chocolaty and flavorful! She asked if we could guess the main ingredient, but we couldn't. Seriously, I thought these were loaded with butter!
Read on to the recipe to see what it is. Maryellen found this on the blog skinnytaste
I was thinking in the future of trying a cocoa powder that had a chipotle spice. I used coconut milk in place of the almond milk and because I was giving this to the wee ones, I used decaf coffee instead of the fresh ground coffee.

1 14 ounce can of black beans, drained and rinsed
Amazing Flour-less Brownies
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 Tablespoon almond milk (coconut milk or dairy milk)
1 teaspoon balsamic vinegar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fresh ground coffee
1 cup semisweet chocolate chips, divided

Preheat oven to 350F.
Grease a 9x9 inch square baking pan and line with parchment paper, leaving a 2 inch overhang on all sides.

In a food processor or blender combine, beans, eggs, cocoa powder, oil, almond milk, vinegar, baking soda, baking powder and coffee and blend until smooth. Place the mixture in a small bowl and fold in 1/2 cup of chocolate chips.

Pour the brownie batter into prepared pan and sprinkle top with remaining chocolate chips.

Bake the brownies until a toothpick comes out clean, about 30 minutes. Allow brownies to cool completely before cutting them into squares.

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