The ingredient will soon be secret no longer…I am about to tell you what it is, but first must say that I baked a pan of brownies last night, to test out this interesting recipe. It looked great when baking…such a smooth top, no crowning. It smelled great while baking, nice and chocolatey. It cut up nicely into squares (when almost cooled) dense and kinda fudgy.
My idea was to just cut the edges off and serve that right away, then save the rest for the next day (to photograph in natural light). But my family liked it so much, they wouldn’t stop bugging me for more ’till the whole cake was gone!! (8×8 cake thank goodness) It was an experiment to see if anyone commented on a weird taste or texture….but they loved it!! I must admit that I rarely make brownies. I have never found a recipe that I’ve really liked. I think this recipe is a keeper for sure! It was fairly quick to make (though needed more clean-up than usual). It is a fairly “healthy” cake, as cakes go. And it will be great to have another gluten-free recipe in my recipe box!
- 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. (I baked for 28 minutes, and it seemed just right).