In this third of four recipes, we get to the sweet stuff: dessert! As part of Joanne’s role as community meal prepper last week, she wanted to prepare items that reflected the diversity of food values and choices within the community. Being a self-described “meatatarian”, she is somewhat unaccustomed to preparing non-omnivore meals but she wanted to be respectful of her friends’ personal values and dietary requirements. The series is meant to showcase the respect and love we can show one another, simply by caring about what people can, and choose to eat in community.
Joanne says: I couldn’t ignore our friends with gluten allergies. I haven’t eaten very much gluten-free baking, but these brownies have a deep, rich chocolate taste. They are not only good gluten-free brownies; they are just plain old great brownies.
Gluten-Free Black Bean Brownies
- 1 cup canned black beans, drained and rinsed
- 2 eggs, room temperature
- 1/3 cup butter
- 1 tbsp gluten-free unsweetened cocoa powder
- 3/4 cup sugar
- 3 tbsp Bob’s Red Mill Arrowroot Starch/Flour (couldn’t find it so I used rice flour)
- 6 oz gluten-free semisweet baking chocolate
- 1/8 tsp salt
- 1 cup mixed nuts
Preheat oven to 350 degrees. Oil 8 inch pan and line bottom with parchment paper.
Melt butter and chocolate in double boiler, stirring until smooth. Stir in sugar and then stir in eggs one at a time.
Using a food processor, puree beans until smooth. Add the chocolate mixture and mix well (in the food processor) Add flour and mix until no longer grainy.
Stir in 1/2 cup nuts into batter and transfer to pan. Sprinkle remaining nuts on top.
Bake until toothpick inserted in center comes out clean but brownies are still slightly fudgy in the center – about 45 minutes.
Let cool before cutting.