Easy and Delicious Gluten-Free Brownies

Something new is here at the Salubrious Epicure blog! You can now search for gluten-free recipes over in the right column of the site. I'm kicking off my new gluten-free category with these delicious gluten-free brownies. They aren't as low in fat as my desserts usually are, but they aren't bad either—approximately 81 calories per brownie with just 4g fat. The basis of these beauties is, believe it or not, black beans. Gluten-free eaters and wheat eaters alike won't be able to resist the crumbly, melty, and chocolaty goodness.



Ingredients

1–15oz. can low-sodium black beans, rinsed well
2 large egg whites
1 whole large egg
¼ cup unsalted butter, melted
¼ cup unsweetened cocoa powder (Trader Joe's or other quality cocoa)
1 tablespoon instant coffee
Dash salt
2 teaspoons vanilla extract
¼ cup cane sugar
¼ cup Splenda®
⅓ cup chocolate chips

Preheat oven to 350°F. Blend everything (except the chocolate chips) together in a food processor until smooth. Stir in chocolate chips. Oil a 9-in. square brownie pan. Pour the batter into the pan. Bake for 30-35 minutes—until just set in the center.

*Tip: individually wrap these in plastic wrap because they are quite delicate. I suspect if you threw these into a bag, they'd turn into a big, crumbly mess.