It sounds weird, and it took me a while to get up the courage to try. But you know what? They’re really good. No hint of bean flavor with unsalted homecooked beans. Just a rich chocolatey brownie – and if you’ve had them before, mine are probably more chocolate-y because I tweaked the recipe to my own liking. Mostly, that means more chocolate-y goodness.
The texture is a little different from normal brownies, probably because there’s no gluten to bind them. Some of the kids think it’s a good difference, some don’t, most don’t even notice. A bit on the crumbly side if you overcook or let them dry them out, but there’s an easy solution: eat faster.
For a better texture, add 1/3 cup of flour, 2 more tablespoons of oil/butter and an extra egg. They’re not gluten free if you do this, but the flavor and texture are almost indistinguishable from traditional brownies. If you’re extremely sensitive to texture and still think you can tell the difference, or if you’re just looking for an excuse to add chocolate chips, do it. You won’t be sorry.
If you suffer from morning sickness like I do, you might find that eating a few bites of beans every time nausea threatens is a magical cure for morning sickness. If so, you really should keep some of these brownies on hand, because you’re going to get very tired of burritos 19 times/day.
Come on. Don’t be a chicken. Just try them. You know you want to.
Pregnancy Brownies (Gluten Free Black Bean Brownies)
makes 8 2×4 brownies, 223 calories, 10 grams fat, 9 grams protein, 5 grams fiber. Yes, those are really big brownies. You might feel better about it if you cut them in 2×2 squares and eat 2.
- 1/2 cup cocoa
- 2 tbs butter or oil
- 3 eggs
- 1/2 cup sugar
- 3/4 cup black beans (no salt), thoroughly drained and rinsed
- 2 tsp vanilla
- 1 tsp instant coffee
- 1/2 cup walnuts
Combine all ingredients except walnuts in blender or food processor until smooth. Add walnuts and process briefly. Spread in greased 8×8 pan or similar size (I use a 9″ pie pan or 8″ round cake pan). Bake 25-30 minutes at 350, just until done. Cool thoroughly before cutting.