Wednesday, November 4, 2015

Black Bean Fudge Brownies-gluten free, vegan & top 8 allergen free

There is nothing better than having your super picky eater scarf down dessert made out of black beans and prunes!  Trickery at it's best.  

This is one of those recipes that you probably have all the ingredients on hand and is really quite simple to throw together. 

I would add that this particular brownie recipe is for a fudge brownie, not cake like.  It is very dense and rich, but not overly sweet.  Using the coconut type sweeteners really help to keep the sweetness under control, which can be quite a problem when cooking Allergy Free.  

The prunes that I am adding is simply baby food.  It works perfect! I had been making a homemade date paste for these types of recipes, but found this works equally as good, and it's one less thing I have to do!  Plus, you can store it in the cupboard and have on hand when needed.  

gluten free, vegan and top 8 allergen free     

Black Bean Fudge Brownies:

2 Cups  Black Beans  (cooked)
1/3 Cup  Prunes, pureed          (I use baby food prunes 2.5 oz)
1/3 Cup  Unsweetened Applesauce        
2/3 Cup  Coconut Nectar          
1/3 Cup  Palm Sugar        
1/4 Cup  Coconut oil (melted)
3 tsp.  Pure Vanilla Extract

1/3 Cup  Unsweetened Cocoa Powder
1/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
2 tsp.  Baking Powder
1/2 tsp.  Salt
2 TB  Egg Replacer Powder

1/2 Cup  Allergy Free Chocolate Chips

Preheat oven to 350 degrees.  Line a brownie pan with parchment paper.
In food processor combine all wet ingredients.  Black beans, prunes, applesauce, nectar, sugar, coconut oil and vanilla extract.  Process until smooth, scraping down when needed  (you will still have some black bit from the beans, that's o.k.) .
Add dry ingredients to wet mixture.  Cocoa, brown rice flour, potato starch, baking powder, salt and egg replacer.  Process until mixed well.  Stir in chocolate chips by hand.  Spread into prepared baking pan and bake at 350 degrees for 30 minutes.  Cool and frost.  Enjoy!

Fudge Icing:

1/2 Cup  Allergy Free Chocolate Chips
2 TB  Coconut Oil

Allergy Free Sprinkles

Add ingredients to a microwave safe bowl and microwave 30 seconds, stir and repeat until melted together.  Pour over cooled brownies and let set up.  Add sprinkles.  *for quick set up, place in refrigerator for 15 minutes.  

*Notes and Substitutions:

My brownie pan in 8 X 12, but a 8 X 8 would be fine too.

You can use canned black bean or homemade cooked.  The 2 cups equals just a little less than two cans- 15 oz each.

I use baby food pureed Prunes (2.5 oz)- you could also use date paste which would give a little bit more sweetness to the end product.  

The prunes and applesauce are interchangeable, you can use all of one or the other if needed. (prunes give a little bit more "depth" of flavor)

The applesauce equals about a  4 oz applesauce cup.

If you can't find coconut nectar, maple syrup works good too.

I can't use flax or chai in my daughters food, but I'm sure those would work good in replacement to the Egg Replacer if needed for a binder.

Save to computer and print!

Also shared on:  Create Link Inspire , Gluten Free Fridays


  1. Where did you buy those sprinkles on this cake? Are they also free of the top 8 allergens?

    1. I just found them at Whole Foods- they are colored with veggies! The maker is Confection Crafts Sparkles. And, yes, they are top 8 free-

  2. Hey Jolene, I have never had bean fudge brownies. Definitely very intrigued. Found you on GF Friday on Vegetarian Mama. I am keeping a pin on this recipe for use later. :)

  3. O these are so cute and pretty! Everything is better with a little bit of sprinkles!

    1. I agree! I was so excited to find colorful sprinkles my daughter could actually have~

  4. Yum! I love using black beans in desserts!

    1. It is amazing how tasty black beans can be in sweets!