Black Bean Chocolate Cake/Brownie Caroline@BareFoodAngel.com
Servings Prep Time
5people 20minutes
Cook Time
20minutes
Peppermint Black Bean Brownie
Servings Prep Time
5people 20minutes
Cook Time
20minutes
Peppermint Black Bean Brownie
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Brush or spray a 9” cake pan (I like to use a glass heat resistant plate) with coconut oil.
  3. In a blender, blend the eggs for 10 seconds. Add the black beans and blend 1 minute.
  4. Mix the oil and honey in a separate bowl.
  5. In another bowl, mix cocoa powder, vanilla, salt, baking powder, baking soda, and coconut sugar.
  6. Using a silicone spatula, mix the powdery ingredients into the wet ingredients in the mixer, and then blend for 30 seconds. Scrape the sides of the blender as needed.
  7. Mix in the coconut and flours using the spatula, and blend for 1 minute.
  8. Pour batter into the prepared cake pan/glass. The silicone spatula is helpful in getting all of the batter out of the blender.
  9. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. The center of the cake will be firm and slightly springy to the touch.
  10. Cool on a rack for 15 minutes. Run a knife around the edge to loosen before turning the cake out.
  11. Allow cake to cool completely on the rack before adding any additional cocoa powder on top.
  12. Cut into squares (if serving as brownies) and serve.
  13. Sprinkle the remaining peppermint candy cane over the top.
Recipe Notes

My dear baker friend Marta perfected the ingredients.

All BareFood recipes are Corn Free, Soy Free, Wheat Free, Refined Sugar Free, Peanut Free, GMO Free, Gluten Free and Pork free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.