Gluten-Free Black Bean Brownies
Ingredients
- 1.5 cups cooked black beans, drained and rinsed
- 1/4 cup nut butter (almond, tahini, or peanut butter)
- 6-8 tablespoons cocoa powder
- 2 tablespoons ground flax
- 2 teaspoons vanilla extract
- 2 teaspoons balsamic vinegar or apple cider vinegar
- 1/3-1/2 cup maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if beans are salted)
- 2 tablespoons buckwheat flour or other gluten-free flour
- 1/4-3/4 cup chocolate chips or nuts (optional)
Preparation
Preheat oven to 350 degrees Fahrenheit and line an 8x8 or 9x9 inch pan with parchment paper.
In a food processor, add the black beans and process to break them up.
Add the nut butter, maple syrup, and vanilla extract, and process until creamy.
Add the remaining ingredients, except for the chocolate chips, and process until thoroughly combined.
Fold in the chocolate chips or nuts if using.
Pour the mixture into the prepared baking dish and bake for 25-35 minutes until the top begins to crack and the brownies feel slightly firm.
Allow the brownies to cool, as they will firm up more as they cool.
