These gluten-free brownies are decadently moist, rich, and chocolaty. By far, my favorite brownies ever!! The recipe is from a new cookbook I was given during the holidays, Gluten Free Cowgirl Bakes, by Sarah Ann Hahn. I cannot wait to try more of her recipes. 

 

I made only a couple of minor changes to her recipe. No need to make any others because these are fab as is. YeeHaw!

 

Yield 12 brownies

 

1 - 15 oz. can black beans, rinsed and drained (The secret ingredient!)

⅓ cup unsalted butter, melted, + more to butter the pan

3 eggs

⅓ cup unsweetened cocoa powder 

¾ cup sugar

⅛ tsp salt

2 tsp vanilla extract

¼ cup semi-sweet chocolate chips

¼ cup cacao nibs

⅓ cup walnuts, toasted and chopped (optional)

 

Preheat oven to 350℉ and butter an 8 x 8-inch square baking pan. 

 

Place the black beans, butter, eggs, cocoa powder, sugar, salt, and vanilla into a food processor and blend until smooth. 

 

Pour the mixture into a bowl and stir in the chocolate chips, cacao nibs, and walnuts. 

 

Pour the mixture into the baking pan and spread evenly.

 

Bake on the center rack for 30 - 32 minutes or until the center is just set. 

 

Let cool and serve. 

 

Just Salt It, and enjoy!