Rating: 3.92 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Gluten-free, sugar-free chocolate brownies. Sprinkle with chocolate chips, nuts, sprinkles, or all three!

Recipe Summary test

prep:
10 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
16
Yield:
1 9-inch square baking pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass pan with cooking spray.

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  • Place black beans and coconut oil in a saucepan. Cook over medium-low heat until the beans are warmed through and the coconut oil is melted, about 5 minutes. Mix in eggs, maple syrup, cocoa powder, vanilla extract, salt, and baking powder.

  • Transfer black bean mixture to a blender. Cover and blend into a smooth batter, 1 to 2 minutes. Pour into greased pan and sprinkle chocolate chips on top.

  • Bake in the preheated oven until batter pulls away from the sides of the pan, about 30 minutes. Allow to cool before cutting, about 30 minutes.

Cook's Notes:

If using canned black beans, omit the salt.

Substitute butter for the coconut oil if desired.

Substitute honey for the maple syrup if preferred.

Nutrition Facts

123 calories; protein 3.4g; carbohydrates 14.3g; fat 6.6g; cholesterol 34.9mg; sodium 217.8mg. Full Nutrition
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