I can’t have wheat for another month and while I can have a small amount of sugar – I should avoid it too. I have been dying for a little something sweet…so I combined a few black bean brownie recipes I’ve made before, and tweaked them into something I can eat right now.
These are not the fluffy brownies of your childhood. Instead, these are more like fudge and are super moist. I lined my baking dishes with parchment paper and left the edges out so I could pull the whole thing out to cut it. They will be very hard, possibly impossible, to get out if you skip this step.
I’m adding more flavor by adding cinnamon and chili powder to make up for the removed sweetness. If you are making this for kids you should leave this out. If you can use sugar, add a few tablespoons or more agave nectar to make them sweeter.
- 1 15-oz can black beans, drained and rinsed
- 2 extra ripe bananas (black ones are best because they are sweeter)
- 3 Tb apple sauce
- 4 Tb agave nectar
- ½ cup unsweetened cocoa
- ¼ tsp ground chili of your choice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ½ cup rolled oats, processed until flour-like consistency (*buy gluten-free oats)
- ½ cup walnuts, chopped
- Process the rolled oats in a food processor. (Or you can use instant oatmeal instead if you have it.) Remove oats and put in large mixing bowl with walnuts.
- Add all the other ingredients to the food processor and process until smooth.
- Add this mixture to the oats and mix thoroughly.
- Line baking dishes with parchment paper and spoon the brownie mixture over it. You will need to pus it into the corners or you won't have the shape you're expecting. Cover and put then in the fridge until morning
- Take some aluminium foil and crumble it up and roll into a ring to place under the dish in the slow cooker. Then put the baking dish(es) on top of the foil ring.
- Place a paper towel underneath the lid to catch the condensation and cook on low for 6-8 hours.