These vegan, gluten free brownies are the perfect low-fat, flourless, easy to make treats. They are incredibly tasty, quick to make and full of goodness, so you can help yourself to as many as you like (which is, quite frankly, all of them).
You will be amazed at how good these taste, and no one will guess they’re made with beans (or vegan!). Trust me – these have been extensively tested (and enjoyed) by the non-vegans of the Whole Ingredient family.
Bake these in a muffin tin to give you perfectly-sized morsels straight from the oven, each lovely and crispy on the outside and a gooey on the inside.
Why not add a pinch of cayenne pepper for an extra kick?
Chocolate Orange Black Bean Brownies
Preparation time
Cooking time
Total time
Ready in only 35 minutes these brownies are delicious! Chocolate and orange flavours combine in an unbelievably smooth batter to make treats that are full of goodness.
Author: Laura @ The Whole Ingredient
Recipe type: Sweet
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 12
Ingredients
- 1 tin of black beans (400g / drained weight 240g)
- 8 dates, pitted
- 2 flax eggs (2 tbsp ground flax seeds combined with 6 tbsp water)
- 20g melted coconut oil (about 2 tsp solid)
- 2 tbsp maple syrup or other liquid sweetener
- Zest and half of the segments of one small orange(unwaxed)
- 2 tsp baking powder
- 4 tbsp cocoa powder
- Pinch Himalayan pink salt
- 40g vegan dark chocolate
Method
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Make the flax eggs and set aside.
- Drain and thoroughly rinse the beans.
- Place all of the ingredients except the dark chocolate in a food processor and pulse until combined.
- Stir the chocolate pieces into the brownie mixture by hand.
- Use a teaspoon and spatula to divide the brownie mixture evenly in the muffin tray.
- Cook for 20 minutes. Once cooled, store in the fridge.
Notes
If you don't have a food processor this recipe can be made just as easily with a hand-held electronic blender or food mixer.
If you're not using a non-stick muffin tin, a little of the coconut oil can be used to grease the pockets.
Use gluten-free baking powder to ensure these are gluten-free.
If you're not using a non-stick muffin tin, a little of the coconut oil can be used to grease the pockets.
Use gluten-free baking powder to ensure these are gluten-free.
Be Sol-Ful says
09/09/2014 at 4:57 amOk, I’m totally sold on this recipe…not only is it gluten free, but chocolate AND orange?!?! HOLY YUM!
a quiet vegan says
09/09/2014 at 11:51 amYay! There are most definitely not enough chocolate orange vegan cakes out there. I think we can change that with these brownies – everyone can eat them! Can’t wait to hear how they work out for you 😀
Shiralee says
14/12/2014 at 1:33 pmThis looks like a great recipe — but with one major proviso. It would be really helpful (not to mention a whole lot more sustainable and healthier), if you gave either dry or cooked amounts for the black beans. How much is a ‘tin’?
a quiet vegan says
14/12/2014 at 1:57 pmHi Shiralee, thanks for your comments and question. I hope you like the recipe if you try it. A tin is a standard way to buy cooked beans in water in the UK – it weighs 400g ( drained weight without water is 240g). I hope that helps!