You’re gunna love me when you try these. I mean these are good…like seriously, seriously, WEIRDLY good. Weirdly good considering they are made up mostly of black beans and coconut oil. I know what you are thinking…
Because I was thinking the same thing.
There is NO way that these brownies taste nearly as good as actual brownies, let alone taste good at all. I even said to Seth before I started making this recipe, “I can almost guarantee these brownies are going to be a massive fail, so I bought stuff for a back up recipe.”
The first thing that started to change my mind was the brownie batter. I whisked some of the ingredients together, and it actually started looking like real-life brownie batter. I hesitantly (very hesitantly) tried it, and was completely shocked to taste something that was 100% as good as any other brownie batter I had made before. I even made Seth come over and try some of the batter too.
I was still incredibly skeptical that the end, baked result would be even remotely similar to the regular rich, fudgy brownies that I love.
But oh…my…goodness. These are some of the best brownies I have ever had in my life, and they are gluten free! They are just as good as any brownie I’ve tried in the past – including ones that are packed with flour, butter, and sugar.
I have had some very mediocre experiences with gluten-free baking in the past. Nothing has ever turned out nearly as good as its gluten-filled counter part, despite raving reviews in the comments. But these….wow. Just wow.
They are rich, decadent, moist, fudgy, and SO chocolatey.
No one will ever believe they are made with coconut oil and black beans.
I could go on and on about these brownies. I am obsessed. And SUPER excited that I now have an over-the-top-delicious gluten-free dessert recipe. It took several little single mini muffin brownie test runs to find the perfect combination of flavors – not to sweet, perfectly chocolatey and flavorful – but I am confident you will LOVE these.
As a side note – I mentioned a few posts ago that Seth and I were running in a Spartan Race this past Saturday with his family and that I’d let you know how it went. It was really, really hard but SO much fun! If you have never done an obstacle race/mud run type thing, you really should. The obstacles are what make them so fun.
However….what’s not so fun is the absurd level of soreness I have been experiencing since then. I basically couldn’t move for the first few days after the race. It’s finally getting better now, but whew! I was pretty dang sore. Here’s a picture of Seth and I after it was all over.
Those shirts were white before…
Aaaanyway, back to the brownies ;).
You guys have to make these…you will be blown away by how amazing they are.Print
Fudgy Gluten-Free Brownies
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 brownies 1x
- 1/2 cup plus 2 tablespoons pureed black beans (a little less than one 15 oz can, drained)
- 1 cup semi-sweet chocolate chips (I used Ghirardelli)
- 1/2 cup coconut oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons coco powder (I used Hershey’s Special Dark)
- 1 1/2 teaspoon baking powder
- 3 eggs
- 2 teaspoons Truvia (or another sweetener)
- Pinch of salt
- Preheat your oven to 350 degrees
- Drain your can of black beans and puree the drained beans in a food processor, scraping down the sides periodically, until it is a uniform puree without any chunks of beans in it
- Measure 1/2 cup plus 2 tablespoons of the puree and add to a large mixing bowl
- In a sauce pan, melt the chocolate chips and coconut oil together
- Add this to the black bean puree in the mixing bowl and whisk until completely combined
- Add in the vanilla, coco powder, baking powder, Truvia, and salt
- Whisk until combined
- Make sure the mixture is about room temperature, we don’t want to scramble the eggs. It should be cool enough after adding and whisking all the other ingredients in. If not, wait a few more minutes before adding in the eggs
- Add the eggs and whisk together
- Grease a 7×11 baking dish with coconut oil
- Pour your batter into the baking dish and spread out with a spatula so it is even
- Bake for 25 minutes, or until a toothpick comes out dry
- Let cool on a cooling rack for several minutes before eating
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Base brownie recipe loosely adapted from these brownies over at Sally’s Baking Addiction.
Want more healthy dessert recipes? Check these out: