Gluten Free Black Bean Brownies

Who doesn't love a good, moist, chocolatey brownie? And specifically to my gluten-intolerant friends, who doesn't love a good GLUTEN-FREE brownie? Yes, boxed GF brownie mixes are good, but let's get real. Homemade is always better.

Let's talk about these brownies. Some of you may be thinking, "Ew, black beans in BROWNIES? Disgusting!" Hey, I don't blame you... chocolate and black beans aren't typically good compliments for another (Unless you are making black bean soup, but that's another post for another day). But I promise you, fingers and toes crossed, that you cannot taste the beans in these brownies. Those of you who are skeptical because maybe you have tried black bean brownies in the past, I encourage you to give these a try, because these are AWESOME. Chocolatey, fudgy, moist...these brownies have it all. I've made these on numerous occasions, and people have told me they are the best brownies they have ever had (gluten-intolerant AND gluten-tolerant alike!). But I'll let you decide...give these a go!

Gluten Free Black Bean Espresso Brownie with Chocolate Ganache

Ingredients
-1 can (15 oz) black beans, drained and rinsed
-3 organic large eggs, at room temp
-3/4 c packed organic light brown sugar
-1/2 c + 2 tbsp unsweetened cocoa powder
-1/4 GF flour mix (like Gluten Free Pantry AP flour or Bob's Red Mill)
-1/4 c + 1 tbsp organic agave nectaru
-2 tbsp ground espresso powder (more or less to taste, or none at all for you coffee-haters)
-1 tbsp pure vanilla extract
-1 tsp baking powder
-1 tsp xanthan gum
-1/2 tsp salt
-1/4 c organic chocolate chips

**if you want to boost the nutritional quality of these puppies, add 1/4 c chopped walnuts too!

Directions
-Preheat oven to 350F
-In food processor, mix beans, brown sugar, and eggs until smooth. Add remaining ingredients except walnuts and chocolate chips and mix well
-Stir in chocolate chips
-These work well in cupcake molds. If choosing this route, back for 18-20 minutes. If using a pan, I recommend an 8-in square pan, greased well. Bake for 20-25 minutes. Serves 12.

For the ganache

-3.6 oz organic dark chocolate, chopped
-1 tbsp butter
-1/4 c + 3 tbsp +1/2 tsp heavy cream

Directions
-Heat cream and butter until butter is melted and cream bubbles on side of saucepan
-Stir in chocolate
-Cool in fridge. Spread on cooled brownies.


Beans pack a nutritional punch in these brownies, offering more vitamins, minerals, fiber, and protein than using only flour. I believe that the beans keep these brownies moist too. These brownies only have 3 grams of fat! Show me a brownie with less fat than these ones, and I'll give you a prize (yet to be determined). They also have 5 grams of fiber, which is about 20% of your daily intake. Fiber helps your body in many ways, from your GI tract to your cholesterol.










Eat up my gluten-intolerant (and gluten-tolerant) friends! These are too good to pass.