I’ve got to admit, I’m having a love affair with High Protein, Low Carb Black Bean Brownies.
These are really yummy yum-yum, especially if you love the deep dark lusciousness of a chocolate dessert that uses healthy ingredients and low on the sugar. In fact, what I’ve used for my Gluten Free Black Bean Brownies is real maple syrup or molasses. No sugar. You can use Truvia or another sugar, but as I push into the mid 50’s, I find myself not really a big fan of super sweet desserts. A little bit goes a long way in my efforts to keep the daily sugar intake on the low side, and maintain a reasonable weight through exercise and all the right disciplines including drinking plenty of alkaline water.
Now this particular Gluten Free Black Bean Brownie dessert is not vegan. I did use two eggs, and I think dairy is probably used in the chocolate chips, as a standard. But if you wanted to make the recipe mostly dairy free you could always substitute flax seeds for the eggs.
One other aspect of this scrumptious snack that I love is the ease of the recipe. You just measure everything into your blender (except for 1 cup of the dark chocolate chips and the almonds, which are sprinkled on top before baking.)
So look below for the recipe instructions and try these awesome chocolate treats over the holidays for a quick and easy gluten-free healthy snack, shared with love by Gluten Free Things!
Preheat oven to 350 degrees. Spray or grease an 8×8″ pan. I used coconut oil.
Ingredients
- 15 1/2 Oz. black beans (drain and rinse)
- 1/4 Cup cocoa
- 1 1/4 Cup dark chocolate chip
- 2 eggs
- 1/3 Cup coconut oil
- 2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon instant coffee
- 1/4 cup molasses
- 1-1/2 Tablespoon chopped Almonds
Total Time 50 Minutes
Servings 4
INSTRUCTIONS
Reserve one cup of chocolate chips and the chopped almonds, but start measuring out all the other ingredients into your blender. Pulse a few times and then just let it blend on high to get everything well mixed together. Use your spatula to push any batter that sprayed up on the sides of the blender, down into the mixture. Blend one more time.
Pour the batter into your greased baking pan.
Sprinkle the chocolate chips across the batter evenly. Do the same with the chopped almonds. You could use other nuts if you prefer.
Gently press the chocolate chips and nut topping into the batter so they’re a bit sunk into the batter.
Pop your pan into the pre-heated oven for 45-50 mins. Remove from the oven when everything looks firm and let cool.
These brownies are good right out of the pan, but are less firm while still warm. After cooled, if you score the brownies in the sizes you like, and refrigerate for several hours or overnight, the result is a really firm but fudgy delight. I then cut the brownies and individually wrap so that I can pop them in the fridge or better yet, the freezer for instant dessert whenever I’m jonesing for chocolate. I just set on my desk or kitchen counter for a few hours and then – TASTEBUD PARTY!!!
Try these gluten-free black bean brownies. I think you’ll enjoy them as much as I have.
