Black Bean Carob Brownies

Source: Susan Reeve
Prep time: 30 minutesCooking time: 50 minutesTotal time: 1 1⁄3 hours


Carob BrowniesMy mother loves brownies! But being gluten free and having many allergies, it's hard to find something that she can eat! These Black Bean Carob Brownies were her latest experiment. They are a little more dense, as they don't have any leavening in them, and they aren't overly-sweet (which is nice) but they are very tasty served with ice cream! Try them out and see what you think!


1 c
pitted dates (OR prunes)
1 1⁄2 c
1⁄2 c
raw almonds (OR coconut oil or nut butter)
1⁄4 c
golden flaxseed (OR chia seeds)
1 can
coconut milk
1⁄2 c
maple syrup (OR 2/3 c. sucanat OR 1/4 c. sorghum molasses & 1-1/2 t. green stevia)
1 t
1 1⁄4 c
carob powder
1 c
black bean flour
1 c
quinoa flour
1⁄4 c
mesquite flour (opt.)
1 1⁄2 t
2 t
Roma (OR Pero)
1⁄2 c
walnuts (OR hazelnuts)


SIMMER dates and water in saucepan until soft.

GRIND almonds and flax seeds in dry blender or food processor.

ADD the soft dates, coconut milk, sweetener, and vanilla and blend well.

MIX dry ingredients in a large bowl, except chopped nuts.

ADD wet ingredients and mix well.

ADD walnuts and gently mix.

PREHEAT oven 350F.

LINE cookie sheet (with sides) or glass baking dish with parchment paper.

SPREAD into pan with a spatula or back of a spoon until smooth, spreading to the corners.

BAKE for 40-50 minutes. Less time will be fudgy and dense, more time will be firmer.

REMOVE from oven.

COOL in the pan at least 10 minutes before cutting into squares or shapes.

FROST if desired.

STORE in refrigerator or freezer.