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. . . WHEAT-FREE


Gluten-Free Fudge Brownies

VG, GF, SF

Yield: 16 Squares

If it's been a while since you've had a gluten-free treat that doesn't crumble and tastes as good as (if not better than) wheat-based treats then you'll want to try these fantastic fudge brownies! You will never know they are made from beans so don't let the first ingredient dissuade you!

Ingredients

360 gr. (12.7 oz) adzuki beans, cooked
113 gr. (4 oz) butter, unsalted
170 gr. (6 oz) chocolate
4 eggs
345 gr. (12 oz) sugar (blonde)
1 tsp vanilla

Directions

Melt butter and chocolate together in double boiler over low heat. In food processor, puree beans until smooth. Beat eggs with mixer and balloon whisk until foamy, then gradually add sugar while mixing on high speed until eggs are pale and thick. Beat in vanilla. Stir pureed beans into melted chocolate, then add chocolate mixture to eggs, folding until smooth. Scrape into prepared 8" x 8" pan. Bake in center of 350 F oven until cake tester inserted in center comes out with a few moist crumbs clinging, about 45 minutes. Let cool in pan on rack.

These brownies are sold at Rainbow Natural Foods as a take-out item. Having eaten about three of them since they became available I have to say they are one of the best brownies I've ever tried!

This recipe is a modified version of one that originated in Canadian Living magazine. The professional bakers at Rainbow Foods lowered the fat and sugar content, yet the brownies are still very moist and rich, and are definitely sweet enough!

Robin Russell, Tester

Recipe published: Summer, 2006

Wheat-Free Recipes

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