A few months ago I discovered gluten-free black bean brownies. They are chocolaty, fudgy, perfectly sweet, and decadent. I have been making them whenever I get a chance or crave something chocolate. Minus the sugar they are actually good for you. The black beans pack in fiber and protein while the coconut oil and flaxseed meal provide healthy fats. The best part is that I never experience a sugar rush with these guys. That is a huge plus in my book!
My birthday was on Tuesday. I wasn’t going to let it go by without some black bean brownies. Since it was my birthday, I decided to add a twist. I added strawberry puree. Is there any better combination than strawberry and chocolate?
The answer is no.
The strawberry puree adds 30 minutes to your cooking process, but, trust me, it is well worth it. If you plan ahead you can make the strawberry puree a day or two in advance so that it is ready to go. Or you can get your brownie batter going as the puree cooks down. Either way you swing it you won’t regret it.
I had a lot of strawberry puree left over, which was fine by me. I popped it into the fridge to use later over yogurt or ice cream, or to make another batch of these amazing brownies. The possibilities are endless.
These Chocolate Strawberry Gluten-Free Black Bean Brownies are incredible. They are chocolaty, fudgy, with a sweet surprise of strawberry which adds a welcome gooiness and a few caramelized edges to the brownies.
If you are sharing these babies with friends, I highly suggest that you make a double batch because I promise you that they will disappear fast. Enjoy!
- For strawberry puree:
- 3 cups frozen strawberries, quartered* (allow the strawberries to thaw for 10 minutes before cutting)
- ¼ cup honey**
- Pinch of salt
- Juice of ½ a lemon
- For black bean brownies:
- 2 large flaxseed “eggs” (2.5 tablespoons flaxseed meal and 6 tablespoons water)
- 3 tablespoons coconut oil, melted
- ¾ cup cocoa powder
- ¼ teaspoon pure vanilla extract
- 1 can (15 oz.) black beans, drained and rinsed well
- 1 ½ teaspoons baking powder
- ¾ cup honey, plus I gradually added another ¼ cup honey (I don’t like my brownies too sweet so I added 1 tablespoon at a time and taste-tested. You may want to use more honey).
- Chocolate chips for topping, optional
- Cut up strawberries for topping, optional
- For strawberry puree:
- Place frozen strawberries in a medium-sized sauce pot. Cook over low heat for approximately 30 minutes. Make sure to stir the strawberries frequently so that they don’t burn. It helps the cooking process to muddle the strawberries with your spoon.
- Once a lot of the liquid has been released and the strawberries have begun to cook down the liquid will begin to simmer. That is okay; just be sure to stir frequently.
- Most of the liquid should have cooked out of the strawberries so that it is a thick consistency. You really don’t want the strawberries to be very runny at all. If they are runny then simply cook them down a little longer.
- Add the lemon juice, pinch of salt, and honey. You want to add the honey gradually and taste-test after each addition so that you don’t over-sweeten the puree. You may not need the full amount of honey, depending on how sweet your strawberries are.
- Once the strawberries have reached a thick consistency remove from the heat. Now it is time to puree. You can either use an immersion stick blender or you can transfer the strawberries to a blender or food processor. Process the strawberries until you have a smooth puree without any chunks remaining. Set aside.
- For the brownies:
- Preheat the oven to 350 degrees.
- Lightly grease a muffin pan (I use melted coconut oil and a brush).
- In a food processor combine flaxseed and water, pulse a few times and allow it to rest for a few minutes until the flaxseed “egg” thickens.
- Add the black beans, coconut oil, cocoa powder, salt, vanilla, and baking powder. Puree until the mixture is mixed well. Scrape down the sides and process again.
- Add half of the honey, process again and taste-test the batter. Add more honey if desired.
- Using a spoon and spatula, evenly distribute the batter between the muffin tins. Use the back of your spatula to smooth out the batter.
- Spoon a dollop (about a tablespoon) of strawberry puree onto each brownie. Use a toothpick or knife to gently swirl the puree into the chocolate batter.
- Top with a few chocolate chips, making sure to press them into the batter so that they will stay.
- Bake for 25-30 minutes (I found that these brownies needed a little more time to cook than my regular black bean brownies because of the liquid of the strawberry puree).
- You know the brownies are ready when the top has formed a crust and the batter begins to pull away from the sides.
- Allow them to cool for 30 minutes before you remove the brownies from the pan. If you remove them while they are still warm they will fall apart.
- Serve with fresh sliced strawberries. Vanilla ice cream would also be delicious.
- Store in an air-tight container for several days. For maximum life, store in the refrigerator.
- Any leftover strawberry puree you can store in an airtight container in the refrigerator for up to three weeks and use it on ice cream, yogurt, or for another batch of Chocolate, Strawberry Gluten-Free Black Bean Brownies. Yum.
**Depending on the sweetness of your strawberries you may want to add honey, a tablespoon at a time, and taste-test the puree until it reaches your desired sweetness.
Adapted from my Vegan Gluten-Free Black Bean Brownies