Looking for a “safe” treat for my daughter’s tummy, I found this brownie recipe. Gluten-free, AND dairy-free, and even soy-free if that’s something you’re watching. No flour at all. It’s a weird little recipe, and doesn’t seem like it should work, but it DOES, and it’s GOOD. No, they’re not Ghirardelli double-fudge brownies. But they’re tasty and addicting and kind of good for you, so does it matter what’s in them?
Go make them!
Original recipe can be found here
- 2 (15.5 ounce) cans black beans, rinsed and drained
- 6 eggs
- 6 tablespoons vegetable oil
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 1 teaspoon baking powder
- chocolate chips (optional)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 9×13 baking dish.
- Drain black beans in a colander, and rinse under running water until water runs clear.
- Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture, and press them in a bit.
- 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.