Hope you all had a great weekend and the weather didn’t stop you any! We had 4″ of more snow Saturday for a total of 60″ here in the windy city. Boy has it ever been windy!!!! Shoveling all the snow erupted in to a Healthy brownie craving!
Mr. Charmer is a big chocolate lover but he’s not a guy who likes “fancy” desserts. Just give him a good chocolate brownie and he is happy, happy, happy.
We’ve both been gluten free, dairy free and pretty much grain free since November 2012. It can have it challenges but I choose to look at it as a fun adventure. While looking for a brownie recipe I spotted a recipe over at one of my favorite food blogs, Skinny Taste.
The brownie is a low fat and flour-less cake. Looking over the ingredients list I noticed the flour was replaced with black beans! Is your reaction the same as mine…. black beans? Now I love black beans, but in a cake?
So the adventurous me decided to give it a try since I have never had anything remotely bad from Gina’s website.
It’s very easy to make and is ever so good. Mr. C couldn’t stop eating it! After I made it I told Mr. C. to leave me a good slice for photos, this was the only piece left, and if you look at the right and left corner you can see little nibbles gone! Mr. C’s nibbles are a testament to how good this brownie is!!!!
There are many good alternatives for diary and a good replacement for whipped cream is Coconut Milk Whipped Cream. It has to be FULL fat coconut milk (canned coconut milk words best) and place the can (unopened) in the fridge at least 24 hours before you whip (48 hours is even better).
Once the coconut milk has been chilled open the can and you will see how thick it is, it’s like a very thick cream.
Scoop ONLY the thickened milk out..don’t get any of the “liquid” on the bottom. If you do it won’t whipped up very well.
You can add vanilla extract and a little sugar before you whip. Whipped until you have nice peaks.
This is a simple, healthy brownie that just happens to have hight fiber!
Amazing Flour-less Brownie
Amazing Flour-less Brownies
1 (14 oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of fresh coffee grounds or instant coffee
1 cup semisweet chocolate chips, divided (Hershey’s) (DF: make sure dairy free chocolate chips Trader Joes are)
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee grinds 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.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Coconut Whipped Cream
1 can full fat coconut milk (Thai kitchen has worked the best)
Place the unopened can of coconut milk in the fridge, chill for at least 24 hours (48 hours even better). Open can and scoop out ONLY the thickened coconut milk out, leaving the “watery” part. Whipped the same as you would whipped cream.