Moist and rich, these brownies use black beans as the base making them free of any flour.
1 15.5 oz can of black beans, rinsed and drained
3 T. olive oil
¼ cup cocoa powder
Pinch of salt
1 tsp. vanilla
¾ cup organic sugar
1 tsp instant coffee or coffee substitute
1/4 cup shredded coconut (optional)
Preheat oven to 350 degrees.
Lightly grease and 8 x 8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt and vanilla and coffee in a blender.
Blend until smooth. Mix in coconut, if desired and combine well. Pour mixture into the baking dish.
Bake until top is dry and edges of brownies pull away from the sides of the pan, about 30 minutes.
Energetics: Full, sweet and sweet, they enter the Earth organs of Stomach & Spleen. Because of the dense complex carbohydrates and protein provided by the black beans they do not spike the blood sugar as many empty sweet desserts do. Black beans enter the Kidneys and nourish nourish yin.
Copyright © 2012. All Rights Reserved Written by April Crowell.