Gluten-Free Black Bean Brownies
These gluten-free brownies have a healthy surprise hidden inside {BLACK BEANS!}, making them much higher in protein, fibre, and micronutrients than a traditional brownie. This fudgy treat will satisfy your sweet tooth, and provide you with 20% of your daily fibre intake. Simply throw these ingredients into your blender, bake, and enjoy.
Ingredients:
| Canned black beans | 1 can (15 oz) | 540 mL |
| Eggs | 2 large | 2 large |
| Flaxseed | 2 ½ Tbsp | 37.5 mL |
| Water | 6 Tbsp | 90 mL |
| Vegetable oil | 3 Tbsp | 34 mL |
| Cocoa powder | ¾ cup | 180 mL |
| Vanilla extract | 1 tsp | 5 mL |
| Sugar | ½ cup | 125 mL |
| Baking Powder | 1 ½ tsp | 7.5 mL |
| Chocolate Chips | ½ cup | 125 mL |
Directions:
- Preheat oven to 350°F.
- Lightly grease a 12-slot standard size muffin pan (not mini).
- Combine all ingredients, except chocolate chips, into blender and puree for about 3 minutes.
- If batter is too thick add 1-2 Tbsp of applesauce, as the brownie batter should be less thick than frosting but no where near runny in consistency.
- Add chocolate chips and pulse a few times.
- Pour batter into muffin tin.
- Bake for 20-26 minutes or until tops are dry and the edges start to pull away from the sides of the pan.
- Remove from oven and let sit for 30 minutes before gently removing from pan. The insides should be fudgy.
Makes 12 servings (93 g /serving). 1 serving = 1 brownie
