Nutella Swirled Black Bean Brownies are amazing moist, fudgy chocolate brownies that just so happen to be gluten free.
One look at the ingredient list might make picky eaters balk at trying these brownies.
Bake them in secret if you have to and don't tell about the secret ingredients if you need to.
I did.
My guys devoured them never guessing there was anything different about them other than the swirl of chocolate hazelnut spread.
Ingredients for Nutella Swirled Black Bean Brownies
Eggs - or an egg substitute for vegan.
Baking powder, soda, vanilla, brown sugar, vegetable oil, cocoa powder - basic brownie ingredients.
Are you with me so far? Good.
Now, we get to the ARE YOU CRAZY ingredients:
Black Beans - no, you don't taste them. They take the place of the flour and help give the beans a dark chocolate color.
Vinegar - no, you don't taste it. This small amount is important though as it works with baking soda to make the brownies rise.
Instant espresso or coffee powder - no, you don't taste it. Adding a pinch of espresso powder deepens the chocolate flavor without making the recipe taste like coffee.
Recipe
Ingredients
- 14 ounce can black beans (drained and rinsed)
- 2 large eggs
- 1 teaspoon vegetable or coconut oil
- 1 teaspoon vinegar (any kind)
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ¾ cups coconut or light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon instant coffee or espresso powder
- ⅕ cup chocolate hazelnut spread (aka Nutella)
Instructions
- Preheat the oven to 350°F. Lightly oil a 9″ x 9″ baking pan.
- Put the black beans, eggs, oil, vinegar, and vanilla in the blender. Mash the beans a little with a spoon or spatula. Then blend until mixture is smooth.
- Add the cocoa powder, sugar, baking soda, baking powder, and coffee. Blend just until smooth. DO NOT OVERMIX!
- Pour batter into the prepared pan.
- Drop the chocolate hazelnut spread by tablespoonful around the batter and swirl with a knife.
- Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean. Allow brownies to cool 15 minutes before cutting into them.
Sound tasty? Share it with other!
More Gluten Free Desserts
Until next time, happy eating.
~Audrey
Michelle
Sounds like a fun challenge!?
I love chopped. Very creative recipe!
Thanks for sharing!
Michelle
Audrey
Some of the combinations get really challenging, this one wasn't too bad.
Sarah Nenni Daher
I am going to send a friend over here because we were just talking about the need for more gluten-free sweets (her son was just diagnosed).
What a wonderful combination (and a beautiful presentation)!
Audrey
Thanks for sharing, Sarah.
Kelster
Sunken brownies just means that you now have the perfect spot to load up the ice cream. Thanks for joining me on the sweet side! I need to try this recipe. I didn't like the black bean brownies that I've tried in the past but maybe I just tried horrible recipes.
Audrey
I cried at first then came to the same conclusion
Haley Bradley
What a cool way to use mayo! I love to use it on chicken breasts with bread crumbs, but I would not have thought about brownies. My mom has made black bean brownies before, and they were so good!
Audrey
I only did it for the challenge, normally I'd just use the egg and oil. But if you are out of one of those mayo can be a handy substitution.
Lisa Pomerantz
Black beans and brownies YUMMMMMMM! You are genius. I'd have to not know about the mayo since I am not a fan, but I bet I can rig something up to utilize another ingredient! I love the way you thought of this! #FridayFrivolity
Audrey
Just use the egg and oil. It is what I normally use and only did the mayo for the challenge.
Lisa/Syncopated Mama
Well, I'd thought my comment worked earlier...I'd just pretty much said at least they tasted good... #FridayFrivolity