April 16, 2015
Moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good!
I can't get over how good these brownies taste considering they're made with no flour and no butter. Yet they're not cakey or dry like most low fat brownies I've tried. I found the original recipe last year on the Roasted Root, which I adapted and have made many times since.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.