Gluten-Free Black Bean Brownies

12 brownies
Easy
Desserts

Characteristics

Nutritional Facts Per Serving

280
Calories
6 g
Protein
28 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 brownie
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 18 g
  • Cholesterol 45 mg
  • Sodium  115 mg
  • Carbs 28 g
    • fiber  3 g
  • Protein 6 g

Ingredients

  • 1/3 cup (75 mL) butter
  • 1 cup (250 mL) chopped gluten-free semi-sweet baking chocolate (about 6 oz/180 g)
  • 3/4 cup sugar
  • 2 eggs, at room temperature
  • 1 cup ( 250 mL) canned black beans, drained and rinsed
  • 3 tbsp (45 mL) Bob’s Red Mill Arrowroot Starch/Flour
  • 1 tbsp (15 mL) gluten-free cocoa powder
  • 1/8 tsp (0.5 mL) salt
  • 1 cup (250 mL) coarsely chopped unsalted mixed nuts, divided

Method

  1. Preheat oven to 350°F (180°C). Spray or brush an 8-inch (20 cm) square baking pan with vegetable oil and line bottom and sides with parchment paper, leaving overhang; set aside. Melt butter and chocolate in double boiler, stirring until smooth. Remove from heat. Mix in sugar completely then stir in eggs, one at a time. Set aside.
  2. Using a food processor, purée beans until smooth. Stir beans into chocolate mixture until well blended. Sift together flour, cocoa and salt. Stir flour mixture into chocolate mixture; beat vigorously until batter is no longer grainy, about 1 minute.
  3. Stir 1/2 cup (125 mL) nuts into batter and transfer to prepared pan. Sprinkle remaining nuts over top. Bake until a toothpick inserted in centre comes out clean but brownies are still slightly fudgy in centre, about 45 minutes. Transfer pan to a wire rack; let cool completely. Transfer brownies to a cutting board using parchment paper. Cut into 12 portions. Store in airtight container.
Tip:
DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.

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