A very simple Gluten-Free Expresso Brownie Recipe with chocolate chips. 15 minutes to make, 15 minute to bake that is also vegan, nut-free, soy-free and totally delish!
This is the perfect treat for dark chocolate and expresso lovers. These brownies are rich in taste and rich in nutrition!
Believe it or not, black beans are the magical ingredient and you would never know if I didn’t tell you because they are just that good!
The exciting part of this brownie recipe is that it takes 15 minutes to make and 15 minutes to bake. All you need is a food processor and an oven! These are real food ingredients that you already have in your pantry! How psyched are you? Please don’t knock a bean brownie till you have tried mine!
Let me tell you a little story about using expresso in brownies and how I never knew the power of expresso in chocolate…
A few weeks ago I read in a cooking magazine that expresso brings out the flavor of chocolate in baked goods. Naturally I was intrigued and wanted to give this a shot. By adding this one ingredient I could create an even deeper, and more decadent brownie. Who knew!
I was planning to make brownies for Father’s Day and I was going to make my Black Bean Brownies recipe sans expresso but last minute decided that this expresso idea needed to happen immediately.
So I went to the market and searched out the darkest organic bean I could find thinking that the darker the bean the deeper the flavor of the expresso. I got a small bag of very, very finely ground decaf expresso. Decaf, because I had a feeling I would be eating more then one and I didn’t need to be more wired then I already was. It was such a smart move on my part.
The expresso really amped up this recipe!! It made the expresso the STARLET.
They were SO decadent. So dense. So dark, like eating fine dark 100% cacao or smoking a fine cigar. It’s a brownie you will always remember.
Perfectly paired with biscotti, cappuccino, a little dessert liquor or a full bodied red wine. These are that decadent.
They were a hit on Father’s day for all the serious and TRUE chocolate and coffee lovers, especially my dad and sister.
I found that they were amazing both cold and at room temperature. The colder they were the more you could taste the expresso and the warmer they were the more you tasted the chocolate. Really, It was a win win either way.
And guess what? By changing the oil, the flavor changed too!
Made with grapeseed oil, the original oil chosen for this recipe – it was sweet, decadent, chocolaty and rich with the taste of expresso.
Made with avocado oil, this brownie was more subtle. It had hints of expresso, hints of chocolate BUT it was less sweet and less rich. Where grapeseed brings out flavor, avocado oil blends flavors and I found that by using avocado oil, I needed more expresso (over sugar). But even as subtle as they were, they were still a lovely and delightful brownie. I loved both so much, that I am giving you both recipes! The difference between the two is a minor tweak that you can find in the TIPS area below. This version is perfect for someone that wants a more subtle brownie flavor.
Over all both versions were delicious, heck if they were in front of me right now – I’d devour them all. I really have no shame when it comes to dessert.
Ready to make beautiful music together?
WHAT YOU WILL NEED:
1 can black beans
1/3 cup maple syrup
1/3 cup grapeseed oil (or for less sugar version see TIPS below)
1/2 teaspoon baking powder
1/2 cup + 2 tablespoons quick cooking oats
2 T. carob powder
2 teaspoons cocoa or cacao powder
1/4 teaspoon sea salt ( I used pink himalayan salt)
1 heaping tablespoon ground flax
1 heaping tablespoon finely ground expresso
1/2 cup plus 1 small handful dark chocolate chips
Preheat oven to 350 degree’s
Using a food processor pulse the gluten-free oats and the ground flax till its a fine blend.
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.
Transfer mixture to a bowl and fold in the chocolate chips.
Grease an 8×8 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.
Place in the oven on the center rack and bake for 15 minutes.
Let cool for at least 10 minutes! They need their cooling time.
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).
Makes 9 brownies
If you want a brownie that is less sweet use 2 tablespoons of avocado oil and 1/4 cup of grapeseed oil instead of using only grapeseed oil. For this version you will need 2 tablespoons of ground expresso.
- 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
- Preheat oven to 350 degree's
- Using a food processor pulse the gluten-free oats and the ground flax till its a fine blend.
- 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.
- Transfer mixture to a bowl and fold in the chocolate chips.
- 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.
- Place in the oven on the center rack and bake for 15 minutes.
- For less sugar version cut the cooking time to 12-14 minutes.
- Let cool for at least 10 minutes! They need their cooling time.
- 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).
Love, Expresso & Chocolate,