I have been looking for a good flourless brownie recipe for a while now. I love my gluten free brownies, but I have wanted to find something that did not use the special gluten free flours.
The main reason I have wanted to find a flourless brownies is the cost. Gluten free brownies are like most gluten free foods and they are not cheap to make, especially when you have three kids that can polish off a pan of brownies in no time.
In my search for a flourless brownie I came across a recipe on the Whole Foods website for flourless brownies, that called for black beans. Now I know many of you are thinking, black beans in brownies? And that is exactly what I had thought.
You see I have tried black bean brownies in the past. I have tried several recipes in fact, and had yet to find one that did not taste beany to me. This recipe though seemed different and I decided to give it a try.
I am so glad I did because I now have a really good flourless brownie recipe that anyone would enjoy. Really you can not taste the bean in these and because you puree them, it does not change the texture.
In fact, my family would never had known that these had beans in them if my thirteen year old had not given my secret ingredient away, that is how good they are.
The original recipe has nuts in it. I left those out and increased the amount of chocolate chips, but if you can have nuts I think they would be really good in these.
And for those of you that are skeptical, I do not like bean flours. I do not like the taste they give gluten free baked goods. I stay away from premade mixes and flour blends that contain them, but these do not taste like beans at all, really they don’t.
- 1- 15 ounce can of black beans, rinsed and drained
- 3 eggs
- 1/3 cup butter, melted
- 1/4 cup cocoa
- 2 teaspoons vanilla
- 1/2 cup plus 2 tablespoons sugar
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- In a food processor or blender puree the black beans, eggs, butter, cocoa, vanilla, and sugar until smooth.
- Stir chocolate chips into the batter and spread into a greased 8×8 pan.
- Bake for 30-33 minutes.