Thursday, March 7, 2013

Gluten Free Black Bean Brownies

 

Since we are moving soon, I've been trying to use up pantry items so we don't have to move them. A while ago, I bought 2 boxes of Gluten Free Betty Crocker cake mixes. I made the white cake mix first with the box directions. It was truly terrible. I think we all tasted it and threw it out.

So for months, I've had the devil's food flavor sitting in my pantry, assuming it was as gross as it's blonde sister.

However! I read of some recipes for brownies using black beans. I was intrigued... which made me decide to see if I could work this cake mix into something special. I wanted to make sure it was low calorie and high fiber. So I figured, why not give it a shot.

 

 

Ingredients:

1 Box Betty Crocker Devil's Food Cake Mix

1 Can Black Beans (drained and mixed)

1/2 Cup Water

3 Eggs

1/4 C. Semi-Sweet Chocolate Chips

Powdered Sugar for dusting

 

1. Preheat oven to 350 degrees. Put rinsed/drained black beans and water in food processor. If you don't have a food processor, a blender will work.

2. Combine smoothed black beans, 3 eggs and melted chocolate chips in large bowl. Mix well.

3. Spray 13" x 9" cake pan.

4. Bake for 30 minutes, remove when toothpick comes out clean.

5. Dust with powdered sugar.

 

The verdict: These were good. I mean considering we essentially replaced an entire stick of butter with a can of high fiber black beans, keeping this recipe gluten free, I was impressed. Are these the best brownies you'll ever have in your life? No. But on a lonely Tuesday night when all you want to do is drive to a Mexican bakery to eat an entire box of brownies (ahem... not that it's ever crossed MY mind), these are SO much better than that! And LOW calorie! For a pan this size, you could make 20 brownies, that's only about 180 calories each. You can't beat that! They definitely don't taste like black beans. Jerrod and the kids all had them without me telling them first, and they all enjoyed them! If there is one thing I'd change next time it would be that I would add some agave to them to make them just a little more sweet.

 

These will freeze well so you can make a bunch and pull one out whenever you're in a sweet mood.

Enjoy!

 

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