I’ll be honest: when I first heard of black bean brownies, I was skeptical. Brownies made from black beans? That sounded strange — I associate black beans with savory dishes, not desserts. I enjoy black beans in savory meals, but the idea of using them in a sweet treat made me hesitate. Since I don’t have a gluten allergy, I rarely seek out gluten-free alternatives. Still, after realizing how much flour I’d been consuming, I decided to experiment and make a gluten-free version of brownies just for fun.
The result surprised me. These brownies tasted like brownies — I couldn’t tell they were made with black beans instead of flour. Texture-wise they tend to be more cake-like than the traditional fudgy brownies I usually make. If you prefer a fudgier outcome, you could try omitting the baking powder; I haven’t tested that variation yet, but it often helps create a denser texture.
If the idea of black bean brownies turns you off at first, consider giving them a chance someday. They’re healthier than standard brownies and might surprise you as they did me.
- 1 can black beans, rinsed and drained (15 1/2 oz)
- 2 eggs
- 3 tbsp vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup and 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp vanilla
- Semi-sweet chocolate chips for topping (optional)
- Preheat oven to 350 degrees F.
- Add all ingredients to a blender and blend on low until smooth and no whole beans remain.
- Lightly grease an 8×8 baking dish and pour the batter inside.
- Top with chocolate chips or nuts if desired.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow brownies to cool for 30 minutes before cutting to prevent them from falling apart.
Enjoy these gluten-free black bean brownies as a healthier twist on a classic dessert. They are easy to prepare, require minimal ingredients, and are a great option when you want something chocolaty without using flour.