Black Bean Brownies {Gluten-free}

These aren’t your typical brownies. They aren’t the fudgy or chewy type, they are the moist and chocolaty kind. Mmm! And best of all, they are made with black beans…no flour!

And if you want some ideas of how to enjoy them (besides the great, but plain old way of brownie in one hand and a glass of milk in the other), check out the bottom of the page. You won’t be sorry.

You also won’t be surprised that this is my favorite way to enjoy brownies anything chocolate. 😉


Black Bean Brownies {Gluten-Free}

adapted from Mmm…is for Mommy


  • 1 19oz can reduced sodium black beans, well rinsed and drained or dried beans that have been soaked and cooked
  • 2 eggs
  • 1 egg white
  • 3 tablespoons canola oil
  • 1/4 cup dark cocoa powder
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat the oven to 350°F.
  2. Line a 8″x8″ pan with parchment paper and spray it with cooking spray.
  3. In a food processor, combine all of the ingredients except the chocolate chips.
  4. Blend until it is a smooth consistency.
  5. Pour the batter into the prepared pan.
  6. Sprinkle the chocolate chips on the top of the brownie batter.
  7. Bake for 30-35 minutes or until a cake tester comes out clean.
  8. Allow them to cool completely in the pan before removing, cutting and enjoying the brownies. 🙂

Greatest way to eat a brownie:

  1. Plate the brownie.
  2. Slather with peanut butter.
  3. Drizzle with dark chocolate sauce.
  4. Accessorize with chocolate chips and mini peanut butter cups.
  5. Add a little dollop of light whipped cream.
  6. Enjoy with a glass of milk.

Another great way to enjoy is with a scoop of your favorite ice cream (superb with mini chocolate chip gelato). Yum!!!!!!!!


  1. Mmm, great to see all of the ingredients listed out. I usually take the lazy way out and mix together a box of Duncan Hines with the black beans! Got to love a good, high-protein way to get more chocolate into one’s diet!

  2. Yum! Aren’t they good? That last picture is driving me crazy… I think I’ll be whipping up another batch soon… and some homemade gelato!

  3. I just made these for my birthday because I am gluten free and these are definitely some of the best GF brownies. I mad a few changes just for funsies: added an extra 1/4 cup of cocoa, an extra 1/3 cup of sugar, and extra tsp of vanilla, and I only had a 15oz can of beans. But my whole family liked them and they had no idea! tehehe Thanks!

  4. I absolutely love these brownies – it’s my go-to recipe these days. But I’m trying to make it for a crowd and there’s a vegan or two in the group – any suggestions?

    1. You can substitute ground flax for the eggs… for each egg, mix 1 tbsp of ground flax with 2 – 3 tbsp of water and let sit for a few minutes. Then add to the mixture as you would the eggs!

  5. This sounds killer. I heard about beans in brownies, but never saw an actual recipe till now – people have been asking on our site.
    I am going to try it in a circular 9″ pan which i think is about the same size.
    will let you know how it goes.

  6. Hello,

    I made these brownies and the recipe is definitely going in the “to keep” pile! Very good, thanks for sharing. I could only find 15 oz cans of black beans, so I added about 1/3 of a second can to reach the 19 oz. Do you know if the recipe will work with 15 oz of beans?


    1. I’m so glad they worked out! 😀 They are delish! I’m not sure if it’d work, but you could always give it a go! 😀 Happy Baking Skky!

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