While we have a family brownie recipe, the very person I got the recipe from can no longer eat them because she has a gluten and dairy-free diet! So, when I found a no-flour, no-dairy recipe, I decided I had to try it.
Can you guess the secret ingredient? I bet no one will if you make it. No one in my house did....
Yep. Black beans. And you wouldn't know the difference. Seriously. You have to try these, especially if someone in your life is gluten free!
In addition to these being a GF, these brownies are much healthier than the typical brownie too -- not to mention, you're getting a great deal of excellent protein in these tasty desserts!
Gluten Free Black Bean Brownies* - From Katie at Intentionally Katie
1 can (15.5 oz) can black beans, drained and rinsed
2 eggs
1 T olive oil
2 T applesauce (or 2 additional T olive oil)
1/4 C cocoa powder
pinch of salt
1/2 tsp. baking powder
1 tsp. vanilla
3/4 C white sugar
1/2 C dark chocolate chips
Preheat oven to 350. Lightly grease an 8x8 inch glass pan (I might also try using a 7x11 pan).
Pull out your blender, and in it, combine the beans, eggs and olive oil. Then, puree the mixture.
Then, add in the cocoa, sugar, baking powder, pinch of salt and vanilla and puree until smooth.
I stirred a few times to make sure the beans were well-pureed!
Pour the brownies into the pan.
Sprinkle chocolate chips over the top of the brownies. Alternatively, you can mix them in the batter.
Pop the brownies into the oven and bake for about 30 minutes. As the brownies bake, they will pull away from the edge of the pan... that's a clue they're getting close to done. Check with a toothpick to make sure the batter is done. The brownies will be moist, but not gooey.
Cool, then slice. Enjoy! If they stick around, you can keep them on the counter for up to 2 days... then pop them in the fridge to keep for another day or so. These brownies are almost melt-in-your mouth due to the fine texture, and they are quite moist, so they will not keep as long as "regular" brownies.
*If you're cooking for a gluten free friend, be sure to check your ingredients, including your beans, cocoa powder and vanilla to make sure they're gluten-free. You can find Enjoy Life brand chocolate chips that are gluten and dairy free!
This post is shared at:
Slightly Indulgent Mondays,
Friday Feasts,
Grocery Cart Challenge,
October Fest of Super Foods
Tasty Tuesday,
Chocolate Fridays,
Get the Gluten Out,
URS: Beans
Ingredient Spotlight: Beans
This Week's Cravings
Gluten Free Recipe Parade
Black Beans - OAMM
My sister in law is on a gluten free diet and I've seen black bean brownies before. We have never got around to making them though. I'm glad to know that you did and that they were good. I'll be making them next time she comes to visit.
ReplyDeleteThanks for posting them! I'm gluten free and sugar free and cant wait to make these. I haven't eaten brownies in almost 2 years. Thank you!!!
ReplyDeletewhile gluten free/dairy free (do the choc chips not have dairy??) is totally unappealing to me, this recipe is b/c it would be healthy. Will have to give it a try. Would make a great snack to pack in their lunches come fall.
ReplyDeleteHmm- you have me intrigued. I'll see if I can get Chris to guess what is in them.
ReplyDeleteThis actually looks really good! I too will see if I can get dh to guess what's in them. Like with my other experiments similar to this, I'll tell him what the special ingredient is and he'll say, "I thought something tasted...weird." lol
ReplyDeleteThis is an amazing recipe. Thanks for sharing it with us. Have a wonderful day.
ReplyDeleteThose look really different! Thanks for stopping by my blog!
ReplyDelete~Liz
Woo hoo! I am gluten-free (sugar-free, too) and I am going to try these. I've heard of using beans before but have never done it...I am sure they are delicious. This post is getting bookmarked in my "must make" folder. :) Thanks for sharing!
ReplyDeleteMy question is the same as Becca's: did you use DF chocolate chips? Did you find a brand you liked?
ReplyDeleteI use Enjoy Life Dairy-Free Chocolate Chips! In fact, they are also soy, gluten and nut free as well (which works well for me because I have a nut allergy).
ReplyDeleteWhen I read the ingredients of my store brand semi-sweet chocolate chips, there was no dairy of any kind. I was pleased to see I didn't have to go chase a healthfood store down. Good stuff. I have used other beans as well, pinto, white, pink, red, as well as black. They all puree up just fine and don't taste any different. The cocoa makes the color pretty much the same too, no matter the color of beans.
ReplyDeletewww.kellikolz.blogspot.com
These are in the oven right now. My question when you said you would try 1/2 cup brown sugar next time, did you mean in place of the white sugar or in addition to it?
ReplyDeleteInteresting! I am not gluten free, but I go to church with a bunch of them....I will have to try them as I refuse to get any of the weird flour stuff as it costs too much
ReplyDeleteI made these yesterday! LOVE them!!! I have gluten and milk allergies, so these are perfect for me!
ReplyDeleteThanks for sharing!
These sound so interesting!! I don't need gluten-free, but I have friends that do. And I wouldn't mind tasting them to see what I think! Thanks for sharing it!
ReplyDeleteHi SnoWhite - I just noticed that I've commented on these before & I actually ended up making black bean brownies but I started with a totally different recipe. This is a great dish and I just adore how you take such good care of your gf loved ones.
ReplyDeleteThanks for sharing this at Slightly Indulgent Mondays!
Amy Green
Simply Sugar & Gluten-Free
I just made these in cupcake form, and YUM yum YUM! They are fantastic, and no one would ever guess the secret ingredient. Thanks for sharing the recipe! :)
ReplyDeleteI just made a batch of Midnight Brownies for my son's birthday last night. Would like to share that recipe with you. Check it out at http://www.wineablegifts.com/Wineable-Gifts-Blog-Wine-Recipes.php?post=14 Let me know how you liked it. They are our new favorite brownies and no one can guess the secret ingredient. Enjoy!
ReplyDeleteWhat a crazy secret ingredient! Very fun!
ReplyDeleteI have a similar recipe for black bean brownies! I frost mine with avocado spread!
ReplyDeletehttp://angieshealthylivingblog.blogspot.com/2010/03/black-bean-brownies.html
Do these have to be done with black beans? would they work with something else like kidney beans. I was looking for black beans for a different recipe recently and couldn't see them in my local store. Also can they be frozen??
ReplyDeleteThanks
@Lisa
ReplyDeleteI've never tried them with another bean ... black is natural because of the color, but I would say you could try them with a great white northern or kidney bean.
Yes, you can freeze them after baking -- that would be a delicious treat to have in the freezer. I know it defeats the purpose, but, they are delicious with ice cream :)
I just made these for a class where one of my fellow students is gluten free and they were delicious! Even my boyfriend said they were great and he's not a big dessert eater. However- mine ended up being half as tall as yours did, do you know what I may have done wrong? Thanks for the wonderful recipes!
ReplyDeleteThanks for linking up your recipe to THIS WEEKS CRAVINGS! My daughter is now GLUTEN-FREE, so this recipe has just moved to the top of my list and I will be making it SOONER then later! (thanks) This is gonna be a fun week, seeing what "secret ingredient" people hide in their recipes!
ReplyDeleteJust a "sneak peak" for next week, the theme is "HUBBY COOKS". So, we hope to see you again next Monday (and maybe if you don't already have a husband that cooks, you can talk him into making you dinner this week... that's what I have to do!)
http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS
I made black bean brownies a couple of weeks ago and we were all shocked at how delicious they were!!
ReplyDeleteI cannot wait to try these! I recently made Black Bean Cupcakes that turned out well and I've been looking for a good GF brownie recipe.
ReplyDeleteI do have a gluten-free loved one and am so excited for this recipe!
ReplyDeleteThanks for linking it to This Week's Cravings!
I made these brownies today and they are SO SO SO good!! You're right, no one will guess the secret ingredient. Thanks for sharing at This Week's Cravings.
ReplyDeletehttp://asgoodasgluten.blogspot.com/2011/04/black-bean-brownies-with-creme-de.html
Wow, who would have thought? Can't wait to try them!
ReplyDeleteI will definetly have to try these...so crazy that black beans would be good in brownies!
ReplyDeleteI have these in the oven right now. I modified it just a bit by using maple syrup instead since we don't eat refined sugar and I also added some instant espresso powder. We'll see how they turn out!
ReplyDeleteHmm-This is an amazing recipe,so these are perfect for me thanks for sharing.
ReplyDeletei made these but they really didn't turn out well. they were super moist and fell apart. i think they were cooked all the way as they weren't runny but just so moist that i couldn't really get them out of the pan without them almost melting away ??? The only thing i can think of is that i made them one night and left them in the pan to cool then did not cut them until the next night. Maybe i should have taken them out of the pan sooner ? I figured they would need to set up in the pan overnight but it seems like the exact opposite happened. Did this happen to anyone else ? Help !
ReplyDeleteI saved this recipe in my favorites when I came across it. I'm going to try these for my children because they're healthy. I wonder if my daughter's picky palate will notice anything different about them lol thanks for sharing this awesome recipe!
ReplyDelete