Black-Eyed Pea Gluten-Free Brownies are a lot like black bean brownies but made with black-eyed peas. These brownies have fewer calories and carbs than the popular black bean brownies. Eat them on New Year’s Day for good luck…or any day, because they’re delish!
Black-Eyed Pea Gluten-Free Brownies
I eat black-eyed peas every New Year’s Day…been doing it for years.
It’s a Southern tradition believed to bring you prosperity for the year. I’m not a Southerner [unless you’re from Chicago] but I love black-eyed peas…and who doesn’t want a prosperous year?!
That’s why I have THREE black-eyed peas recipes in my archives.
About these brownies…I had never heard of using black-eyed peas as a brownie ingredient…but black bean brownies were all over Pinterest. So, why not?
As of December 2014, my search efforts had revealed ONE black-eyed peas brownie recipe online. It was a traditional brownie recipe, so I went on a mission to go flourless, use no butter, and less sugar.
So, I jumped into my test-kitchen, created the recipe, fed it on everyone, adjusted it 3 times…and here it is!
Here are my favorite things about these brownies:
- Rich, chewy, fudge-y, and LOVED!
- They’re gluten-free…gluten-free!
- They use about 1/2 the sugar of traditional brownies, so they’re a subtle sweet (my fav!)
- Black-eyed peas are a fraction of the calories and carbs compared to black beans.
- Kids are crazy for them…the beans are undetectable…and so nutritious!
Black-Eyed Pea Brownie Ingredients
- 1 15oz can unseasoned black-eyed peas
- 2 Tbsp avocado oil
- 1/2 cup brown sugar
- 2 eggs
- 2 Tbsp liquid sweetener of choice (honey, maple syrup, coconut syrup)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup dark chocolate chips (divided)
- 1/2 cup oat flour
- 1/2 cup almond flour
- 3 Tbsp unsweetened dark cocoa powder
- 1/2 tsp baking powder
- 2 mixing bowls (one for wet ingredients, one for dry)
- 9 x 9 baking dish
- food processor or Nutribullet or Vitamix (if blending your own oats and almonds)
- pyrex measuring cup (for microwaving chocolate)
- mixing spoon
You can use frozen black-eyed peas for this recipe, but they need to be cooked. If you use canned black-eyed peas, make sure they’re unseasoned.
Want more healthy sweet tooth recipes?
Black Truffle Salted Dark Chocolate Drizzled Nuts are sprinkled with truffle salt…yummm!
Chocolate No-Bake Energy Bites are super kid-friendly and crazy healthy.
Then there’s this Orange Olive Oil Cake with Dark Chocolate Ganache that never lasts long in my house.
Black-Eyed Pea Gluten-Free Brownies
- 1 15 oz can Unseasoned Black Eyed Peas
- 2 Tbsp Avocado Oil
- 1/2 cup Brown Sugar
- 2 Eggs
- 2 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 1/2 cup Dark Chocolate Chips divided in half
- 1/2 cup Oat Flour
- 1/2 cup Almond Flour
- 3 Tbsp Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- Preheat oven to 350° and spray a 7 x 9 baking dish.
- In a food processor or blender, puree the BLACK-EYED PEAS; transfer to a mixing bowl;
- To this, add AVOCADO OIL, BROWN SUGAR, EGGS, MAPLE SYRUP, VANILLA, and SALT; stir to combine.
- Melt the CHOCOLATE CHIPS by heating them in a microwave-safe container on med-high heat in small intervals, stirring in between intervals until smooth.
- In a separate bowl, combine OAT FLOUR, ALMOND FLOUR, COCOA POWDER, and BAKING POWDER; fold this into wet ingredients, stirring gently just until combined.
- Pour batter into the prepared baking pan, top with remaining CHOCOLATE CHIPS.
- Bake 30-35 minutes until center is set and a toothpick test comes out clean; allow to cool for 30 minutes before cutting. Store in an airtight container up to 5 days.