- Prep Time
- 20 mins
- Total Time
- 1 h
- Makes
- 12 brownies
Ingredients
- 1/3 cup
- butter
- 75 mL
- 1 cup
- chopped gluten-free semi-sweet baking chocolate (about 6 oz/180 g)
- 250 mL
- 3/4 cup
- sugar
- 175 mL
- 2
- eggs, at room temperature
- 1 cup
- canned black beans, drained and rinsed
- 250 mL
- 3 tbsp
- Bob’s Red Mill Arrowroot Starch/Flour
- 45 mL
- 1 tbsp
- gluten-free cocoa powder
- 15 mL
- 1/8 tsp
- salt
- 0.5 mL
- 1 cup
- coarsely chopped unsalted mixed nuts, divided
- 250 mL
Method
Step 1
Preheat oven to 350°F (180°C). Spray or brush an 8-inch (20 cm) square baking pan with vegetable oil and line bottom and sides with parchment paper, leaving overhang; set aside. Melt butter and chocolate in double boiler, stirring until smooth. Remove from heat. Mix in sugar completely then stir in eggs, one at a time. Set aside.
Step 2
Using a food processor, purée beans until smooth. Stir beans into chocolate mixture until well blended. Sift together flour, cocoa and salt. Stir flour mixture into chocolate mixture; beat vigorously until batter is no longer grainy, about 1 minute.
Step 3
Stir 1/2 cup (125 mL) nuts into batter and transfer to prepared pan. Sprinkle remaining nuts over top. Bake until a toothpick inserted in centre comes out clean but brownies are still slightly fudgy in centre, about 45 minutes. Transfer pan to a wire rack; let cool completely. Transfer brownies to a cutting board using parchment paper. Cut into 12 portions. Store in airtight container.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 brownie)
- Calories:
- 280
- Fat:
- 18 g
- Carbs:
- 28 g
- Fibre:
- 3 g
- Cholesterol:
- 45 mg
- Protein:
- 6 g
- Sodium:
- 115 mg
