Allergy Free Black Bean Brownies

More: Recipes

Being a private chef on Maui means I see lots of vacationers with lots of food needs and desires. In the last few years, requests for food restricted diets is the norm and I am happy to fulfill those needs.

Gluten Free, Dairy Free, Kosher, Egg Free, Nut Allergies are just a few of the requests this Maui chef gets weekly. Accommodating these families with inventive allergy free meals has allowed me to spread my creative culinary wings and make super delicious food.

Here’s a great recipe that astounds all who take a bite. These gluten free brownies are made with black beans and if I didn’t tell anyone, you’d never know. Honest. Not kidding. Try them…you’ll see.

Black Bean Brownies

Preheat oven to 350F. Grease an 8×8″ pan.

Ingredients:

1 (15 oz) can of organic black beans, drained and rinsed well

1/3 cup gluten free quick oats

2 Tbl. raw cocoa powder

1/3 cup organic agave, I have also subbed maple syrup or date syrup with great results

1/4 cup organic coconut oil

2 tsp. vanilla extract or 1/2 vanilla bean seeds scraped from the pod

1/2 tsp. baking powder

1/4 tsp. sea salt

1 cup mini chocolate chips, I use the allergy free brand with no nuts, soy or dairy

Directions:

In a blender (VitaMix, Ninja) or food processor, put all the ingredients except the chocolate chips. The batter needs to be well incorporated and ground up to a smooth consistency.

Scatter 1/2 the chocolate chips on the bottom of the greased 8×8″ pan. Pour the batter on top of the chocolate chips. Scatter remaining chocolate chips over the top of the brownies.

Bake for 20 minutes. Let them cool for about 20 minutes before attempting to cut (if you can wait that long). I have to be honest, I couldn’t wait and used a spoon to taste the first warm fudgey bite of brownie goodness.

Don’t tell anyone. Now go make some brownies and let me know what you think. Aloha!