Recipe courtesy of Turner Broadcasting System
Gluten-Free Black Bean Brownies
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 274 calorie
- Total Fat
- 9.5 grams
- Saturated Fat
- 4.4 grams
- Cholesterol
- 39 milligrams
- Sodium
- 63 milligrams
- Carbohydrates
- 41.5 grams
- Dietary Fiber
- 6.7 grams
- Protein
- 9.5 grams
- Sugar
- 20.1 grams
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 35 min
Ingredients
Nonstick cooking spray
One 15.5-ounce can low-sodium black beans, drained and rinsed
1 1/4 cups cocoa powder
3/4 cup granulated sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1 1/2 cups bittersweet chocolate chips
1/4 cup confectioners' sugar
Directions
- 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.