Recipe: Black Bean Brownies

Gluten-free moist brownies made with black beans instead of flour. 

INGREDIENTS:

Yield: 12 servings (1 serving = 2 oz or 3 in by 3 in brownie made in a 9 in x 12 in pan)   

·       1-15 oz can of black beans, drained and rinsed 

·       3 egg whites 

·       ½ cup of honey (or agave nectar) 

·       ½ tsp of vanilla extract 

·       ½ cup of unsweetened cocoa powder 

·       ½ tsp of baking soda 

·       Optional: ½ cup of dark chocolate chips (and/or walnuts, pecans, etc.)  

DIRECTIONS: Pre-heat oven to 350 º F and grease a 9- inch x12-inch pan (glass or tin). In a large bowl, mash the black beans with a large spoon/fork or with an emulsion blender. Add the wet ingredients (egg whites, honey, and vanilla) to the black beans and mix well. Add the dry ingredients (unsweetened cocoa powder, baking soda, and salt) to the wet mixture and mix well. Lastly, mix in the optional chocolate chips. Pour the brownie batter into the greased pan and bake brownies for 30 minutes.    

Nutrition Information Per Serving (with chocolate chips):  

Food weight: 1.5, Calories: 121 kcal, Fat: 4 g, Cholesterol: 1 mg, Carbohydrates: 24 g, Dietary Fiber:  3g, Protein: 3 g, Sodium: 173 mg