This recipe adapted from Skinnytaste Amazing Flour-less Brownies. To make this recipe truly allergy friendly, a few ingredients were modified but the overall ease of combining all ingredients together, works well.
¼teaspoonfresh ground coffee beans or instant coffee
½teaspoonbaking powder, corn starch free (see notes)
½cup allergy friendly dark chocolate chips, divided (see notes)
Prepare a 9 inch by 5 inch bread loaf by lining bottom with parchment paper then spraying all with baking oil spray. Heat oven to 350 degrees.
baking oil spray
To a stand blender, Bullet or small food processor, add black beans, olive oil, balsamic vinegar and coconut palm sugar. Pulse until smooth (about 1 minute in total), stopping to scrape sides several times. Consistency should be smooth.
3/4 cup canned black beans
1 ½ tablespoons olive oil
1/2 teaspoon balsamic vinegar
Add rest of ingredients to bean mix in order listed EXCEPT chocolate chips. Gently pulse then mix until all is combined. Fold in half of chocolate chips with a rubber spatula and spread or press in loaf pan. Batter will be thick. Dot remainder of chocolate chips on top of brownie batter.
1/2 scant cup coconut palm sugar
1/4 cup cocoa powder
1/4 teaspoon fresh ground coffee beans or instant coffee
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch kosher salt
2 tablespoons potato starch
Bake 30-35 minutes or until toothpick comes out clean (will probably need all of 35 minutes). Allow to completely cool in pan before slicing. Store in refrigerator for up to a week. Enjoy!
1/2 cup allergy friendly dark chocolate chips
Ingredient brands used in this recipe:
Wholesome coconut palm sugar
Hain corn-free/gluten-free baking powder
Enjoy Life allergy friendly dark chocolate chips
Kate Naturals Potato Starch
Note: Potato starch and potato flour are not the same. Potato starch replaces 1 egg and if not found in the grocery store, it is pretty easy to find in store and great to have on hand for vegan baking.If potato starch is not available, use 1 tablespoon ground chia seed plus 3 tablespoons water. Allow to soak several minutes before adding to recipe. May slightly alter texture of brownies.