Fudgy Gluten Free Black Bean Brownies
A Rich, Chocolatey Dessert Made with Pantry Staples
Craving a chocolatey treat but avoiding gluten? Enjoy these amazing flourless gluten free brownies made with pantry staples, including black beans! For this recipe we used dehydrated black bean flakes from the LifeSource bulk department, but you could absolutely use canned beans if you wish.
How to Make Brownies with Black Bean Flakes or Canned Beans
Ingredients:
- 1 ½ cups black bean flakes (In the bulk department)
- 1 ½ cups cashew milk (or other milk of choice)
- ⅔ cup organic granulated cane sugar
- 2 large eggs, or two flax eggs*
- ¼ cup avocado oil (or other neutral oil)
- 1 tsp vanilla extract
- ½ cup unsweetened baking cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 cup dark chocolate chips
Instructions:
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish, and line with parchment paper.
- Stirring constantly, bring milk to a simmer in a small saucepan over medium heat. Stir in black bean flakes and cane sugar, continue stirring for five minutes. Beans will thicken and develop a matte look. Remove from heat and let cool for ten minutes.
- Add bean mixture to a food processor or high speed blender. Puree until smooth. Add eggs, oil, and vanilla extract, pulse until blended.
- Add cocoa powder, baking powder, baking soda, and salt and chocolate chips. Pulse until blended.
- Scrape batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick comes out with fudgy crumbs. Allow to cool before slicing.
Naturally Gluten Free and Easy to Customize
To substitute canned beans, omit the cashew milk. Drain the liquid from the beans, give them a rinse, and drain well.
To make a flax egg, mix 1 Tbsp flaxseed meal with 2 ½ Tbsp water
If you don’t have a food processor or high speed blender, mash the beans as best you can with a fork until smooth. The texture might change slightly, but they will still be delicious!
Yields about 16 brownies
