Has anyone else heard of black bean brownies? Because before Chocolate-Covered Katie, I sure hadn’t. I was intrigued though. How could a gluten-free, egg-free, dairy-free brownie be that good?
First of all, I love desserts. I typically panic when it comes to baking though. I find my solace in cooking savory meals and anxiety in baking. However, I absolutely love a good dessert and appreciate the science behind making it perfect. Baking really is a science, folks. In an effort to prevent myself from over indulging in the things I shouldn’t, I decided to research more health desert options. I’ve followed CCK for a very long time now but until recently I had never actually attempted one of her recipes.
If you dig through her blog, you’ll find that a lot of her recipes are PCOS-friendly, which is exactly what I am looking for. This particular brownie recipe is packed full of protein, gluten-free, egg-free, dairy-free, healthy. And you know what? It’s strangely delicious, too. I wasn’t so sure at first because when I mixed everything up it smelled exactly like what it is: black beans and chocolate. In fact, I think I needed to rinse the black beans a little better because I still had a hint of bean in my bites, but overall, it wasn’t too bad. Zoey loved it so I guess it’s a win. She asked for a cold glass of coconut milk to accompany it. Just keep in mind that you need to rinse the heck out of those beans. Rinse, rinse, rinse. When it doubt, rinse some more.
If you want to attempt this recipe, check out the link under the picture. I used dark chocolate chunks for the chocolate chips; otherwise, I followed everything by the book!
Let me know if you try it and like it (or not).
P.S. Why has it taken me so long to buy unrefined coconut oil? I am in love. Where has this been all my life?