The Ultimate Vegan Gluten Free Black Bean Brownies

30 Jan

Rich chocolate yet not too sweet, gooey and still crumbly, decadent but guilt-free. These brownies hit all the high points and are indulgent enough to fool the healthy dessert skeptics. But you’ll be the one grinning with the knowledge of just how good-for-you these treats are. Many black bean brownie recipes add either lots of sugar, lots of chemicals, or lots of fat. But this recipe takes another approach – they’re vegan, low fat, gluten free, and only contain natural sugars.

The Ultimate Vegan Gluten Free Black Bean Brownies

These brownies are further enhanced with the use of real, Dominican cocoa powder, which my friend Riya brought for me on a trip home during her Peace Corps stint. She warned me of how potent the cocoa powder is, and she was right! It’s so rich and dark, and exactly what I wanted 🙂

The Ultimate Vegan Gluten Free Black Bean Brownies

When you’re craving chocolate, make these. You’ll appreciate it, and the smell from the oven will drive you mad! But in a good way. Promise.

Ultimate Vegan Gluten Free Black Bean Brownies, slightly adapted from The Minimalist Baker

Serves 12

  • 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
  • 1 15oz can black beans, rinsed well and drained
  • 3 tbsp coconut oil, melted (or other oil of choice)
  • 3/4 C cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 C maple syrup

Preheat oven to 350. Grease a standard size 12-cup muffin tin.

Make your flax eggs first – combine flaxseed meal and water in a small bowl. Stir well and let sit while you gather the other ingredients.

In a food processor, combine all ingredients, in the order they’re listed. Blend for a couple minutes, scraping down the sides as needed. Switch to “puree” to ensure that all black beans are broken down.

Scoop batter into prepared muffin tin. I used 1.5 ice cream scoops worth for each one. Smooth down the tops with the back of the scooper or a spoon (or your fingers).

Bake at 350 for 20 minutes. The tops will appear dry and the edges will begin to pull away from the tin.

Let cool on a rack for 30 minutes before removing from the pan. Gently remove them with a fork to finish cooling. Or, eat one right away 🙂

Store in an airtight container and refrigerate to make them last. As if! These will be devoured quickly, I’m sure of it.

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2 Responses to “The Ultimate Vegan Gluten Free Black Bean Brownies”

  1. Kelly J. R. January 30, 2014 at 1:56 pm #

    I don’t see black beans listed in the ingredient list…

    • xtinaluvspink January 30, 2014 at 1:57 pm #

      Ahahaha! Right you are. That’s how secret of an ingredient it is. I’ll fix that right now. Woops!

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