No one needs to know there’s black beans hidden in these delicious Gluten-Free Black Bean Brownies. There’s also another secret veggie in there and are lightened-up with just 2 tablespoons of coconut oil. A healthy alternative to typical brownie recipes!
It took all of my will-power not to name these “special” brownies. It is 4/20 after all…if you don’t know what I’m talking about then have fun googling it!
As profitable as it might be to start baking edibles, I don’t think that would be my wisest career move. That and the fact that I don’t live in either California or Colorado…I mean Canada is basically on par with their stance on da ganj but as much of a rebel as I might be, I’m not one to mess with the law. That and the fact that my parents are reading (hi guys!).
I prefer my special brownies drug free. Unless you count beans and spinach as drugs in which case happy high times to ya! Apologies if all of this food porn gave you the munchies.
Fun fact, brownies are my least favourite baked good. I like chocolate as an undertone, not the star of the show. Chocolate chip anything sounds fab to me but anything straight chocolate overwhelms my taste buds. It’s like my mouth is begging for some peanut butter…which btw you need to smear a hella ton of peanut butter on these. Or eat them plain if you’re one of those people. Then again I’m the type of person who hides veggies in her brownies so I’m pretty sure I’m not allowed to judge.Print
Gluten-Free Black Bean Brownies
- Prep Time: 5 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- 1 1/2 cups black beans, well rinsed and drained
- 2 handfuls baby spinach
- 1/4 cup unsweetened almond milk
- 2 eggs
- 2 T coconut oil, softened*
- 1 tsp vanilla extract
- 3/4 cup dutch-process cocoa powder
- 1/4 cup brown rice flour**
- 1 1/2 tsp baking powder
- 1/2 cup coconut palm sugar***
- 1/4 tsp sea salt
- 1/3 cup chocolate chips****
- Preheat oven to 325 degrees F.
- In a blender or food processor, combine black beans, spinach and almond milk. Add more almond milk if needed.
- Once done blending, add to a bowl and stir in softened coconut oil, eggs and vanilla. Set aside.
- In a separate bowl combine cocoa powder, brown rice flour, baking powder, coconut palm sugar and sea salt.
- Stir wet ingredients into dry until just combined.
- Add in chocolate chips.
- Grease an 8 x 8 baking pan with coconut oil or non-stick spray.
- Add batter to pan and smooth out top.
- Bake for 30-35 minutes (less time if you like them fudgier).
- Remove from oven and let cool for at least 20 minutes before cutting and removing from pan.
- Store in refrigerator.
*or sub unsalted butter.
**can sub in any flour EXCEPT coconut flour.
***or sub brown sugar.
****I use Enjoy Life dairy-free chocolate chips.
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