Gluten-Free Expresso Brownie Recipe {Vegan, Nut-Free}
Prep time
Cook time
Total time
A very simple Gluten-Free Expresso Brownie Recipe with chocolate chips. 15 minutes to make, 15 minute to bake that is vegan, nut-free, egg-free, dairy-free, gluten-free and totally delicious.
Serves: 9
  • 1 can black beans
  • ⅓ cup maple syrup
  • ⅓ cup grapeseed oil (or for less sugar version see TIPS below)
  • ½ teaspoon baking powder
  • ½ + 2 tablespoons quick cooking oats
  • 2 T. carob powder
  • 2 teaspoons cocoa or cacao powder
  • ¼ teaspoon sea salt ( I used pink himalayan salt)
  • 1 tablespoon ground flax
  • 1 tablespoon finely ground expresso (for less sugar version use 2T and see TIPS below)
  • ½ cup plus 1 small handful dark chocolate chips
  1. Preheat oven to 350 degree's
  2. Using a food processor pulse the gluten-free oats and the ground flax till its a fine blend.
  3. Then add the sea salt, baking powder, black beans, maple syrup, oil, carob powder, chocolate powder and expresso and BLEND WELL till all particles are well blended and the mixture is smooth.
  4. Transfer mixture to a bowl and fold in the chocolate chips.
  5. Grease an 8x8 brownie pan add mixture into the pan, using a spatula or your hand to spread the mixture. If your hands get sticky simply wet your hands and push the mixture into the entire pan. You can even add a few extra chips on top.
  6. Place in the oven on the center rack and bake for 15 minutes.
  7. For less sugar version cut the cooking time to 12-14 minutes.
  8. Let cool for at least 10 minutes! They need their cooling time.
  9. Store in the fridge for up to a week. (Since black beans are used it is important to store in the fridge when not eating).
If you want a brownie that is less sweet use 2 tablespoons of avocado oil and ¼ cup of grapeseed oil instead of using only grapeseed oil. For this version you will need 2 tablespoons of ground expresso.
Recipe by ​Goodie Goodie Gluten-Free at