Black Forest Black Bean Brownies (gluten & dairy free)

Desserts, Gluten-Free

Black Forest Black Bean Brownies gluten free and dairy free and made in a blender!

My husband doesn’t really have a sweet tooth.  He’s the kind of guy who would rather have another serving of dinner and skip the dessert (I can’t relate for the record).  Despite this, he has a real soft spot for Black Forest cake. Therefore, once a year I indulge him for his birthday and make a towering cake piled high with layers of soft, moist chocolate cake, fluffy whipped cream, shaved chocolate and rum-laden cherries.

I wanted to do something different this year (playing with fire, I know), and figured I would try my hand at a black bean brownie version.  I mean, we’ve been married for nine years, isn’t it time we mix things up?  Maybe the cake wasn’t the place to start…

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Nevertheless, my risk paid off.  While it wasn’t the SAME as the real deal, this black bean brownie version of a Black Forest cake was an absolute hit.  Rich, dense and still oozing with rum-laden cherries, it passed the husband test, especially when topped with a heavy spoonful of coconut whip topping or ice cream (we tried both, equally delicious).  And since the cake is literally made in a blender in one step, I saved myself many painstaking hours baking a fancy cake.  Happy Birthday to me?

Of course let’s not forget that the cake is much healthier than the original version, made with black beans and free from dairy and gluten in case you’re avoiding both or either.  Not that you will know, this cake is to DIE for!

Now let’s talk about cherries.  We live in the heart of cherry country, and the Okanagan has the best in the world (I’m not biased at all…).  Some of my fondest memories include sitting in my grandma’s cherry tree on that one perfect branch and eating fruit until my tummy hurt.  I feel SO lucky that I get to partner with BC Tree Fruits to create recipes out of fruit that’s grown by the hard-working farmers in my back yard! Buying local when possible feels (and tastes) so good!  Make sure that you keep fresh cherries chilled to keep them from spoiling and freeze any extras (if you are lucky enough to have a surplus!) to use instead of ice cubes in a glass of sparkling water!

You can easily skip the rum in the cherries if you don’t want to add it, and you could add a couple of drops of almond extract in its place should you want to jazz it up without the alcohol!  I decided to make mini brownies using a small biscuit cutter (just cut them out of the cooked brownie once cooled…no scraps were wasted of course), they were super cute (pictured below).

Serves 8-10

 

Rum Cherries (makes approximately 2 cups of sauce)

Ingredients:

  • 5 c. fresh pitted BC Tree Fruits cherries
  • 1/4 c. sugar
  • ¼ c. water
  • 1/3 c. rum
  • 1 Tbsp. corn starch
  • 5 Tbsp. water

 

Directions:

  1. In a medium saucepan combine the cherries, sugar and 2 tablespoons of water.  Cook over medium heat until the cherries soften and the sugar dissolves, approximately 10-15 minutes.  Add the rum and stir.
  2. In a cup, stir together the corn starch and water until the corn starch is dissolved and smooth.  Slowly drizzle it into the cherries while stirring.  Continue to cook on medium heat until the cherries thicken and look clear not cloudy, approximately 2 minutes. Set aside.

 

Black Bean Brownies

Ingredients:

  • 1-19oz (540ml) can black beans, rinsed
  • 2 eggs
  • ½ tsp. almond extract
  • 1 tsp. vanilla
  • 1/3 c. sugar
  • 2 Tbsp. honey
  • ½ c. cocoa
  • 2 Tbsp. almond milk (or any other milk)
  • 1 tsp. baking powder
  • ¼ c. melted coconut oil
  • ½ c. semi-sweet chocolate chips or dark chocolate chunks

 

Directions:

  1. Preheat the oven to 350F and grease a 9×9 square or round baking pan, lining with parchment paper.
  2. Place all of the ingredients for the brownies except for the chocolate chips/chunks and blend on medium speed in a blender until completely smooth.
  3. Pour the mixture into the prepared pan. Taking 3/4 cup of the rum cherries, drop the cherry mixture in spoonfuls over top of the brownie mixture, gently swirling at the surface (you don’t want to mix it too much).  Sprinkle the chocolate chips/chunks over the top and bake for approximately 1 hour (it will pull away from the pan at the edges and be set in the middle)
  4. Remove from the oven and cool.
  5. Serve with the extra rum cherries and coconut whip topping or vanilla ice cream or ‘nice’ cream.

Thank you BC Tree Fruits for sponsoring this recipe!

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9 Comments on “Black Forest Black Bean Brownies (gluten & dairy free)”

  1. Carla

    Thank you for this recipe! I can’t wait to try ir! I’m celiac and I never realized how excited I’d get over new and delicious gf recipes until 12 years ago when I was first diagnosed!! It’s the simple things in life, like gf brownies, that make me smile!! Oh, and wine, cuz thankfully that’s gf!!

  2. Rheagan Stewart

    I made these brownies today in preparation for the camping trip my family is embarking on next week. I didn’t make the sauce but I added fresh pitted and halved BC cherries into the batter after I poured it into the pan. I sliced into triangles and threw them into the freezer but not before taste-testing. Seriously amazing! I’ve tried making black bean brownies in the past but your recipe far exceeds my leery expectations. So dang good (and much healthier than the original!) I love your blog and following you on insta…you and Jillian are so inspiring…I’m slightly obsessed! Slainte! And thank you for an amazing recipe I can’t wait to share with my boys!!! xo Rhea

    1. Tori Wesszer

      Rhea thank you SO much that made my day! I’m glad that the sub with the cherry halves worked well I will share that with our followers! Happy summer and thanks for following along! xx

  3. Monique

    This looks so good Tori. I’ll be honest straight up…..I’m not a great cook or baker. I would love to make this for my family. My husband is diabetic. What do you recommend that I use instead of the sugar and will still be yummy. Can I use Truvia?

    Thank you for your help!

    Monique

    P.S. I really enjoy your site and interactions with Jillian. 🙂

    1. Tori Wesszer

      Hi Monique! Thanks so much for following along! This one is a pretty easy recipe, and I’m sure you could try stevia or a similar substitute in its place (stevia is the best one in my opinion). I haven’t tried it with the replacement but would be thrilled to hear from you if it works out!

  4. nathalie spooner

    This recipe looks devine and I can’t wait to try with cherries I get from Kelowna Farmers Market. Can I leave out alcohol? Would I use maybe cherry juice in its place?

  5. Christy Trombley

    Hi Tori,

    I’m currently dairy free due to my infants sensitivity to dairy- and I have been missing good desserts! I was excited to try these. While they were still quite good, even in the oven for only 40 minutes they seemed a tad dry. One exception I made to the instructions is that I did not have parchment paper. Could that have made the difference? Or perhaps my oven is hotter than 350? I’ll try them again to try and correct- they were so easy! Thanks!

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