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Gluten-Free Brownies

“No one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!” Jean Ecos - Hartland, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    1 dozen

Ingredients

  • 1-1/4 cups semisweet chocolate chips
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 egg whites
  • 1 egg
  • 2 tablespoons instant coffee granules, optional
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1/2 cup chopped walnuts, optional

Directions

  • In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
  • Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
  • In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.
  • Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts
1 each: 184 calories, 9g fat (3g saturated fat), 18mg cholesterol, 100mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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