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Gluten Free Sweet Potato Black Bean Brownies
Looking for a healthy alternative to a traditional chocolate brownie? How about Gluten Free Sweet Potato Black Bean Brownies.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
servings
Calories
101
kcal
Author
Maria Vannelli RD
Ingredients
⅓
cup
hot coffee
½
cup
chocolate chips
semisweet
1
cup
sweet potato
cooked
½
cup
black beans
canned, pureed
3
tablespoons
buttermilk
or applesauce
2
large eggs
room temperature
½
cup
dark brown sugar
1
teaspoon
pure vanilla extract
¾
cup
unsweetened cocoa powder
½
teaspoon
baking soda
¾
teaspoon
kosher salt
¼
cup
dark chocolate chips
optional for topping the cake
Instructions
Preheat oven to 350℉ (175°C) .
Grease and flour (or use non-stick spray) an 8 x 8 square pan.
Add hot coffee to chocolate chips and set aside.
Combine the rest of the ingredients in a food processor and blend until smooth.
Add the hot coffee and chocolate chip mixture (mix together before adding).
Combine thoroughly together.
Pour batter into greased 8 x 8 pan.
Sprinkle dark chocolate chips over the top of the batter (if desired).
Bake in preheated oven for 25-30 minutes or until cake appears set and tester comes out clean.
Transfer pan to a rack where it can cool down for about 15 minutes.
Cut into pieces and serve.
Refrigerate leftovers.
Notes
*recipe adapted from Daphne Oz
Nutrition
Serving:
1
serving
|
Calories:
101
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
21
mg
|
Sodium:
188
mg
|
Potassium:
146
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
1225
IU
|
Vitamin C:
0.3
mg
|
Calcium:
37
mg
|
Iron:
1
mg