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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 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!
Reviewed on Oct. 07, 2010 by creegercrewof7
I am giving it 5 stars, but not as brownies (although I have yet to try it with dairy free choc chips since I cannot have the dairy either). They do make awesome whoopie pies, though!
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.
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'
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