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Bittersweet Bean Brownies

Photo: Meal Makeover Moms/flickr, creative commons
Photo: Meal Makeover Moms/flickr, creative commons

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.

Gluten-Free Bittersweet Bean Brownies
Votes: 10
Rating: 3.9
You:
Rate this recipe!
Print Recipe
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!
  • CourseDessert
  • CuisineAmerican
Servings
12 brownies
Cook Time
30-35 minutes
Servings
12 brownies
Cook Time
30-35 minutes
Gluten-Free Bittersweet Bean Brownies
Votes: 10
Rating: 3.9
You:
Rate this recipe!
Print Recipe
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!
  • CourseDessert
  • CuisineAmerican
Servings
12 brownies
Cook Time
30-35 minutes
Servings
12 brownies
Cook Time
30-35 minutes
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
  1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
  2. 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.

Reader Interactions

Comments

  1. Barbara says

    June 15, 2016 at 9:04 pm

    My friend< June, made your recipe and brought them to our book group meeting. They were moist, chocolatey and sinfully delicious; maybe the best I ever tasted. Everyone wanted the recipe. Thank you

    Reply »
    • Robyn Doyon-Aitken says

      June 16, 2016 at 9:57 am

      So glad to hear it!

      Reply »
  2. Willa says

    October 31, 2016 at 8:57 am

    So impressed with the taste and texture. Really good, will definitely make again.

    Reply »
  3. cynthia giard says

    November 7, 2016 at 12:49 pm

    Just had them for a birthday with raspberries on top !and of course dollop of whipped cream !
    curious as to nutrition information ?

    Reply »
    • Robyn Doyon-Aitken says

      November 8, 2016 at 2:40 pm

      Sorry. . .that info isn’t listed in the cookbook. I can tell you, though, that if you ate them for YOUR birthday, there were no calories in the brownies. Or fat. Happy birthday?

      Reply »

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