Rebel Kitchen Fudgy Vegan & Gluten Free Brownies.


1 cup oat flour
1/2 cup cocoa powder
1 cup coconut sugar
2 tsp baking powder
1/8 tsp salt
1 1/2 cups black beans, canned (drained/rinsed)
1/2 cup melted vegan butter (Earth Balance)
1 1/2 tsp lemon juice or apple cider vinegar
1 tsp vanilla extract
1/2 cup Rebel Kitchen Mylk
1 tsp ground flax seeds or chia seeds (optional, but helps with binding)
Fold in: 1/2 – 1 cup dark chocolate chips


Preheat oven to 400 degrees. Grease an 8×8 baking dish.

Mix all dry ingredients in a large mixing bowl.

Blend all wet ingredients in blender until smooth.

Stir the wet mixture into the dry bowl, until a soft, fluffy batter forms.

Fold in most of the dark chocolate chips and sprinkle a few right on top.

Bake brownies for ten minutes at 400 degrees. Then lower temperature to 350, and bake for another 10-12 minutes. Test by sticking toothpick into center of brownies. Remove when no batter comes off and allow to cool before slicing. Serve warm.

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