Studded with fresh raspberries, these gluten-free black bean brownies are not only rich and fugdy, but also secretly loaded with fiber.
- 1–15oz can black beans, drained and very well rinsed
- 1/2 cup cocoa powder
- 1/4 cup almond meal
- 1/2 cup pure maple syrup
- 2 eggs
- 2 tbsp coconut oil, melted
- 2 tbsp brewed coffee
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 oz Theo 70% Raspberry Dark Chocolate bar, chopped*
- 1/4 cup chocolate chips
- 1–6oz pkg fresh raspberries
- Preheat oven to 350F. Line an 8×8 baking dish with parchment paper and spray with cooking spray. (I like to cut two even strips to cover the dish evenly both ways.)
- Add rinsed beans, cocoa powder, almond meal, maple syrup, eggs, coconut oil, coffee, vanilla, baking powder and salt to the bowl of a large food processor. Process until completely smooth (a couple minutes).
- Stir in dark chocolate, chocolate chips and raspberries by hand.
- Pour batter into prepared baking dish.
- Bake for about 35 minutes, or until brownies are set in the middle. Cool for ten minutes in pan before transferring brownies (still on parchment paper) to a cooling rack. Once completely cooled, slice into 12-16 squares.
- Store brownies in an air-tight container for a few days and then transfer to the fridge.