Beans, beans, they're good for your heart! These brownies are basically a health food. The beans act as a flour substitute, making for a rich and chewy gluten free dessert without any debate whether or not to have a second piece (the answer is yes). While they're delicious on their own, you can also frost them with melted chocolate and top it all off with fresh raspberries!
- 1 (15 ounce) can red kidney beans
- 3 eggs
- 1 cup sugar
- 6 tablespoons melted virgin coconut oil
- 6 tablespoons unsweetened cocoa powder
- 1 1/ 2 teaspoons baking powder
- pinch salt
- 1/ 2 cup semi-sweet chocolate chips, optional
- Raspberries, for garnish
Preheat the oven to 375ºF.
Drain the beans and pure it in a food processor until smooth. Combine the bean mixture with the eggs, sugar, oil, baking powder and salt and mix well.
Transfer the batter into a baking dish and bake it for 40-45 minutes or until a toothpick comes out clean. Let it cool completely before serving.
If desired, melt the chocolate chips and pour over the cooled brownies. Top with raspberries.