Skip to main content

Flour-less Brownies


I am for all things chocolatey. I was so lucky to be introduced to this recipe by my sister and I had to make it right away. A gluten free, dairy free, and chocolate-full brownie...the best kind! And you will never guess what the secret ingredient is...Beans!! I promise you, you will not taste it in the least. All you will taste is the decadence of the chocolate.


I took the liberty of changing the way this recipe is put together. Instead of using a a food processor, which the recipe calls for, I used a blender, which for me works just as well. Add all of the wet ingredients into the blender; beans, eggs, balsamic vinegar, almond milk, and oil, and blend until you do not see any chunks.

Next is the tricky part; adding the dry ingredients. You can add all of the dry ingredients into the blender. If you have a really good blender it will power through the thickness of the batter...maybe that's why the recipe called for a food processor..uh oh. But it worked out fine for me. 

Since I am very absent minded I completely forgot to add the sugar, it's not a brownie without the sugar. I decided to use brown sugar since it was all I had on hand. Next is pouring out all of the batter onto parchment paper which is a little hard if you are using a blender like me. But I believe in no batter left behind, and if there is any it makes for a really good pre-backed brownie snack.


Now sit down and relax for the next 30 minutes and let the sweet sweet brownie smell fill your house. Can you smell it? yummm.



Once it is all backed through you can now enjoy the best guilt free snack ever. I am in gluten free, dairy free, brownie heaven. Join me won't you (ok that sounded creepy).

Side note: I have made this recipe once before with the white sugar and it tastes just as good as using brown sugar. My tweak then was to blend the chocolate chips in the batter as well as whisk the chocolate chips into the batter and sprinkle some more on top. I know, I know, I'm a chocoholic. Try it and let me know what you think!

Ingredients:
  • 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 (or dairy, skim)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided (Hershey's)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray 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.

Check out the full recipe and more healthy ideas from skinnytaste.com:

http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html

Comments

Post a Comment

Popular posts from this blog

Simply Tweaked Haitian Stew (Soup Joumou)

Pretty much every year I look forward to having this stew. Why you ask? Well every year on January first my mother makes this. It is a traditional meal to celebrate Haitian independence day. But, there are times I cannot wait a whole year for this yummy stew, like now...so I made it. I always feel like I should consult my mother to re-tell me how to make this so I don't stray to far from the recipe. But I still like to make it my own. The original recipe calls for squash, but I decided to use pumpkin instead. Tis the season! I just love the feeling of picking my own fresh veggies and cooking with it, it is very rewarding! I ended up taking this little guy home with me! So I broke down this missive delicious pumpkin (used about half of it and stored the rest), cooked it in chicken stalk, and pureed it with sauteed garlic and shallots. To accompany it, I quartered 6 small yukon gold potatoes, chopped cabbage, 4 celery stalks chopped, 5 small carrots ch...
Post a Comment
Read more

Simply Tweaked Beef Stroganoff

The original recipe called for the use of a pressure cooker, yet one more handy dandy thing I do not have in my repertoire of kitchen gadgets. So for this I used my regular slow cooker, just for the first bit. I used dried shitaki mushrooms instead of porcini (I couldn't find them in my local grocery store). While I had those steep in some hot water, I started browning my short ribs, which I cut in half. I set them aside to rest and in the same oil I added in my onions and mushrooms and cooked until they became golden. I added the remainder of the ingredients and let simmer for a few minutes.  I then transferred the meat and veggies to my slow cooker and let it cook away on low for 4 hours. Afterwards I removed the meat and set it aside, and transferred the sauce to a deep pot, set it on high and added in my egg noodles when it began to boil.  While the pasta cooked I sliced the beef, once the pasta was cooked through I added in the beef, dijon m...
Post a Comment
Read more

Inspired by Rachel Ray's Farfalle with Hot Sausage and Zucchini

I love looking online for new recipes to try, and when the recipes come out extremely delicious I am an absolute happy camper. While doing my daily rummaging on my Google Plus I came across this recipe on Rachel Rays website and it sparked my interest. I thought about making it for a few weeks but never really got around to making it and opted for a very lazy meal instead, and since forgot about it. While I scrolled through my Google Plus the other day I came across the recipe again and I told myself 'Self, you are making this for dinner tonight' and I did. It came out so well I just had to pat myself on the back. I did need to make a few tweaks here and there due to not having some of the right ingredients and also making it work along with diet. So instead of the grated pecorino romano or parmigiano cheese I switched it out for Go Veggie! Mozzarella cheese. As for the hot Italian sausage, I had ground sausage on hand, and while I browned the meat I added pepper f...
Post a Comment
Read more