Gluten-free black bean brownies

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten-free black bean brownies calories by ingredient


Introduction

Easily made with food processor. Makes fudgy brownies Easily made with food processor. Makes fudgy brownies
Number of Servings: 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

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.