Prep 15 mins
Cook 30 mins
I love this recipe! An easy, gluten free recipe for black bean brownies that have just the right combination of chocolate and cayenne to make you feel like you're having cafe and dulces in Mexico! Using a food processor is the easiest method, but a blender or even a potato masher can be used instead. My variation of a recipe found at LivingWithout.com.
- 1 (15 ounce) can black beans, drained and rinsed
- 3 eggs
- 5 tablespoons canola oil (or grape seed oil)
- 1 cup sugar
- 1⁄2 cup Dutch-processed cocoa powder
- 1⁄2 cup fava bean flour (aka garbanzo bean flour, or use any other gluten-free flour)
- 1 teaspoon xanthan gum (or guar gum)
- 1 teaspoon vanilla
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon cayenne
- 1⁄2 cup semi-sweet chocolate chips (or dark chocolate chips)
- Preheat oven to 350° and spray an 8-inch square baking pan with non-stick cooking spray. Set aside.
- To the bowl of a food processor, add black beans and process until a paste forms.
- Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and cayenne. Process until smooth and well combined.
- Stir in chocolate chips and spread batter into prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and refrigerate for easier cutting. Store in sealed container or in refrigerator.
Not a fan. You can't taste the beans but the brownies weren't very good at all, they didn't taste like a brownie to me. I won't be making these again.
I made these for a friend who was gluten- and dairy-intolerant. She said they were great. I thought so too. This is a very dense brownie - loved the chocolate chips in it (found some that had no dairy products in them). OK, I was nervous but I couldn't taste the black beans at all! What a great recipe! Thanks.