You know the feeling. It’s 3 PM. You’re in the office. Your chocolate craving has officially hit. You’re not alone, beauty birds. We have decided to plan ahead and put our best brownie foot forward with these gooey, gluten-free brownies. Secret ingredient? Black beans. You won’t even notice the flour is gone! Follow along for a chocolate fix worth making time for.
Let’s start with ingredients:
1/2 cup semi-sweet chocolate chips + more for the top
1 cup canned black beans, rinsed and drained
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup plain Greek yogurt*
1/4 cup + 1 Tablespoon cocoa powder
*Note: I used fat free Chobani, but feel free to use whatever you have around, as long as it is Greek and plain.
Now, let’s put it all together:
Preheat the oven to 350F. Spray a loaf pan with nonstick spray and set aside.
Melt the chocolate chips in the microwave. This will take about 90 seconds to a minute on the high powder setting. They may not melt completely; stir vigorously to finish melting the chips until chocolate has a smooth and uniform consistency.
Pour black beans and melted chocolate into a food processor and pulse until smooth. Add the rest of the ingredients and continue to pulse until completely smooth. Scrape down the sides of the bowl and pulse a few more times to make sure everything is completely incorporated.
Pour into prepared pan and smooth to level and fill corners, etc. Sprinkle remaining chocolate chips over the top. Bake for 25 minutes until the top has cracked slightly and the center has set. Allow to cool for 20-30 minutes before cutting into 2″ squares.
Yield: Makes 8 Brownies
Note: These are best if eaten immediately after they are made (oh shucks!), but can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Enjoy and pass it on!
Special thanks to Immaeatthat for the choco-inspiration!