Saturday, July 6, 2013

Too Good to be True (Gluten Free) Black Bean Brownies



These brownies are our newest addiction. Not kidding. We've made them twice in a week and again for this blog post! And if you follow our cooking adventures you know that we really like to try some fun recipes, maybe with a bit of a twist and an unexpected ingredient or two. Sneaking some undercover veggies into a recipe when we can, like our I can't believe it's good for me Mac & Cheesewhich calls for butternut squash in the place of butter or heavy cream. And also our Fudgy Zucchini Brownies, that were so chocolatey and delicious you'd never know they contained a generous amount of zucchini. Well these guys right here might do our zucchini brownies one better. Because even without frosting these are super rich and fudgy...they're almost truffle-like in the center.
Pretty sure the moist goodness is due to the black beans...which you DO NOT taste at all! 
It's so cool that these can be so good with absolutely No Flour, and they are Gluten Free. Plus another bonus is that they're protein packed! Your conscience and your taste buds will be at odds...what could taste this good and still be good for you?

We love them, but a lot of the time you can't exactly trust your own taste buds 100%. You need a guinea pig, an outside opinion. So after baking this batch Aaron ran a few out to the guy who was working on our shed and roof. He's a guy's guy...a gym goer...a sometimes big boat fisherman who has given himself stitches on more than a few occasions while out at sea. (yes, he regaled Aaron with his gnarly tales, flaunted his prowess with a needle and thread and showed him the scars to prove it)...anyway, I'm trying to say that this is a guy that would probably like his brownies to be brownies...not some earthy substitute. Well...guess what?...he loved these. Thought they were deelish! (but then again...he stitches his own wounds...so take it for what its worth.) Ha!

Ok, lets get to it. 
This recipe will fill a 12 cup muffin pan perfectly.

Preheat oven to 350 degrees.
Lightly grease one standard size muffin baking pan.

Here is what you will need:

1 (15oz.) can black beans well rinsed and drained
1 egg
3 tablespoons coconut oil melted ( or whatever your favorite baking oil is)
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract (we've also tried almond extract in this recipe...yummy!)
1/2 cup sugar (we used sugar in the raw that we first pulsed in our food processor)
1 1/2 teaspoons baking powder

optional toppings:

chopped nuts (we love walnuts and peanuts)
semi sweet chocolate chips
white chocolate chips

makes 12 brownies


First gather and measure your ingredients! And make sure you have preheated your oven to 350 degrees.



Now, add everything but your toppings to your food processor, and process till smooth, stopping at least once to scrape down sides. You want it smooth. If it is too thick you can add a tablespoon of water. It should be smooth but not runny.


Now, spoon your batter into your greased muffin pan, we use an ice cream scoop to do this. They should be filled a little less than half way. And sprinkle with your favorite toppings. This time we went with walnuts and semi sweet chocolate chips. 




Pop the pan in the oven for about 20 mins. Take them out when they start pulling away from the sides a bit. Let them cool in the pan about 10 mins. And then gently (using a fork) pop them out and let them cool completely on a cooling rack. 


The outside will be firm and the inside will be so incredibly fudgy and good! And to be totally honest, as much as we love a warm brownie with milk or a la mode...these brownies are amazing cold out of the fridge! 


We really hope you will give them a shot! You would never ever know that they are made with protein packed beans...or flour free! 

Happy Baking!!
xo Jenny & Aaron

*adapted from Minimalist Baker

22 comments:

  1. Replies
    1. Hey Julie! Thanks! Oh man seriously! They are so so good! So moist and rich! No way you can tell that we used beans!! :)

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  2. What a great idea! I need to try it one of these days. Thanks for sharing.

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    1. Hi Elsie! We had been seeing recipes for bean brownies and knew we just had to give them a try! We LOVE them! So rich! Let us know if you give them a go! :) thanks for visiting! xo

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  3. Hi. New follower here! I think I have to make these. They look amazing!

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    1. Hi Jessice! Thanks so very much for reading! So nice to have you! Yes! They are great! Let us know what you think! :) xo

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    2. *Jessica ...sorry, a chihuahua on my lap = typos! ha!

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  4. Black bean brownies are SOOOO good!! I made them for my family and they got past two toddlers, the hubby, the step dad and the teenage brother and no one noticed a bean taste. They're super moist, fudgey and wonderful! Can't wait to try your gluten free version!!

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    1. Hi! Yep! They really really are! Honestly these are our favorite brownie right now! So rich! And so true...no one can tell! Thanks so much for joining the convo! We LOVE hearing from readers!

      xo

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  5. I do mostly gluten free and am a dedicated chocoholic, so will have to give them a try! xoxo

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    1. We love them! We've done almond extract as well and it's a great combination. Let us know if you give them a go! : ) xo

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  6. I don't know what went wrong on my end, but these ended up being dry, dry, dry, and I even added nearly 3T's extra water.

    I was so looking forward to them to!

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    1. Hi Lulu, bummer! the only things we can think of are...is it possible you forgot to add the egg?...or maybe, was the oven temp too high. In our last home the oven temp would be set to a certain temp and then skyrocket while baking...the dial said the same temp that we had set it at though. We only figured it out by using a thermometer. But thats probably not the case since I see that you added the extra water in the beginning. Something must have been missing in order for the batter to look and feel as if you needed to add extra water. These really are so moist every time we make them and stay moist for days after. I hope you find the mystery culprit and these work out for you...they are so deelish. Thanks so much for your comment!

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  7. I made these last night. They are super yummy! Surprisingly easy! Thanks so much for sharing. This is definitely a new favorite.

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    1. Hi danelle! Great to hear! Happy you liked them! Yes...super easy and fast! We truly did make them 2x in one week! They keep moist in the fridge for days as well! Thanks for commenting! Hope to see you again.

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  8. I've just found this blog and I can't wait to try these. They seem delicious!

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    1. Thanks...we can almost guarantee that you will love 'em! We make them a lot.

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  9. Hi Jenny! I love this recipe, will have to try it when it cools off! :)

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    1. Thanks!! I know right? We turned our oven on the other day for something and then smacked our foreheads like 'why did we do this to ourselves?'

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  10. Lucky for me, black beans were on a major sale the other week. I have been coming up with all different recipes, and THEN I found this gem. Wow. I try to eat fairly clean and this was an amazing, somewhat healthier option for chocolate-lovers like myself. I halved the amount of sugar and replaced with stevia, added coconut extract, unsweetened coconut flakes, and a small handful of dark chocolate chips. The result was a semi-sweet, dark chocolate almond joy flavored brownie.. Yum!! So so good.

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    1. Wow! I love your modifications! Thanks so much for the suggestions. This really is one recipe that we practice even more than we preach...we've made these so many times. Sometimes chocolate is the only answer to a rough day or an overly flavorful dinner aftermath. Gonna try your add-ins.

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  11. My batch came out dry too. I used 1.5 c cooked dry beans which may be the difference. I added 2 extra T coconut oil, 1 T coffee, and a full tablespoon of vanilla to get a smoother batter.

    I liked them even if they weren't fudgie; they were perfect for brownie sundaes, and they have about 10% RDA of fiber per brownie - but adding more sugar would keep them moister and appeal to folks who love sweeter sweets. Next time I'll try an extra egg instead of oil & water to see if it helps increase the fudgie-ness. If it rains today (cooling the place off) I'll try them again with 1:1 cocoa:sugar too.

    Thanks for a fun, easy base recipe! I love it even if I constantly tweak stuff. (maybe more-so!)

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Thanks so much for reading! We absolutely love to hear from you guys...so please leave a comment if the mood strikes you, or if you have any questions for us about a recipe, project, art supply , paint color, etc. Don't panic if your comment doesn't appear right away...we moderate all comments to avoid getting tons of spam. Thanks again!!
xo Jenny & Aaron