Friday recipe: gluten-free black bean brownies

Not only can you have black beans in your main dish, now you can have them in your dessert, too! I know black beans in brownies sound unique and maybe gross to some of you, but trust me, all you taste is rich, dark chocolate fudgy brownies. And with four grams of protein and two grams of fiber per serving, you won’t feel bad splurging on dessert!

Photo: Taste of Home
Photo: Taste of Home

This recipe makes 12 delicious brownies. It takes just 15 minutes of prep time and 20+ minutes for baking and cooling.

Gluten-free black bean brownies
From Taste of Home

  • 15-ounce can black beans, rinsed and drained (I like the reduced-sodium or no-salt-added ones)
  • 1/2 cup semisweet chocolate chips, divided
  • 3 tablespoons canola oil
  • 3 eggs
  • 2/3 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Preheat oven to 350 degrees. Place beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa powder, vanilla, baking powder and salt. Cover and process until smooth.

Transfer to a 9-inch square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake for 20-25 minutes (do not over bake). Cool on a wire rack. Yield: 1 dozen.

Nutritional info per brownie: 167 calories, 7 g fat (2 g saturated fat), 53 mg cholesterol, 131 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

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