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If you are looking for the equivalent of a Haigh’s Chocolate, then this is not your recipe. But if you want a gluten free brownie with the ‘secret ingredient’ of healthy beans, then this is one to try.
We all know Sean’s love of chocolate and anything sweet, and he even enjoyed these brownies, so it is definitely ‘runner tested’! Keith MacPherson said that he would have preferred them ‘a bit more moist’, but he still managed to eat them…
400g can Cannellini beans, drained and rinsed well (or you can really use any kind of beans)
- 3 large eggs
- 3 tablespoons oil (I use Rice Bran Oil – you can choose your favourite)
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 cup mini semi-sweet chocolate chips, divided (I added a bit more)
- Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with nonstick cooking spray and set aside.
- Place the beans in a food processor and process until smooth and creamy. (I don’t have a food processor, so I did all the ‘mixing’ in a blender.) Add the eggs, oil, sugar, cocoa powder, vanilla extract, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
- Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
- Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean (in the muffin pan it was 30 minutes). Cool in the pan before slicing into 2-inch squares.