Black Soy Bean Fudge Brownies ? Gluten Free

Low Carb Gluten Free Black Soy Bean Brownie

At the beginning of last year, I was experimenting with baking gluten free brownies and cakes using canned beans. During that time, I came up with a decent recipe for rich fudge brownies made with black beans. My family loved them and they would never have guessed that there were beans in it if I hadn’t told them. While I was looking through my old recipe files this past weekend, I found that black bean brownie recipe. I wasn’t following a low carb diet when I wrote the recipe so it needed to be tweaked a bit. I know that black soy beans are very similar to black beans without all the carbs so it was an easy substitution. I also switched out the agave sweetener to something low carb. Other than those changes, the recipe is the same as the original. Based on what I remember the higher carb batch tasting like, this low carb version is almost identical thanks to the sweetening power of stevia and erythritol.

Soy Bean Brownie Batter Spread in Pan

If you like a dense chocolate brownie, you will love this gluten free recipe. It is a moist fudge brownie, not one that is more like cake. The instant coffee that is added to the mix really enhances the chocolate flavor. The brownie batter is very thick and it will need to be spread in the pan with a rubber spatula. I decided to have a treat and put a scoop of low carb vanilla ice cream on top of a warm brownie square after it came out of the oven. With a little whipped cream on top, it was as good as a hot fudge sundae.

Low Carb Soy Bean Brownie