1 15-ounce can black beans, drained and rinsed
1 cup (8 fluid ounces) brewed coffee (decaf is fine), at room temperature
1 egg (50 g, weighed out of shell), at room temperature
1 17-ounce package gluten free brownie mix (homemade or store-bought)
3 to 4 ounces semi-sweet chocolate chips (optional)
Preheat your oven to 350°F. Grease a 9-inch x 13-inch baking pan and set it aside.
Place the drained and rinsed black beans, coffee and egg in a blender or food processor, and blend or process until as smooth as possible. There will still be some visible black bean flecks. In a large bowl, place the brownie mix and about half of the optional chocolate chips, and mix to distribute the chocolate chips throughout the dry ingredients. Add the black bean mixture, and mix to combine. The batter will be thickly pourable, thicker or thinner depending upon the brownie mix used. Transfer the batter to the prepared baking pan and shake into an even layer. Scatter the remaining optional chocolate chips evenly over the top of the batter.
Place the pan in the center of the preheated oven and bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Allow to cool in the pan for at least 10 minutes before slicing into 12 or 15 squares and serving. Wrap any leftover brownies individually in plastic wrap and store at room temperature for a few days or in the freezer for longer storage.
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