A new twist and an increasingly popular trend, this recipe makes a nutritious pan of delicious brownies.
From Quick-Fix Gluten Free by Robert M. Landolphi/Andrews McMeel Publishing
Read our review to learn more about Quick-Fix Gluten-Free, and to hear Robert describe many of the recipes in the book, listen on-demand to the episode where he was our special guest.
Black beans replace all the flour in these rich-tasting brownies, leaving a high-protein, fiber-filled treat will all the classic chocolate flavor intact—a dietician’s dream come true!
| Servings |
| 12 brownies |
| Cook Time |
| 30-35 minutes |
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Black beans replace all the flour in these rich-tasting brownies, leaving a high-protein, fiber-filled treat will all the classic chocolate flavor intact—a dietician’s dream come true!
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Ingredients
- 1 15-ounce can black beans drained and rinsed
- 3/4 cup sugar
- 3 eggs
- 3 tablespoons vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1/2 cup chopped pecans or walnuts
Servings: brownies
Instructions
- Preheat the oven to 350°F and grease an 8-inch square baking pan.
- Using a food processor, blend together the beans, sugar, eggs, vegetable oil, cocoa, vanilla, coffee, baking powder, and salt until the batter is completely smooth. Using a spatula, fold in the chocolate chips and nuts and pour evenly into the greased pan. Bake for 30 to 35 minutes, until set in the middle and the edges begin to pull away from the sides of the pan. Remove from the oven and allow to cool completely before cutting into bars. The brownies can be stored in an airtight container in the refrigerator for up to 1 week.
