These are my new favorite brownies. I have tried other “light” brownie recipes, but this is the new winner. Since they use black beans instead of flour, they are also gluten free.
Before I get started talking about the brownies, I want to talk a little about the Gluten Free diet, since it seems to be all the rage lately. Many people want to know if they too, should be going GF, since someone they know is doing it and that person lost weight/feels so much more energetic/whatever miracle happened.
A GF diet is not the cure-all magic bullet that many people make it out to be. In fact, going GF when you don’t need to is not a good idea because if you don’t plan carefully, you could be missing out on fiber or other important nutrients. Also, if you think you might have Celiac disease and cut out gluten, you will need to add it back to your diet later to get a true diagnosis, which can cause severe symptoms.
Some people do lose weight on a GF diet, but that is only because they are forced to cut out the foods that they may have been eating too much of before, like breads and baked goods. Of course, people with Celiac disease need to maintain a GF diet to prevent symptoms and intestinal damage.
So if you do need a GF diet, these brownies fit the bill. If you don’t, these brownies are still great, plus they have the benefits of the fiber and protein from the black beans. Win-win!
Aside from the black beans, the other ingredients are pretty much what you’d expect in brownies. The Greek yogurt helps to cut down the fat, but I found a little oil was still required to keep the brownies moist.
The bonus is that these brownies are extremely easy to make. All you do is dump the ingredients (except the chocolate chips) into a food processor and blend until smooth. Getting it really smooth here is key. Getting an intact bean or bean skin in your brownie gives away the secret ingredient.
What tricks to you use to make your baked goods healthier?
- 14 oz canned black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 tsp canola oil
- 2 Tbsp plain or vanilla Greek yogurt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp instant coffee
- 1 tsp vanilla
- 1 cup chocolate chips
- Preheat oven to 350°F. Prepare a 9x9" baking pan with a foil sling. Set aside.
- Add black beans, eggs, cocoa, sugar, oil, yogurt, baking powder, baking soda, coffee and vanilla to a food processor. Pulse until completely smooth. Stir in half of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining chocolate chips on top of the batter. Bake for 30-35 minutes or until a toothpick inserted in the center of the brownies comes out clean. Cool for at least 15 minutes. Remove foil sling and peel foil from brownies. Cut into 16 pieces and serve. Store leftovers in an airtight container.
- If you don't have a food processor, you could use a blender or immersion blender instead.