These gooey chocolate brownies have a secret ingredient….shhhh, don’t tell anyone. Gluten-free and perfect for Passover! Be sure to serve with vanilla ice cream or whipped cream on top.
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Flourless Brownies
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Ingredients
- 1 can 15 oz (425 grams) black beans
- 3 eggs
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) canola oil
- 1/2 cup (70 grams) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon instant coffee *optional*
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 320°F/ 160°C.
- Drain the black beans and rinse thoroughly in a colander under running water for 2 minutes.
- Put the beans in the food processor with the eggs and sugar and mix nonstop until a completely smooth mixture is formed.
- Add vanilla, oil, cocoa powder, baking powder, baking soda, coffee *optional*, and salt.
- Process until everything is mixed well.
- Pour the batter into the baking pan covered with parchment paper.
- Bake for 30-35 minutes until the cake is puffed, burst at the top, and slightly gooey in the center. You can insert a cake tester/skewer into the center of the cake; if it comes out clean with a few small crumbs, the cake is ready.
- Let it cool completely before cutting into squares.
2 comments
I made it last night and nobody guessed the secret ingredient
yay