Gluten-free baking can be tricky. Getting a
Brownies, though, brownies are a whole different story.
I always think gluten-free baking lends itself well to the things that are supposed to be a little bit soggy (moist, if you like). Lemon drizzle is excellent without gluten, for example, as are chocolate chip cookies.
I have been inundated with birthdays and special occasions this month – it has definitely been time for some cake.
I shared another gluten-free chocolate brownie recipe in the past (it’s temporarily unavailable while I go through the process of veganising my old recipes).
But that recipe never came out quite indulgent enough for me. This version is, like it says on the tin, super gooey – you’ll need to serve up on a plate and eat it with a fork.
Like my peanut butter blondies, these super-gooey brownies have a legume-based secret ingredient! If you’re serving to fussy eaters, don’t let them in on the secret until after they’ve told you how beautiful the brownies are (actually, maybe just smile and nod and don’t tell them at all…)
I’ve seen versions of black bean brownies online for a while now, so I decided to develop my own version. I can verify that black bean brownies make the most gooey brownies. and they’re naturally free from gluten, too.
Like, seriously, gluten-free brownies usually come out pretty moist, but the addition of black beans makes a batch of really moist gluten-free brownies.
The white chocolate on the top isn’t necessary – if you can’t find vegan white chocolate to drizzle, the brownies won’t suffer for leaving them off.
If you do use white chocolate drizzle though, you need to melt it over a bain-marie. I’m all for the easy life, and normally melt chocolate in the microwave, but vegan white chocolate needs constant stirring to keep it from separating.
Another tip: Use a blender, not a food processor. The batter should be a really smooth liquid. If you use a food processor, it’ll break up and mix the black beans, but you’ll likely get big lumps of black bean in your brownie unless you use a blender.
Secret Ingredient Gluten-Free Chocolate Brownies
- 1 400g Tin Black beans
- 200g Maple syrup
- 200g Dark chocolate (vegan)
- 1 tsp Instant coffee (high-quality)
- 1 tbsp. Hot water
- 2 tbsp. Coconut oil
- 0.5 tsp. Baking powder (gluten-free)
- 25 g Rice flour
For the white chocolate drizzle (optional)
- 60 g Vegan white chocolate
- 1 tsp Coconut oil
- Pre heat the oven to 160°C (320°F approx.)
- Drain and rinse the black beans, put them in the blender and blend for a minute or so
- Add the syrup and blend for a few more minutes, until the mixture is smooth
- Add the instant coffee and water together in a small, microwave-proof bowl and mix until the coffee is dissolved.
- Break up 150g of the chocolate into the bowl, add the coconut oil and melt in the microwave, stirring every 10 seconds (this should take about 90-120 seconds)
- Pour the melted chocolate mixture to the blender, with the black bean mixture, and blend for a further minute or so
- Pour the batter from the blender into a mixing bowl
- Roughly chop the remaining 50g chocolate and add to the mixing bowl
- Then add the baking powder and rice flour and fold all the ingredients together until thoroughly mixed
- Line an 8-in square baking tin, pour in the mixture and bake in the oven for around an hour until a knife inserted in the centre comes out clean
- Leave the brownie to cool completely in the tin
- Once the brownies are cool, turn them out of the tin onto a serving platter
- If you are drizzling with white chocolate, break the vegan white chocolate into pieces in a small bowl, with the coconut oil. Melt in a Bain Marie (by suspending the small bowl over a pan of hot water), stirring constantly, and then, as soon as you have a smooth mixture, drizzle the white chocolate over the brownie
- Finally, chop the brownie into 16 individual squares