Black Bean Brownies with Caramel Drizzle

Serves a Party of 6

Who the heck would ever think to put beans in a dessert?? Turns out black beans add a super creative and tasty texture while at the same time adding fiber and other nutrients to something so sweet and beautiful. Similar to my sweet potato brownies, these sweet treats are a fudgy delight and an excellent alternative to your traditional brownies. It was incredibly satisfying to see the results when I pulled them fresh out of the oven. The chocolate chips melted perfectly on top, and they even rose a good bit in the 30 minutes they were in there, making it super easy to divide and serve up with my easy caramel drizzle and a side of dairy-free coconut whipped cream.

The brownies feature an abundance of healthier ingredients like black beans, cassava flour, coconut sugar, cacao powder, agave nectar, avocado oil, organic vanilla extract, egg replacement from Bobs Red Mills, and baking powder all whisked together to be placed in a 9 by 9 baking pan, topped with dairy-free chocolate chips, and baked at 350 degrees for around 30 to 35 minutes.

For the caramel drizzle, I used coconut cream, light brown sugar, and tapioca starch to be simmered on lower heat, creating a deliciously creamy caramel sauce to pour over the brownies. If you’d rather stay away from the brown sugar, I am sure you could substitute it for some coconut sugar for the same results.

Ingredients:

2 Cans of Black Beans (rinsed and strained)
1 Cup of Coconut Sugar
1/2 Cup of Cacao Powder
1/3 Cup of Cassava Flour
1 Teaspoon of Baking Powder
3 Tablespoons of Egg Replacement (ground flaxseed works as well)
3 Tablespoons of Agave Nectar
2 Tablespoons of Avocado Oil (plus some to spread on the baking pan)
1/2 Cup of Dairy-Free Chocolate Chips (I used the Enjoy Life brand)

Preheat the oven to 350 degrees.

Combine the black beans, coconut sugar, cacao powder, cassava flour, baking powder, agave nectar, and avocado oil to a high speed blender and pulse until you have a completely creamy batter.

Make the egg replacement by mixing it with 1/4 cup of warm water – then fold it into the blender and pulse the batter one last time.

In a 9 by 9 baking pan, spread out less than a tablespoon of avocado oil, drop down the blended batter, sprinkle on the chocolate chips, and bake for up to 35 minutes or until you see the edges begin to turn crispy.

Allow the baked brownies to cool completely before adding the caramel drizzle.