Gluten-free black bean brownies

Name: Gluten-free black bean brownies Recipe
Yield: 12
Ingredients: 15 oz can black beans low sodium rinsed and drained; 1/4 c unsweetened cocoa powder; 1/4 c espresso or 1 tsp espresso powder; 1 egg; 1/2 c egg whites; 3 T quinoa flour or other gluten-free flour; 1/2 agave nectar; 1 T unsalted butter melted; 1 tsp vanilla

Number of Servings: 12

Ingredients

15 oz can black beans, low sodium, rinsed and drained1/4 c unsweetened cocoa powder1/4 c espresso or 1 tsp espresso powder1 egg1/2 c egg whites3 T quinoa flour or other gluten-free flour1/2 agave nectar1 T unsalted butter, melted1 tsp vanilla

Directions

Preheat oven to 350F, Sp0ray 8x8x2 baking dish with cooking spray. In food processor, combine beans, cocoa powder, egg and egg whites, espresso, and flour. Process until smooth (about 2 min, scraping bowl once in mid-cycle). Add agave, butter, and vanilla. Process another minute until combined. Pour into baking dish evenly. Bake 20 minutes, turning halfway through. Turn heat down to 300F and bake another 5-8 min. A toothpick in center should still have a little soft batter clinging to it; it should not come out clean. Let cool to room temp on a rack in dish. Refrigerate 3 hrs or so (I can never wait that long). Cut into 12 pieces and keep in fridge until eaten.

Serving Size: 12 brownies

Number of Servings: 12

Recipe submitted by SparkPeople user NERHARD.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 102.0
Total Fat: 2.0 g
Cholesterol: 18.0 mg
Sodium: 34.1 mg
Total Carbs: 18.3 g
Dietary Fiber: 3.3 g
Protein: 3.9 g

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