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Outrageous Vegan Brownies

Discover the best vegan and gluten-free brownie recipe ever—Outrageous Brownies! Made with black beans, date paste, and plant milk, these rich, fudgy brownies are healthy, indulgent, and incredibly easy to make.
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Ingredients
  

  • 15- ounce can salt-free black beans rinsed and drained or 1 1/2 cups cooked black beans
  • 1 1/2 cups Date Paste
  • 3/4 cup unsweetened plant milk
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon aluminum and sodium-free baking powder
  • 1/2 teaspoon sodium-free baking soda
  • 1/2 cup cocoa powder
  • 3/4 cup gluten-free rolled oats or oat flour
  • 1 cup unsweetened or date-sweetened dairy-free chocolate chips optional
  • 1/2 cup finely chopped raw unsalted pistachios, optional

Instructions
 

  • Preheat oven to 350°F.
  • Place beans, Date Paste, and plant milk in a food processor fitted with the “S” blade and process until smooth.
  • Add the vanilla bean powder, baking powder, baking soda, and cocoa powder, and process again. Add the oats and process very briefly, just until combined.
  • Pour the batter into a 10-inch square silicone baking pan. Sprinkle with nuts and/or chocolate chips, if using, and gently press the toppings down with the palm of your hand.
  • Bake for 30–35 minutes until the middle does not jiggle and a toothpick inserted comes out clean.
  • Cool before cutting.

Notes

Serving suggestion: These brownies are best served chilled with a nice cold glass of homemade Vanilla Almond Mylk.
Notes:
- With the chocolate chips added, this recipe becomes rich and decadent while staying superbly sweet.
- Chef’s Tip: If your blender or food processor struggles with rolled oats, no worries! You can leave them whole, and the brownies will still turn out great.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!