Black Bean Brownies with Espresso Ganache
Beans deserve a very important place in the gluten-free diet because they offer so many nutrients and a lot of fiber. This brownie recipe is a great way to pump up the nutritional value of snacks with no one the wiser to the presence of beans.
1 can (14.5 ounces) black beans, drained and rinsed
3 large eggs, at room temperature
3/4 cup packed light brown sugar
1/2 cup unsweetened natural cocoa powder (not Dutch-process or alkali)
1/4 cup bean flour (chickpea, navy, pinto, or white bean)
1/4 cup maple syrup
3 tablespoons finely ground dark roast coffee beans
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon table salt
1/4 cup chopped walnuts or pecans
1 cup bittersweet chocolate chips or 1 bar (3 ounces) dark chocolate, such as Tropical Source, or Ghirardelli
1/3 cup freshly brewed espresso
 Place a rack in the middle of the oven. Preheat the oven to 350 degrees. Generously grease an 8-inch square nonstick (gray, not black) pan.
 Place the beans, eggs, and brown sugar in a food processor and process until the beans are smooth. Add the remaining ingredients (except walnuts and chocolate chips) and espresso and process until smooth. Stir in walnuts and chocolate chips.
 Spread the batter in the pan and bake 20 to 25 minutes or until a toothpick inserted in center comes out not quite clean. Place the pan on a wire rack to cool for 20 minutes.
 Meanwhile, place the chocolate chips in a heatproof bowl. In a small saucepan, bring espresso to a boil in a small saucepan, pour it over the chocolate, and stir it until melted. Cool to room temperature and then use a wet spatula to spread the ganache over the cooled brownies. Cool the brownies another 20 minutes before cutting. Cut into 16 squares and serve at room temperature.
Makes 16 brownies
Reprinted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)