An easy gluten-free brownie recipe you can feel good about. This recipe uses black beans, though no one will ever guess. Each brownie is packed with protein and fiber so you can enjoy this chocolate treat guilt free.
You can use a blender, large food processor or hand-held immersion blender for this recipe.
Pre-heat oven to 350° F.
Blend beans and eggs into a paste. Add cocoa powder and vanilla and continue to mix. Add sugar and yogurt. Blend until entire mix is smooth.
Pour batter into an 8 x 8-inch baking pan well-coated with gluten-free cooking spray. Top with nuts, if using.
Bake for 25 minutes and allow to cool for 20 minutes before serving. (This prevents the brownies from becoming crumbly and makes them easier to cut and remove from the pan.)
Nutrition Analysis (with optional chopped walnuts): 130 cal, 4 g fat, 55 mg chol, 190 mg sodium, 21 g carbs, 4 g fiber, 6 g protein.
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow.com. She entered the chef competition shortly after being diagnosed with gluten sensitivity. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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