My super cool grandma (who I miss so much) started making chickpea brownies long before they were trendy: I guess I have some catching up to do! I wanted to try it with black beans to get that rich dark colour to the brownies, and they turned out AWESOME.
Now, these brownies aren’t your typical chewy brownie, as they don’t have any flour in them (no gluten which is what creates that texture), but they are moist, chocolatey and absolutely delicious! My 3 year old son was over the moon that he had a brownie in his lunch yesterday, and of course I felt the same (just for a different reason).
These are whipped up in a blender making them so simple to make! I included the options to make these vegan, you’ll see them in the notes and ingredients sections! Please let me know what you think, I hope you love them as much as we do! Take them to the next level with a little scoop of vanilla ice cream or dairy free ice cream.
Coconut Black Bean Brownies (Gluten-Free)
Delicious fudgy (flourless) Coconut Black Bean Brownies that are gluten free with a vegan option! The black beans give these so much fibre and they are whipped up in a blender!
- 1 large 14 oz can of black beans drained and rinsed
- ½ cup cocoa
- ¼ teaspoon salt
- 2 eggs* (see vegan sub in notes)
- 1 teaspoon vanilla
- 1 teaspoon instant espresso powder (optional)
- 1/2 cup sugar or coconut sugar
- 2 tablespoons honey or maple syrup (use maple syrup to make vegan)
- 2 tablespoons almond milk
- 1 teaspoon baking powder
- ¼ cup melted butter or coconut oil (or vegan butter)
- 1/3 cup shredded unsweetened coconut
- 1/3 cup semi-sweet chocolate chips (use dairy free for vegan)
Preheat oven to 350F and line a 9″x 9″ baking pan with parchment paper, leaving some hanging over the edge to make the brownies easier to remove once baked (baker's note: spray the pan first with cooking spray to make the parchment stick!).
Combine all the ingredients except the coconut and chocolate chips in a blender and mix on high until smooth.
Pour the batter into the prepared pan, sprinkle with the coconut and chocolate chips, and bake for approximately 30-40 minutes or until the brownies are set (bake for less time for a more fudgy brownie).
Remove from the oven and let it rest in the pan for at least 20 minutes before removing from the pan (use the overhanging parchment as handles). Cut into squares and serve!
*to sub for the eggs mix together 2 tablespoons ground flax seeds or chia seeds with 4 tablespoons of water. Let sit for 5 minutes before adding to the blender with the other ingredients.