A little cake-like, but also a little fudgy, you’d never guess the main ingredient in these brownies is black beans. But by using whole, minimally processed ingredients like organic black beans, medjool dates soaked and combined with apple puree, raw cacao powder, coconut oil, and pasture-raised eggs, these gluten free, chocolatey treats actually have decent nutritional value as well.
Since they are so incredibly easy to make, I’m sure you’ll enjoy this grain free brownie recipe again and again.
Grain Free Blender Brownies
- Vitamix or blender (food processor will work too)
- 9″x13″ cake pan
- 2 cups cooked, soaked dry black beans
- 6 medjool dates, soaked and blended with half cup red apple puree
- 2 Tbsp. coconut oil, plus extra for greasing the pan
- 1/3 cup raw cacao powder (raw cacao powder is least processed and has more nutrition)
- 3 eggs, preferably pasture raised
- 1-½ Tbsp. vanilla extract
- 1 pinch sea salt or himalayan rock salt
- walnuts, previously soaked and dried, or other brownie toppings (Optional)
- Preheat oven to 350 degrees.
- Rinse beans very thoroughly and drain them completely. Now do it again. You really don’t want any “beany” tasting liquid in your brownies!
- In your Vitamix or blender, add rinsed and drained beans, eggs, vanilla, coconut oil, pureed dates and apple puree mix, and cacao powder. Blend until smooth, then add the salt and pulse until well mixed. Batter will be thin.
- Grease an a 9″x13″ baking dish liberally with coconut oil, and pour batter into dish. Top with optional walnuts or other toppings.
- Bake for 30-40 minutes or until the top and sides are set, and the insides are just a little soft.
- Cool before serving and enjoy!