Black Bean Brownies with Honey – The Runner-Up

I’ve got another gluten-free gem comin’ at ya…this time it’s black bean brownies with honey.

Now I know I shared a black bean brownie recipe last week, and to me it’s absolute perfection. They’ve got amazing texture, taste great, have more protein and fiber than regular brownies, and aren’t packed with sugar (like most black bean brownie recipes are). You’d never even know they have beans in them and are gluten-free.

However, I know that some people want to avoid refined sugars, and so having an option made with honey is ideal.  I’ve got your back.

These were my runner-up recipe in my great search for awesome black bean brownies.  The reason these couldn’t win the top spot is that the honey does change the texture a little. Specifically, it’s white sugar that gives the tops of the brownies that crisp, slightly crackly look, and you just can’t replicate that with honey.

These are great in their own right…they’re very moist and light, very fudge-y.

If you’re trying not to use white sugar, this recipe is a great alternative, and crazy easy. 

Preheat the oven to 350 and grease an 8×8 pan.  Blend all the ingredients (except the peanut butter chips) in a food processor until smooth.

Pour into the pan, sprinkle with the chocolate and peanut butter chips, and bake for 43-47 minutes.

The brownies should be solid, shouldn’t really wiggle at all when shaken. Let come to room temperature before cutting and serving.

Other easy gluten-free desserts you’ll love:

• Chocolate, Cinnamon, & Almond Loaf Cake
• Mini Pavlovas with Grapefruit Curd & Berries
• A Flourless Chocolate Cake…That’s NOT Too Sweet Or Rich
• Gluten-Free Chocolate Financiers

Black Bean Brownies (with Honey)

Makes 8×8 pan; for 9×13, double everything

• 1 can of black beans (drained, well-rinsed)
• 1/4 cup of cocoa powder, unsweetened
• 1/2 cup (1 stick) of unsalted butter, melted
• 1/2 tablespoon of vanilla extract
• 2 tablespoons of instant espresso or coffee powder
• 1/8 teaspoon of salt
• 2 large eggs
• 1/2 cup of honey
• Optional:  dark chocolate chips & peanut butter chips for sprinkling

Preheat oven to 350°. Line an 8×8 pan with parchment paper or spray with non-stick spray and set aside.

In the bowl of a food processor fitted with a steel blade, pour in all the ingredients (except the chocolate/peanut butter chips). Process until smooth.

Pour the mixture into the pan and sprinkle with the chocolate and peanut butter chips.

Bake for 43-47 minutes. Cooked brownies will be solid, fragrant, and dark, and will not jiggle when the pan is shaken. Allow brownies to cool to room temperature before cutting.

Original recipe here

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