1 hr 35 min
Take a tasty trip down memory lane with our lighter version of Cosmic Brownies. Our recipe starts with an impossibly fudgy brownie featuring pureed black beans and pumpkin puree for moisture and richness. There’s no flour, so not only are the brownies gluten-free but they also have the moist texture of a flourless chocolate cake. We top them with ganache and rainbow sprinkles to capture the essence of the original treat.
Canned low sodium black beans
⅔ cup(s), rinsed and drained
4 tbsp(s), melted
Monk fruit sweetener with erythritol
2 large egg(s)
Unsweetened cocoa powder
Semisweet chocolate chips
2% reduced fat milk
- Preheat the oven to 350°F. Line an 11 x 7–inch baking dish with parchment paper, allowing the excess to extend over the sides of the dish.
- In a food processor, process the black beans on high speed until finely chopped, about 30 seconds. Scrape down the sides of the bowl and add the pumpkin and butter; process until smooth, about 1 minute. Add the monk fruit sweetener, vanilla, and eggs; process until smooth, about 20 seconds. In a medium bowl, whisk together the cocoa powder, baking powder, and salt. Add the cocoa mixture to the food processor; process until well combined, 20 to 30 seconds.
- Scrape the batter into the prepared baking dish and smooth into an even layer. Bake until set, about 30 minutes. Cool in the dish for 5 minutes, then transfer (using the parchment paper) to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the chocolate chips and milk. Microwave on High until melted, about 1 minute, stopping every 20 seconds to stir. Stir until the chocolate is completely smooth. Spread the chocolate mixture over the brownies; top with the sprinkles. Refrigerate until the chocolate topping is set, about 15 minutes. Cut into 15 pieces.
- Serving size: 1 brownie