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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âNo one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!â Jean Ecos - Hartland, Wisconsin 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:
1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
2. Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
3. 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.
4. 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 near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack. Yield: 1 dozen.
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