Try It Tuesday: Amazing Flourless Brownies
This recipe is gluten free but not sugar free. I haven’t yet done the experiments to try something like monk fruit in place of the sugar. I do use Lily’s dark chocolate chips because they don’t use dairy and are sweetened with stevia. These are easy to make and are a Gall family favorite. They can be crumbly, so be sure to not over bake.
Everything goes into the blender and presto you have brownies. Don’t let the list of “healthy ingredients” fool you, these are rich and tasty.
AMAZING FLOURLESS BROWNIES
1 (14 ounce) can low sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 Tablespoon unsweetened almond milk (or any kind of milk)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground coffee (or instant)
1 cup semisweet chocolate chips, divided
Preheat oven to 350°
Grease a nonstick 9×9 inch square baking pan with baking spray, line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, mild, balsamic, baking soda, baking powder, and coffee in the blender until smooth and pour into a bowl.
Fold 1/2 cup chocolate chips until combined.
Pour the brownie batter into the prepared pan.
Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30-32 minutes.
DO NOT OVER BAKE!
Allow the brownies to cool completely before slicing them into squares.