Recipe: Gluten-Free Brownies (a.k.a. Black Bean Brownies)
You don't have to tell the kids the brownies you just pulled out of the oven are made with black beans, do you? Gluten, fortunately, is not an issue with me, and I was skeptical that I'd like them. They were delicious, and I like the idea of a fiber-rich bean base.
- 1(15 1/2-ounce) can of black beans, rinsed and drained ( 1 1/2 cups)
- 3 large eggs
- 5 tablespoons unsweetened cocoa powder*
- Pinch of salt
- 1 teaspoon vanilla
- ¾ cup white sugar
- 1/4 cup chocolate chips, optional
- 1/2 cup chopped walnuts, optional
- Powdered sugar, optional
*I used Drosté, imported from Holland
1. Preheat oven to 350 degrees.
2. Purée the black beans, eggs, cocoa powder vanilla and sugar in a food processor (or blender) with a pinch of kosher salt.
3. Stir in nuts and/or chocolate chips, if using. Pour into a greased 8x8-inch pan. Bake on middle rack of oven 30 minutes, or until an inserted toothpick comes out clean. Sprinkle with powdered sugar, if using. Let them cool completely before cutting.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 20, 2010.