Yup, you read that right.
And yup, it's just as delicious as it sounds. [wipes drool off chin]
I've always been a huge fan of brownies. Like, HUGE. There's something so indulgent about the gooey, fudgy center of a brownie that just takes me back to my childhood. My mom always used my grandmother's recipe (who passed away a few months before I was born), so that adds an extra sense of nostalgia.
Of course, the whole gluten + dairy factor of brownies have posed a problem for me over the last few years, so I've been on a mission to find the perfect brownie recipe that gives me all the same feels without the tummy issues. My friends, THIS IS IT.
I used a base recipe from one of my favorite baking mavens, Minimalist Baker, tweaking a few things here and there. I love that it's flourless, refined-sugar free, and uses (whispers) black beans as the secret ingredient to make them oh-so fudgy. Hello, fiber + protein!
Once I got these beauties whipped it, I topped it with almond milk ice cream and thick, luscious Nu Naturals stevia-sweetened cocoa syrup. The end result was nothing short of spectacular. I mean, just look at it.
That cocoa syrup is seriously what makes the whole dessert. I discovered Nu Naturals about a year ago and have probably eaten my weight in this syrup. #sorrynotsorry
It's the only chocolate sauce that I've found that actually TASTES like chocolate - not artificial sweeteners. That's because it doesn't have any in it! It's made from stevia, which is a plant-based sugar substitute. It adds the perfect sweetness to the syrup, without adding grams upon grams of sugar. I use it on anything and everything - waffles, oats, plain ole' rice cakes, and more "fancy" desserts like this sundae. Seriously, you've GOT to try it for yourself.
Ok, now back to this loaded brownie sundae. Ready for the recipe? (I'm sure you're like "Umm, we've BEEN ready, Jayme.") Well, here ya go!
LOADED BROWNIE SUNDAE
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
- 3/4 C Nu Naturals Dutch process cocoa powder (the BEST cocoa to give that super chocolatey flavor without the bitterness of some unsweetened cocoa powders)
- 1 (15 oz) can black beans, rinsed and drained WELL
- 2 whole eggs (the original recipe calls for flax eggs, which you can definitely use if you want to keep it vegan)
- 3 Tbsp coconut oil, melted
- 1/4 tsp pink salt
- 1 tsp pure vanilla extract
- 1/4 C coconut sugar
- 1/4 C pure maple syrup
- 1 1/2 tsp low sodium baking powder
- 1/4 C dairy-free mini chocolate chips (plus a few more for topping)
- 1/4 C unsweetened coconut flakes (plus a bit more for topping)
- 1/4 C raw pecans, chopped (for topping)
Preheat oven to 350 F. Lightly grease your muffin tins (or you can use a silicone muffin pan). Add everything but the chocolate chips + coconut into your food processor and blend until pretty smooth, scraping down the sides with a spatula as needed. Add the chocolate chips + coconut; pulse to combine. Pour into your muffin tins, and then top with the remaining chocolate chips, coconut, and chopped nuts. (My daughter doesn't like nuts actually IN her brownies, so that's why I didn't mix them in. But you always can!) Bake for 25-30 min, or until a toothpick comes out clean. Allow to cool for 20 minutes before removing from the pan.
Once you do remove them, I recommend assembling your sundae immediately. Because, come on, there's not much better than a warm brownie topped with cold icecream. It's a scientific fact.
I used almond milk ice cream (bought at my local Publix), the Nu Naturals syrup I raved about before, and then even more chocolate chips, coconut, and chopped nuts. Go big or go home, right?
Now, if you'll excuse me...I need to go recreate this masterpiece while the kids are napping/occupied and the Hubs isn't here to steal half of it. (You moms know the struggle to get your own food is REAL.)
Let me know if you babes try this recipe - and don't forget to tag me on Instagram if you do (@fit_n_clean_mama)! Be on the lookout for more SWEET gluten/dairy-free recipes coming your way, too...[wink, wink]