- 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
- 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.
Reviews for Gluten-Free Brownies
"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."
"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!"
"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."
"My nieces love these!"
"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."
"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."
"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."
"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!"
"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."
"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!"