Monday, September 23, 2013
Fall is my favorite time of the year. The weather cools down, the leaves on the trees change, and it is perfectly acceptable to add pumpkin into desserts and drinks. Yeah. No one thinks you’re crazy when you say you’re craving a Pumpkin brownie in September or October. Try saying that in May. You’ll get WTH looks, my friends. I promise you that.
In the Fall, everything is right when pumpkin is involved. Pumpkin makes everything better. It makes these dark fudge like black bean brownies taste like a little slice of Fall Heaven.
The fact that these brownies tastes so delicious and are grain free, dairy free, and gluten free, well, that just makes them even more awesome.
PUMPKIN CHOCOLATE BLACK BEAN BROWNIES RECIPE
1 1/2 Cups black bean flour (milled at home with our NutriMill Grain Mill)
2/3 cup of unsweetened coco powder
1/2 cup coconut oil (melted)
2 teaspoons vanilla extract
2/3 cup of raw sugar or evaporated cane juice (if using raw sugar, pulse in a coffee grinder or food processor to make it more fine)
1/4 teaspoon of sea salt
1/3 cup of raw honey
1 1/2 teaspoon of baking powder
3/4 cup of Pumpkin Puree
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
Dark Chocolate or Bittersweet Chocolate Chips
1. Preheat the oven to 350 degrees F. and line a 9 x 13 cake pan with parchment paper.
2. Whisk together the eggs, sugar, honey, vanilla, pumpkin, cinnamon, nutmeg and coconut oil.
3. Combine the black bean flour, coco powder, salt, and baking powder in a separate bowl.
4. Slowly add the dry ingredients into the wet ingredients and mix well.
5. Add in your chocolate chips.
6. Spread out the brownie batter evenly into the lined cake pan.
7. Bake the brownies in the oven for 20-25 minutes. Allow them to cool before eating.