Busy around here, but I thought I’d pop in to share my favorite dish of the week: Dark Chocolate Raspberry Black Bean Brownies from Hummusapien. I wanted to brighten up finals week a bit for my college student sons and I knew that a little chocolatey raspberry goodness would not go amiss.
These brownies didn’t spend long on my ‘to make’ list because I was excited when I saw them on Alexis’ excellent whole foods blog. Though black bean brownies are kind of a food blogger staple, I hadn’t yet made any. And dark chocolate raspberry? My kind of flavor. These are gluten and dairy free, held together with eggs and a little almond meal and sweetened with maple syrup. They did not disappoint. I ate several of them still warm and gooey right out of the pan.
The only small changes I made were to use my Vitamix instead of a food processor and to not bother chopping the chocolate bar or stirring in the chocolate chips (I figured the Vitamix could handle it, and it could). I left the raspberries whole and enjoyed the chunks of whole raspberry in the brownies. I used a tablespoon of Kahlua instead of the brewed coffee Alexis’ recipe called for. And despite living so near the Theo Chocolate factory, for this time I used an Endangered Species Dark Chocolate Raspberry Bar instead of a bar from Theo. They took 45 minutes in my oven (with a drafty door) instead of Alexis’ 35. You can find her original recipe here. Enjoy!