Gluten Free Double Chocolate Black Bean Brownies Recipes

GLUTEN-FREE DOUBLE-CHOCOLATE BLACK BEAN BROWNIES

Gluten-Free Double-Chocolate Black Bean Brownies image

Imagine if black beans and chocolate were combined into rich, decadent brownies that were so irresistible you couldn't stop bite after bite. No one can tell the secret ingredient that makes them so moist and rich. They look like normal brownies, but they're so much more.

Provided by Catherine McCord

Categories dessert

Time 1h45m

Yield 16 brownies

Number Of Ingredients 11

Ingredients

Butter, oil or nonstick cooking spray, for greasing
1/4 cup gluten-free old-fashioned rolled oats
One 15-ounce can black beans, drained and rinsed
2 large eggs
1/4 cup unsweetened cocoa powder
2/3 cup honey
1/4 cup coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
Pinch of kosher salt
1 cup semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan with butter, oil or nonstick cooking spray. Line the bottom with parchment paper and grease the paper.
Place the oats in a food processor and pulse for 1 minute or until finely chopped. Add the remaining ingredients, except for the chocolate chips, to the food processor and pulse until combined, about 1 minute.
Stir 1/2 cup of the chocolate chips into the batter and pour into the prepared pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool, remove the parchment, then cut the brownies into 2-inch squares. Serve, or store in an airtight container for up to 3 days or refrigerate for up to 2 weeks.

BLACK BEAN BROWNIES (GLUTEN FREE)

Black Bean Brownies (Gluten Free) image

These are flourless brownies made with pureed black beans! You won't believe it! You can substitute spices for the vanilla. I used about 1 tsp. Penzey's Apple Pie Spice and it was terrific.

Provided by calouste

Categories Bar Cookie

Time 35m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 1/2 ounce) can black beans (rinsed and drained)
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup sugar

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.

MAGIC BLACK BEAN BROWNIES (GLUTEN-FREE)

Magic Black Bean Brownies (Gluten-Free) image

Make and share this Magic Black Bean Brownies (Gluten-Free) recipe from Food.com.

Provided by NELady

Categories Bar Cookie

Time 1h

Yield 1 brownie pan, 6-10 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces high-quality unsweetened chocolate bars
1/3 cup coconut oil or 1/3 cup shortening
2 cups black beans, rinsed well (canned)
1 cup agave nectar or 1 cup honey
1 tablespoon vanilla extract
2 tablespoons instant espresso powder (if avoiding coffee, sub in 1 teaspoon almond extract)
1/4 teaspoon salt
2/3 cup coconut flour (found in health food section of grocery store) or 2/3 cup almond flour (found in health food section of grocery store)
3 tablespoons flax seed meal
1 1/2 teaspoons baking soda
1 cup walnut pieces (optional) or 1 cup chopped almonds (optional)
1/2 cup unsweetened chocolate chips (optional)

Steps:

Preheat the oven to 325*F, and grease a small (8x8 or 9x9) pan. Break up the unsweetened chocolate, and combine it with the fat (butter, coconut oil or shortening). Heat the mixture on low power in the microwave or in a double boiler, stirring often, until it's melted and combined.
Meanwhile, put the black beans, agave, vanilla, espresso powder, and salt in a food processor. Add the chocolate mixture, and process 2-3 minutes - until the black beans are obliterated and the mixture is well-combined. Add almond flour (or coconut flour), flax meal, and baking soda. Process two minutes more. Fold in nuts & chocolate chips, if using.
Pour the mixture into the greased baking pan. Bake for 40-50 minutes - until the top is set, but be careful about burning the edges. Allow to cool for at least an hour; otherwise, the brownies may be too gooey to slice.
Store covered on the counter, or for a firmer brownie, in the refrigerator.

Nutrition Facts : Calories 346, Fat 22.3, SaturatedFat 12.7, Cholesterol 27.1, Sodium 508.5, Carbohydrate 33.5, Fiber 7.6, Sugar 15.8, Protein 7.1

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