Gluten Free Brownies
I love making these gluten free brownies since they are fudgy, rich, and packed with chocolate flavor. They are very simple to prepare with only 10 minutes of prep time and 30 minutes of baking. You might be surprised by the secret ingredient I use, which creates an amazing texture in every slice. The best part is that I can also turn these healthy brownies into a vegan option when I need a flexible choice for guests.
Servings: 20 brownies
Calories: 91kcal
Ingredients
- 15 oz black beans, rinsed and drained 1 can
- 2 large eggs Note: To make these vegan, you can use flax eggs instead
- ½ cup unsweetened cocoa powder
- ½ cup coconut sugar
- ½ tsp extra virgin olive oil
- 1 tbsp 1% milk
- 1 tsp balsamic vinegar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp of freshly ground coffee or instant coffee
- ¾ cup mini semisweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a nonstick 8x8 or 9x9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic, baking soda, baking powder and coffee in a food processor or blender until smooth and pour into a bowl. Fold in half of the chocolate chips until combined.
- Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Notes
- My #1 Secret Tip for making these gluten free brownies is to blend the batter in a blender or a food processor. I remember the first time I tried mixing the beans by hand and I ended up with little chunks in every slice. Once I switched to blending everything, the batter became smooth in seconds and the brownies baked soft and rich. Now I always tell friends that this small step makes the whole recipe easier and much more enjoyable to prepare.
- Do Not Over Bake: For the best results, I don’t overbake the gluten-free chocolate brownies. They stay fudgy when I take them out as soon as they’re just barely set. I check with a toothpick, and once it comes out clean, I know they’re done.
- Measure Precisely: I make sure to measure all the ingredients properly because baking requires more precision than cooking.
- Use Glass Pan: If I can, I use a glass baking pan instead of a metal one because the heat distributes more evenly in glass.
- Richer Flavor: I like to add melted chocolate with a dash of vanilla extract to the batter. I melt it in a large microwave-safe bowl or in a pan over low heat. You can also use dark cocoa powder instead. Once the other ingredients are blended, I combine the chocolate mixture into the batter.
Nutrition
Serving: 1brownie | Calories: 91kcal | Carbohydrates: 14.7g | Protein: 2.2g | Fat: 3.4g | Saturated Fat: 1.9g | Sodium: 7.7mg | Fiber: 1.8g | Sugar: 10g