No one can say no to a brownie — especially when they’re vegan, gluten-free, and free of most major allergens! The only thing not missing is that intense chocolate flavour brownie-lovers crave. For school, for the office, and for the family, this could be the only brownie recipe you need.
25 to 30 minutes
9 or 12 pieces
Ingredients & equipment
- ⅔ cup (59 g) large flaked oats (see Chef’s Tips)
- ¼ cup (25 g) cocoa powder
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) salt
- 1 15 oz can black beans, drained and rinsed
- 3 tbsp (45 ml) strong brewed coffee (see Chef’s Tips)
- ⅔ cup (145 g) Redpath® Dark Brown Sugar
- ¼ cup (63 ml) canola oil (see Chef’s Tips)
- 1 tbsp (15 ml) pure vanilla extract
- ⅔ cup (113 g) vegan dark chocolate, roughly chopped, divided (see Chef’s Tips)
- ¼ cup (43 g) vegan dark chocolate, finely chopped
- 8 x 8-inch baking pan
- Parchment paper
- Food processor with metal blade attachment
- Scale OR dry measuring cups
- Measuring spoons
- Liquid measuring cup
- Small bowl
- Rubber spatula
- Small offset spatula
- Wire cooling rack
- Small microwave-safe bowl
- Small piping bag
Preheat oven to 350°F (177°C). Lightly grease and line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
In a food processor fitted with the metal blade attachment, process the large flaked oats until finely ground. Transfer oat flour to a small bowl. Whisk in the cocoa powder, baking powder, and salt until well combined, and no lumps remain.
In the same food processor, add the drained black beans and the coffee. Process until a smooth paste is formed. Add the Redpath® Dark Brown Sugar, canola oil, and vanilla extract. Process, scraping down the sides of the bowl periodically, until the mixture is well combined.
Add the dry ingredients into the food processor and process until the mixture is smooth and the dry ingredients are thoroughly incorporated.
Remove the metal blade from the food processor bowl and fold in ½ cup (85 grams) of the chopped chocolate with a rubber spatula (see Chef’s Tips). Transfer the batter to the prepared baking pan and evenly smooth using a small offset spatula. Sprinkle the remaining chopped chocolate over the surface of the batter.
Place pan into the preheated oven and bake for 15 to 20 minutes or until the centre is just set and the edges are dry and starting to pull away from the pan. Remove from oven and place onto a wire cooling rack to cool completely before slicing; at least 30 minutes.
For the garnish:
Place the finely chopped chocolate in a small microwave-safe bowl. Heat at 10- to 15-second intervals, mixing in between, until the chocolate is 90% melted. Remove from microwave and stir until chocolate is completely melted.
Place melted chocolate into a small piping bag. Snip just the tip off the piping bag and pipe onto the cooled brownies before or after slicing. Alternatively, use a resealable bag in place of the piping bag or a small spoon to drizzle on the melted chocolate.
Store completely cooled brownies in an airtight container layered between parchment paper for up to a week in the fridge or in the freezer for up to 3 months.