Circa 2010-2012 I used to make these vegan black bean brownies almost weekly. They satisfy your sweet tooth and just one will fill you up due to the protein and fiber from the secret ingredient – black beans! Recently I decided to try my hand at a gluten free version. Expectations exceeded, to say the least. They are gluten free, vegan, and delicious. I adapted the recipe from No Meat Athlete.
Vegan Gluten Free Black Bean Brownie
Ingredients
- 1.5 cups Bob's Red Mill 1:1 Gluten Free Flour
- 1 tsp salt
- 1 tsp baking powder
- 2.25 cups granulated sugar
- 1.25 cups cocoa powder
- 4 tsp instant espresso powder (or instant coffee)
- 1 - 15 oz. can black beans, rinsed, drained and refilled with new water
- 1 tsp vanilla
- 1 cup water
- 1/2 cup chopped walnuts
- 1/2 cup enjoy life mini chocolate chips
Instructions
-
Preheat the oven to 350 degrees F and spray a 9x13 pan with non stick spray.
-
In a large bowl, combine the flour, salt, baking powder, sugar, cocoa powder, and espresso powder.
-
Rinse and drain the canned black beans and refill with fresh water. Pour the black beans and water into a blender or food processor. Puree the black beans with water until smooth.
-
Add the black bean puree, water, and vanilla to the dry ingredients and mix to combine.
-
Pour the batter into the 9x13 pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. It took my oven about 35 minutes, it depends on the thickness of the pan you use, and your oven.
-
Let cool for at least 15 minutes in the pan before serving. Serve warm with Nada Moo vanilla ice cream (a FAVE in my house)!
-
Store in an airtight container in the refrigerator for up to 4 days. Enjoy!
Topped with SoDelicious Vanilla Cashew Milk Ice Cream. Great Combo.
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats!
