I love a good brownie. To me they are just as comforting as a warm chocolate chip cookie on a rainy day. What I’m not a big fan of are the ones made from a box. They usually taste like…the box. Here’s a recipe that I stumbled upon in a recent “Food & Nutrition” magazine that turned out great. It uses black beans instead of flour, and the result is a more dense and “fudgy” brownie. The world is not void of “gluten free” desserts, but if gluten free is your thing this fits the bill, as well.
This recipe was developed by MealMakeoverMoms.com for the Bean Institute.
- 1 15oz can of black beans, drained and rinsed
- 3 large eggs
- 3 tbsp of canola oil
- 3/4 cup granulated sugar
- ½ cup of unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp peppermint extract (optional)
- ½ tsp baking powder
- pinch of salt
- ½ cup mini chocolate chips, divided
*Note: I added ¼ cup of applesauce to add some moisture. I also overcooked these the first time. Check them at 25 minutes, and go up from there.
- Preheat oven to 350 degrees. Lightly oil or coat a 8×8 inch baking pan or dish with non-stick cooking spray and set aside.
- Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract (if desired), baking powder and salt. Process until smooth.
- Add ¼ cup of the chocolate chips and pulse a few times until the chips are incorporated.
- Pour the batter in the prepared pan, smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
- Bake 30 to 35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares. Serves 16.
NUTRITION FACTS: Serving size: 2-inch square
Calories: 135; Total Fat: 6g; Saturated fat: 2g; Chol: 35mg; Sodium: 121mg; Carb: 19g; Fiber: 2g; Sugars: 14g; Protein: 3g; Potassium: 14mg; Phosphorus: 19mg.