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Makes
Makes: 12 brownies
Level
very easy
Prep Time
20
Total Time
60

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
Protein:
6 g
Cholesterol:
45 mg
Fiber:
3 g
Sodium:
115 mg