Gluten-Free Black Bean Brownies
Prep Time
Makes
Cooking Mode
⅓ cup butter
1 cup chopped gluten-free semi-sweet baking chocolate (about 6 oz/180 g)
¾ cup sugar
2 eggs, at room temperature
1 cup canned black beans, drained and rinsed
3 tbsp Bob’s Red Mill Arrowroot Starch/Flour
1 tbsp gluten-free cocoa powder
⅛ tsp salt
1 cup coarsely chopped unsalted mixed nuts, divided
⅓ cup butter
1 cup chopped gluten-free semi-sweet baking chocolate (about 6 oz/180 g)
¾ cup sugar
2 eggs, at room temperature
1 cup canned black beans, drained and rinsed
3 tbsp Bob’s Red Mill Arrowroot Starch/Flour
1 tbsp gluten-free cocoa powder
⅛ tsp salt
1 cup coarsely chopped unsalted mixed nuts, divided
Directions
1Preheat oven to 350°F (180°C). Spray or brush an 8-inch (20 cm) square baking pan with vegetable oil and line bottom and sides with parchment paper, leaving overhang; set aside. Melt butter and chocolate in double boiler, stirring until smooth. Remove from heat. Mix in sugar completely then stir in eggs, one at a time. Set aside.
2Using a food processor, purée beans until smooth. Stir beans into chocolate mixture until well blended. Sift together flour, cocoa and salt. Stir flour mixture into chocolate mixture; beat vigorously until batter is no longer grainy, about 1 minute.
3Stir 1/2 cup (125 mL) nuts into batter and transfer to prepared pan. Sprinkle remaining nuts over top. Bake until a toothpick inserted in centre comes out clean but brownies are still slightly fudgy in centre, about 45 minutes. Transfer pan to a wire rack; let cool completely. Transfer brownies to a cutting board using parchment paper. Cut into 12 portions. Store in airtight container.
Tips
1
DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
