The newest addition to Pulse staff, administrative assistant Gillian Fontana is a native Long Islander who graduated from NYIT’s Hospitality Management program. Among Gillian’s interests is baking—which she strictly differentiates from cooking. During her first week at the magazine, Gillian wowed the entire office with her sophisticated black bean brownies. We persuaded her to share the recipe. As Gillian put it: “They might sound iffy, but I promise they’re delicious.” They were.
Gillian’s Black Bean Brownies
1 (14oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup coca powder
3/4 cup honey
1/2 teaspoon oil
1 tablespoon unsweetened almond milk
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee
1 cup carob chips
Preheat over 350 degrees Fahrenheit.
Grease a nonstick 9×9 inch square baking pan with baking spray and line with parchment paper.
Blend all ingredients, expect the carob chips, into a blender until smooth.
Fold in hand full of carob chips.
Pour batter into the prepared pan.
Sprinkle remaining chips evenly over the top of the brownies.
Bake for about 30-32 minutes.
Allow to cool in fridge for about 15 minutes.
Cut and enjoy!