I love these Gluten Free Black Bean Brownies because they are much like a regular brownie, but arguably a little healthier as far as brownies go. There’re mixed in one bowl making them quick and easy. The only noticeable difference is a slightly chewier texture.
Total Time
35min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
8
Ingredients
•
1
cup
GOYA® Black Beans
, drained, rinsed
•
1/2
cup
Unsalted Butter
•
1/2
cup
Unsweetened Chocolate
, roughly chopped
•
3/4
cup
Granulated Sugar
•
2
Large
Eggland's Best Classic Eggs
•
1
tsp
Pure Vanilla Extract
•
1
tsp
Espresso Powder
•
1/3
cup
Gluten-Free All-Purpose Flour
•
1/2
tsp
Salt
•
1 1/4
cups
Roughly Chopped
Pecans
•
3/4
cup
Semi-Sweet Chocolate Chips
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C), lightly grease 9x9-inch baking pan and line with parchment paper allowing an overhang on two opposing sides.
2.
In a small sauce pan over low heat, melt together Unsweetened Chocolate (1/2 cup) and Unsalted Butter (1/2 cup) until smooth. Allow to cool for 2-3 minutes.
3.
Whisk together Gluten-Free All-Purpose Flour (1/3 cup), Salt (1/2 tsp), and Espresso Powder (1 tsp), set aside.
4.
In a food processor combine GOYA® Black Beans (1 cup) and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice.
5.
Add Granulated Sugar (3/4 cup), Eggland's Best Classic Eggs (2), and Pure Vanilla Extract (1 tsp) and continue to puree until well combined and smooth.
6.
Add flour mixture and pulse until just combined. Stir in Pecans (1 1/4 cups) and Semi-Sweet Chocolate Chips (3/4 cup).
7.
Pour and spread evenly into prepared pan.
8.
Bake for 18-20 minutes until center is just set. Remove from oven and allow to cool on wire rack. Remove from pan by grabbing the overhanging parchment and place on cutting board.
9.
Cut into 16 squares, dust with icing sugar if desired. Enjoy!
Nutrition Per Serving
CALORIES
497
FAT
33.4 g
PROTEIN
7.9 g
CARBS
46.1 g
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