Just so we get this out of the way – it’s not an illegal secret ingredient.
It’s been a while since I have tried a new recipe. With 8 million restaurant birthday freebies ( wp.me/p1N36Q-fU
), my motivation to hang out in the kitchen is minimal. But I’ve been hanging on to all of the recipes I have found on the web over the last month, and I realized I’ve amassed a small collection of Wheat Free brownie recipes. I had a little extra time this weekend, and had most of the ingredients on hand to make this black bean brownie recipe from Chocolate Covered Katie:
I said *most* of the ingredients. She puts a lot of disclaimers all over her blog that suggest substituting at your own risk.
So here’s what I had:
1 15oz can red beans (drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup almond flour
1/2 cup pure maple syrup
1/4 cup canola oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/4 cup Dove Dark Chocolate Nibs (I got these at my Dove Chocolate party a few weeks ago and thought they’d be good to use in place of regular chocolate chips. I hear Trader Joe’s has some good dark chocolate nibs too, and they’re probably cheaper).
1. Preheat oven to 350 F. Combine all ingredients except Nibs in a good food processor – if you have one. I unfortunately do not and should probably consider getting one if I want to make stuff like this. I just used an immersion blender, and it worked – just took a while to blend well.
2. Stir in the Nibs, then pour into a greased 8×8 pan.
3. Cook for 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Serves 9. I think the almond flour makes my brownie a little more caloric than Katie’s, but I can do these in moderation – unlike a regular brownie which is very bingeable – so I don’t feel too badly about it. Even so, the extras are going into the locked fridge in the basement ( wp.me/p1N36Q-fZ
) for me to enjoy after dinner the rest of the week.
- Calories: 190
- Carbs: 24g
- Fat: 10g
- Protein: 4g