Black Bean Brownies

Black Bean Brownies

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These brownies are a new favourite at our house – and I recently shared them in our local newspaper.  Our littlest loves chocolate so anything chocolate makes her happy – she’s just like her mama!  The older two are a little more particular about their desserts.  They’ve been eating more gluten when they’re out and about so they have tried many gluten-filled desserts.  They always come back to my baking though, and I’m grateful for that.

I’m also grateful that they have no idea these fudgey grain-free brownies are made with black beans.  Honestly, you can’t even tell.  Unless of course you don’t use a food processor.  Then you might end up with some bean chunks in your brownies and you don’t want that! Make sure you follow the recipe closely.

A few months ago a friend and fellow baker sent me his version of black bean brownies and raved about them. Naturally I had to give them a shot. They’re delicious with or without frosting on top! I like to sprinkle the top of the brownies with chocolate chips. You could also sprinkle with icing sugar.

There’s lots to love about this recipe, for instance, it only takes about 15 minutes to prepare. It’s a one-bowl recipe too (in the food processor).

These black bean brownies happen to be high in fiber, grain-free, and low in sugar. The fiber and protein in these brownies will help offset the sugar rush and will leave you feeling full longer.

What’s not to love?


Black Bean Brownies

Author Maggie


  • 1 can black beans, drained and rinsed well (398ml can)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil, liquefied
Read the whole recipe on She Let Them Eat Cake