These brownies just happen to be gluten free and high in protein, but don’t tell anyone. The truth is they are the best easiest brownies you will find. Just process everything in a food processor, even a hand blender will work, pour into prepared pan and dessert is done.
We added tahini and halva to the brownies for some extra flavor and texture.
- Cook Time
- Prep Time
- 1 (15-ounce) can black beans, rinsed and drained
- 2 eggs
- 3 tablespoons extra virgin olive oil
- ¾ cup cocoa powder
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ¼ cup silan or maple syrup
- ¼ cup sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup 100% tahini
- 3 ounces halvah, broken into 1 inch pieces
Preheat oven to 350°F.
- Lightly grease an 8x8-inch baking pan or a 12-cup standard size muffin pan.
- In a food processor or a bowl with an immersion blender, process black beans with evoo, cocoa powder, salt, vanilla, silan, sugar, baking powder and baking soda. Puree until smooth, scraping down sides and needed.
- If the batter is too thick, add a tablespoon or 2 of water and pulse again. It should be thick and not runny.
- Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spatula.
- Use a spoon to drizzle tahini over top brownies. Scatter the halva. Gently run a knife through to marble the brownies.
- Bake for 20-26 minutes if using muffin tins or 35-45 minutes if using an 8x8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.
- Serving Size: 1 serving
- Calories: 191
- Carbohydrate Content: 23.7 g
- Cholesterol Content: 27 mg
- Fat Content: 9.9 g
- Fiber Content: 4.2 g
- Protein Content: 5.7 g
- Sodium Content: 180 mg
- Sugar Content: 11.6 g