Black Bean Brownies (gluten-free)-Chocolate Covered Katie

By Kathy C.

Nutrition facts Per Brownie:
Calories 115; Fat 5.5g; Carbs 15g; Fiber 3g; Protein 2.5g;
Above info DOES include all of the chocolate chips (which you should include too ;)). This recipe is gluten-free as long as you make sure to buy certified-gf quick oats, baking powder, and pure vanilla extract.

Substitution Notes: I’ve only tried the brownies as written. Therefore, I really can’t predict substitution results, such as replacing the quick oats with rolled oats, flaxmeal, flour, protein powder, or anything else. But feel free to experiment, and please report back if you do, so others can learn from your experiments. I haven’t tried subbing peanut butter for the oil… but I kind of want to! If you try it first, please let me know how it goes. Make any other substitutions (such as omitting the fat or chocolate chips) at your own risk. ~by Chocolate Covered Katie

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
• 1/2 cup quick oats (40g) (See nutrition facts link for all substitution notes.)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
• 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Details

Servings 9
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan.
Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Makes 9-12 brownies.