These flourless brownies are made with black beans! The brownies bake up rich and fudgy and you’d never guess there are black beans in them. Plus, they are gluten-free and easy to make.
The last few months I’ve come across several recipes for fudgy chocolatey brownies and cookies that use black beans as a secret ingredient. I was definitely intrigued. I love finding ways to healthify a recipe.
Not only do these brownies use black beans, but they don’t need any flour, so this makes a good gluten-free dessert. I wasn’t sure I’d like black bean brownies, but this recipe proved me wrong. Rich, fudgy and easy to make – it doesn’t get any better than that.
If you (or someone you cook for) eat gluten-free these brownies are for you. Without flour the brownies would have no structure, so adding black beans is an easy way to replace the flour. I know it sounds weird, but it works! Plus, the black beans add a lot of protein. I promise you can’t taste them in the brownies.
The brownies don’t have a chewy texture since there’s no flour, but they are so rich and fudgy. I love that I can make a batch of brownies and not feel too guilty if I eat one too many!
If you’re looking for more gluten-free recipes be sure to check out my Gluten-Free Recipe Collection, too.
Tips for Making Black Bean Brownies
- The easiest way to make these brownies is with a food processor*.
- The first thing you’ll want to do is drain and rinse the black beans. It is important to drain off all the liquid before using them. Process them in the food processor so they are completely broken down and smooth.
- I like to add the chocolate chips to the batter and sprinkle some over the top of the batter in the baking pan.
- Wait until the brownies are completely cool before you slice and serve them.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Black Bean Gluten Free Brownies
- 1 (15-oz) can black beans drained and rinsed
- 3 eggs
- 3 tbsp canola oil
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp vanilla extract
- 2/3 cup brown sugar packed
- ½ cup semi-sweet chocolate chips divided
- cooking spray
- Preheat oven to 350°F. Grease an 8x8-inch baking dish with cooking spray.
- Puree the black beans in a food processor until smooth. Add the eggs, oil, baking powder, vanilla and brown sugar. Process until all of the ingredients are blended, stopping to scrape down the sides if necessary. Add ¼ cup chocolate chips and pulse a couple of times.
- Pour the batter into the baking dish and smooth it to an even layer. Top with the rest of the chocolate chips. Bake the brownies for 30 to 35 minutes or until an inserted toothpick comes out clean. Cool completely before slicing and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.