Reviewed: Aug. 24, 2012

IN-credible. Since I've been gluten free, I've made black bean brownies a couple of times & they were ok...not great but not terrible. But THIS...this was the most delicious, chocolatey goodness. Thanks for sharing it!

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Reviewer:

MamaLlaura

Living In: Valdosta, Georgia, USA

Reviewed: Aug. 15, 2012

Thank you for this recipe! I am a chocolate lover, an addict even, and these actually satisfy. I especially love that I can bake these in a 9"x9" square pan and once almost cool, cut into brownies for freezing and later enjoyment; a healthier "treat" in the lunch bag. I could see this being flexible for additions like coconut icing, bananas added into batter or icing or of course... chocolate icing (but still great without). Freezing may have helped keep them moist.

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Beth

Reviewed: Aug. 13, 2012

Definitely needs more chocolate chips -- at least 2 cups. I added the Satiny Chocolate Glaze, definitely helped.

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eliz1927

Reviewed: Aug. 6, 2012

This is fantastic - everyone liked the taste and consistance and nobody had a clue it was made with Garbanzo Beans.

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Kolache Girl

Cooking Level: Professional

Reviewed: Aug. 5, 2012

The recipe sounded interesting. I made it today and was pleased with the outcome. I followed other suggestions and used dark chocolate chips, and added remaining 1/2 cup chips not melted to mixture. Also added a splash of vanilla extract. It was tasty but not moist enough for me. Would recommend for those following a gluten free diet.

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Reviewer:

jojo

Reviewed: Jul. 4, 2012

Delicious.. i love this cake ! third time to make it today ! i love its velvety texture..i made it into small ramekins so everyone can have their individual cake :)) i added some cinnamon like 1/2-1 tsp and some unsweetened coconut flakes.. fantastic !! my one year old loves it

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NHL

Reviewed: Jun. 25, 2012

Gluten-free perfection! Chocolately, light, slightly crumbly and can be enjoyed as is, with a dusting of confectioner's sugar or with a topping of your choice. My celiac friends as well as the non-celiacs love this cake. I added 1/2 tsp. of vanilla extract and whipped it up with my immersion blender. Fast, easy and delicious.

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bmaybeegeorge

Reviewed: Jun. 25, 2012

Oh my....not very good at all! Out of 8 of us only 1 liked this recipe:-( I don't particularly care for canned beans so I used another reviewers suggestion and soaked dried ones overnight. I also added vanilla and it just was not good. I don't know about all those raving reviews but everybody has different taste I guess.

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Reviewer:

lovincookin

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Temecula, California, USA

Reviewed: Jun. 24, 2012

Excellent gluten-free chocolate cake. A bit crumbly, but that's what happens with GF. Very pleased with this!

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Reviewer:

cswords

Reviewed: Jun. 21, 2012

WOW! This cake is amazing! I too was hesitant about puting beans in a cake (main ingredient too), but I was pleasantly suprised. This is excellent! I added 1/2 tbs of vanilla and only used about 5 TBSP of sugar as I really watch my sugar intake. I will without a doubt make this again soon!

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