Surprise! Gluten Free Black Bean Brownies are rich, chocolately and sinful just like traditional brownies, but gluten free. The popularity of gluten free products continues to expand and has become a mainstream dietary consideration. The gluten free product market is a billion dollar industry, has a wide range of products and huge marketing campaigns. I don’t follow a gluten free diet, but I respect that for some it’s a necessity and for others a way to feel better and eat healthier. Plus, there are hundreds of wonderful gluten free dishes to make and devour, like these brownies of course!
Ever ask what is gluten and why are people eating gluten free? Gluten is a vegetable protein found in many grains including wheat, rye, and barley. Twenty five years ago when I studied nutrition it was a mandatory diet for those with Celiac Disease, and people followed it because it was necessary. Celiac Disease, in short, is a disease where the consumption of gluten damages the surface of the small intestine, affecting how the body absorbs nutrients, fat, protein and carbohydrates. Today, a gluten free diet is for those with Celiac Disease and for many others a lifestyle choice to eat healthier and feel better. Some people have a sensitivity to gluten or other substances such as preservatives or additives commonly found in wheat products, therefore eating gluten free generally helps them feel better. For others it’s seen as a way to lose weight by reducing the overall amount of carbohydrates in their diet.
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. Enjoy!
Recipe inspired by: Spilling The Beans, Black Bean Brownies
- 1 cup canned black beans rinsed and well drained
- 1/2 cup unsalted butter
- 3 ounces unsweetened chocolate coarsely chopped
- 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp espresso powder
- 1/3 cup gluten free flour
- 1/2 tsp salt
- 1 1/4 cups pecans coarsely chopped
- 3/4 cup semi sweet chocolate chips
- Preheat oven to 350℉, lightly grease 9"x9" baking pan and line with parchment paper allowing an overhang on two opposing sides.
- In a small sauce pan over low heat melt together unsweetened chocolate and butter until smooth. Allow to cool for 2-3 minutes. Whisk together gluten free flour, salt and espresso powder, set aside.
- In a food processor combine black beans and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice. Add sugar, eggs and vanilla and continue to puree until well combined and smooth. Add flour mixture and pulse until just combined. Stir in pecans and chocolate chips.
- Pour and spread evenly into prepared pan. 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. Cut into 16 squares, dust with icing sugar if desired.
Cloud 9 Gluten Free Flour Blend was the flour used in this recipe.