Black Bean Brownies



These gluten-free Black Bean Brownies are dense and fudgy, rich and decadent, and you’d never guess  in a million years that they’re made out of black beans.  These beauties are a new favorite in my family!!


My family has never been big on sweets, probably because none of us tolerate it all that well. For me, sugar typically gives me a headache – so it’s very easy for me to pass on regular cookies, cakes, etc., that are loaded with all-purpose flour and refined sugars.


But,  desserts like these Black Bean Brownies….I can eat them with out any worries of a sugar rush and/or crash because they’re made with only a small amount of pure maple syrup.


These protein-rich brownies offer a number of health benefits, and they’d make a great way to sneak protein into your most fussy eater.   Kids, aging adults – or anyone who has a hard time getting enough protein into their diet can snack on these all they want!

You can check out this post If you’re interested in learning more about the nutritional benefits of black beans.

~ Deb

Gluten Free Black Bean Brownies

Yield: 12 brownies

Total Time: 30 minutes


  • 1/3 cup coconut oil (plus 1 tablespoon for greasing pan)
  • 1 tablespoon brown rice flour (for dusting pan)
  • 2 cups cooked black beans (1-1/2 cans drained and rinsed well)
  • 2 large free-range eggs
  • 1/2 cup pure maple syrup
  • 3 tablespoons Kahlua
  • 2 teaspoons pure vanilla extract
  • 1/4 cup plus 2 tablespoons unsweetened cocoa
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon kosher or sea salt
  • 1-1/2 cups walnuts, chopped - divided (1/2 for sprinkling on top of batter when its in the pan)
  • (or 1/2 cup walnuts, chopped and 1/2 cup dark chocolate chips)


  1. Preheat the oven to 350 degrees
  2. Grease and dust 8 x 8 baking pan
  3. Add the coconut oil, black beans, eggs, maple syrup, Kahlua, and vanilla to the bowl of a food processor, and blend until well incorporated.
  4. In a large bowl, add the cocoa, starch and salt.  Stir to blend.
  5. Add the wet ingredients and whisk until blended well.
  6. Add the walnuts.
  7. Pour the batter into the prepared baking pan.  Using a spatula event the batter in the pan.  Sprinkle the remaining walnut pieces over the top of the batter.
  8. Bake for 20 minutes or until a toothpick comes out mostly clean.  The batter will still be slightly uncooked.
  9. Cool at room temperature or refrigerate for an hour or two so the brownies totally set and easier to remove from the pan and cut.

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