My sister Rose is visiting and we’ve been talking quite a bit about gluten free living. She kept talking about these black bean brownies she makes at home, so we thought we would give it a try.
Black Bean Brownies
adapted from Meal Makeover Moms’ Kitchen
One 15-ounce can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 cup mini semi-sweet chocolate chips, divided
Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray.
Process the black beans in a food processor until smooth and creamy.
Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder, and salt and process until smooth. Fold in the chocolate chips.
Pour the batter into the prepared pan, smooth the top with a rubber spatula.
Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
These tasted even better the next day. They stay soft and moist and are rich in flavour.