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Of course there is the age-old quandary… cake-y or fudgy? We here like the fudgy style, which is what I have tried to recreate with a bit of a twist towards healthier ingredients. A ratio  is a specific ratio if ingredients and sometimes a particular mixing method to bring about gluten-free baking success.  cuisinart blender bfp 10ch reviewThe Rally is a group of gluten-free bloggers who create recipes using ratios around a specific baked-good theme each month.  breville motiv blender jugThe bonus with ratios is those funny gums are not needed!ladyship blender price malaysia This month’s brownie bonanza is being hosted by Mary Fran at FrannyCakes, check out her site for links to all the other lovely offerings!

My ratio wound up being 1.3 beans | 2 sugar with 1 part being equal to 8 ounces. One thing I discovered in baking my first batch… you can only go so far in reduced sugar for a fudgy brownie.  Reduced sugar makes a cake-y brownie.  And , um… if you don’t add enough sugar… they taste like… cocoa.  Not the best of flavors all by itself! You can only go so far in making a brownie “healthy”.  Which is why I wanted to use beans for my base, adding fiber & protein to my treats! Black Bean S’More Brownies Yield: 16 – 2″ x 2″ brownies 9 – 10 oz black beans, cooked & cooled (or 1 can of black beans,rinsed & drained) 8 oz eggs (4 large) 8 oz grape-seed oil (1 cup) 8 oz cocoa (1 cup) 16 oz evaporated cane juice (2 cups) 1 tsp salt if using home cooked beans, NONE if using canned 1/3 cup dairy-free mini chocolate chips (I use Enjoy Life brand) 7 gluten-free graham-style crackers, broken into small pieces (I use Kinnikinnick S’Moreables)

Preheat oven to 350 degrees.  Lightly grease an 8×8-inch square baking pan. Weigh eggs, oil, and beans right in blender container.  Pour into a bowl and weigh out cocoa, evaporated cane juice, vanilla and salt if using.  Stir until completely combined. Bake in preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 – 40 minutes.  Test with cake tester.  A few fudgy crumbs should stick to tester. Sprinkle mini marshmallows over top of baked brownies then the chips & graham-style cracker pieces. Let cool completely before cutting into 2-inch pieces.  Using a wet knife blade and cleaning the blade between each cut makes this easier. This recipe was created to be on the not-too-sweet side on order to balance the ultra sweet s’more toppings.  If you intend to make these plain, reduce the cocoa to 4 ounces and proceed with rest of the recipe. Blessings, ~Mrs. R (aka Aunt Mae) Other gluten & dairy free posts you may enjoy:

Here is a list of all the other Ratio Rally participants and their brownie creations! Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies Brooke from B & the boy! made Triple Chocolate Brownies Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies Caneel from Mama Me Gluten Free made Triple chocolate brownies Charissa Luke from Zest Bakery made Slutty gluten-free brownies Claire from My Gluten Free Home PB&J Brownie Whoopee Pies Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust gretchen from kumquat made Salted Caramel Brownies Heather from Discovering the Extraordinary made Nutmeg Blondies Irvin from Eat the Love made Blueberry Citrus Marble Brownies