Gluten-Free Bean Brownie Recipe

Gluten-free.

What does this term evoke - distasteful? That expensive, vacant aisle in the local grocery store? Your harping, bird-loving health freak of a neighbor down the street? A nutrition movement gone too far?

I'm here to break some of those stereotypes. My sister's recently developed gluten-sensitivity made our family learn the hard way that this gluten-free movement has some validity to it. Thanks to our agricultural practices (read here), gluten has increasingly been the source of severe migraines, and in my sister's case - a leaky gut. 

There has been a lot of experimenting going on in our kitchen. As the lab rat, I have had some odd things put in my mouth - with an exceptional exception to this brownie recipe. 

Black beans substitute both fat and flour, and add additional fiber to your brownies. This recipe is easy on both your wallet and health, without compromising taste! Enjoy :)

Ingredients

• 1 15 oz. (1.75 cups) can of black beans, well rinsed and drained
• 3 tbsp vegetable oil
• 3 eggs (2 eggs for more fudgy texture)
• 1/3 C white sugar
• 1/3 C brown sugar
• 1 tsp pure vanilla extract
• 1/3 C cocoa
• 15.5 oz can beans 
• optional: 1 tsp baking powder for cake-like texture
• optional: crushed walnuts
• optional: 1 tsp ground coffee 

Directions

1.     Preheat oven to 375˚ F

2.     Lightly grease an 8 x 8 brownie pan

3.     Except for the beans and walnuts, mix all ingredients in large mixing bowl.

4.     Puree  drained beans in a blender or food processor for about 3-5 minutes, or until smooth. Add the pureed beans to the large mixing bowl and mix well.

5.     Pour batter into baking pan and add crushed walnuts, if desired.

6.     Bake for 15-20 minutes

7.     After baking, place in freezer for 10-20 minutes for a more solidified texture.