I love making desserts healthy, but this recipe is even more extreme than normal (extreme in only good ways!). Not only are these brownies gluten-free and packed with quinoa, they’re also vegan and sugar-free. Oh and not to mention they’re made with black beans and have a scoop of peanut butter on top, so they’re filled with protein and healthy fats. They’re pretty much the healthiest brownies on the planet. And they taste damn good.
Sugar-Free Peanut Butter Quinoa Brownies [Vegan, Gluten-Free]
- 1 (15 oz) can black beans, drained and rinsed
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 3 tablespoons melted coconut oil
- 1/4 cup quinoa flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 - 1 1/2 teaspoons stevia (to taste)
- 1/4 cup almond milk
- 2 tablespoons applesauce
- 10 -12 teaspoons peanut butter (optional)
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.
- In a small bowl, whisk together your flax egg ingredients and let rest for a few minutes to gel.
- Once gelled, add to the bowl of a food processor along with the remaining ingredients (minus peanut butter). Process until smooth about 1 - 2 minutes. You want the mixture to be on the thicker side, not runny like typical brownie batter - a little less so than frosting.
- Evenly distribute the mixture between your muffin tins, filling about 3/4 of the way full.
- If using the peanut butter, scoop 1 teaspoon of peanut butter onto each brownie.
- Bake on the center rack for 25 - 30 mins until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 20 - 30 minutes. Carefully remove them from the pan and finish cooling on a wire rack.
adapted from Minimalist Baker