Fudgy Vegan Low-Fat Brownies

• Vegan
• Gluten free

• Produce

  • 3/4 cup Cannellini or great northern beans, white

• Canned Goods

  • 3/8 cup Applesauce, unsweetened

• Condiments

  • 15/16 cup Maple syrup

• Baking & Spices

  • 116 g 1 cup oat flour
  • 1 1/2 tsp Baking powder
  • 6 heaping tbsp Chocolate chips, dairy-free
  • 3/4 cup Cocoa powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

Found on thevegan8.com

Description

Ingredients

• 3/4 cup white cannellini or Great Northern beans, drained and rinsed well and patted dry (150 g)
• 3/4 cup + 3 tablespoons maple syrup (225 ml) (seems like a lot, but there is a high amount of cocoa powder, so its necessary for them not to taste bitter)
• 1/4 cup + 2 tablespoons unsweetened applesauce (leveled off 95 g)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 1/2 tsp salt
• 3/4 cup cocoa powder (90 g)
• 1 cup oat flour (116 g, see Note)
• Optional: 1 teaspoon dried espresso powder for a richer taste
• 6 heaping tablespoons (95 g) dairy-free chocolate chips (the larger ones really work best in these versus the mini ones. I used Trader Joes)
• Note: I make my own oat flour by processing quick cooking gluten-free oats in my vitamix or food processor into a fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results.

Directions

• Preheat an oven to 350 degrees and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
• Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Dont judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but dont blend them.
• Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top.
• Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream !
• Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

Nutrition