Who loves chocolate? If you are looking for a very easy and very healthy way to enjoy a dense and moist Brownie, look no further. This recipe is an adaptation from several flourless chocolate cakes that I have tried. Sometimes I get impatient with all the steps to mix this with that and then add this with that. So last week I decided to throw it all in the blender to see what happened.
The result was a denser cake, but a very moist one, more like a Brownie. Let me know how yours turn out. Bon Appétit!
Blend the following in a high speed blender until there are no lumps and the beans are well blended:
1 can (15 0z) organic plain black beans
5 large eggs
Add the following and blend for 1 minute at medium speed, pulsing occasionally to make sure all the ingredients are well blended:
¾ cup Erithrytol or Stevia to taste
6 Tbsp. raw organic cocoa powder
6 Tbsp. coconut oil
1 Tbsp. vanilla extract
1 tsp. aluminum free baking powder
1 tsp. baking soda
½ tsp. salt
Pour batter into a well-oiled glass 9 inch cake pan
Bake at 350 F until a tooth pick comes out clean in the center…about 40 minutes.
Let cool and cut into tiny squares. Serve with fresh organic fruit and almond milk ice cream.