I’m a lover of desserts and I’m not afraid of delicious, full-fat, disgusting brownies. But I figured it couldn’t hurt to find some healthier recipes. Most of us have friends or family who are gluten-free, so it’s great to have a tasty recipe. (One that you can all eat and you don’t have to force them to take the leftovers home with them. )

I decided to try this Black Bean Brownie recipe.

Right away I liked that it was simple to make and that I had all the ingredients on hand. I left out the stevia packs and increased the maple syrup like the recipe suggested and I did use extra chocolate chips on top for presentation. I baked mine for 18 minutes and they turned out like this:

The recipe said to cool the brownies for at least 10 minutes before trying to cut. Since I can’t be in a room with a pan of brownies and not dig in, I got my running gear on and went for a quick 3k run. ( got day 4 done of my 31 Day Run Through December challenge).  When I got back they had sat for a little over 15 minutes but they were still far too gooey to cut and I ended up refrigerating them and having a bowl of pasta.  🙂

When I was able to cut into them, I found the texture a bit softer perhaps than a regular brownie, but pretty good for gluten free. I found them a little less sweet than a normal brownie, but very tasty. It totally satisfied my chocolate craving and surprisingly eating just one brownie was enough. I got one of my sons to try it and he said he liked it and it just tasted not as sweet as the usual brownie, but that he’d eat them.

I would definitely make these again – for my gluten-free company, or even for snacks for when I’m training for half and full marathons. It’s also vegan friendly. Nutrition Information.

Verdict: Black Bean Brownies – success!

 

– Jackie –