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Gluten-Free Espresso Brownies

These Simple Gluten-Free Espresso Brownies are thick, dense, and fully fudgy with chocolate chips.  15 minutes to make, 15 minutes to bake that is also vegan, nut-free, soy-free, totally delicious, and made with a hidden veggie!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, healthy, Nut-Free, Vegan
Keyword: beans, brownie, carob, chocolate, dense, Espresso, fudgy
Servings: 9 brownies
Author: Julie Rosenthal

Equipment

  • food processor
  • Oven
  • 8x8 brownie pan

Ingredients

  • 1 can organic black beans, rinsed, salt free
  • cup maple syrup
  • cup grapeseed oil
  • ½ teaspoon baking powder
  • 1 ½ - 2 tablespoon quick-cooking gluten-free oats
  • 2 tablespoon carob powder gluten-free
  • 2 teaspoon raw cacao or cocoa powder
  • ¼ teaspoon pink Himalayan salt or sea salt
  • 1 tablespoon ground flax seeds
  • 1 tablespoon finely ground espresso
  • ½ cup dark gluten-free chocolate chips
  • 1 handful dark gluten-free chocolate chips for garnish

Instructions

  • Preheat oven to 350 degrees F.
  • Using a food processor pulse together the gluten-free oats and the ground flax till its a fine blend.
  • Then add all other ingredients except the chocolate chips and blast together until combined and well blended. If the mixture is warm, put in the fridge for 15 minutes to cool, then proceed to the next step.
  • Transfer the dough 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 25 minutes! They need their cooling time or they will turn out too mushy.
  • 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).

Notes

LESS SUGAR option: 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 espresso. // MUST! You must allow these brownies to cool for at least 25 minutes otherwise they will fall apart and be too mushy. //