Fall Festival Recipe Exchange: Black Bean Brownies

Fall Festival Recipe Exchange

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?

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    1. You should try them. They were so good. I was surprised. I took them with me when I volunteered at the Farmer’s Market and I only got one because people ate them all. A girl was scraping the bottom of my pan.

    1. I am happy to know of something that can be rich, decadent and gluten free. I forgot to mention that I sprinkled chocolate chips over half the pan. Yummy! Next time I will try some nuts, and I want to experiment with an eggless version (again- for mom).

  1. How did you come across this recipe? on a search for gluten-free?

    It sounds so interesting esp. with the instant coffee. I’m impressed that you started with fresh beans (not canned) … you deserved to eat the whole pan after that work!
    .-= Dawn – She is Too Fond of Books´s last blog ..Fall Festival Recipe Exchange: Butternut Squash Soup =-.

    1. One of the vendors at the Farmer’s Market I volunteer at started selling organic beans and he brought some recipes as well. He gave me some beans to try out with the recipe and I made a batch to test out. I only git to taste one because people ate them all! One girl was scraping the bottom of my pan.

  2. I have to echo what everyone else has been saying…black beans? Really?!?

    Baking is a love of mine, so I’m sooo tempted to try this recipe, but I’m frightened. I like black beans on rice. I like black beans in a burrito. I even like black beans all by themselves. But somehow, mixing them up with chocolate and coffee just sounds plain scary. 😀
    .-= Ann-Kat (Today, I Read…)´s last blog ..Meet Belle Goose and Edwart Mullen in…Nightlight =-.

  3. I am so happy you posted this recipe! I cannot wait to try these. I’m supposed to try to eat has many gluten-free recipes as possible but I haven’t done a very good job yet. i like black beans and brownies so I think I’ll like these!
    .-= Amy´s last blog ..Romantic Movie =-.