These Black Bean Brownies taste absolutely amazing and are gluten free!
You cannot even tell that there is anything different about these brownies. I tested them on adults and kids. {and my test subjects are very suspicious of my recipes}
Both gave a thumbs up, even after I told them what the secret ingredient was. Okay, I never told the kids!
I’ve made Black Bean Brownies before. But, I used cooked black beans that had been pureed. Those brownies were just okay. They still contained flecks of black beans so the secret ingredient wasn’t so secret.
With this fresh milled black bean flour the brownies are perfect! No one will ever know that the main ingredient is black beans.
I also use Greek yogurt or cottage cheese in this recipe. So these brownies are packed with protein! {warning: if you use cottage cheese there will be some curds in the brownies}
- ½ Cup Unsweetened Cocoa Powder
- ⅔ Cup Black Bean Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¼ Cup Softened Butter
- 1 Cup Sugar
- 1 tsp Vanilla Paste or Extract
- ⅛ tsp Cinnamon
- 2 Eggs
- ½ Cup Greek Yogurt or Cottage Cheese
- ½ Cup Chocolate Chips {your favorite type}
- Preheat oven to 350°
- Mix the dry ingredients: cocoa, bean flour, baking powder and salt. Set aside.
- Using a hand mixer: blend the butter, sugar, vanilla, cinnamon, eggs and greek yogurt.
- Add the dry ingredients to the wet and mix until combined. Do not over mix.
- Fold the chocolate chips into the batter.
- Pour batter into a greased 8x8 glass baking dish. Spread evenly.
- Bake at 350° for 30 minutes.
- Let brownies cool for at least 30 minutes before cutting.
Enjoy!
