Black Bean Brownies ( SRC)

These Black bean brownies are one of the easiest and tastiest gluten free/ grain free desserts I have ever made. If you are a true chocolate lover, you will go Gag a over these brownies. 

The batter is prepared in the blender, so they are ridiculously quick to make. In addition, they can be baked in parchment paper, so there is no pan to clean. Unfortunately, the day I made them, I did not have any parchment paper, so I had a cleanup.

                                        

Many gluten free recipes use beans instead of flour for cakes. I don't know why or how, but the black beans make the brownies moist and super super fabulous. They taste rich and fudgy despite being grain free.

This recipe is a no brainer.
It's easy ( I made it  in the blender), healthy ( lots of fiber and protein) and delicious ( smooth, creamy, and fudgy).  No one will ever know about the beans if you don't tell them. Shh! it's our secret...

Adapted the recipe from C Mom Cook, 

Shelley's Ingredients with a few adaptions
1 1/2 cups cooked black beans (I used a 15 ounce can - measured out perfectly)
 I used 1/4 cup olive oil  or oil of your choice 
3 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup light brown sugar ( I used coconut palm crystals) 
1 teaspoon instant ground cinnamon
1/4 + 1/4 cup dark or semi-sweet chocolate chips 
1/2 teaspoon baking powder
1/2 teaspoon salt

Shelley's Directions
Preheat the oven to 350 degrees F. Prepare a 9″ x 9″ (8″ x 8″ works too) baking pan by lining it with parchment paper. Leave enough parchment paper on the sides to create a sling. This will make it easier when you lift out the end product.

Add all of the wet ingredients – beans, oil, eggs, and vanilla – together in a bowl. Using an immersion blender, pulse the mixture a few times to get the ingredients to come together. Then blend fully until the mixture is smooth.  ( I used the regular blender--) 

Add the dry ingredients – cocoa, coconut palm crystals ( or sugar) , cinnamon and baking powder to the bowl. Again with the immersion blender, pulse a few times again and blend until the mixture is smooth.

 Add half of the chocolate chips (this is where I used the mini chips). Pulse a few times again and blend until the mixture is smooth. The chocolate chips do not have to completely disintegrate.


Add the other half of the chocolate chips to the mixture. Fold in the chips with a spatula (do not blend). You want these chips to remain whole. Alternatively, reserve the chips to sprinkle on top before baking. Pour the batter into the prepared pan. If you chose to reserved the chips, sprinkle them on now. Bake for about 20-23 minutes, until the center is set - do not over bake.

Allow the brownie to cool in the pan for about 15 minutes. Lift the brownies from the pan using the parchment paper and transfer it to a cooling rack to cook completely.  Cut them into squares and enjoy!

***To see the many other healthy gluten free recipes, healthy living tips, kitchen and blogging ideas that I pin or tweet each day, follow me on Pinterest Gluten Free A-Z  and Twitter .

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