Gluten-free Black Bean Brownies

Experimental baking to make these “healthy” versions of black bean brownies. Easy to make with your blender, and I liked the chocolate taste! My friends who tried it could tell that it is not your usual brownie, it was tasty but they couldn’t figure out what it was. I would make it again for a healthier brownie alternative for when the chocolate craves are here.

Recipe: adapted from Chocolate Covered Katie’s Black Bean Brownies (makes 12)


1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup, honey, or agave (75g)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation

Black Bean Brownies Recipe:

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth.
Stir in the chocolate chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Bake for 15-18 minutes, then let cool at least 10 minutes before cutting


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