Last weekend my best friend Katie came down to Montreal for a short visit. It was the first time in the three years that I’ve lived in Montreal that she came down alone without her girlfriend (who I love). I got her all to myself. To mark the occasion I decided to make my gluten-free bff a gluten free treat: DOUBLE CHOCOLATE BLACK BEAN BROWNIES.
Apparently baking is one of those things that you have to be pretty accurate about. I, on the other hand, have a tendency to break rules, become impatient and freestyle things. I definitely freestyled these brownies (basing them on a few recipes I had seen online) and you know what? They turned out pretty great.
For the brownies you will need:
+4 ounces unsweetened bakers chocolate
+1 cup chocolate chips
+1 cup unsalted butter (or margarine)
+2 cups soft-cooked black beans
+1 cup walnuts, chopped
+1 tablespoon vanilla extract
+¼ cup coffee grounds
+¼ teaspoon sea salt
+1½ cups honey (I didn’t have enough honey so I substituted it 1:1 with brown sugar simple syrup)
For the icing you will need:
+Chocolate chips ¾ cup
+2 tbs canola oil
+¼ cup soy milk
+2 tbs cocoa powder
+2 tbs icing sugar
+1 teaspoon vanilla
Preheat the oven to 325°F. Pick your baking pan of choice. I find the size of pan can vary, depending on whether you want thick fluffy brownies or dense thin brownies. Lightly grease pan – I used canola oil spray.
Melt the chocolate chips and the unsweetened chocolate and butter in a glass bowl in the microwave (1-2 min on high). Stir with a spoon to melt the chocolate completely. Place the beans, the walnuts, the vanilla extract, and a few spoonfuls of the melted chocolate mixture into the bowl of a food processor. Your best bet is to do this part little by little – there’s nothing more frustrating than a clogged unproductive food processor. Blend until smooth (about two minutes or so). Set this thick batter aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee, and salt. Mix it well.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the honey and beat well.
Now, combine your mixtures. Mix well. Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the brownies are set. Let them sit for a while before cutting. I found that by putting them into the fridge they became more dense and fudgy in texture.
The Icing is pretty simple. Melt the chocolate chips with the canola oil in the microwave (1- 1 ½ minutes on high). Stir in the cocoa powder, soy milk, icing sugar and vanilla. Be quick to spread this on your cool or room temp brownies. Throw it in the fridge to make it harden or leave it out for a gooey chocolate-y spread.
Makes about 20-40 brownies – again, depending on the pan.
EXCITING NOTE! Just a few days after I sent Katie home to Ottawa with a tray of brownies in hand, her lovely girlfriend Tara proposed. I couldn’t be more happy for this amazing couple. Congratulations you two! Love you guys x