Gluten Free Black Bean Brownies

Black bean brownies that are, gluten free, and require just one bowl and about 30 minutes to prepare!

  • 2 15 oz. cans (or ~4 cups) black beans, well rinsed and drained
  • 3 large organic eggs
  • 6 T extra virgin coconut oil, melted (or sub other oil of choice)
  • 1.5 cup cocoa powder (the higher quality the better)
  • 1 tsp kosher salt
  • 2 tsp pure vanilla extract
  • 1 T instant coffee or espresso powder
  • 1 T orange liquer
  • 1 heaping cup fine raw sugar or granular sugar
  • 3 tsp baking powder
  • Optional toppings: crush walnuts, pecans or pepitas

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9×13 pyrex baking dish
  3. Add the beans to the work bowl of the food processor. Pulse a couple times to a minute until beans begin to break down.
  4. Add all remaining ingredients except the sugar, walnuts or other toppings and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  5. Add the sugar and continue to puree for one more minute.  Batter should begin to thin and develop a sheen.
  6. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but not runny.
  7. Evenly distribute the batter into pan and smooth the tops with a spoon or your finger.
  8. Optional: Sprinkle with topping(s).
  9. Bake for 26-36 minutes or until the tops are dry and the edges start to pull away from the sides..
  10. Remove from oven and let cool for 30 minute.
  11. Serve with a cup of muddy coffee.

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