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Black Bean Brownies

Reviewed: Apr. 22, 2013
A good introduction to baking w/o wheat. My 13 yo daughter and I have made just a few tweaks; Increase the cocoa to 1/3 C, make the sugar 1/2 C granulated and 1/4 C brown, and add a tad more than 1 teaspoon of butter, omit the instant coffee (We felt the flavor of the coffee was too strong, and gave the brownies an unbalanced flavor. In wheat-based brownie recipes the addition of coffee blooms the flavor of the cocoa, enhancing the chocolate flavor. We didn't find that was true, here). These changes took care of that last remaining "beaniness". They're absolutely delectable, now!
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