gluten free black bean brownies

Hello friends!!

I’ve been cooking up a storm and have so many fun recipes to share with you! I’m going to try to post one a day (I know I’ve been slacking), but stay tuned!

I was given the recipe for these incredible brownies in a nutritional sciences food lab class I took at Cornell last semester. One of my housemates has celiac, so I was very intrigued to see how these would turn out. The black beans act as the starch in place of flour to hold it all together, and they do a great job! By the way, if you’re initially turned off by the idea of black beans in a brownie, please give these a chance. Once everything goes in the food processor and gets blended together, nobody will ever know that black beans are inside!

These are low-fat, fudgy, chocolatey and delicious, and are my new go to brownie recipe. They make a great last minute dessert since you probably have everything you need in the pantry already. Enjoy!

Black Bean Brownies


  • ½ cup cocoa
  • 1/3 cup canola oil
  • 1 15oz can of black beans
  • 1 ¼ cups sugar
  • 3 eggs
  • ½ tsp baking powder
  • 1 tsp vanilla
  • ½ cup finely chopped walnuts, toasted (optional)
  • handful of chocolate chips (optional)
  1. Preheat oven to 350 degrees
  2. Spray an 8×8 or 11×7 baking pan with cooking spray
  3. In a food processor or blender, combine all ingredients except nuts; blend well until very smooth
4. Stir in nuts and optional chocolate chips (or sprinkle on top)
5. Pour batter into pan and bake 35-40 minutes or just until set in the center. Do not over bake
Bon appetit!

4 responses to “gluten free black bean brownies

  1. how come the black beans look like kidney beans?

  2. Making them for about the 5th time, by request from someone who’s house I took them to before. So goooood!

Let me know how the recipe turned out for you!