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!

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

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• Author: Eating by Elaine
• Total Time: 30 mins
• Yield: 16 1x
• Diet: Vegan

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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.

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Ingredients

Scale 1x2x3x

• 1/2, 15-ounce can of cannellini beans (white beans), drained and rinsed
• 1 cup oats (gluten-free if desired)
• 1 cup maple sugar or coconut sugar
• 1/2 cup dairy-free milk (such as oat milk)
• 1/2 cup unsweetened cocoa powder or cacao powder
• 1/4 cup melted vegan butter (or melted coconut oil)
• 2 teaspoons baking powder
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine grain sea salt
• 1 cup mini vegan refined sugar-free chocolate chips

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Instructions

1. Preheat oven to 400 degrees Fahrenheit. Brush a 8 x 8 baking dish or 8-inch cast iron skillet lightly with avocado oil or line with parchment paper.
2. Place all ingredients except the chocolate chips in a 7-cup 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.

Equipment

8×8 baking pan

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refined sugar-free, vegan dark chocolate (use code ELAINE for 10% off)

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8-inch cast iron skillet

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7-cup food processor

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• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Dessert
• Method: Oven Baked
• Cuisine: American

Keywords: Vegan Gluten-Free Nut-Free Protein Brownies