Garbanzo Bean Brownies

Garbanzo Bean Brownies! #glutenfree #100calories #fitfluential

Garbanzo bean flour made its way back into my kitchen. I’ve made a few recipes that haven’t made it onto the blog yet, but there are for sure more coming! I love that GB flour is actually a legume and not a grain. 6g of protein and 5g of fiber per serving (1/4 cup). 

Hot damn.

Garbanzo Bean Brownies! #glutenfree #100calories #fitfluential

It works great as a replacement of whole wheat or all-purpose flour AND it’s gluten free. Win-Win situation in my mind :) What I also love is that it is 1 ingredient: ground garbanzo beans. I use the Bob’s Red Mill variety which you can find at Whole Foods and many local grocery stores. 

This was my first time making homemade brownies. And I actually got the idea to make Garbanzo Bean Brownies from The Roasted Root Blog. I changed things up because she used actual garbanzo beans, where as I used ground flour. 

Garbanzo Bean Brownies

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 16 brownies

Serving Size: 1 brownie

Garbanzo Bean Brownies

Ingredients

  • -1.5 cups garbanzo bean flour
  • -1/4 cup cocoa powder (high quality, I use Penzey's)
  • -1/2 cup organic cane sugar
  • -1/2 teaspoon baking powder
  • -1 cup 60% or higher dark chocolate chips, melted
  • -2 teaspoons vanilla extract
  • -1 egg
  • -3 egg whites
  • -2 tablespoons coconut oil
  • -optional toppings: powdered sugar and peanut butter!

Instructions

  1. First, preheat oven to 325 degrees and line a square, 9x9 inch baking sheet with parchment paper.
  2. In a large bowl, mix together dry ingredients. Then, add the egg, egg whites, coconut oil, and vanilla.
  3. Melt dark chocolate chips in the microwave until smooth and pour into the batter. Mix quickly because the chocolate will begin to firm up. At this point, your batter will be thick- this is good.
  4. Transfer batter into backing sheet and using a spatula, spread batter so that it is even throughout.
  5. Bake at 325 for about 20 minutes. Use a toothpick to check to see if it is done in the middle!
http://fitfoodiefinds.com/2013/08/garbanzo-bean-brownies/

Nutrition stats. OH EM GEE. 110 calories.

Is this real life?

Garbanzo Bean Brownies! #glutenfree #100calories #fitfluential

If you are a mega sweet-tooth person, feel free to add stevia or more cane sugar. I love the taste of dark chocolate, so a little sweet is just perfect for me.

Garbanzo Bean Brownies! #glutenfree #100calories #fitfluential

Plus some peanut butter.

Garbanzo Bean Brownies! #glutenfree #100calories #fitfluential

:)

PS: HAPPY BIRTHDAY MAMA! I had such a great weekend with you here in Minneapolis and I am so sad you see you go home :( 

Garbanzo bean flour- have you used it?

Comments

  1. says

    I love garbanzo bean flour….it really makes the best tortillas….they are pliable and all it takes is the flour, water, and some seasonings….great for fish tacos.

    This recipe sounds amazing. love brownies

  2. Sufia says

    Hey there! So I tried this recipe yesterday, and it turned out SOOOO dry that everyone was choking on it!!! Is that normal? Did anyone else have this experience. I have to say that I did sub coconut oil instead of butter. Could that have made the brownie dry? I can’t see why, since it is the same texture….but maybe someone else has had this experience ? ? This is not to say that the taste wasn’t amazing…it WAS!

  3. Tameeka says

    I made these. I used all chips for the chocolate and I used whole eggs.
    I under baked them slightly. These are yummy. Thank you for the recup

  4. Vonnie says

    I made these yesterday for National Chocolate Brownie Day and they were so good! I have some besan I bought on closeout at an ethnic market years ago and I have found very few recipes that use garbanzo bean flour that I actually like. This changes that! It’s also a good way to get some nutritious food into my kids. Thanks!

      • Vonnie says

        You can always have a belated celebration! I follow William Shatner (yes, the original Captain Kirk) on Twitter. He posts the food of the day every day. :)

        Oh, and I forgot to mention I used Bob’s Red Mill egg substitute. I used the equivalent of two eggs (2 tbs powder + 6 tbs water). That seemed to work fine. I also used a small rolling pin to spread the dough into the fan. It’s was like working with fondant if that’s helpful to anyone.

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