- Prep Time
- 20 mins
- Total Time
- 1 h
- Makes
- 12 brownies
Ingredients
- 1/3 cup
- butter
- 75 mL
- 1 cup
- chopped gluten-free semi-sweet baking chocolate (about 6 oz/180 g)
- 250 mL
- 3/4 cup
- sugar
- 175 mL
- 2
- eggs, at room temperature
- 1 cup
- canned black beans, drained and rinsed
- 250 mL
- 3 tbsp
- Bob’s Red Mill Arrowroot Starch/Flour
- 45 mL
- 1 tbsp
- gluten-free cocoa powder
- 15 mL
- 1/8 tsp
- salt
- 0.5 mL
- 1 cup
- coarsely chopped unsalted mixed nuts, divided
- 250 mL
Method
- Step 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.
- Step 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.
- Step 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 brownie)
- Calories:
- 280
- Fat:
- 18 g
- Carbs:
- 28 g
- Fibre:
- 3 g
- Cholesterol:
- 45 mg
- Protein:
- 6 g
- Sodium:
- 115 mg