If you guys follow me on Instagram then you saw that I posted a picture of some gluten-free black bean brownies I made the other night. Now, the first time I came across this recipe, I thought “Really?? Black beans in brownies? How on earth could that be good?” Needless to say, I was a total skeptic. But, I was craving some chocolate and I had a lot on my mind (so I stress baked) and this was what I came up with. I’ve altered the original recipe a bit, removing the coffee and adding some vanilla and salt but I found them to be absolutely delicious and my husband was asking for seconds. Did I mention this took me just as long to make (from scratch) as box brownies do? Yeah, no more box brownies for this family. This is my new go-to recipe. Hope you all enjoy as much as we did!
And as a reminder, don’t forget to enter to win ONE of TWO great prizes (books + swaddle blankets) from Moms On Call. See yesterday’s post for details.
Gluten Free Black Bean Brownies adapted from skinnytaste.com
- 1 (14 oz) can low-sodium black beans, rinsed and drained
- 2 large eggs
- ½ cup coco powder
- ¾ cup sugar
- ½ tsp. oil
- 1 Tbl. milk
- 1 tsp. balsamic vinegar
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 Tbl. vanilla
- pinch of salt
- 1 cup bittersweet chocolate chips (I like Ghiradelli 60% Cacao)
- Preheat oven to 350 degrees. Grease nonstick 9 x 9” square baking dish.
- Blend everything except chocolate chips in food processor until smooth.
- Pour batter into bowl and fold in 1/2 cup of chocolate chips. Once combined, pour into greased baking dish and sprinkle remaining chocolate chips on top (the other 1/2 cup).
- Bake for 27 minutes (this was the magic number for my oven but yours could be different so keep an eye on them) until toothpick once inserted comes out clean.
- Let cool and enjoy :)