A few weeks ago, we posted a recipe for a gluten-free Flourless Chocolate Cake made with garbanzo beans (AKA chickpeas). At the end of the post, we promised to create a brownie recipe using black beans which is something we’ve wanted to do for years.
Lucky for us, after reading our post, Mindy, a mom of 8-year-old twins from the suburbs of Chicago, sent us her family’s favorite Black Bean Brownie recipe from All Recipes.com. Mindy told us her kids gobble them up and ask for seconds and thirds. “I don’t feel bad about my kids eating seconds of these brownies because I know they are getting fiber and protein in every bite.” That, plus the fact that Mindy’s sister-in-law is a pastry chef in Phoenix and makes theme all the time for her family, convinced us to give the recipe a try.
Mindy’s recipe called for a can of black beans, a small amount of vegetable oil, sugar, and half a cup of chocolate chips. Given our inability to leave well enough alone, we tweaked the recipe a tiny bit and came up with brownies so good, you simply won’t believe they’re made with black beans (nor will your kids).
Fudgy Black Bean Brownies
Makes 16 Servings
This recipe has been so popular that we decided to feature it in our new family cookbook, No Whine with Dinner. We hope you enjoy these gluten-free brownies … and our cookbook!
- One 15-ounce can black beans, drained and rinsed very well
- 3 large eggs
- 3 tablespoons expeller pressed canola oil
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract, optional
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup mini semi-sweet chocolate chips, divided
1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
2. 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 as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. 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.
Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein
A few things worth noting about this recipe:
> A recent University of Tennessee study found that draining and rinsing canned beans washes away 41% of the sodium.
> If you like nuts, you could add half a cup of walnuts or pecans, chopped.
> The original recipe called for topping the brownies with all the chips. We decided to add half to the batter and half on top.
> Also, the original didn’t call for any baking powder. We added ½ teaspoon per Mindy’s suggestion because the first time she made the recipe, the brownies came out flat.
Since Josh and Simon are still at sleep-away camp and Carolyn was at work when we tested the recipe, Leah became our lucky taste tester. Like Mindy’s kids she really loved the brownies.
To listen to our Cooking with the Moms podcast on Gluten-Free Diets, check out episode 68 from August 19, 2009.