Gluten Free Black Eyed Brownies are a lot like black bean brownies, but made with black eyed peas, which have a fraction of the calories and carbs compared to black bean brownies. Eat them on New Year’s Day for good luck…or any day, because they’re delish!
Gluten Free Black Eyed 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!
Here are the ingredients you’ll need for Gluten Free Black Eyed Brownies:
- 1 15oz can plain, unsalted, black eyed peas (1 cup drained & rinsed)
- 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
Here are the tools I use to make this recipe:
- 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 Monkey 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.
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.