Chocolate Chip Brownies
A fail-proof, vegan, gluten free, and allergen friendly recipe
100 Percent Decadent
First off, if you are a follower of mine then you know I don’t share many dessert recipes. Only because I don’t have time for lengthy recipes. With that said, this recipe is easy and you will be searching for a fork (or spoon with a dollop of ice cream) in no time.
What I am about to describe, will have you thinking it tastes like cardboard. BUT IT’S NOT THE CASE. These Vegan, Gluten Free, Corn Free, etc Brownies are going to break the internet. OKAY OKAY, a little hopeful thinking, but my family is obsessed and I hope yours will be too!
I am a big Trader Joe’s advocate, so it comes with no surprise that the ingredients I am about to mention are Trader Joe’s affiliated. However, feel free to buy alternatives at your local grocery store.
Step by Step Process
LET ME KNOW HOW YOU LIKE THEM!
- Sprinkle extra chocolate chips on top of the batter before baking
- Add a variety of nuts to the batter.
- Extra fiber can be added with just a few spoonfuls of flax seed meal
- Enjoy with a dollop of ice cream, coconut whip cream, or a cold glass of milk
A fudgy, vegan, and gluten free brownie that not only tastes GREAT but is packed with protein and no additional fats.
- 1 box gluten free chocolate chip brownie mix (Trader Joe's brand)
- 12 oz can black beans (use homemade for less sodium)
- 6 oz water
Blend the whole can of black beans (water and all) into a smooth puree.
Combine the brownie mix with the black beans. Add the additional water to make the batter thinner.
Cook in the oven according to the package directions.
Cool the brownie completely before cutting.
Eat as is or topped with ice cream.
- They can be stored in an air tight container, in the refrigerator, for a 2-3 days max.
- Feel free to add nuts of your choice.
- Add grounded flax seeds for extra fiber.
- Add extra chocolate chips in the batter or sprinkle on top.