Fudgy Vegan Gluten-Free Brownies
There’s not much better than a rich, dense, fudgy, easy, and healthy brownies. Oh yeah, healthy brownies are definitely something that everyone should be making.
Did I mention that they’re healthy??? Mmmm I think I might have. They’re vegan, gluten-free, oil-free, and refined sugar-free, only 7 ingredients, and no one except you has to know that they have beans and vegetables in them…
That’s right! Although I’d definitely tell people about the fact that there are sprouted black beans and butternut squash in these! Just let them taste em first then tell them what they’re made of, and then they’ll be like, “Seriously? No way!“ because they definitely do not taste like it!
But it means that you could sit down with a pan of these for dinner and you’re set! Right? YEESSSS!
…or eat the batter raw…
These brownies comes together very easily. A one-bowl batter.
The best part about using black bean and butternut squash purée is that is makes the brownies so moist, and it’s a great way to use up all the winter squash that’s in season right now!
Once you get your purées mixed together, all that’s really needed is a few spoonfuls of ground flax or chia seed, as much cocao powder as wanted for your chocolatey desires, some Date Paste for sweetness, a pinch of salt, and enough coconut flour to absorb moisture to make it a brownie batter consistency.
Terrasoul cocao nibs and my 3 Ingredient Raw “Hard-Shell” Chocolate Sauce are a topping must for me! Chocolate, on chocolate, on chocolate. The brownies are incredible as it is, but to smother it in that chocolate sauce? Ahh so good! Just look at that gooey, fudgy, deliciousness!!!
Get ready for the best chocolate experience ever!!!
- Butternut squash (or other winter squash like pumpkin), pureed
- Black beans, pureed (I soak, sprout, and then cook my own)
- Ground flax or chia seed
- Coconut flour
- Cocao powder (I use Terrasoul)
- Date paste
- Himalayan sea salt
- Optional add-ins: spices like cinnamon, chili powder for a smoky kick, vanilla extract, etc.
- Mix roughly equal parts puréed squash and beans together in a mixing bowl. A good starting point is about 1 cup total. This is what gives all that incredible moisture to these!
- Start with about ¼ the amount of purée used, adjusting to your sweetness.
- Add one to two heaping spoonfuls of ground flax or chia seeds. This is what will bind all the other ingredients together. You can add more than one to two if desired.
- Begin adding cocao powder, starting with about ¼ the amount of purée used, adding to the richness of chocolate flavor that you like.
- Mix in a pinch of salt and any spices that you would like, if any.
- Taste. Once you have the sweetness and chocolate level where you want, start adding the coconut flour at about ¼ cup size at a time. Continue adding flour until much of the moisture has been absorbed and the batter is to a consistency where it can hold its shape, but still easily spreadable.
- Scoop the batter into your choice size of a non-stick pan. Obviously, the bigger the pan, the thinner the brownie, and the smaller the pan, the thicker the brownie. Choose whatever you love!
- Cover with tin foil and bake on about 375 for roughly 45 minutes (less if using a convection oven) until done to the moistness you like.
- Let cool slightly (if you can!), cut into desired square sizes, and top with whatever you like.
*For those that are new here, I’m focused on showing how to create recipes without measurements. Learning the “art of cooking.” Please, contact me if you have specific questions.
Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!
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