I’ve just taken a challenge from a friend- make some more gluten and dairy-free recipes for the blog. So here I am smashing out at winner recipe of gluten and dairy-free chocolate brownies.
They are fudgey, delicious, easy to make and a winner with the kids. They also contain hidden black beans and are relatively low in sugar. Brownies are meant to be sweet so don’t shoot me for the sugar!
Mr Kidgredients walked into the kitchen when I was testing these and saw the beans going in. So I think I’ve lost him with these, but if you have people you need to convince to try them, make them when they aren’t in the room.
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.
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 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. Serve with ice cream or coconut gelato! Or just eat them as they are.
If you need more gluten-free sweet ideas:
- this gluten free chocolate sour cream cake makes me drool!
- this gluten free berry polenta slice is delish
Remember: the most important thing with brownies– don’t overcook them! We want them fudgey and delicious rather than dry and crumbly!
Gluten and dairy free chocolate brownies
- 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 tsp baking powder
- ½ cup rice flour
- ½ cup choc chips
- ¼ chop choc chips extra for sprinkling
- 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.