I have a fabulous gluten free chocolate chip cookie pie that I use to make mini chocolate chip cookie cupcakes topped with icing and other fun treats. I’ve known for awhile that a brownie was next on the list but I wanted something that didn’t require a trip to Whole Foods or any other specialty store. Who knew something fabulous could come from a can of black beans? WAIT! Don’t stop reading…I know…yes….I just said “black beans”. But give them a chance, you won’t be sorry. These are chocolately and fudgy and lend themselves to lots of fancy combinations. I served them plain but I’ve been imagining combinations of these brownies topped with ice cream and hot fudge or smothered in a homemade caramel chocolate frosting. Go ahead….dab that drool off your lip, I don’t mind. These are simple to make and fast to throw together. Therefore, this post is short. And sweet. Yea….pun intended. Sorry. Not really…I’m not sorry….
Dump your rinsed black beans, oatmeal, pure maple syrup, sugar, oil, cocoa powder, vanilla, salt and baking powder in your food processor. Turn it on. Let it go for like…I don’t know….awhile. Until it’s smooth and looks like the picture above. Dump it all into a bowl and add 2/3 bag mini chocolate chips. Spread it all in a greased 9X13 inch pan and top with more chocolate chips (or not…if you plan to frost them I would leave the topping off). Bake for 15-20 minutes and let sit for at least 10 minutes before serving. Done.
Fudgy Gluten Free Brownies
Recipe adapted from Chocolate Covered Katie
- 3 cups black beans (2 15-oz cans, drained and rinsed very well)
- 5 tbsp cocoa powder- dutch or regular
- 1 cup quick oats
- 1/2 tsp salt
- 2/3 cup pure maple syrup
- 4 tbsp sugar
- 1/2 cup vegetable oil
- 4 tsp pure vanilla extract
- 1 tsp baking powder
- 12 oz. package mini chocolate chips
Preheat oven to 350.
Dump everything except the chocolate chips into a food processor and blend until very smooth. Dump into a bowl and add 2/3 of the package of chocolate chips. Spread into a greased 9X13 baking dish and top with remaining chocolate chips. Bake for 15-20 minutes, until set. Let stand for 10 minutes before serving.