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Gluten-Free Brownies Recipe

Gluten-Free Brownies Recipe photo by Taste of Home

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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

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Gluten-Free Brownies Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 12 Servings

15 30 45

Ingredients

1-1/4 cups semisweet chocolate chips
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 egg whites
1 egg
2 tablespoons instant coffee granules, optional
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon baking powder
Dash salt
1/2 cup chopped walnuts, optional

Directions

In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.
Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack. Yield: 1 dozen.

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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Gluten-Free Brownies

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(11-15) of 15 reviews

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Reviewed on Jun. 02, 2010 by meggi36

These brownies were ok. the texture was very light, not very fudgey as others noted. Husband said they were like fake brownies... interesting but not horrible.

Reviewed on May. 24, 2010 by lad.las

Make sure to run the beans thru the food processor or blender until they are completely smooth. They will have a slightly different texture than wheat brownies, but the flavor makes up for it.

Reviewed on May. 24, 2010 by lad.las

These are the fudgiest and best brownies I've had in a long time. I add extra chocolate or even caramel chips and they are always a hit. I've had to give this recipe out several times.

Reviewed on May. 22, 2010 by CWOCN

Flavor is good - the texture is 'mealy'

Reviewed on Mar. 22, 2010 by dori234

I made these yesterday for a chocolholic friend who has Celiacs Disease...she LOVED them! They were much cheaper to make than the boxed Gluten Free Brownies, much tastier and very easy to make! And the kids loved them too! (Although I will keep the main ingredient a secret for a while!) The only real difference between these and a traditional Brownie is the texture.

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