Last year I reviewed a cool new food allergy and intolerance app for Allergic Living magazine called ContentChecked. It was a neat concept then, but it’s an even better and more accessible tool now! And to celebrate their re-release, they’re sharing this allergy-friendly recipe for fudgy vegan brownies.
Since I know many of you are curious, I’ll share the pertinent details on ContentChecked:
- It’s a smartphone app available for both iPhone and Android.
- They have a free LITE version, but the full version is now only $2.99!
- Users set their allergens or intolerances of concern (whether for them, a family member, or a friend), and scan a product barcode with their phone. ContentChecked pops up with the specific allergen information on that product. Like this…
- There are now over 200,000 food products in the ContentChecked database (and growing!)
- Products that may be in danger of cross contamination are listed as “may contain” – users can click the “alternative” box to access similar products that fit specific dietary needs
- There is a live support team of nutritionists who receive alerts from FARE, the FDA and 100 grocery manufacturers, and update the app database as needed with alerts in real time.
- ContentChecked also makes other product and recipe suggestions based on your set allergens and intolerances. Oh yes, recipes …
I bet you’re wondering if I’ve forgotten about the recipe for those Fudgy Vegan Brownies. Don’t worry, I haven’t! It’s below, but if you want recipes for their Carrot Cake Donuts and Chocolate Bark (two other goodies I spotted), you’ll have to download ContentChecked.
Special Diet Notes: Fudgy Vegan Brownies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 3 tablespoons ground flaxseed / flax meal
- 9 tablespoons lukewarm water
- 1 15-ounce can black beans, rinsed
- 1 cup sugar
- ¼ cup oil (you can use non-GMO canola, grapeseed, sunflower, or corn oil)
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¼ cup buckwheat flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- ½ cup mini dairy-free semi-sweet chocolate chips
- Preheat your oven to 350ºF and grease a 9-inch square baking dish.
- In a small bowl, whisk together the flax meal and water, and let sit for a few minutes.
- In a blender or food processor, puree the black beans, sugar, oil, vanilla and prepared flax mixture until smooth.
- Transfer the bean mixture into a big mixing bowl and add the cocoa powder, buckwheat flour, cinnamon and salt. Mix until just combined.
- Pour the batter into your prepared baking dish, level out, and sprinkle the chocolate chips on top.
- Bake for 30-35 minutes, or until the sides pull away from the sides of the pan.
- Cool completely before cutting into bars.
Could oat flour be used as a substitute?
Oat flour won’t be quite as binding as buckwheat flour, but it may work.
These are so delicious! It’s remarkable how well cinnamon complements buckwheat flour flavor-wise. I used Earth Balance OG buttery spread for the oil, coconut sugar, and I sprinkled walnuts and shredded coconut on top in addition to the chocolate chips. Really fudgy and satisfying. Thank you! 🙂
So glad they worked out well for you Rosemary! Thanks for sharing your modifications.
These look so delicious!! Love the addition of beans for filling fiber.
I love this recipe!
I wonder, what’s the net weight of drained black beans in a 15 oz tin?
Am I supposed to use 15 oz of drained beans, or a 15-oz can, drain it… and then how much beans are there? I live in Sweden and I am not sure if we have the same kind of tins.
This conundrum didn’t stop me from trying this recipe however, once I tried with 460 grams of beans, and now once with 230 grams. But it seemed to be better with 460 grams..?
And I also added a few tablespoons of rosehip powder. it was a great twist!
This is a recipe that I will do many times!
Hi Hedvig, the net weight is 15 ounces. Just grab a 15-ounce can of beans, drain, rinse and use all of those beans in the recipe. Enjoy!
Sorry for being a bit slow.. but is the drained weight 15 oz? Or? I live in Sweden and what equals a 15oz can of black beans contains only ca 8.8 oz of beans and the rest is liquid, and together liquid and beans adds up to 15oz.. Hope you understand my question. 🙂
Thanks for the reply!
Yes, the drained weight / net weight is 15 ounces.
does it have to be sea salt and how much is 1/8 tsp? and buckwheat flour is gluten free?
Plain old salt is fine Cindy. 1/8 teaspoon is half of 1/4 teaspoon. Yes, buckwheat flour is gluten-free. Enjoy!
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Can Coconut flour rather than buckwheat. I can’t use Wheat or Almond flour 🙁
Hi Kathy, buckwheat isn’t wheat and is in fact 100% gluten-free – don’t let the name fool you! No, coconut flour would not work as an even swap.
Fabulous looking brownies! I love making them with black beans. 🙂 The app sounds like a great resource, too. Sharing. 🙂
Wow these sound amazing! It would be okay to have them for breakfast, right? 😉
But of course!
Healthy brownies? Sign me up!! I love that these are vegan too! I’m all about adding some black beans to my baked goods! Yum!
Can other flours be used – like whole wheat – if gluten is not a concern?
Do you mean instead of the buckwheat? Yes, you can use whole wheat in place of the buckwheat – that should work just fine!
Would all purpose flour work, too?
I’ve not tested it Audree, but I’m pretty sure all-purpose flour would work.
COOL!!! I just downloaded this and sent it to some friends. Thanks for the reminder!
Of course 🙂