Blackbeanbrowniesglutenfree Recipes

GLUTEN-FREE BLACK BEAN BROWNIES

Steps:

• 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.

BLACK BEAN BROWNIES (GLUTEN FREE)

Steps:

• Prehear oven to 350 degrees.
• Lightly grease 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
• Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
• I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven. When melted, I spread them around.

BLACK BEAN BROWNIES (GLUTEN FREE)

Steps:

• Mix ingredients together in a blender/food processor until pureed.
• Pour into a greased 8x8 cake pan.
• Stir in some chocolate chips and nuts, or leave plain.
• Bake at 350 F for approximately 30 minutes.
• Let cool completely before cutting.

FLOURLESS BLACK BEAN BROWNIES RECIPE | NATURALLY GLUTEN FREE

Steps:

• Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
• In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
• In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
• Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
• Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
• Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
• Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
• Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
• For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
• Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
• Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.