bean brownies

Gluten-Free Bittersweet Bean Brownies Black beans replace all the flour in these rich-tasting brownies, leaving a high-protein, fiber-filled treat will all the classic chocolate flavor intact—a dietician's dream come true! CourseDessert CuisineAmerican Servings 12 brownies Cook Time 30-35 minutes

Ingredients

• 1 15-ounce can black beans drained and rinsed
• 3/4 cup sugar
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup bittersweet chocolate chips
• 1/2 cup chopped pecans or walnuts

Servings: brownies

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. Using a food processor, blend together the beans, sugar, eggs, vegetable oil, cocoa, vanilla, coffee, baking powder, and salt until the batter is completely smooth. Using a spatula, fold in the chocolate chips and nuts and pour evenly into the greased pan. Bake for 30 to 35 minutes, until set in the middle and the edges begin to pull away from the sides of the pan. Remove from the oven and allow to cool completely before cutting into bars. The brownies can be stored in an airtight container in the refrigerator for up to 1 week.

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~Adrienne