I just read a post where someone asked for a gluten free brownie recipe and the response was a brownie with black beans in it. It reminds me of those books on how to sneak foods into your kid. I always found this devious. In this case it sounds abusive as beans and sweets often, well most of the time, well, pretty much give you gas! Sometimes painful, horrific gas.
Would someone who already has digestive troubles really want beans in their desserts? Maybe no one is noticing because they already do have digestive troubles so flatulence and abdominal pain are ordinary occurrences? Many people who believe themselves to be gluten intolerant really have other issues going on undiagnosed. Gluten intolerance effects a small percent of the population and those that have celiac understand how that is a very difficult thing to have. It's starting to be popular to cut out gluten because doctors seem to be getting lazy in their ability to uncover what is really going on. The elimination of gluten can help a myriad of things for a while from allergies to weight issues, chronic fatigue, bloating, etc. If it is not the real problem though it's not going to help for that long. It could be viral, candida overgrowth, overtaxed adrenals or more. Find out what the real culprit is and until then, I wouldn't put any beans in your brownies...
Here's one vegan brownie I came up with years ago.
This version is low in cholesterol and fat typically associated with rich chocolaty brownies. If you wish to use oat and barley flour or spelt or another non wheat flour - try it!
3/4 C. Whole Wheat Pastry Flour
3/4 C. Unbleached White Flour
1/4 tsp. Sea Salt
1 1/4 tsp. Baking powder
1/4 tsp. Baking soda
3/4 C. good quality cocoa powder
1/2 C. Safflower or Rice Bran oil
3/4 C. maple syrup
1/4 C. barley malt
1/4 C. water
1 1/2 tsp. Vanilla extract
Oil an 8” square brownie pan. Preheat oven to 350°. Mix the dry ingredients in a large bowl. Mix the wet ingredients in another bowl. Add the wet to the dry and mix thoroughly without overmixing. Pour batter into the oiled baking dish and even out the batter in the pan. Bake for 15-18 minutes. The top will crack but it’s a brownie it is supposed to be moist and not like a cake so don’t go doing the knife test and leaving it in the oven too long. Allow to cool and then place in fridge for a few hours before cutting