Finally, a tasty, low-fat, gluten-free brownie! The secret ingredient is black beans which sounds strange, but are impossible to notice when all is said and done. These taste very moist and sinful but really only contain ½ teaspoon of oil. Feel free to add nuts and/or dried fruit to the batter.
• 1 (14 oz) canned low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon oil
• 1 tablespoon unsweetened almond milk
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon GF baking powder
• 1/2 teaspoon GF baking soda
• 1 cup semisweet chocolate chips
• 1/2 teaspoon of freshly ground coffee or instant coffee (optional)
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Size: 1 brownie
Fat: 5 g
Fiber: 3 g
Protein: 4 g
Sugar: 17.5 g
Sodium: 150 mg
Cholesterol: 23 g