Gluten-free, egg-free Brownies and Blondies

These recipes are for my gluten-free friends…Mary B, you especially!

This is my friend Jane’s specialty. She is allergic to eggs so she came up with this fudgy delicious substitute to regular brownies. The secret ingredient will most likely surprise you…canned beans! There are many recipes for gluten-free Black Bean brownies and White Bean Blondies on the internet, but these don’t have eggs.

IMPORTANT: in my opinion, these brownies need 24 hours in the fridge to meld the flavors to perfection. In fact…the first time I made them I was really disappointed. We ate them while still warm from the oven, and they really didn’t do much for me. In fact, blech! But by the next morning…WOW–they were amazing! Everyone said so. So take my word for it, and save the majority of them till the next day. (because I know you will have to sample at least one straight from the oven…)

You can thank me later for that tip. *Smile*

Another IMPORTANT thing: you will need a food processor or good blender for this recipe.

Black Bean Brownies

• 1 15 oz can black beans
• 2 T. cocoa powder
• 1/2 cup quick oats
• 1/4 tsp salt
• 1/2 cup pure maple syrup
• 1/4 cup coconut or vegetable oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 – 2/3 cup chocolate chips (we think dark chocolate is best!)
• more chips on top for presentation, if desired (you will so desire!)

Preheat oven to 350*F. Drain beans. Combine all ingredients (except chips) in a good food processor, or blender, and blend till completely smooth. Stir in the chips, then pour the mixture into a greased 8×8″ pan. Optional: sprinkle extra chocolate chips over the top. Cook the brownies 18-25 minutes, or until a toothpick comes out mostly clean. Then let them cook 10 minutes or more before trying to cut. Makes 9-12 brownies.

Chocolate Chip Blondies

• 1 15 oz can chickpeas or white beans
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 1/4 cup quick oats
• 1/4 cup peanut butter
• 1/2 cup chocolate chips

Preheat oven to 350*F. Drain beans. Blend all ingredients (except chips) until very smooth in a good food processor or blender. Mix in chips and pour mixture into a greased 8×8 inch pan. Optional: sprinkle extra chips over the top. Bake for around 30 minutes. They will look a little undercooked when you take them out, but they will firm up as they cool, and you don’t want them to get hard.

A note about Gluten-Free…

Those of you that are deathly allergic to gluten know what is and isn’t allowable. I do not claim to know the ins and outs of Gluten-free…so before making these and blessing all your GF friends with them…do some research. For instance…I know that gluten-free oats and gluten-free chocolate chips exist…but I don’t know if that’s just because the GF movement is taking advantage of the fact that most normal people don’t have any idea that chocolate chips contain gluten. ?? I know gluten is found in some very strange things, like certain soda-pops. So use your discretion.

If any gluten-free folks can shed some light on the ingredients in this recipe, I’d sure love to know!

Thanks, and enjoy this healthy recipe!