Garbanzo Bean Brownies

Gluten Free Garbanzo Bean Brownies

Join me in the whole food movement. Move with me. Where are we going? Brownieville. Let’s make treats out of real food. Let’s take something that is meant to be eaten alongside a plate of tacos and turn it into a brownie. The bean you love to put in your chili makes a fantastic treat when blended up with chocolate. The main ingredient of hummus? Brownie it.

If you have resolved that today is the last day you will ever be eating sugar again, EVER, you may want to go out with this brownie. Or if like many, you are trying to find alternatives to wheat and prefer keeping treats on the nutritious side, this recipe may cater to your needs too. Garbanzo beans are very high in fiber (two cups of the bean give you all the fiber you need for the day) and the type of fiber fuels the cells in your intestinal wall and promotes colon health.  Plus all the antioxidants from the dark chocolate chips and cocoa powder? Smooooooth move!

Garbanzo Bean Brownies (gluten free)

The consistency of this treat comes out somewhere along the lines of fudge, brownie and holy mother of yum. It’s thick, smooth, and dense and you have no clue, not even a smidge of an idea that you’re eating mooshed up beans. Not a bean person, you say? That don’t matter none…blend the legume right out of them and dive in. Want to fool your friends? Put beans in their brownies and give yourself a round of applause for baking a brownie out of our friend, the garbanzo bean.

Garbanzo Bean Brownies

Garbanzo Bean Brownies

Ingredients

  • 1-1/4 cups dark chocolate chips (Ghirardelli 60%)
  • 1 can garbanzo beans, rinsed and drained
  • 2 eggs
  • ¼ teaspoon cinnamon
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon of baking powder
  • ½ teaspoon salt
  • Confectioner’s sugar for garnish, optional

Instructions

  1. Add the chocolate chips to a small sauce pan and heat over medium low. When the chips begin to melt on the bottom, slowly stir with a spoon until chips are completely melted. Although this may take a couple of minutes, I prefer melting chocolate over the stove as opposed to the microwave to ensure it does not overcook or get burned. Set melted chocolate aside.
  2. Preheat the oven to 325 degrees.
  3. Add all ingredients (except chocolate) to a blender and blend until completely smooth.
  4. Add the melted chocolate and blend until combined. The batter will be very thick – this is marvelous.
  5. Line an 8” x 8” baking dish with parchment paper (or lightly oil it with olive/grapeseed oil). Pour the brownie batter into the parchment-lined dish and smooth with a knife. The batter will not change form very much (it won’t rise much or spread out), so make sure it appears the way you want it to.
  6. Bake brownies for 28 to 30 minutes (28 was the magic number for me) and test the center with a toothpick to be sure they’re cooked all the way through.
  7. Allow brownies to cool a few minutes then pull the edges of the parchment paper to remove the whole brownie block and set it on a cutting board. Use a sharp knife to cut brownies and garnish with powdered sugar if desired.
  8. Serve fresh out of the oven and refrigerate any leftovers

Notes

For a fluffier brownie, use 1 whole egg and 3 egg whites instead of 2 whole eggs.

This recipe is adapted from I’m So Hungree http://imsohungree.blogspot.com.au/2012/11/gluten-free-chickpea-brownies.html?showComment=1353452348925

http://www.theroastedroot.net/garbanzo-bean-brownies/

Garbanzo Bean Brownies (gluten free)

 

Comments

  1. says

    Just perfect. I can’t wait to give this updated brownie recipe a try. I’ve heard of this…but usually black beans. I prefer garbanzos, so I’m eager to enjoy these! Thank you for sharing!

    • Julia says

      My boyfriend’s mom makes a killer black bean brownie – hers turn out fluffier than mine, which I really like. This recipe is more fudge-like and dense, but it definitely hits the spot and I love that they’re wheat free! Let me know when you try the garbanzo kind!!

    • Julia says

      Hmm…I wonder why they don’t turn out…If you want to compare your recipe for black bean brownies to this one: http://www.wholefoodsmarket.com/recipe/flourless-brownies from Whole Foods, it may give you an idea of what needs to change. My bf’s mom has prepared this recipe a handful of times and it’s always turned out great. Let me know if you make the garbanzo bean brownies, they’re pretty dern amazing! :)

    • Julia says

      Thanks, Yosef! The flavor and texture turn out wonderfully, so as long as you and your company like chocolate, they’ll definitely please!!

    • Julia says

      You’ll love this recipe, then! Black bean brownies are also delicious and I also enjoy making treats out of almond flour and coconut flour. Good luck on your GF quest – it’s not as hard as it may sound and it’s actually really fun to try new recipes! :)

    • Julia says

      Definitely give them a go! You’d never be able to tell they are made with beans – they really come out tasting similar to fudge! Let me know if you try them!

  2. Alexander says

    Hey! How effectively would these turn out with egg white substitutes? I looooove this idea and I can’t find a vegan version.

    • Julia says

      Hey there Alexander, thanks for asking. I’ve never used egg white substitutes but if you have ever used it in regular brownies, I’m very confident it would work with garbanzo bean brownies. I read that using 1/2 a banana can replace one egg, so maybe try mushing up a banana or use whatever substitute you are accustomed to using. You can probably also use applesauce to replace the eggs. Try 1/2 cup of applesauce and an additional 1/2 teaspoon of baking powder. Let me know if you end up trying it with the substitute and if it works out.

    • Julia says

      We’re the same way! We always have an assortment of beans, which makes throwing bean brownies together a cinch! :) Let me know if you try the recipe!

  3. says

    I’ve never heard of this! But if they taste as good as they look, this recipe is a winner! Adding this to my list of things to try in the near future.

    • Julia says

      Oh Annie, you’ve got to try them! I know you’d be able to naturally sweeten the crap out of them and make them the healthiest brownie on the planet! Let me know if you try them!

  4. says

    Yes yes! I want to go to brownieville with you! I’ve tried many variations but garbanzo bean brownies?!?! I am dying to try this! I’ll let you know how it turns out ;). Thank you for sharing! I’m so excited about this

    • Julia says

      Min, I’m so excited that you’re anxious to try the recipe! I adore using black beans and garbanzo beans in brownies and I think you’ll love them. It’s pretty amazing what you can do without wheat! I look forward to hearing how they turn out!

  5. says

    What a great recipe – so easy, too. I just cooked up a pot of dried garbanzo beans (better than canned) and am adding them to the cheesy sauce for mac’s and cheese. I should have enough leftover to make your brownies. Thanks for sharing!!

  6. says

    You’re funny–your writing voice reminds me a little of Joy the Baker! Except I love how your recipes have a more nutrition-packed focus to them :) These look gorgeous!

  7. Jill Hueckel says

    Do you suppose egg substitute would work with these.
    I’m competing in our church eat different food festival
    in the category of gluten free/vegan brownies.
    We have several awesome bakers, and I’ve tried a bunch,
    but this looks like it could be a show stopper if it goes vegan.
    What size can of chick peas do I use?
    Love your statement about brownieville.
    Can I quote that?
    Nice blog. Jill

    • Julia says

      Hi Jill, I’ve never used egg substitute before, so I couldn’t say if it would work or how much to use. My assumption would be that an egg substitute would work just fine as long as it works in other baked goods (which I hear it does). Use a 15-ounce can of chick peas :) Thanks for your interest and best of luck!!

    • Julia says

      Hi Kadee! You can absolutely use a different oil. Canola, olive, or grapeseed oil would work wonderfully. Thanks and hope you enjoy! :)

  8. says

    Just found your blog; it’s great! I’m new to baking and wondering if the garbanzo beans could be replaced with garbanzo flour? Either way I’m definitely trying this recipe!

    • says

      Hi Suzanne! So glad you like the idea of the brownies. I’m sure it’s possible to make brownies using garbanzo flour instead of beans, but the portion of the wet mixture would need to change based on the amount of flour used, so you would need to do some experimenting. Let me know if you try the brownies!

      • says

        I did bake the brownies and they came out delicious! Even my husband was surprised that a garbanzo bean brownie could be so tasty. I cooked up a batch of garbanzos; I didn’t use canned. I eat these beans a lot so I always have dried ones available. The only thing I found was my bake time was longer; 48 minutes to be exact. No big deal, they were still yummy!

        • says

          Yaaaaaaaay! I’m so glad! When I make bean-filled brownies, I never alert the people who are eating them what they’re made out of…always wait until after they’ve tried a bite, because I love to see the shock and amazement. Thanks so much for your feedback – I’ll have to make another batch and test the cook time (i.e. gorge myself on brownies and use the cook time change as an excuse ;)

  9. Camilla says

    When you put “1 can garbanzo beans”, is this a large can, a medium can, or a small can? My local green grocer has several different sizes.
    Or would it be possible for you to give the drained weight/amount? That would be so very helpful, since I can just soak and cook dried chickpeas as usual.

    • says

      Hi Camilla, my apologies. I used a 14-ounce can of chickpeas, which is just under 2 cups. I wish I had a scale, but I don’t :( This is a perfect investment for my kitchen. Hope you try them and let me know how they turn out :)

  10. Michael says

    Am I blind or is there no recipe on this page? I can’t find it anywhere and these look amazing….thanks for the help/
    Michael

    • says

      Hi Michael, it’s totally not you…it’s me ;) I just disabled my recipe plugin momentarily in order to do some website maintenance, but it’s up and running again :) Go ahead and refresh the page, and you should be able to see the recipe. Hope you enjoy the brownies!

    • says

      Hi Louiza! You could try replacing the sugar with coconut sugar, but you may need to add a little extra liquid because coconut sugar can absorb more moisture than regular cane sugar. I’d test it out and see if the batter consistency looks the way it should..if it seems too thick/dry before going in the oven, simply add some coconut milk. I’d honestly avoid using honey because it will drastically change the consistency and flavor of the recipe. Let me know how the brownies turn out!

  11. says

    Oh I tried to make black bean brownies today and they were an epic fail… all I could taste was beans. But I am determined to make this bean brownie things work so this recipe is next on my list! Wish me luck.

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