What's not to love about fudgey chocolatey brownies? Ready in under 30 minutes, they are gluten-free, dairy-free and freezer friendly! Perfect for the lunchbox. These chocolate brownies are perfect for kids, and great for adults. Great as a treat in the lunchbox, perfect as afternoon tea, this quick and easy recipe is a winner.
Why you're going to love this recipe
Apart from the fact that they are incredibly delicious and fudgey, this recipe is awesome because they are:
- super easy to make- all done in the food processor
- an absolute winner with the kids
- filled with hidden black beans
- relatively low in sugar
- freezer friendly- chop it up and then freeze on a tray until solid
- great for the lunchbox
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- black beans- a great source of fibre, carbohydrates, protein and antioxidants, the black beans add texture and good stuff to the recipe, but are barely noticeable at all. In fact, no one knew they contained them until they saw me re-making the recipe!
- coconut oil- you can swap this for butter if you don't need these to be dairy free.
- dark chocolate- I've gone for dairy free for this recipe, but please swap for your favourite. It's best to use dark chocolate for this recipe as it really helps with the rich chocolate taste.
- brown sugar- the caramel nature of brown sugar means it works really well in this recipe. You could swap for white sugar, but you won't get the same depth of flavour.
- rice flour- rice flour is entirely gluten free, so it's great for gluten free baking.
How to make this recipe
- Melt the chocolate and the coconut oil together. (I use a microwave- ½ power 60 seconds!)
- Drain the can of beans and rinse. (Image2)
- Add to the bowl of a food processor (or blender) and process until mostly smooth. They don't have to be 100% smooth at this stage. (Images 3 and 4)
- Add the eggs, vanilla, sugar, chocolate and coconut oil mix. (Image 5)
- Process until smooth. (Image 6)
- Add the rice flour, cocoa, baking powder and combine. (Image 7)
- Stir through the chocolate chips. (Image 8)
- Pour into a 20cm square silicone baking pan- or a lined non stick pan. (Image 9)
- Top with remaining chocolate chips. (Image 10)
- Bake at 160 degrees celsius for 25 minutes.
- Allow to cool in the pan for 5 minutes then remove and cut into squares.
Serve with ice cream or coconut gelato! Or just eat them as they are.
Expert Tips and FAQs
Remember: the most important thing with brownies-- don't overcook them! We want them fudgey and delicious rather than dry and crumbly!
These brownies will keep well in an airtight container in the fridge and are delicious served warmed up- I do them for 30 seconds in the microwave.
Yes! They will freeze well and defrost well too, making them perfect for lunchboxes.
There is a lot of chocolate in these. To keep them dairy-free I have used dark chocolate without any dairy.
If dairy-free isn't an issue for you, then you can sub the chocolate for milk chocolate if you like, but it will have a less intense chocolatey flavour. Likewise, coconut oil can be swapped for butter.
These brownies are fudgey because of their fat content- eggs, coconut oil and the chocolate help to make them fudgey.
You don't need fancy equipment to make them- if you have a blender, food processor, or thermocooker, you should be able to make them no problems. I've included the normal method and the Magimix Cook Expert method below. You can make them just as easily with a food processor or blender.
Or if you don't need the beans to be completely processed to smooth, you could do this by hand.
If you need more gluten-free sweet ideas:
This gluten free chocolate sour cream cake makes me drool! Or try some of these options on the blog:
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Gluten and dairy free chocolate brownies
Ingredients
- 425 gram tin black beans drained and rinsed
- 60 g coconut oil
- 100 g dark chocolate melted
- 3 eggs
- 30 g cocoa powder
- 2 tsps vanilla
- 100 g brown sugar
- 1 teaspoon baking powder
- ½ cup rice flour
- ½ cup choc chips
- ¼ chop choc chips extra for sprinkling
Instructions
- Preheat oven to 160 degrees celsius
- Melt the chocolate and the coconut oil together.
- Drain the can of beans and rinse.
- Add to the bowl of a food processor (or blender) and process until smooth.
- Add the eggs, vanilla, sugar, chocolate and coconut oil mix.
- Process until smooth.
- Add the rice flour, cocoa, baking powder and combine.
- Stir through the chocolate chips
- Pour into a 20cm square silicone baking pan.
- Top with remaining chocolate chips.
- Bake at 160 degrees celsius for 25 minutes.
- Allow to cool in the pan for 5 minutes then remove and cut into squares.
Notes
-
Melt the chocolate and the coconut oil in the Cook Expert. (Expert: 3 minutes, speed 6, 60 degrees).
-
Add the beans (Expert: 1 mins speed 18 0 degrees)
-
Add the eggs (Expert: 1 min speed 18 0 degrees)
-
Add all remaining ingredients except the chocolate chips. (Expert 30 seconds speed 12 0 degrees).
- Follow on the recipe from Step 8
Vrinda says
Is there a way to substitute the eggs & make this vegetarian friendly ?
Kylie says
This isn't a vegan recipe, but it is vegetarian. You could try an egg substitute such as a chia egg.