My friend Amy is hosting a fabulous and hopefully, annual, recipe exchange. Yay! Exciting! Click on the button to see a list of other participating blogs and yummy fall recipes.
Black Bean Brownies (gluten-free)
What You’ll Need:
- 1 (15.5 oz) can of black beans, rinse and drain
- 3 eggs
- 3 tablespoons of vegetable oil
- 3/4 cups of sugar
- 1 teaspoon of vanilla
- 1/4 cup of cocoa powder
- 1 teaspoon of instant coffee (optional)
- 1/2 cup of chocolate chips (optional)
What To Do:
- Preheat oven to 350 degrees Farenheit (175 degrees Celsius). Grease an 8×8 square baking dish.
- Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
- Eat the whole pan while standing over the oven. Enjoy and share with others! (Makes 16)
How I Did It:
I know that baking is supposed to be a science, but it is hard for me to make a recipe without any modifications. I don’t know if I have ever done it. This recipe was no exception, though I did try to control myself since this dish was a little foreign to me and I didn’t know what baking brownies with beans would be like.
I had organic black beans which I picked up from the farmer’s market, so instead of canned beans I boiled the black beans (plain), which took about 5-6 hours. That was very easy because I didn’t have to season them. I substituted canola oil for vegetable oil, and then pretty much followed the rest of the instructions. I was thrilled by how easy it was and super excited that they tasted like real brownies because my mom needs to eat gluten-free as much as possible and I like having a dessert recipe that she can eat. Yay! Now I just have to have her over for some.
What’s your favorite fall meal? Recipe? Favorite food in general?