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These easy gluten free Black Bean Brownies are one of those recipes that surprise everyone, in the best way. They’re rich, chocolatey and perfectly fudgy, with a texture you’d never guess comes from black beans. There’s no bean taste here, just deep cocoa flavor and a brownie that feels indulgent while being naturally gluten free.

This is my kind of everyday dessert, simple ingredients, quick to pull together, and great for sharing. Whether you’re baking for someone with dietary needs or just want a smarter twist on a classic treat, these brownies prove that comfort food can be both satisfying and a little more nourishing.

Prep Time: 10 mins

Bake: 15-18 mins

Yield: 12 servings

Black Bean Brownies (Gluten Free)

Ingredients

  • 1 15oz can black beans (drained and rinsed well)
  • 2 tbsps cocoa powder
  • ½ cup gluten free oats or quick oats
  • 2 large eggs
  • ½ cup pure maple syrup or honey
  • ¼ cup coconut oil
  • 2 tsps pure vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips (+ some extra to sprinkle on top)

Directions

  1. Preheat oven to 350°F (180° C).
  2. Add all ingredients into a blender, except the chocolate chips, and blend until silky smooth. (Blend very well, I use a Ninja Blender.
  3. Stir in the chocolate chips.
  4. Pour batter into a 9×9 baking pan lined with parchment paper.
  5. Sprinkle the top with additional chocolate chips.
  6. Bake for 15-18 minutes, then let cool for completly.

    Notes

    • These brownies will last 1 week in an air tight container at room temperature, or in the refrigerator.
    • You can substitute the coconut oil for vegetable oil.
    • You can substitute with half maple syrup + half honey.

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