These decadent, fudgy brownies are absolutely irresistible.  Everyone who tries them cannot believe they are vegan, gluten-free, nut-free and full of nutritious ingredients. 

I’m going to be upfront, these brownies get their protein from beans.  But, not black beans!  I have yet to find a black bean brownie recipe that I absolutely love.  Instead, these babies are loaded with white beans which give them a perfectly fudgy texture without any bean flavor whatsoever.  They are lightened up with applesauce in place of some of the vegan butter and contain whole grains from the gluten-free rolled oats.  

These ooey gooey brownies are beyond rich and take about 30 minutes from start to finish.  They are made with simple ingredients and are seriously satisfying.  I promise, you (and everyone you serve them to) will fall in love with this recipe.  I make them over and over again.  This is truly my go-to brownie recipe.  

This recipe is gluten-free, nut-free, soy-free, egg-free and dairy-free.  My kids absolutely love this recipe too.  

I hope you love these brownies as much as we do. They are so easy and utterly delicious.  If you give them a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations! 

Print

Fudgy Protein Brownies (vegan, gluten-free and nut-free)


  • Author: Eating by Elaine
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 16 1x

Description

These gluten-free and protein-filled vegan brownies are the ultimate chocoholic dream and are literally bursting with chocolate-y goodness in every bite.


Scale

Ingredients

  • 1, 15 ounce can of cannellini beans (white beans), drained and rinsed
  • 1 cup gluten-free oats
  • 1 cup organic cane sugar
  • 1/2 cup dairy-free milk such as oat milk
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup melted vegan butter
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground flaxseeds
  • 1/8 teaspoon fine grain sea salt
  • 1 cup mini vegan chocolate chips

Instructions

  1. Preheat oven to 400 degrees. Brush a 8 x 8 baking dish lightly with avocado oil or line with parchment paper.
  2. Place all ingredients except the chocolate chips in a food processor and blend until silky smooth.
  3. Pour batter into the prepared baking dish.
  4. Gently fold in the chocolate chips.
  5. Bake for 10 minutes at 400 degrees. Then lower temperature to 350, and bake for another 12-15 minutes.
  6. Remove brownies from oven and allow to fully cool in baking dish before slicing. Serve immediately or store in an airtight container in your refrigerator for up to one week.

  • Category: Dessert