This grain-free, vegan recipe is a winner for both kids and adults. Healthy black beans replace oil and flour, and dairy-free dark chocolate chips keep it lactose-free. No one will suspect these gooey, chocolate treats are packed with protein and are gluten-free.
MEDIUM Servings: 16 Ready In: 75 minutes
1 tbsp. ground flax meal
3 tbsp. warm water
1 (15-oz) can black beans, no-salt-added
3 tbsp. unsweetened applesauce
2/3 cup coconut sugar
1/2 cup dark cocoa powder
1/4 cup dairy-free chocolate chips
1 tsp. vanilla extract
1 tsp. espresso powder
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup dairy-free chocolate chips, for sprinkling
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Gather ingredients. Preheat oven to 350F.
To make your flax "egg": Combine flax and warm water. Let sit at least give minutes, until "eggy"
To make brownies: Drain and rinse your canned black beans.
If you cooked your own, you need 15oz, about 1 1/2 cups
Place beans in food processor. Purée beans till smooth and creamy
Add the flax egg, cocoa, espresso, salt, applesauce, baking powder, coconut sugar, 1/4 cup chocolate chips, and vanilla. Purée till smooth
Pour into a square (9x9) baking pan lined with foil.
Sprinkle chocolate chips (or any chopped nuts or seeds).
Bake at 350, 50-55 minutes, until no longer jiggly.
Remove from oven and let cool at least 20 minutes, then cut into 16 squares.
Chef's Tips: Don't skimp on quality ingredients. Use good quality dark cocoa. Cocoa loves a punch from espresso, but you can also use ground cinnamon or extra vanilla
Yield: 16 squares (9x9 pan)
Amount Per Serving (1 brownie, 1/16 recipe)
Calories From Fat (23%) 29.02
% Daily Value
Total Fat 3.5g 5%
Saturated Fat 1.77g 9%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 121.06mg 5%
Potassium 187.34mg 5%
Total Carbohydrates 22.42g 7%
Fiber 4.47g 18%
Protein 3.78g 8%
Calcium 1.73mg <1%
Iron 47.36mg 263%
Vitamin A 3.16IU <1%
Vitamin C 0mg 0%