Recipes
Cocoa Bean Brownies (or Flourless Chocolate Cake) (gluten free, dairy free)
By: Margie Wirth
Cocoa Bean Brownies (or Flourless Chocolate Cake) Makes 16 small brownies. A thin batter puffs up during baking and then deflates a little as it cools. The brownies are very fudgy and very yummy. They also stay amazingly moist for many days.
Details
- Cook Time:
25 min - Ready In:
25 min
Servings: 16 pieces
Ingredients
- 1/2 cup cocoa or carob powder
- 1/3 cup canola or olive oil (really it is good)
- 5 ounce cans beans (kidney, pinto, garbanzo, navy, or black beans all work well drained and rinsed
- 1/2 cup sugar (date sugar is great or just use ten to twelve whole dates) or Sucanat--more sugar if you like it sweeter
- 2 eggs
- 1 cup cooked quinoa or raw oatmeal (oatmeal is not tolerated by all Celiacs--Bob's Red Mill makes a GF oatmeal) (quinoa or oatmeal is optional)
- ginger, red pepper, cinnamon or any spices you like
- 1/2 teaspoon baking powder
- 1/2 cup almonds or any nuts (optional)
Directions
- Preheat oven to 350 degrees.
- Put all ingredients in a food processor (a good blender would also work) and process until smooth.
- Oil an 8x8 inch pan. Pour batter into the pan and bake for 25-30 minutes (depends on your oven), or until brownies are just set.
- Cool, cut and serve.
- For a flourless chocolate cake, and a fancier presentation, use an 8" round cake pan. Cut into wedges and serve with raspberry or strawberry sauce.
I used oatmeal and mine weren't gooey at all. They turned out dry instead. You may want to make them without the oatmeal.