Friday, October 12, 2012

Gluten Free Fudge Brownies

These are not your ordinary brownies. There is no added fat in this recipe and one of the ingredients is  a can of black beans. 

But you would not have known that by tasting one of the brownies, there is not even a hint of bean flavor.  There IS a hint of banana and cinnamon though, and I would consider this a low sugar brownie as well.  I call them fudge brownies because they have a texture similar to creamy fudge.

The Weight Watcher Points Plus are nice and low, only 3 points if the pan is divided into 9 servings.

The whole recipe is mixed in a blender or a food processor, except for the oats. Pretty darn simple.
So, if you are feeling adventurist....let me share this recipe. (Original recipe from The Happy Herbivore, by Lindsay S. Nixon)

Gluten Free Fudge Brownies           Cut into 9 servings
1 15 - oz can black beans (drained and rinsed)
2 very ripe bananas, with some spots is perfect
1/3 cup agave syrup
1/4 cup plus 2 Tbsp unsweetened cocoa
1 Tbsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/4 cup instant oats
2 Tbsp mini semi-sweet chocolate chips
Preheat oven to 350.
Spray 9"x 9" cake pan with non-stick cooking spray.
Combine everything except the oats and chocolate chips in a food processor or a blender. Blend ingredients until smooth, scraping sides as needed.
Stir in oats and pour into prepared pan. 
Sprinkle chocolate chips over top.
Bake for 30-35 minutes. 
Let cool completely before slicing and serving.

I used a Vitamix as shown to blend ingredients.

Stirring in the oats.

Chocolate chips sprinkled over top and it's ready to bake.

It is cooled completely and ready to be sliced up.
And served!!

I have always wondered about the brownie and cake recipes that include beans, but this is the first time I actually tried one.  I just might have to try this again!


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