5-Star Recipe for Gluten-Free Brownies

It’s hard to believe but these brownies are made with black beans and a little bit of oatmeal, no flour. They sound like they’d be awful, but they are actually very tasty. I used maple syrup as the sweetener. They came out very fudgy and rich. You just throw all the ingredients in a food processor or strong blender and then pour the batter into a pan after mixing in the chocolate chips. I baked it until the knife came out clean. If you didn’t tell someone they were made from black beans, they would never know. They really are a healthy and delicious chocolate treat and the recipe is fast and easy. A definite win-win on these brownies for those who want to stay away from gluten and dairy but don’t want to sacrifice taste. Try them, you’ll be pleasantly surprised.

Yield 9 – 12 brownies


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp cocoa powder 
  • 1/2 cup quick oats 
  • 1/4 tsp salt
  • 1/2 – 3/4 cup pure maple syrup, honey, or agave
  • 1/4 cup coconut or vegetable oil 
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips 


  • Preheat oven to 350 F.
  • Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.
  • Stir in the chips, then pour into a greased 8×8 pan.
  • Optional: sprinkle extra chocolate chips over the top. 
  • Cook the black bean brownies for 25 minutes, then let them cool for at least 10 minutes before trying to cut.
  • Makes 9-12 brownies.

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