Gluten Free Brownies with Black Beans
These Gluten Free Brownies with Black Beans are a delicious and nutritious alternative to traditional brownies, offering a rich chocolate flavor while being packed with fiber and protein.
Ingredients
Main Ingredients
- 1 can (15 oz) black beans, rinsed and drained Use canned black beans for convenience.
- 3 large eggs Can be substituted with flax eggs for a vegan option.
- ½ cup cocoa powder Unsweetened cocoa is recommended.
- ½ cup honey or maple syrup Maple syrup is a great alternative for vegans.
- ¼ cup coconut oil or vegetable oil Almond or sunflower seed butter can also be used.
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips (optional) Use dairy-free chocolate chips for a vegan version.
Instructions
Preparation
- Start by gathering all your ingredients. Pre-measure everything so you can work efficiently and enjoy the process.
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan thoroughly.
- In a blender or food processor, combine the rinsed and drained black beans. Blend until smooth and creamy.
- Add the eggs, honey (or maple syrup), coconut oil, and vanilla extract to the blended black beans. Blend until well combined.
- Gradually add the cocoa powder, baking powder, and salt, blending until fully incorporated.
- If using, gently fold in the chocolate chips with a spatula.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool in the pan before transferring to a wire rack for better texture.
- Slice into squares and serve as is or dust with powdered sugar.
Notes
Store brownies in an airtight container for up to a week in the fridge. For longer storage, freeze individually wrapped pieces for up to three months.