Gluten-free streusel-topped black bean brownies
Don’t let the name scare you off – these rich, super moist brownies are sweet and scented with coffee and cinnamon.
If you read the title and you’re still here – kudos for bravery. But fear not, these brownies are truly chocolatey, rich and addictive – just like an excellent brownie should be. Knowing they’re packed with fiber and protein makes your snacking experience even more enjoyable. These brownies are also naturally gluten-free, lower in sugar and fat than most brownies, and freeze well. Can you ask for anything more?
For variety, skip the streusel and top with your favorite blend of chocolate chips, chopped candied nuts, powdered sugar glaze or roasted mini marshmallows (just don’t get smart and try wrapping in a burrito).
- 1 15-ounce can black beans
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 3 tablespoons oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon instant coffee granules
- 3 eggs
- 1 cup gluten-free baking mix
- 1 tablespoon cinnamon
- 3/4 cup sugar
- 1/2 cup Earth Balance or coconut oil
Preheat oven to 350° F. Grease an 8x8 square pan. If doubling the recipe, use a rectangular brownie pan.
Rinse and drain beans. Pour into food processor.
Add coffee, vanilla, sugar, baking powder, cinnamon, salt and oil. Process until beans are completely ground and ingredients are blended.
Add eggs to processor bowl and beat well.
Pour into baking pan.
Mix streusel ingredients with the back of a fork, or your fingers, until combined and coarse crumbs are formed.
Sprinkle over brownies.
Bake for 30-35 minutes, or until brownies are fully set. Doubled recipe in rectangular brownie pan will need 45-50 minutes.