This is not only the easiest and most delicious vegan gluten-free brownies recipe you will ever make, but it’s actually healthful for you, being low in processed sugar, high in raw cacao (but you can use regular cocoa too), and full of protein thanks to the secret ingredient: black beans!
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Now, you may have seen or heard about black bean brownies around the Internet, and thought “Black beans in brownies? WTF? How could those taste good?” or even thought a more succinct “Ewwwww” or “Yuck!” Or maybe you have even tried making black bean brownies, and they failed your expectations.
Never fear, we guarantee that our black bean brownies will exceed your expectations, including the expectations that they be incredibly easy to make, delicious, and that nobody will ever know that there are black beans in them thar brownies (unless you tell them). Yes, we guarantee that nobody will be able to detect even a hint of beaniness in these brownies! Impossible, you say? Not with our black bean brownies!
We make these using the canned organic black beans from Costco, which cost about $1 a can in an 8-pack, and the vegan chocolate chips from Costco. Also, you need a food processor to make this recipe.
Thank you! ❤️
*Receipts will come from ISIPP.
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Easy and Delicious Gluten-Free Vegan Black Bean Brownies
Ingredients
1 standard 15 ounce can of black beans, drained and rinsed well
3 Tablespoons raw cacao (but you can use regular baking cocoa instead)
1/2 cup quick-cooking oats or oat flour (but oats are far better, and they must be the quick-cooking version)
1/3 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla
1/2 teaspoon baking powder
Pinch of salt
1/2 cup chocolate chips (optional)
1/3 cup walnut pieces (optional)
Directions
Preheat your oven to 350°
Grease an 8-inch square brownie pan (we use coconut oil for this) and set aside.
Throw all of the ingredients except the chocolate chips and walnuts into the food processor, and process until smooth (see? We told you that it was easy!)
Add the chocolate chips and walnuts to the bowl of the food processor, and pulse a few times to incorporate them.
Spread batter into the pan, making sure to get it all the way into the corners, and smooth it gently to make sure that it is evenly spread.
Bake for 25 minutes, or until the edges just start to pull away from the pan (start checking them after 20 minutes).
Cool on a wire rack, letting the brownies cool completely before cutting them.
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Can this be made SOS free?
Hi Rick! I think you could easily eliminate the salt and oil, but I’m not sure how you would eliminate the sugar, unless you are open to a sugar alternative like Swerve or the like.