Today is pretty special – Claire from the fantabulous The Realistic Nutritionist is here as a guest poster! Who doesn’t adore and admire her mouthwatering recipes that always manage to be on the healthy side? I may or may not be a little star-struck
Hi friends and fans of Healthy Foodie Travels, it’s Claire, The Realistic Nutritionist
, here! I want to thank Kiri for hosting me here and I’m SO excited about this recipe I have to share with y’all! Not only is it delicious, it’s super healthy, low-fat and completely gluten-free, which is perfect for a girl like me whose trying to lose those last few pounds [without much avail].
I know what you’re thinking, how the HELL are these gluten-free? They look so rich, so moist, so thick and chocolately. And guess what? They are all those things AND STILL gluten-free. Amazing, right? Now, the secret to these gluten-free masterpieces doesn’t lie in expensive flours or weird things like xantham gum. It’s actually in something you can pick up for less than a buck.
BLACK BEANS! After the success of my black bean Valentine’s Day cake
, I knew I had to use them again in another dessert. The thing that’s amazing about these brownies (and that cake) is you don’t taste beans. At all. Not even a little after taste. All you taste is rich and sweet chocolate. It’s incredible how you can make something that normally contains cups of flour without any and not compromise taste or texture.
Now, they aren’t exactly like regular brownies, though. You don’t get that crusty top and they aren’t as fudgey. But really? That’s the only difference! The taste is the exact same and they are even smoother than a regular brownie. Honestly guys, I might only make these going froward.
I know, bold statement. But seriously. Take the test and make these. I promise they’ll make you a black bean dessert believer. And if not? I’ll take them off your hands, gladly
Recipe adapted from All Recipes.
Gluten-free Chocolate Brownies
Yields about 12 brownies
Prep time: >10 minutes
Cook time: 28 minutes
- 3 brown eggs
- 3 tablespoons canola oil (can also use vegetable)
- 15 ounces of black beans, rinsed and drained
- 1/4 cup unsweetened cocoa powder
- Dash of salt
- 1 1/2 teaspoons vanilla extract
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup chopped walnuts
- 1/3 cup gluten-free semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease an 8 x 8 baking dish with nonstick cooking spray.
- In a large blender, add black beans, eggs and canola oil. Blend on high until mixture is smooth. Pour mixture out of the blender and into a large mixing bowl. Add cocoa powder, sugars, vanilla, salt, walnuts and chocolate chips. Stir well. Pour mixture into the prepared baking dish.
- Bake for 22 – 28 minutes, or until the edges start to come in and top is a little dry.
Nutritional information per brownie:
Fat: 5.4 grams
Carbohydrates: 17.3 grams
Fiber: 2 grams
Protein: 2.75 grams
Weight Watchers Points Plus Points: 3
*looks up from frantically opening black bean cans* … ahem. Yes. Thank you Caire! This looks amazing, and I am fairly certain not one of my readers can resist
I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at email@example.com!