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“No one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!” Jean Ecos - Hartland, Wisconsin
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 brownie (calculated without walnuts) equals 184 calories, 9 g fat (3 g saturated fat), 18 mg cholesterol, 100 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Originally published as Gluten-Free Brownies in Healthy Cooking April/May 2010, p10
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Reviewed on Jun. 16, 2013 by sunnyd0822
This was my first attempt at g-f brownies and was excellent! I replaced the three egg whites/one egg with two whole eggs and it turned out great.
Reviewed on Feb. 07, 2013 by sleisifer
This was surprisingly delish! I substituted black beans instead of the garbanzo beans; coconut oil instead of canola oil; 3 eggs instead of 3 white and 1 egg; and 1/4 cup of brown sugar and 1/4 of sugar blend with stevia. I think it is awesome! Try it...you might be surprised!
Reviewed on Jan. 14, 2013 by cmalinow
This was my first attempt at baking a gluten free desset for my friends. They absolutely loved it and couldn't believe it was gluten free.
Reviewed on Jan. 05, 2013 by aed220
My nieces love these!
Reviewed on Oct. 24, 2012 by rosemarion
Fantastic recipe! Very fudgy and tasty. I used Instant French Vanilla coffee granules and it was great. Had some friends at work try it and they thought it to be very good and fudgy - quite shocked when I told them that it was made with Garbanzo beans and no flour.
Reviewed on Dec. 06, 2011 by nlevy
Great - rich and fudgy like a real brownie. I used Espresso powder instead of instant coffee granules. I had no problem with the texture, but I really made sure it was a smooth as possible in the food processor.
Reviewed on May. 15, 2011 by shiach
I over cooked these, so they came out more like a cake texture but oh so good. Thank you. Thinking this might make a good base(omit the chocolate for other flavours) for a nice cake.
Reviewed on Mar. 26, 2011 by creegercrewof7
I'm rating these again now that I've used this recipe over 10 times! I make it with equal amount of cocoa powder instead of the chips, no coffee, use white sugar instead of brown, add a little almond extract, and stir in dairy free choc chips (I'm also dairy free) that are not melted. Do this and I can tell you your results will be great! I make them in mini muffin cups and everyone, dietary restrictions or not, love them and didn't know that they were "special" brownies!
Reviewed on Jan. 22, 2011 by Hannahb
Given the ingredients, these turned out surprisingly well. They won't win a brownie contest, but if you're looking for something to satisfy your chocolate craving that isn't terribly unhealhthy, they'll definitely fit the bill. With the protein and fiber from the beans, they're much more substantial too--a 2 inch square could almost be a justifiable meal replacement! :) The texture will be what people don't like more than the taste.
Reviewed on Nov. 12, 2010 by utgradgal
These were great for both those who needed gluten free and those who just wanted chocolate. Use good quality chocolate chips and it is great!
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