How to make black bean brownies: Recipe for gluten-free & dairy-free dessert

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I like black beans. I like brownies. I had no idea how much I would like them TOGETHER!!

A commenter, Jennifer, wrote to me suggesting I try this recipe. It’s seriously genius–easy, relatively healthy (for a brownie), and soooo stinkin’ good. Fudge-tastic. Oh yeah, and gluten-free and dairy-free…if you’re into that.

You’ll stuff your face and entirely forget black beans had anything to do with this.

I believe that the blog Jennifer got the recipe from is (based on the recipe she sent me compared with the one on that blog).

Here’s how you make them:

1 1/2 cups black beans (that’s one 15-oz can), drained and rinsed
2 tbsp cocoa powder
1/2 cup quick oats (or regular oats will work, too)
1/4 tsp salt
1/3 cup maple syrup
2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp vanilla extract
1/2 tsp baking powder
2/3 cup chocolate chips

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor (I used my Vitamix blender), and blend until completely smooth. Stir in the chips, then pour into a greased pan.

I sprinkled extra chocolate chips over the top, because I can’t get enough chocolate. Cook the black bean brownies 15-20 minutes, then let cool. (Or be like me and take a bite right away–they’ll just be mushy but still awesomely delicious). You can place them in the fridge overnight and they will firm up nicely.

Enjoy! 🙂

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