Travis Curry PhotographyTravis Curry PhotographyIMG_0868Vegan, gluten-free brownies immediately conjure mental images of chalky brown bricks dense enough to sink a Carnival cruise ship filled with mini ogres (or Hodors if you will.) To remedy that visual and satisfy my persistent sweet-tooth, I created and tested and tested and retested this brownie recipe. The texture is on point and it tastes like a BROWNIE!

If you have a high-speed blender, use it. A food processor, what I used, is the next best option. A basic blender is going to give you a rough time. Also, I know everyone likes to substitute this sweetener for that sweetener, this fat component for the healthier option. I’m guiltily of it too. But fair warning to those who just can’t help themselves; these brownies will not turn out correctly if your swapping tendency gets the best of you.

I’m excited for y’all to try this recipe! Because of its dietary flexibility and preferable nutritional value this is now my go-to brownie recipe and I hope it becomes yours as well.


1 dozen


  • 2 flax eggs (1 Tbsp freshly ground flax + 2.5 Tbsp water per egg)
  • 2/3 c. pitted dates
  • 5 Tbsp almond milk
  • 14 oz. can of black beans
  • 3/4 c. cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 3 Tbsp canola oil
  • 1/4 tsp. salt
  • shaved coconut • nuts • cacao nibs for garnish (optional)
  1. Preheat oven to 350°. Thoroughly grease a 12 cup muffin tin.
  2. Mix the flax egg in blender/food processor and let sit for 3-5 mins.
  3. Add remaining ingredients and bend until completely smooth.
  4. Divide batter into the muffin tin, top with toppings if desired and bake for 30-35 mins or until a toothpick comes out clean. Let cool completely in pan before removing.


  • CALORIES     135
  • FAT                4.75 grams
  • PROTEIN      3.46 grams


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