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Gluten-Free Black Bean Brownies

Here is a recipe for a clean treat using a secret ingredient: black beans. I know that beans are the last thing you would think to add into a sweet treat. Trust me when I tell you that if you do not tell anyone at the table these brownies are made from black beans, they would never know. In fact, I bet they like them even better than the standard brownie. Plus, you get the added bonus for your health and ability for self control with the whopping 31 grams of fiber and 27.5 grams of protein in the dish - a win, win for mindfully satisfying your cravings.  

For something a little lighter try my Chunky Biscotti.


  • Duration
  • Cook Time
  • Prep Time
  • 18 to 24 browniesServings


  • 2 (15-ounce cans) of black beans, rinsed and dried well
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup uncooked oats
  • 1 teaspoon kosher salt
  • ¾ cup agave syrup
  • ½ cup coconut oil, melted
  • 4 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ cup dark or bittersweet chocolate chips, ideally over 70% cacao


1. Preheat oven to 350°F. Grease an 7- x 11-inch glass pan.

2. Add black beans, cocoa powder, oats, salt, agave syrup, coconut oil, vanilla, and backing powder into the bowl of a food processor. 

2. Blend well for 5 minutes until all ingredients seamlessly combined. You should also pause and push down sides and restart a few times. After blended, use a spatula and fold in chocolate chips. 

4. Pour batter into a prepared pan. For a richer brownie, sprinkle mini chocolate chips along the top of the batter. Bake brownies at 350°F for 18 to 20 minutes. Remove from oven and cool for 8 to 10 minutes. Refrigerate for a firmer texture. Slice and serve.