Brownies are one of the all-time favorite comfort foods and one of the most commonly missed treats on a clean-eating, whole food diet. Because of my secret ingredient: black beans, these brownies are high in protein and fiber, reduced sugar, gluten-free, dairy-free, soy-free, and vegan but you would never know because they are rich, chewy, chocolatey and absolutely delicious. These are awesome topped with my Creamy Fudge Frosting.
Decadent Guilt-Free Gluten-Free Protein Brownies
1-19oz BPA-free jar black beans, drained, rinsed very well and patted dry with clean paper towel
2 Tb melted coconut oil
2 tsp Ground Vanilla Bean Powder
1/4 C strong espresso, cooled (or water)
1 3/4 C unsweetened coconut milk
1 1/4 C whole grain gluten-free flour blend
1/4 C coconut flour
1 C coconut sugar
1 tsp baking powder
1/2 tsp fine sea salt
1 C Cacao Powder
Preheat the oven to 375 degrees. Lightly grease a 9×13 inch baking pan with additional coconut oil or line with parchment paper.
In a food processor, puree beans until smooth and creamy. Add the coconut oil, vanilla, and espresso and pulse until well combined. While on low, slowly add the coconut milk until well combined. Set aside.
In a large bowl sift the flour, coconut flour, baking powder, cocoa powder and salt. Add the coconut sugar and mix until well combined. Form a well in the center of the dry ingredients.
Slowly pour the wet ingredients into the dry and mix by hand until just combined. Do not over-mix. Pour the mixture into the prepared pan and bake for 30-40 minutes or until cooked through. Allow to cool and frost with Creamy Fudge Frosting if desired. Enjoy!
How did this recipe turn out for you? Let me know in the comments below and on Facebook and Twitter – I love hearing from you!
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