Gluten-Free, Flourless Black Bean Brownies

Flourless Black Bean Brownies

These are so great – don’t get hung up on the name.

1 (15-ounce) can black beans, drained and rinsed
3 large eggs  (flax seed paste can be subbed for vegan treat)
⅓ cup coconut oil, melted
¼ cup raw cacao powder
⅛ teaspoon sea salt
1 teaspoon pure vanilla extract
½ cup pure maple syrup
½ cup gluten-free/dairy-free chocolate chips
⅓ cup chopped raw walnuts

Preheat oven to 350°F.
Grease an 8x8-inch baking pan.
Place beans, eggs, coconut oil, cacao powder, salt, vanilla and maple syrup in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in your chocolate chips and walnuts.
Transfer mixture to the prepared pan.
Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean. Cool completely, cut into squares and enjoy!
Store brownies in the fridge for 3-5 days.


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