The Dish | Fudgy Brownies

The ultimate fudgy brownie that’s also gluten-free, egg-free, and can easily be made dairy-free too. Guittard “Sante” chips are delicious in this brownie. For a vegan option, use Enjoy Life mini chips.

  • 1 can of black beans (15 oz)
  • 2 tbsp cocoa powder (unsweetened)
  • ½ cup unsweetened quick-cooking oats (not minute oats or flavored packets)
  • ⅓ cup maple syrup
  • 2 tbsp granulated sugar (white or coconut sugar both work well)
  • ¼ cup mild vegetable oil, like avocado or safflower
  • 2 tsp good quality vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup dark chocolate chips
  • Preheat oven to 350 degrees F.
  • Grease an 8” x 8” brownie pan or a 9” round cake pan.
  • Drain and thoroughly rinse the beans.
  • Combine beans, cocoa, oats, syrup, sugar, and oil in a food processor or Vitamix-style blender and mix until just combined.
  • Add vanilla, baking powder, and salt and blend until smooth and creamy and no bean lumps remain.
  • Scrape batter into a bowl and stir in chocolate chips, reserving a handful for decoration.
  • Now scrape batter into the cake pan. Tap the pan on the counter to level the top of the batter. If necessary, wet a spatula and gently pat the top of the batter to flatten. 
  • Sprinkle remaining chocolate chips over the brownie, gently pressing into the batter.
  • Cook for 18 minutes, then set aside to cool for at least 30 minutes.
  • Slice when cool and store, covered, in the refrigerator.

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