Don’t be frightened away by the incongruous thought of using black beans to make brownies. The beans provide starch to take the place of wheat (flour), for a delicious gluten-free dessert. The small amount of molasses and vinegar react with the baking soda to help the batter rise when baked.
There are a few things to remember when making this dessert.
- Read the ingredients! Refried beans come in many variations–some with garlic, onions, chili, etc. You want plain no-fat refried beans made with water and possibly some salt. It’s best to use no salt or low sodium versions, but those can be difficult to find. We usually use the regular salted version simply because that’s what’s available (it depends on where you shop). If there are a few brands to choose from, select the one with the lowest sodium content. And, make sure you use REFRIED (which are smashed, not whole) black beans. Also, do not use refried pinto beans–only black beans for this dessert, please.
- When using salted refried black beans, the salt will be more noticeable when the brownies are warm and fresh out of the oven. We recommend allowing the brownies to cool completely, then covering and transferring them to the refrigerator. The texture becomes almost fudge-like, and the sweet flavors intensify.
- We also like to use mini chocolate chips if possible, because they can be more evenly distributed throughout the brownie. However, we’ve used regular chocolate chips and even chocolate chunks with good results. It’s just a matter of preference. Also, the brownies cut more easily with smaller chips and more finely chopped nuts.
- If you can, line the dish with parchment paper as shown below, so you can lift the whole thing out of the pan when done. The brownies are very fragile and can be hard to remove otherwise.
These amazing gluten-free brownies make wonderful little brownie bites for parties, children, or anyone who wants just have a small amount of dessert. We cut the brownies into 9 squares then cut each square into 4 to 6 small pieces. When planning to make brownie bites, it’s important to use the mini chocolate chips and finely chop your nuts. Enjoy!
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 40 minutes | 30 minutes |
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|
Moderate
Moderate
Serves:9people
Serving Size:2 3/4-inch squares
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One problem with gluten-free baking is texture. Using black beans instead of flour creates a moist and gooey brownie that's every bit as good as a "regular" one! These are even high in protein, fiber and antioxidants. In fact, you might want to eat them for dinner! Well, maybe not, but you get the idea. Use unsalted butter if possible. The small amounts of molasses and vinegar the recipe calls for might not seem important, but they really do make a difference, adding a richer flavor and working with the baking soda to help the brownies rise. We prefer dark brown sugar, but light brown will do. Finally, make sure your refried beans contain only beans and water. A little salt doesn't hurt, but the low-sodium versions will work best. Finally, don't be afraid! These really are delicious!
Tools:8x8-inch baking dish, large (4-quart) saucepan, measuring cups and spoons, can opener, knife and cutting board (if chopping nuts)
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- 1/4 cup butter (4 tablespoons)
- 1/2 cup unsweetened cocoa powder or cacao powder
- 3/4 cup brown sugar (firmly packed)
- 1 tablespoon molasses
- 1 teaspoon vinegar (balsamic recommended)
- 1 teaspoon vanilla
- 1 (15-ounce) can refried black beans plain (no spices)
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
- 1/2 cup chopped nuts (optional)
- Preheat oven to 350°F. Spray or rub oil into baking dish. If possible, line dish with 1 to 2 pieces of parchment paper, leaving about 2 inches extra on the sides, so the brownies can be lifted out when done. Spray paper with oil.
- Melt butter in a large saucepan over low heat. (This is a good time to chop the nuts, but keep your eye on it.)
- Add cocoa (or cacao) powder, stirring continually for about 30 seconds. (This intensifies the cocoa flavor.) Watch carefully and do not burn.
- Remove from heat and stir in brown sugar, molasses, vinegar, and vanilla.
- Add refried beans and stir until smooth.
- Beat in eggs, one at a time.
- Stir in baking powder and baking soda.
- Fold* in chocolate chips and nuts. (We like walnuts or pecans, but use your favorite, or none at all.)
- Pour batter into the parchment-lined baking dish. (You can skip the paper and just oil the dish, but it’s much harder to remove the brownies without them falling apart. They are very fragile.) Bake for 40 minutes, or until the center feels slightly firm (but still soft) to the touch.
- Cool at least 30 minutes before lifting out and cutting.
*Tip: Refried beans are simply mashed beans and can be found in the Mexican food section, or with other beans. Make sure you use refried beans, not whole beans. Also, read the ingredients carefully and choose one that contains only black beans, water, and possibly salt, although no salt is better. Avoid those with garlic, peppers, etc.!
*Fold – to gently blend light ingredients into heavier ingredients. The light ingredient is usually added to the heavier ingredient. Technique: Blend with a whisk, spatula, fork, or spoon by gently and slowly going from top to bottom in a circular movement to carry some of the lighter mixture down and the heavier mixture up, until all is blended. This keeps air in the mixture.
VARIATIONS:
- Use white chocolate drops and chopped macadamia nuts for the add-ins.
- Use peanut butter drops and chopped, roasted and unsalted peanuts.
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