Black Bean Brownies (Gluten-free)
Ingredients:
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed (I only had a regular can on hand so I left out the salt)
- 3 large eggs
- 1/3 cup melted butter
- 1/4 cup cocoa powder
- 1/8 teaspoon salt (if using no-salt-added black beans)
- 2 teaspoon gluten-free vanilla extract
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup gluten-free semi-sweet chocolate chips (I used mini, added some to batter and sprinkled some on top).
- optional: 1/3 cup finely chopped walnuts (I omitted this)
Directions:
Preheat oven to 350°F.
Butter or grease an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Butter or grease an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Notes:
I started making these when some of my young women in Orem had Celiac's and could not have flour. This has a different consistency than usual brownies (denser) but I think are quite tasty! Even though I can tolerate gluten just fine, I like the idea of having extra nutrients and protein from the black beans in there! Definitely a nice option for those who cannot tolerate gluten.
Recipe from wholefoods.com
I didn't mean to make the "ingredients" and "directions" have a different font. Oh well! Heather, feel free to change if you want:)
ReplyDeletehaha that's funny! Oh I don't mind! Looks kind of cool!
ReplyDeleteWe have a sister missionary in our ward who has celiac's so we made these when we had them over last night. We omitted the chocolate chips and topped with Andes mints while still warm, spreading a bit after they melted. Made the perfect frosting! (Had this type of frosting at a baptism lately and loved it!). Thin and minty - perfect topping. (Similar to the cookie recipe mom posted!).
ReplyDelete