Black Bean Brownies with Fleur de sel – Gluten-free

Forget going out to eat or ordering takeout every time you crave American food. Try making Black Bean Brownies with Fleur de sel – Gluten-free at home. Watching your figure? This gluten free and dairy free recipe has 97 calories, 4g of protein, and 6g of fat per serving. This recipe serves 16. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 339 people have tried and liked this recipe. Many people really liked this hor d'oeuvre. If you have eggs, cocoa powder, fleur de sel, and a few other ingredients on hand, you can make it. It is brought to you by alimentaguse. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 23%, this dish is not so great. Similar recipes include Peanut Butter And Fleur De Sel Brownies, Peanut Butter & Fleur de Sel Brownies and My 33 Before 33, and Black Bean Brownies {Gluten-Free}.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor or a blender, pure the black beans, cocoa powder, coconut oil, and cup chocolate chips until smooth. If your processor is big enough, add in the eggs, vanilla, and brown sugar and pure just until smooth (try not to overmix the eggs though). If it's not big enough, transfer to a mixing bowl and mix in the eggs, vanilla, and brown sugar.Pour into a parchment paper-lined square pan (8x8).Sprinkle the remaining chocolate chips on top and if you like the salty fleur de sel, sprinkle some on top to cut through the dark chocolate flavour.Bake for 20-30 minutes at 350F until set. I like to underbake my brownies a bit, but if you don't, bake until a toothpick comes out clean when inserted into the middle.Let cool on a wire rack.Cut, and serve! Store in an airtight container for 2-3 days, or in the fridge for about a week.

 

Step by step:

1. In a food processor or a blender, pure the black beans, cocoa powder, coconut oil, and cup chocolate chips until smooth. If your processor is big enough, add in the eggs, vanilla, and brown sugar and pure just until smooth (try not to overmix the eggs though). If it's not big enough, transfer to a mixing bowl and mix in the eggs, vanilla, and brown sugar.

2. Pour into a parchment paper-lined square pan (8x8).Sprinkle the remaining chocolate chips on top and if you like the salty fleur de sel, sprinkle some on top to cut through the dark chocolate flavour.

3. Bake for 20-30 minutes at 350F until set. I like to underbake my brownies a bit, but if you don't, bake until a toothpick comes out clean when inserted into the middle.

4. Let cool on a wire rack.

5. Cut, and serve! Store in an airtight container for 2-3 days, or in the fridge for about a week.

Nutrition Information:

covered percent of daily need