• Maureen Jeanson

    posted on August 19, 2009 at 8:45 am

    I get a lot of organic products on Amazon–if you do the “subscribe and save” option with the sale items it saves you a lot more money than just running to the market to buy things.

    [Reply]

    Amy Reply:

    I am going to have to try this…I love going to the market but if it saves $$ then I’d go for it.

    [Reply]

    Cara Reply:

    @Maureen Jeanson, I eat and cook both gluten free and organic and use Amazon to buy so many items. If you get the Amazon Prime which is a very low yearly flat fee for shipping, then 2 day shipping is free on most items. With the amount I buy it’s a real money saver. Going to try the Brownies :) Thanks for the wonderful recipes.

    [Reply]

  • Linda

    posted on August 19, 2009 at 9:58 am

    I’ve never heard of the black bean trick. I don’t know how well it would go over here. I used to try using garfava flour, but my husband could taste the smallest amount, even when no one else could. My stomach and I are not big fans of beans either, but the idea is intriguing. Thanks for sharing!

    [Reply]

    Amy Reply:

    We couldn’t taste the beans. Actually, no one could taste them. But, if you’re bean sensitive I’d skip it all together. Not worth the belly problems.

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  • Kim, The Food Allergy Coach

    posted on August 19, 2009 at 10:05 am

    I have done the black bean trick with great success, but didn’t add banana or coffee! Of course! What great ideas! I will try them next time.

    I also love the Amazon subscribe and save discounts…

    [Reply]

    Amy Reply:

    Almost everything chocolate needs just a little coffee to enhance the flavor. Bananas can cut down the fat without ruining the texture. Not sure it matters much with these, though, 2 cups of walnuts and a stick of butter. Guess it’s better than 2 sticks.

    [Reply]

    Kelly the Kitchen Kop Reply:

    Not necessarily – haven’t you heard that butter is a *healthy* fat?!! No kidding!

    http://kellythekitchenkop.com/2009/05/20-health-benefits-of-real-butter-real-food-wednesday.html

    Thanks for joining in on Real Food Wednesday! I sent this recipe to a friend who is avoiding grains, she’ll love it.

    Kelly

    [Reply]

    Amy Reply:

    I have no problems with butter. It’s a great flavor enhancer and some fat doesn’t bother me. I do believe in moderation, though, and I like the consistency that the banana adds. One stick of butter in these is enough for me! :) You could always take the banana out and add another stick of butter.

    Thanks for passing this along to your friend & for hosing Real Food Wednesdays. It’s a fabulous resource.

  • Zmama

    posted on August 19, 2009 at 10:15 am

    I am so, so making this. I lurve brownies!

    [Reply]

  • Lauren

    posted on August 19, 2009 at 2:25 pm

    I’ve never tried using black beans in baking. I’ve heard much about it, just never really gotten around to it. Everyone in my family likes beans, but we’re not too fond of the flour. This might be a good one to try =D.

    [Reply]

  • Jen

    posted on August 19, 2009 at 9:34 pm

    Hi there Amy! I posted a recipe for a chocolate cake that called for garbanzo beans a little while ago. I have never used black beans before. This recipe looks good and I will try it for sure.

    As for saving money, that is a tough one on the GF diet for sure! Like Maureen, I used Amazon, I haven’t tried the subscribe and save, but have heard it’s a good thing to do. I’ve actually found that if I eat fewer baked goods, that seems to help, then I’m not buying so many ingredients (like flours), but where’s the fun in that? :) Every once in a while I need a cookie or a muffin or some good banana bread.

    Also, since being on this diet, going to a store like Whole Foods or PCC (a local co-op here in the Seattle Area) just makes me feel good because I get bummed out when I go places where there isn’t anything I can eat. Spending a little money at a store that caters to GF eaters is therapy for me.

    Sorry for the book. You got me talking, I guess!

    [Reply]

    Amy Reply:

    I am going to look up your recipe. I’ve not tried garbanzo beans yet but I bet it’s good. I’m like you – what fun would it be without baking?? I think it’s worth the money, too. :)

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  • Amanda @ Panda Lunch

    posted on August 19, 2009 at 9:59 pm

    This recipe sounds amazing!! I hardly ever keep GF flours on hand just because I don’t have time to back as often as I’d like, but I ALWAYS have a can of black beans in the pantry, I would have never thought to try this, I am definitely going to give it a try though. Thanks for sharing!

    [Reply]

    Amy Reply:

    Let me know what you think if you make these…I think they’re fabulous. :)

    [Reply]

    Shirley Reply:

    I made these for the first time today. I wondered when making them if 1/3 c. agave was enough sweetner. I followed the directions exactly and they are not sweet enough. They also do not hold together like the ones in the picture. I tried cutting them after they were cool, but they fell apart. I put them in the refrigerator to get really cold before I finish cutting the rest. Hopefully that will help. What did I do wrong?

    [Reply]

    Amy Reply:

    I am so sorry that you had some problems with these. I don’t have to put my brownies in the fridge when I make them – they slice just fine. It’s hard to tell – I’ve made these several times and never had any problems. They are sweet enough for me and my sweet-tooth husband and his office mates…maybe increase the agave to 1/2 cup. When you measure your wet ingredients what kind of measure did you use? I use a wet measure for everything that is liquid – agave – and dry measures for the beans.

    Let me know how they are once you slice them – I will see if I can make them again this week, too.

  • gfe--gluten free easily

    posted on August 19, 2009 at 10:14 pm

    Amy, these brownies look wonderful! I make some brownies that use black beans and I also do a chocolate cake that is made from chickpeas–both recipes I got off the celiac listserv years ago. Easy to make, so full of protein, and delicious. For cost savings and ease of having ingredients on hand all the time, I like to make chocolate cakes and brownies that call for cocoa versus chocolate squares. I like using bananas a lot and keeping bees, of course, I am trying to use honey more and more.

    Welcome to your cool new blog carnival! And, thanks for sharing the others. :-) So much good stuff to check out!

    Thanks,
    Shirley

    [Reply]

    Amy Reply:

    I understand the cocoa vs. chocolate squares – it can get costly using chocolate. I like using a little of both. I didn’t mess around with it in this recipe. Thanks for the blog carnival welcome. I am excited and hope to learn some new tricks.

    [Reply]

  • Gina (Gluten-free Gourmand)

    posted on August 20, 2009 at 2:46 am

    I never thought of using black beans, either! I’ve had problems using bean flours, but something tells me this one might be okay. I’ll try it.

    I’m with Jen – I like to shop local. I save money by making my own flour mixes, but mostly I save money by not buying as many clothes and spending the money on good food instead!

    [Reply]

    Amy Reply:

    I’m with you Gina. I know some people like the pre-mixed flours but I like mixing my own – not only for the $$ end but because I get better results. As far as clothes go, I loathe clothes shopping. I like to go twice a year, buy tons of stuff, and never go back. :)

    [Reply]

  • Kim, The Food Allergy Coach

    posted on August 20, 2009 at 7:13 am

    I’m all about buying local, too – especially veggies, fruit, meats, and dairy. For the few packaged goodies I use, subscribe and save has been a life saver! It saves some serious cash. Here’s some info: http://thefoodallergycoach.blogspot.com/2009/06/allergy-friendly-products-on-budget-is.html

    [Reply]

  • WendyGK

    posted on August 20, 2009 at 1:45 pm

    The kids love black beans. We go through so many of them each week. I bet the brownies would be a hit. I guess I haven’t been paying attention cuz I’ve never seen black bean brownies before. Thanks for posting it. I do the Amazon subscription and eat lots of local, unprocessed, naturally GF foods to keep the budget under control.

    [Reply]

    Amy Reply:

    I eat lots of local, unprocessed, naturally GF foods, too. My body is happiest when most of my food is unprocessed anyway.

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on August 20, 2009 at 1:46 pm

    This is awesome! I am so making these brownies. I love legumes and so I know this is something that would work well me me…the banana not so much…maybe I could sub in some yogurt instead.

    [Reply]

    Amy Reply:

    If you do let me know how it works. I added the banana to cut out some butter so anything that you could normally use to reduce fat should replace the banana without any problems.

    [Reply]

  • Rachel

    posted on August 23, 2009 at 5:23 am

    Oooh. I’ve seen bean brownie variations before, but none flourless. This looks like a real winner recipe. When the weather gets less hazy, hot and humid, I’m gonna bake these babies up. That way my teens will eat beans and bananas as an added bonus!

    [Reply]

    Amy Reply:

    It’s fun getting those good-for-you-foods in disguise! :)

    [Reply]

  • angie

    posted on September 11, 2009 at 10:07 am

    thanks for this great recipe

    [Reply]

  • Amy

    posted on September 11, 2009 at 12:24 pm

    Sounds interesting… Ill have to try it.

    [Reply]

  • Miriam/The Winter Guest

    posted on September 27, 2009 at 1:22 pm

    Hi Amy!

    I just discovered your site by chance and I’m delighted. I’ve also come to avoid gluten and sugar in my diet for weight/health reasons (maybe some time I’ll tell you my story :-)) although I’m not a celiac and I think you have absolutely brilliant and interesting recipes here. I will definitely try this brownie, because any kind of bean is healthier than plain flour. I’ve had some cakes made with chickpea flour and they worked out fine.

    Thanks a lot for your fine work!

    [Reply]

    Amy Reply:

    So glad you found me too and would love to hear your story sometime. I love chickpea flour and use it quite often – I just found a higher protien flour blend that I love. Thanks so much for stopping by.

    [Reply]

  • Tammy

    posted on January 17, 2010 at 5:08 pm

    Hi Amy,

    I would like to try these but I am also dairy free-Any idea what I could use?

    [Reply]

    Amy Reply:

    @Tammy, I’m not dairy-free, so I can’t answer for certain. Instead of butter what about palm shortening or coconut oil instead of butter? I bet that would be great. Is there dairy in the unsweetened chocolate? I would bet there is…if so use unsweetened cocoa powder and some extra oil for moistness.

    If you make these dairy free I’d love to see your recipe and hear the results.

    [Reply]

    Donna HOBBS Reply:

    @Tammy,
    I’m new to this website. Thanks for the great recipes! We are dairy free also. Apart from Coconut oil I occasionally use “Nuttelex” a non-dairy margarine (I’m not vouching for how healthy or unhealthy it is) but some recipes are tricky with coconut oil and need a product closer to butter. It is available in Australia, but not sure about other countries. I will try this recipe sometime soon. The last time I made black bean brownie recipe from another website it didn’t turn out well – most of it went into the bin but this recipe has some different ingredients so looks good. Thanks!

    [Reply]

  • Tammy

    posted on January 18, 2010 at 9:32 am

    Thanks Amy I will let you know when I try it.

    [Reply]

  • Tammy

    posted on January 20, 2010 at 2:22 pm

    Amy,

    I followed your recipe above EXCEPT-I used 1/4 olive oil and 1/4 cup applesauce. I added 2 tbsp of unsweetened cocoa,extra vanilla and extra sweetener to make up for adding the extra cocoa.

    They turned out just fine. I also ended up not putting in the walnuts (or using them at all) instead I used chopped pecans on the top. My daughter really liked them and so did I.

    By the way Ghirdelli baking bar only list the cocoa and no dairy in it.

    So unless I missed something along the way this would be dairy free as well.

    [Reply]

    Amy Reply:

    @Tammy, Thanks for letting me know about your modifications. I’m so glad you enjoyed this – it’s a favorite of mine. :)

    [Reply]

  • Tammy

    posted on January 20, 2010 at 2:23 pm

    I used the 2 tbsp of cocoa in addition to the 4 oz of baking chocolate.

    Thanks for the great recipe.

    [Reply]

  • Anne

    posted on February 23, 2010 at 2:33 pm

    was curious if the coffee is essential….??

    [Reply]

    Amy Reply:

    @Anne, No, not at all. It just enhances the flavor of the chocolate.

    [Reply]

  • Caroline

    posted on June 27, 2010 at 5:46 am

    Hi, I’m really curious to try these as I’ve started to make sugar free cakes for my gluten free customers. Can you tell me what the shelf life is please and if it’s necessary to keep in the fridge. We don’t have Ghiradelli here in London so I’m probably going to substitute for a 74% Venezuelan (which unfortunately has some sugar!) Thanks
    Caroline

    [Reply]

    Amy Reply:

    @Caroline, I don’t have a shelf life on these and I don’t know if it’s necessary to keep them in the refrigerator but I do.

    [Reply]

  • Angie

    posted on September 5, 2010 at 8:33 pm

    Do you have any recommendations for a substitute for the coffee?

    Thanks!

    [Reply]

    Amy Reply:

    @Angie, The coffee is just enhances the chocolate flavor so it’s a subtle flavor. You can omit it if you don’t like the coffee. You can also cut it in half of by 75%.

    Hugs,
    Amy

    [Reply]

  • Tawra Kellam

    posted on September 17, 2010 at 1:48 pm

    Hi, I just tried these today. While they were like fudge I didn’t like them at all. It tasted like there was no sugar in them.

    I did forget the coffee but I don’t think that was the problem.

    If I add more agave how much would be too much? I found another recipe that was very close to this (no banana) and it said to use 1 1/4 cups of agave.

    If that’s the case I probably wouldn’t make then because the expense would just not be worth it (I’m having a VERY hard time finding inexpensive gluten free deserts.)but I would love to know what you think.

    Thanks! Tawra

    [Reply]

    Tawra Kellam Reply:

    @Tawra Kellam, Oops, sorry for the typos! Not feeling too good today!

    [Reply]

    Amy Reply:

    @Tawra Kellam, I’ve served these brownies to so many people and they always love them. I use this in my cooking classes, too, and they get gobbled up. I could be that you like your desserts sweeter.

    And, did you use a really ripe banana? I use frozen bananas because they get sweeter as they sit in the freezer.

    I’ve never tried this recipe with more agave so I can’t say for sure. You could try go up to 1/2 cup – that’s only 2 2/3 tablespoons more or add some stevia. In fact, I have a different version of this recipe that will be in my cookbook that uses stevia.

    And, I’d never put 1 1/4 cups of agave in anything either unless it was a HUGE recipe. It’s way too much for me. :)

    Gluten-free isn’t inexpensive. I wish it was but at $3 – $5 for a 2 pound bag of flour it’s just not cheap.

    Hugs…and hope you’re feeling better.

    [Reply]

    Tawra@Living On A Dime Reply:

    @Amy, Maybe my banana wasn’t ripe enough. It wasn’t green but it wasn’t “really” ripe either. I have one that I will let ripen really well and try it again.

    The funny thing is I LOVED them in one way. That was the first time I actually felt satisfied after I ate a dessert. I also loved the fudgy texture! I was just going to put some more agave on them and eat them anyway!

    I let hubby and DS try them and they both said “oh gross!”. So something was wrong. Being a cookbook author myself I totally understand what a pain it is trying to help people figure out what went wrong so THANK YOU so much for trying to help.

    I am going to give the riper banana a try because I can see how these would be good! Tawra

    [Reply]

    Amy Reply:

    @Tawra@Living On A Dime, Yes….the banana adds sweetness, which is why I specified frozen in the recipe. My frozen bananas are great when I just cut a chunk off and eat one…like ice cream. Freeze the banana once it’s really ripe, then use it a week or so later. Hugs!!

  • Kathleen

    posted on January 3, 2011 at 1:49 pm

    This recipe sounds delicious! I’ve been wanting to try chocolate desserts made with beans and fruits, and this may just have to be my first one. I’m also trying not to consume refined sugar and, with the holidays, fell off the wagon a bit but need to get back on. Thank you for sharing this recipe!

    [Reply]

  • Karen Slegers

    posted on February 23, 2011 at 11:18 am

    Love the recipe! Used pecans in place of walnuts. Delish! Not quite sweet enough for me, so I would be tempted to throw in some pureed figs, dates or apricots to sweeten them up a wee bit. I’m wondering if anyone knows how many calories are in each brownie when you follow the recipe as written. Thanks!

    [Reply]

    Amy Reply:

    @Karen Slegers, I don’t count calories…I gave it up years ago. It made me crazy. Now I eat until I’m full and then I stop eating. :)

    Hugs,
    Amy

    [Reply]

  • Karen Slegers

    posted on March 3, 2011 at 4:30 am

    I still wonder if maybe a calorie-counter would fill me in. I’m not usually that interested in calorie-counting, myself, either, but I’m trying to be more aware for one month and it would be useful for me to have a better idea. By the way, these brownies last and last covered in the fridge. Awesome!

    [Reply]

    Amy Reply:

    @Karen Slegers, I’ve gotten lots of requests for this and at even bought a program that would calculate nutritional values. The problem, though, is that I have to add the nutritional data for most of the products I use. In the end it would take more time than I’m able to put into it. I blog for fun and for free…and there’s a limit to what I am able to do.

    I know, these brownies are a keeper. I love them. Glad you agree!

    Hugs,
    Amy

    [Reply]

  • Paula

    posted on April 21, 2011 at 3:24 pm

    Just made these brownies! I can’t wait to try them—house smells delicious!!!!!

    [Reply]

    Paula Reply:

    1-day later: Delicious especially when chilled. I used Ghiradelli dark unsweetened chocolate–next time I’m going to try a milk chocolate. It was very rich and strong tasting BUT good. My son tried it—never told him about the black beans, LOL!! He liked them considering they were ‘fake’ brownies but I enjoyed them and will make again. THANKS AGAIN FOR YOUR BLOG.

    [Reply]

  • Randa Dahr

    posted on May 28, 2011 at 6:48 pm

    Hi Amy,
    I am vegan and was wondering if flax gel would be a good substitute for the eggs in this recipe?
    Thanks

    [Reply]

    Amy Reply:

    @Randa Dahr, It might but I’m not sure…that’s a lot of eggs. You can always try it and see what happens. If you do, let me know.

    Hugs,
    Amy

    [Reply]

  • Loreen

    posted on October 7, 2011 at 7:45 pm

    Could you use Coconut Oil instead of the butter?

    [Reply]

    Amy Reply:

    @Loreen, Yes, just use the same amount.

    Hugs,
    Amy

    [Reply]

  • CF

    posted on March 22, 2012 at 7:08 am

    This is the first time I’ve left a comment after trying a recipe- and I’ve tried hundreds. These are AWESOME. As soon as I took a bit I knew it was one of the 1% of recipes that will stay with me for life. I followed the directions exactly, adding only one extra tablespoon of Agave since other posters mentioned the non-sweetness. But it was wonderful. They stayed together and were DELICIOUS and looked great. I used a very ripe banana and good unsweetened chocolate.

    Thanks!!

    [Reply]

  • Kae

    posted on December 17, 2012 at 10:35 pm

    I’m diabetic, so I love any new sugarless recipe I can find. But I now found that my co-worker needs gluten free food, so I’m making an attempt to find something that everyone in the group can enjoy. From the other posts, this sounds like something well worth trying. Thanks for the inspiration.

    [Reply]

  • Sab K

    posted on January 3, 2013 at 7:17 pm

    I love this idea! My mom made some black bean chocolate cupcakes which I thought were delish (my dad didn’t like them much though, so she gave me a few). I was wondering if it was possible to substitute honey for the agave? I’ve never done this type of baking before, and I’m newly into not eating any sugar… I’ve never bought agave and don’t know the first place to look. I may just buy some when I find it if it’s not to pricey as we have a very tight food budget! I really want something chocolatey for Valentine’s… which is shortly before my due date!

    [Reply]

    Amy Reply:

    @Sab K, Oh yes, you can totally use honey instead of agave. That’s what I would do now…honey or coconut nectar. I don’t use much agave anymore.

    Congrats on the baby!!

    [Reply]

  • M

    posted on February 3, 2013 at 1:46 pm

    Hi,

    Just a question about the coffee. Is it 3 tablespoons of instant coffee granules or 3 tablespoons of instant coffee granules that have been dissolved in boiling water. It just seems like a lot for instant coffee granules and I’m also wondering if the granules will actually dissolve in the chocolate.

    Thank you for the great recipes.

    [Reply]

    Amy Reply:

    @M, It’s exactly as written. The coffee dissolves and enhances the flavor of the chocolate. You can use less or omit if you choose. I would not add boiling water. It will throw off the ratio.

    Hugs to you!
    Amy

    [Reply]

  • Laura

    posted on September 16, 2013 at 8:19 am

    Hi!

    I just came across your web site and I’m SO hooked. I found it while Googling birthday cake recipes for a woman who is gluten-free and sugar-free.

    I made these last night and I had to sub canola oil for the butter. I noticed the brownies had an amazingly soft interior, but perhaps they were not completely baked, and I wondered if that was due to the oil sub? They were delicious otherwise, much less sweet than I’m used to, but rich and fudgey. I will email you about a birthday cake recipe for my friend.

    [Reply]

  • Laura

    posted on November 1, 2013 at 7:39 pm

    I made these and they were great, great texture and consistency and everything. The only thing is, they are not as sweet as I might have liked. How can I get them to come out sweeter without ruining them?

    Thanks,

    Laura

    [Reply]

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