Gluten-Free Brownies

Total Time Prep: 15 min. Bake: 30 min. + cooling

Yield 1 dozen

“No one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!” Jean Ecos - Hartland, Wisconsin

Ingredients

1-1/4 cups semisweet chocolate chips
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 large egg whites
1 large egg
2 tablespoons instant coffee granules, optional
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon baking powder
Dash salt
1/2 cup chopped walnuts, optional

Directions

In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.
Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

Nutrition Facts

1 each: 184 calories, 9g fat (3g saturated fat), 18mg cholesterol, 100mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.

“No one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!” Jean Ecos - Hartland, Wisconsin

Recipe Creator