BLACK BEAN BROWNIES (GLUTEN FREE)
Make and share this Black Bean Brownies (Gluten Free) recipe from Food.com.
Provided by ejc12
Categories Dessert
Time 45m
Yield 9 brownies, 9 serving(s)
Number Of Ingredients 9
Steps:
- Prehear oven to 350 degrees.
- Lightly grease 8x8 square baking dish.
- Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
- Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
- I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven. When melted, I spread them around.
Nutrition Facts : Calories 242.6, Fat 9.5, SaturatedFat 2.9, Cholesterol 64.2, Sodium 69, Carbohydrate 33.2, Fiber 4.2, Sugar 21.6, Protein 6.7
BLACK BEAN BROWNIES (GLUTEN FREE)
These are flourless brownies made with pureed black beans! You won't believe it! You can substitute spices for the vanilla. I used about 1 tsp. Penzey's Apple Pie Spice and it was terrific.
Provided by calouste
Categories Bar Cookie
Time 35m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients together in a blender/food processor until pureed.
- Pour into a greased 8x8 cake pan.
- Stir in some chocolate chips and nuts, or leave plain.
- Bake at 350 F for approximately 30 minutes.
- Let cool completely before cutting.
GLUTEN-FREE BLACK BEAN BROWNIES
This black bean brownie is the perfect, easy-to-make treat for the gluten-free chocolate lover. Cocoa powder and bittersweet chocolate chips give the brownie a decadent side, while black beans bring fiber, protein and antioxidants to the table. Take a batch to your next picnic and watch them disappear.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
- Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
- Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
- Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.
FLOURLESS BLACK BEAN BROWNIES RECIPE | NATURALLY GLUTEN FREE
Steps:
- Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
- In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
- In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
- Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
- Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
- Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
- Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
- Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
- For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
- Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
- Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.
Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 42 mg, Sodium 149 mg, Fiber 8 g, Sugar 22 g, UnsaturatedFat 8 g, ServingSize 1 serving
BLACK BEAN BROWNIES (LOW-CARB, LOW GI, GLUTEN FREE)
Make these, and feed them to your people. THEN tell them the ingredients... they won't believe you! Fudgy, chocolaty brownies to satisfy your low-carb sweet tooth. After trying numerous recipes, I tweaked several recipes to create a recipe that is rich, moist, low-carb and around 100 calories per serving.
Provided by orangeteapot
Categories Dessert
Time 25m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
- Combine the first seven ingredients (beans through baking powder) in a blender or food processor until smooth.
- Stir in the egg, chocolate chips, and walnuts (if desired).
- Pour into muffin tin, bake at 350 for 20 minutes.
- Cool for 10 minutes before serving.
- ** to make Vegan brownies, replace the egg with a flax egg, and chocolate chips with Vegan chocolate chips.
GLUTEN-FREE BLACK BEAN BROWNIES
© 2014 Turner Broadcasting System, Inc. All rights reserved. This black bean brownie is the perfect, easy-to-make treat for the gluten-free chocolate lover. Cocoa powder and bittersweet chocolate chips give the brownie a decadent side, while black beans bring fiber, protein and antioxidants to the table. Take a batch to your next picnic and watch them disappear.
Provided by Turner Broadcasting
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
- Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
- Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
- Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.
BLACK BEAN BROWNIES (LOW-SAT FAT, LOW-SUGAR, LOW-CARB)
I was given a pamphlet on recipes that use beans and the original recipe for these brownies was included. I switched the sugar to Splenda, the eggs to egg substitute (or the same amount of liquid egg whites) and the vegetable oil to canola oil. They're just as good as a traditional brownie but you won't feel bad letting your kids eat them (and eat them they will)!
Provided by PSU Lioness
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Spray an 8x8 square baking dish with cooking spray.
- Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
- Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
- I've also noticed that the texture gets better after being refrigerated.
Nutrition Facts : Calories 67.7, Fat 3.1, SaturatedFat 0.4, Sodium 32.9, Carbohydrate 8.2, Fiber 2.6, Sugar 1.8, Protein 3.4
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