Flourless Black Bean Brownies (GF, DF)

The best fudgy, flourless black bean brownies.

I promise no one will be able to tell that they’re made with a can of black beans and natural maple syrup.

INGREDIENTS

• 1 (15-ounce) can black beans, drained and rinsed

• 3 large eggs

• 1/3 cup coconut oil, melted (or butter)

• 1/4 cup raw cacao powder (or cocoa powder)

• 1/8 teaspoon sea salt

• 1 teaspoon pure vanilla extract (gluten-free)

• 1/2 cup pure maple syrup

• 1/2 tsp baking powder

• 1/2 cup gluten-free/dairy-free chocolate chips (I use Enjoy Life) but optional

• 1/3 cup chopped raw walnuts (optional)

INSTRUCTIONS

1. Preheat oven to 350°F. Turn your favorite Spotify playlist on.

2. Grease an 8×8-inch baking pan.

3. 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, if using. (Another option is to sprinkle the walnuts/almonds on top of the brownie batter once you pour it into the pan.)

4. Transfer mixture to the prepared pan.

5. Bake for 35 minutes, or until brownies are set in the center and a toothpick comes out clean.

6. Cool completely, cut into squares, and enjoy!

7. Store brownies in the fridge for 3-5 days.

Note: This fudgy maple black bean brownie recipe was adapted from the Whole Food’s Flourless Black Bean Brownie recipe.