brownies dessert gluten-free

Gluten-Free Black Bean Brownies

April 20, 2014

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!

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!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.

Gluten-Free Black Bean Brownies This post is officially all over the place. I’m starting to think I ate a few too many “special” brownies….uhhhh I mean Gluten-Free Black Bean Brownies!

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Gluten-Free Black Bean Brownies

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!

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 12 brownies 1x
  • Category: Dessert
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 1 1/2 cups black beans, well rinsed and drained
  • 2 handfuls baby spinach
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 2 tbsp coconut oil, softened at room temp
  • 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 (or brown sugar)
  • 1/4 tsp sea salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a blender or food processor, combine black beans, spinach and almond milk. Add more almond milk if needed.
  3. Once done blending, add to a bowl and stir in softened coconut oil, eggs and vanilla. Set aside.
  4. In a separate bowl combine cocoa powder, brown rice flour, baking powder, coconut palm sugar and sea salt.
  5. Stir wet ingredients into dry until just combined.
  6. Add in chocolate chips.
  7. Grease an 8 x 8 baking pan with coconut oil or non-stick spray.
  8. Add batter to pan and smooth out top.
  9. Bake for 30-35 minutes (less time if you like them fudgier).
  10. Remove from oven and let cool for at least 20 minutes before cutting and removing from pan.
  11. Store in refrigerator.

Keywords: gluten-free black bean brownies

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!

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  • Reply
    Abby @ BackAtSquareZero
    April 20, 2014 at 11:16 am

    These look great. Just pinned them.

  • Reply
    Katie @ Daily Cup of Kate
    April 20, 2014 at 10:44 am

    I am totally making these. I made black bean brownies in college but lost the recipe and ever since I have been trying to find a good one. Thanks for this!

  • Reply
    Laurie
    April 20, 2014 at 10:07 am

    I read the recipe. Stood up. Preheated the oven. Started pulling out ingredients. I thought I had everything. Alas, no black beans (I had pinto). I’m heading to the store. Can’t wait to make this. And, they are Kosher-Passover-Enough for me!!!! Thank you!

    • Reply
      Davida Kugelmass
      April 20, 2014 at 10:20 am

      Laurie you’re hilarious!!! I hope stores are open for you today and you’re able to find a can of black beans! They’re K for P enough for me too 😉

      • Reply
        Laurie
        April 20, 2014 at 11:22 am

        Yep. Stores are open. I had to go anyway. I just rotated the pan in the oven.

        It’s funny, I used to do bake on the spur of the moment frequently. I’d see a recipe, then I’d pop up and make it. For most baked goods, I used to have practically anything I’d need (including various milks, creams, etc). But, that was during my stay at home mom days. When making these today, I was/am concerned that I was too heavy handed with the spinach; the black bean/spinach puree was more green than black/brown. But, it was definitely brown when I mixed it with the dry ingredients.

        • Reply
          Davida Kugelmass
          April 20, 2014 at 11:28 am

          you should be fine!! You’d have to use a lot of spinach to taste it. There’s enough cocoa in there to mask to flavour 🙂

          I always get baking urges at the most inconvenient times…mainly at 10:00 PM at night when I should be getting ready for bed!

  • Reply
    Tina @ Tina's Chic Corner
    April 20, 2014 at 9:42 am

    These brownies look so fudgy and delicious! 🙂 Also, I’ve always wondered the same question from Ang @ Nutty for Life.

    • Reply
      Davida Kugelmass
      April 20, 2014 at 10:26 am

      Dutch-process cocoa powder has been slightly alkalized to make the beans slightly less acidic and bitter tasting. You don’t need to use baking soda when you use it but can be used interchangeably with reg cocoa powder if you add a 1/4 tsp of baking soda 🙂 I don’t typically use it but the grocery store was out of reg cocoa powder so I made due!

  • Reply
    Ang @ Nutty for Life
    April 20, 2014 at 9:39 am

    Question: what’s the diff between normal cocoa powder and dutch processed?? Help a sista out. (a comment from a nice girl named Angela)

    • Reply
      Davida Kugelmass
      April 20, 2014 at 10:27 am

      Dutch-process cocoa powder has been slightly alkalized to make the beans slightly less acidic and bitter tasting. You don’t need to use baking soda when you use it but can be used interchangeably with reg cocoa powder if you add a 1/4 tsp of baking soda 🙂 I don’t typically use it but the grocery store was out of reg cocoa powder so I made due!

      p.s. I’m waiting for your comment from mean Angela!

  • Reply
    [email protected]
    April 20, 2014 at 9:20 am

    I’ve seen black bean brownies before so I would have given you extra special bonus points if you had posted the other kind. 😉

    Now I’m afraid you’ve given me the munchies so I gotta whip up some breakfast. Have a lovely 4-20, er I mean Sunday.

  • Reply
    Brittany
    April 20, 2014 at 9:07 am

    Washington is legal too! Us crazy hippies want our edibles, and by us I DO NOT MEAN ME! I will admit to the internet that I had a “special” brownie ONCE in my life. It was when I was like 19-20 and it was the worst experience EVER and I never want to do it again. I also prefer my brownies drug free, BUT I LOVE brownies in their complete chocolate form. I legit JUST saw another GF black bean brownie recipe yesterday and told myself that I will be making GF black bean brownies next time I bake..and now it’s confirmed. I made some black bean brownies that were more like a fudge a while back, but I like the textured look of these! These look wonderful, please shit me an entire batch!

  • Reply
    Sam @ Better With Sprinkles
    April 20, 2014 at 8:17 am

    Haha not going to lie, I would have died a little if you posted a recipe for ‘special’ brownies today. Although black beans are still pretty special :-p

  • Reply
    Amanda @ .running with spoons.
    April 20, 2014 at 7:19 am

    I’m gonna need to come visit and have you feed me these brownies without telling me the “magic” ingredient… I’ve only made black bean brownies once, and they were so horrific that I’ve basically been scarred for life. Granted, that was back in the day where I basically healthified everything to an extreme and most of my baked goods weren’t really edible, but the thought still makes me cringe 😯

  • Reply
    meredith @ The Cookie ChRUNicles
    April 20, 2014 at 6:24 am

    You make me laugh lol…I love fudgy brownies, fudgy cake, super chocolate fudgy anything but hate chocolate ice cream. I guess we all have our ways to love chocolate.

  • Reply
    Kim @ BusyBod
    April 20, 2014 at 6:22 am

    I have actually yet to try a black bean brownie, which is odd considering that unlike you, brownies are one of my absolute favorite desserts (ok, you caught me, foods!). I think I hold back from getting adventurous in the kitchen because I don’t like to waste things, so I’ve been afraid to try something like beans in my dessert because if they don’t taste like brownie heaven and we don’t eat them I’ll feel awful. I feel more confident trying yours though. And honestly, John will eat anything so I’m not sure what I’m always so worried about!

  • Reply
    Arman @ thebigmansworld
    April 20, 2014 at 6:08 am

    Thank you so much for posting these steak squares!

    I too would schmear (said in a Sandy Cohen voice) peanut butter on these like a mofo.

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