Description
These fudgy black bean brownies are super decadent and no one would ever guess that they are both vegan and gluten-free. Just blend the ingredients, fold in the chocolate chips and bake, with the end result being moist, chewy brownies perfect for topping with plant-based vanilla ice cream.
Ingredients
Units
Scale
- 1 cup cooked black beans (for canned, drain and rinse)
- 2 tsp pure vanilla extract
- 1/2 cup dairy-free milk
- 1/4 cup melted coconut oil (or melted vegan butter)
- 3/4 cup oat flour (gluten-free if desired)
- 1 cup maple sugar (or coconut sugar)
- 1/2 cup unsweetened cocoa powder (or cacao powder)
- 2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 400 degrees Fahrenheit. Brush an 8 x 8 baking dish lightly with coconut oil or avocado oil, or line it with parchment paper.
- Blend the black beans, milk, melted coconut oil and vanilla. Place black beans, milk, melted coconut oil and vanilla in a high-speed blender and blend until perfectly smooth and no chunks or bits of black beans remain. Set aside.
- Whisk the oat flour, sugar, cocoa powder, baking soda and salt in a mixing bowl.
- Combine the two mixtures. Pour in the black bean mixture from the blender into the mixing bowl. Use a spoon or hand mixer to fully incorporate until no lumps remain.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking dish.
- Bake. Bake for 10 minutes at 400 degrees. Then, without opening the oven, lower the temperature to 350 degrees and bake for another 12 minutes.
- Allow brownies to cool. Remove the brownies from the oven and allow to fully cool in the baking dish before slicing and enjoying. To speed up the cooling process, I recommend placing the baking dish in your freezer for 30 minutes before slicing.
Notes
Store brownies in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 8
- Cook Time: 22
- Category: Dessert
- Method: Oven