Two posts in one weekend, who am I?! A marathon runner that’s tapering, that’s who.  Circa 2010-2012 I used to make these black bean brownies almost weekly.  They satisfied my sweet tooth and made me feel good because I was getting in some protein and fiber (from the beans) at the same time.  So last night I decided to whip up a gluten free version.  Expectations exceeded, to say the least.  They are delicious.  I adapted the recipe from No Meat Athlete.  Here’s my take on the black bean brownie!

Vegan Gluten Free Black Bean Brownies

Servings: 1 – 9×13 pan (9-12 brownies)

Ingredients: 

• 1 1/2 cups 1:1 Gluten Free Flour
• 1 tsp salt
• 1 tsp baking powder
• 2 1/4 cups granulated sugar
• 1 1/4 cups cocoa powder
• 4 tsp instant espresso powder (or instant coffee)
• 1 – 15 oz. can black beans, rinsed, drained and refilled with new water
• 1 tsp vanilla
• 1 cup water
• 1/2 cup chopped walnuts
• 1/2 cup enjoy life chocolate chips

Directions:

1. Preheat the oven to 350 degrees F and spray a 9×13 pan with non stick spray.
2. In a large bowl, combine the flour, salt, baking powder, sugar, cocoa powder, and espresso powder.
3. Rinse and drain the canned black beans and refill with fresh water.  Pour the black beans and water into a blender or food processor.  Puree the black beans with water until smooth.
4. Add the black bean puree, water, and vanilla to the dry ingredients and mix to combine.
5. Add the walnuts and enjoy life chocolate chips (or regular chocolate chips if you don’t want/need the brownies to be dairy free).
6. Pour the batter into the 9×13 pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.  It took my oven about 35 minutes, it depends on the thickness of the pan you use, and your oven.
7. Let cool for at least 15 minutes in the pan before serving! Serve warm with Nada Moo vanilla ice cream (a FAVE in my house).
8. Store covered in the refrigerator.