Brownies have been a household favorite for decades. Scrumptious chocolate and walnuts all mixed up in a mouth watering cake batter. Yum! Who would have ever thought that this one dessert would become a “No No” for many today who are gluten intolerant? Not to worry with this recipe though. It is totally gluten-FREE! Scout’s honor. I mean Brownies honor!
What I like about this recipe is that the ingredients still allow gluten watchers to enjoy a delicious chocolaty dessert without encountering digestion problems later. And . . . the recipe is practically one step where you add all the ingredients in a food processor and blend until smooth. How cool is that? Okay, so now for the flavor. There is no black bean taste, just simply chocolate and vanilla. You’ll find that the consistency is a bit lighter, however than flour based brownies. Be sure to wait until it cool before cutting.
Black Bean Brownies
- 1 (15 ounce) can no-salt-added black beans , drained and rinsed
- 3 large eggs
- 1/3 cup melted butter , more for the baking pan
- 1/4 cup cocoa powder
- 1/8 teaspoon teaspoon salt
- 2 teaspoons gluten-free pure vanilla extract
- 1/2 cup plus 2 tablespoons cane sugar
- 1/2 cup gluten-free semi-sweet chocolate chips
- 1/3 cup finely chopped walnuts or pecans
- Preheat the oven to 350°F.
- Butter an 8×8-inch baking pan.
- Place black beans, eggs, butter, cocoa powder, salt, vanilla and sugar in the bowl of a food processor and blend until smooth.
- Remove the blade and gently stir in the chocolate c
- hips and walnuts or add them on top as shown here.
- Transfer mixture to the prepared pan. Bake 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
- Makes 16
- Store brownies in the refrigerator for up to 3 days.