Delicious Flourless, Gluten Free Brownies!
There is nothing more decadent, fudgy, and delicious than these Gluten Free Brownies. They are made with simple ingredients and yield an unforgettable brownie that you will want to make time and time again.
Servings: 20 brownies
- 15 oz black beans, rinsed and drained 1 can
- 2 large eggs Note: To make these vegan, you can use flax eggs instead
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar or coconut sugar, if you want to make it slightly lower glycemic
- 1/2 teaspoon extra virgin olive oil
- 1 tablespoon 1% milk
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of freshly ground coffee or instant coffee
- 3/4 cup mini semisweet or dark chocolate chips
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.
Gluten Free Brownies Variations
Top Tips For Making Gluten Free Brownies
- Nuts: Adding nuts gives you a fantastic crunch but also adds some flavor too. Any nuts will do too. Pecans, walnuts, and hazelnuts are my favorites.
- Almond Extract: If you want a super rich brownie that has a little extra pizzazz, add 1/2 teaspoon of almond extract. It’s so fun and tasty. You can even try 1/2 teaspoon of vanilla extract to switch things up!
- Cayenne Pepper or Cinnamon: I know it might sound a little crazy, but if you haven’t tried brownies with a dash of cayenne or cinnamon, now is the time. It’s a great way to bring out even more sweetness in the brownies, and the spice is nice too.
- Make Them Vegan: Substitute flax eggs for the regular eggs and almond milk for the 1% milk and you'll end up with brownies that are both gluten free and vegan!
Adapted from The Roasted Root
- It’s essential to use a blender or food processor for the batter. If you try to make them by hand the beans won’t get mixed as well, and you may end up with chunks. Because you are trying to hide the beans, getting them blended in all the way is a must.
- Don’t overbake the brownies. They won’t be as fudgy if you bake them too long. Take them out when they're just barely set - as soon as a toothpick comes out clean, they are done.
- Be sure to measure all the ingredients properly. While with other recipes you can guestimate how much you add, when it comes to baking it needs to be more exact.
- If you can, use a glass baking pan instead of a metal one - the heat distribution will be more even in a glass pan.
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