As a tribute to those following a wheat-free diet, I’ve got the dessert for you. Many gluten-free recipes call for special flours and hard-to-find ingredients, but these brownies can be made without a special trip to the health food store. What makes these special? In lieu of flour AND butter, these babies get a little help from a can of black beans. Once you get over the whole bean-in-yo-brownie factor, you may never return to that box of G-free brownie mix again. Note: be sure to cool brownies completely before serving.
One 15 ½-ounce can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup mini chocolate chips, divided
Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.
Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.
Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.
Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan completely before slicing.
-Adapted from MealMakeoverMoms.com