Gluten-Free Caramel Brownies
These homemade gluten-free caramel brownies are so amazing and perfect for someone how can't have gluten. And they are so incredibly easy to make. If I can do it, you can do it!
Servings: 12 people
- 1 15-16 oz can of black beans, washed, drained (430g)
- 1/2 cup of instant oats 75g
- 1/3 cup maple syrup 113g
- 1/4 cup coconut oil 36g
- 2 Tbs white granulated sugar 25g
- 2 Tbs unsweetened cocoa powder 15g
- 2 tsp vanilla extract 10mL
- 1/2 tsp. of baking powder 2.5g
- 1/4 tsp. of salt 1g
- 1 cup of chocolate chips 150g
- 1/4 cup pecans 30g
- 1/4 cup of caramel topping 80g
Preheat the oven to 350 F/176 C. Drain and rinse the black beans.
Add the black beans, oats, sugar, baking powder, salt, unsweetened cocoa powder, coconut oil, vanilla extract, and maple syrup to a food processor and blend, start with the pulse setting and gradually move up to high for about 30 seconds. Scrape the sides of the bowl with a spatula then blend for another 20 to 30 seconds.
Transfer the brownie batter to a large bowl. Add half of your chocolate chips and half of the pecans and use a wooden or metal spoon to fold those in.
Line a baking pan with parchment paper or spray it with cooking spray. Then spread the brownie batter evenly in the pan. Sprinkle on the rest of the chocolate chips and half of the pecans. Bake on the middle rack for 20 to 22 minutes.
After the pan comes out of the oven, sprinkle on top the rest of the pecans. Allow the brownies to cool for 15 to 20 minutes, and then place in the fridge to cool completely and set, about an hour.
Remove the brownies from the pan by lifting up on the parchment paper. Cut into squares and drizzle on the remaining half of caramel. Enjoy!
NOTE: You can certainly leave out the caramel topping to make them healthier.