Vegan Brownies

Name: Vegan Brownies
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp of Chia Seeds; 35 g of Rolled Oat; 80 g of Brown Unrefined Sugar; 25 g of Cocoa Powder; 1 tsp of Baking Powder; 250 g of Black Beans; 1 tsp of Vanilla Extract; 60 g of Dark Chocolate 85%

Vegan

Dairy-Free

Eggs-Free

Nuts-Free

Gluten-Free

Nutrients

Nutrient	Grams	RDA
Carbs	28g	9%
of which Sugars	18g	20%
Fats	7g	11%
of which Saturates	4g	18%
Proteins	6g	12%
Fibers	5g	19%

Nutrients Proportions

carbs 61%
sugars 39%
fats 16%
saturates 8%
proteins 12%
fibers 10%

Vegan, gluten free, and dairy free brownies Preview

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Everyone loves brownies and these brownies love everyone! Vegans, vegetarians, and healthy eaters check this recipe out as we have made it dairy-free, gluten-free and egg-free. These velvety brownies are also rich in fibers and proteins thanks to the black beans and oat flakes. They are so full of chocolate and flavourful that you wouldn’t believe they are so healthy ❤️.

Using chia seeds allows replacing the eggs and brings additional benefits to this sweet treat. In fact, they are rich in antioxidants, vitamins, and minerals. Moreover, they are high in protein and fibers.

In a few easy steps, you can prepare these delicious brownies. They will melt in your mouth 🍫!

Ingredients

Print Recipe

Chia Seeds	2 tbsp
Rolled Oat	35 g
Brown Unrefined Sugar	80 g
Cocoa Powder	25 g
Baking Powder	1 tsp
Black Beans	250 g
Vanilla Extract	1 tsp
Dark Chocolate 85%	60 g

step 1

Preheat the oven to 180°C (356° F). In a small bowl soak the chia seeds in water. Use three tablespoons of water for each tablespoon of chia seeds and allow soaking for 10 minutes or until the seeds expand and develop a gelatinous texture.

In the meantime, add the oat flakes, brown sugar, cocoa powder and baking powder in a food processor bowl and blitz until the ingredients are mixed and oat flakes ground into flour.

step 2

Next, add the soaked chia seeds, the black beans - drained and rinsed - and the vanilla extract. In the food processor blend until you have a smooth paste. If the batter is too thick, add two tablespoons of lukewarm water.

step 3

Chop the dark chocolate into chunks and place them in an oven-proof bowl. Melt in the microwave or set the bowl over a pan of simmering water. Don’t stir the chocolate before is melted or it will become hard and thick. Allow cooling for 2 minutes and then pour in the bowl with the beans mixture. Stir well with a spoon to incorporate the chocolate.

step 4

Line a 20 cm square baking tin with parchment paper and evenly spread the brownie mixture with the help of the back of a spoon. Sprinkle over your favorite topping, like chocolate chips, oat flakes, dry coconut or chopped roasted nuts.

Bake for 25 minutes in the middle shelf. The brownies should be hard at the top but soft inside. Remove from the oven, transfer on a wire rack and allow cooling down.

Cut into small squares and serve with a scoop of vanilla ice cream.

Et voila! Gluten-free brownies ready to slurp 😃.

Foodacious Tips

Store the brownies in an airtight container for about 3-4 days or freeze and keep for up to 2 months.
Try to use bee pollen as a topping before baking the brownies. It’s a superfood rich in nutrients and many vegans include it in their diet.