Gluten-Free Fudgy Brownies - Better Nutrition

Gluten-Free Fudgy Brownies


Makes about 12 brownies

Gluten-free brownie recipe

Black beans supply protein and fiber, and sweet potato adds beta-carotene and a subtle sweetness to complement the dates.

1½ cups cooked black beans, or canned, low-sodium black beans, drained
½ cup cooked and mashed sweet potato
2 Tbs. coconut oil
10 large Medjool dates, pitted and chopped small
½ cup applesauce
1½ tsp. vanilla extract
¼ cup honey, plus more to taste
¾ cup gluten-free flour mix
½ cup cocoa
1 tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts

  1. Preheat oven to 350°F. Lightly oil an 8x8-inch glass baking dish.
  2. In bowl of food processor, combine black beans, sweet potatoes, coconut oil, dates, applesauce, vanilla, and honey. Purée until very smooth.
  3. In large bowl, sift together flour, cocoa, baking powder, and salt. Stir in wet ingredients to blend well; batter will be very thick. Taste batter, and adjust sweetening. If you prefer it a little sweeter, add 2 Tbs. more honey. Stir in walnuts.
  4. Transfer batter to prepared baking dish and bake until batter is set, about 40 minutes. Let cool, then carefully turn out of pan. Cut into 12 squares and serve.

per serving: 216 cal; 5g prot; 6g fat (2.5g sat fat); 40g carb; 0mg chol; 99mg sod; 6g fiber; 23g sugars

From: Superfood Desserts

See also: Almost Raw Pistachio Biscotti




This is a great way to use leftover sweet potatoes and black beans. Black beans add lots of protein and fiber.

Gluten-free popovers

Gluten-Free Popovers

You'll find these are even lighter and more delightful than those made with wheat flour. They virtually melt in your mouth and deserve a good slather with softened butter while they're still soft.


Gluten-free Giving

Don't feel like holiday shopping in the malls? Head over to your local natural foods store where great gluten-free gifts abound