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Dessert
December-January 2011
Gluten-Free, Dairy-Free Black Bean Brownies
MAKES 12
This recipe just might be the highest-fiber brownies around. So chocolate-y, even kids won’t have any idea what the secret ingredient is.
1 (15-ounce) can black beans, drained and rinsed, or
¾ cup dried black beans
3 eggs
5 tablespoons neutral-tasting oil, like canola oil
or grape seed oil
1 cup sugar
½ cup unsweetened cocoa powder
½ cup bean flour or other gluten-free flour
1 teaspoon xanthan gum or guar gum
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon cayenne or chili powder, optional
½ cup chopped walnuts, optional
¼ cup dark chocolate chips*, optional
1. If using dried black beans, soak them for several hours and cook them until very tender, about 60 minutes.
2. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside.
3. Add black beans to a bowl of a food processor and process until a paste forms.
4. Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and chili powder, if using. Process until smooth and well combined. Add walnuts, if using, and process until walnuts are mixed in.
5. Spread batter evenly into prepared pan. Top with chocolate chips, if using.
6. Bake in preheated oven for about 30 minutes or until an inserted tester comes out clean.
Each brownie contains 191 calories, 8g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 180mg sodium, 27g carbohydrate 4g fiber, 5g protein.
*TIP Allergy-friendly chocolate chips are available from enjoylifefoods.com.
Recipe by Canadian-based dietitian and food-writer Matthew Kadey, RD. Read “Full of Beans: Seven Healthy Reasons to Love Your Legumes,” by Matthew Kadey, RD, in Living Without’s December/January 2011 issue.
Comments (12)
I just made these for the first time. I don't have a food processor (yet, anyway) so I tried to use my blender; beans got stuck. Then I used my "bullet" type blender, beans still didn't want to become paste. However, after much working at it, I finally got them mushed down. Long story short, the brownies are really very good. I thought the amount of sugar was just right. Thank you for sharing this recipe with us!
Posted by: Unknown | October 24, 2010 6:39 PM Report this comment
Agave Nectar should probably only be used if one is allergic to all other sources of sweetener. According to Mercola.com, it's a very highly processed food, comparable to high-fructose corn syrup. These do look good...
Posted by: vancouverlori | October 21, 2010 11:27 PM Report this comment
Do you think it work work substituting 6 egg whites to cut down on the fat. Also will cut down on the sugar when I try these.
Posted by: fatfreeGFgirl | October 17, 2010 4:33 PM Report this comment
My little ones ate these for breakfast and I didn't even feel guilty, haha! I made them exactly how the recipe suggests, and next time will try to cut the sugar down a little and sub apple sauce. I used fava flour and cayenne pepper, even the chopped walnuts which we have never added to brownies before. It was yummy!
Posted by: mom.of.6 | October 16, 2010 7:28 PM Report this comment
Has anybody tried making these without any white sugar? I would prefer to use Stevia but not sure what I should replace the volume with.
Posted by: Kemper | October 16, 2010 5:03 PM Report this comment
Tried this recipe last night...brought them to work and everyone loved them!
Posted by: Kristi L | October 15, 2010 5:39 PM Report this comment
Using dried beans, then cooked has raised a related gf ingredient use question; are there any recipes for using cooked rice in baked goods instead of the rice flour which often remains gritty..? I'd also suppose that (organic) canned black beans could be used in this brownie recipe, couldn't they? Also interested in recipes that use left over mashed potatoes in baked goods. I've not tried either cooked rice or poatato in baked goods recipe because i assume that the liquid content must also be altered. Any clues ? grandma peg
Posted by: grandma peg | October 14, 2010 10:52 PM Report this comment
I've tried these using the Bob's Red Mill brownie mix in an 8x8" pan. They went over really really well!
Posted by: mandiesmama | October 14, 2010 9:46 PM Report this comment
I haven't tried these yet, but I usually substitute 1/4 c stevia and 1/4 c sugar per 1c sugar. I also am allergic to eggs so I use egg replacer, apple sauce or tofu for eggs.
Posted by: vscheerer | October 14, 2010 7:26 PM Report this comment
To brognab - at the top, it says "Makes 12" and the nutrition info states it's per each brownie. You cut up the 8" square pan brownie into 12 pieces.
To Imma - you can usually use agave nectar in equal amounts up to a cup. Grocery stores sell it but I've found the same brands for a lot less in Ocean State Job Lot. I've never tried substituting that much but I've done 1/2 cup in some recipes I've tried.
Posted by: Ines K | October 14, 2010 6:29 PM Report this comment
What is the serving size?
Posted by: brognab | October 14, 2010 5:50 PM Report this comment
What is sugar content for the brownies? They sound yummy! Any replacements for the sugar (I'd like to keep the sugar content as low as possible)?
Posted by: Imma L | October 14, 2010 3:59 PM Report this comment