This black bean brownie is the perfect, easy-to-make treat for the gluten-free chocolate lover. Cocoa powder and bittersweet chocolate chips give the brownie a decadent side, while black beans bring fiber, protein and antioxidants to the table. Take a batch to your next picnic and watch them disappear.
Recipe courtesy of Turner Broadcasting System
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
35 min
Yield:
16 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
35 min
Yield:
16 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray. 

Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl. 

Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes. 

Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.

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