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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.
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!
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!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Bake
- Diet: Gluten Free
Ingredients
- 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
- 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.
Is it odd that the 420 reference alway pops into my head when I see it on a clock? You learn one thing and it sticks with you for life! And these are definitely magically delicious. I’m Jonesing!
Davida – these look freakin awesome! I am one of those people that can handle my chocolate straight up – or with PB/AB/spinach/kale/black beans – I don’t usually care what goes with it – it’s chocolate right?! I have never tried making black bean brownies before as brownies are not my favorite baked good either – and its not because of the chocolate factor – scones are my all time favorite to bake and eat!!
I remember making black bean brownies ages ago – and was pleasantly surprised with the results! I am not a big sweets person, but sometimes a batch of half-baked brownies calls my name. 🙂
It totally escaped me that it’s 4/20. High school Gabby would be so disappointed in me. But oh well. I indulged in a fantastic Italian style brunch with Prosecco so at least I did something fun today!
These look awesome. I am not the biggest brownie person either but I could totally get on board with these.
Yes I love hiding healthy ingredients in desserts 🙂 Sneaky, sneaky!
I made black bean brownies few years ago and they were awful. I’m not sure if I will ever be able to make it again though. What’s the difference between cocoa powder and dutch-process?
I promise you, these are delicious! 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!
What a great way to sneak some extra veggies in!
Yeah, 4/20 is definitely noticeable in San Francisco today. I get ya! 🙂
Those *look* good, but I have to admit I’m skeptical about the beans…although I guess they’re pretty mild in flavour; what is their role in the recipe? Are they the binder? Help me understand 🙂 🙂
They are a more nutritious alternative to flour! They do work slightly as a binder but mostly you’re just getting more protein than you would with typical brownies. Oh and it makes them fudgier 🙂
These look great. Just pinned them.
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!