The art of a healthy, happy life

Gluten-free, black bean brownies…for real!

After last week’s post filled with creative and healthy ingredient substitutions, I couldn’t wait to get my hands on a can of black beans to make these gluten-free, protein and fiber rich brownies.  I know what you’re thinking…”black beans in brownies – YUCK!” That was my reaction too. And who can blame us? It’s not exactly common-place to want to incorporate legumes into one’s desert!  If you’re curious to see how this experiment turned out, check out my culinary adventure in pictures, with my taste-test review and recipe variations at the end.

Black bean brownies….

All the ingredients – with the black beans taking center stage!

brownie ingredients

 

It’s as easy as throwing everything into a blender (minus the chocolate chips and nuts) and blending it into a smooth consistency. Then, fold in the semi-sweet chocolate chips – my favorite part, if you must know ;)

brownie chips

 

Next, spoon all the ooey, gooey yumminess into a muffin pan or a brownie pan (your choice), sprinkle with nut pieces and bake at 350 degrees Fahrenheit for approximately 25 minutes.

brownie tin

 

Once the brownies have finished baking, let them cool for 15-20 minutes, gently ease them out of the pan and serve them plain or with your favorite ice-cream. Mmmmm, mmmmm….enjoy!

brownies plated

And now for the taste test…

To answer the million dollar question: “do they taste like beans?” Surprisingly, the answer is a resounding “NO!” I would have had no idea that beans were ever an ingredient in this recipe. (So we can all breathe a sigh of relief!) However, the texture is definitely different to your average brownie, but not in a bad way. The outside of the brownie is a little more dry than I would have liked but the inside is incredibly moist and smooth – almost like a chocolate truffle or mousse.

The verdict:

I would definitely make these again and I think they’re an excellent option for anyone who is avoiding gluten (since the beans replace the need for flour). You get a very satisfying chocolate fix with these brownies and you have the benefit of added protein and fiber provided by the beans (so you can indulge, feeling just a little bit more healthy!)

  Recipes to make your own:

  • The recipe I used is a vegan, gluten-free recipe compliments of MinimalistBaker.com. However, I did modify it a bit by using two large eggs (instead of vegan flax eggs) and 1/2 a cup of semi-sweet chocolate chips.
  • Another recipe that looks good can be found at ChocolateCoveredKatie.com and incorporates other ingredients like oats and maple syrup.
  • This recipe on the FoodNetwork.com uses some flour (if you don’t mind the brownies containing gluten) as well as instant coffee for those who want some added zing!

 

If you decide to make these, let us know which recipe you used and how it worked out for you!

 

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