Black Bean Brownies (Gluten-Free)


WAIT!!  I hope I didn’t scare you away with the words “black bean” and “brownies” in the same title.  Amy and I love to promote pulses (beans) for all the wonderful health benefits that they provide.  These brownies are dense, moist, delicious AND are a source of fibre and protein.  Win, win!  Your kids and your spouse might not even notice they are made with beans!  This recipe does not use any flour as the starch comes from the bean puree – which makes it a great recipe for people living with celiac disease.

This recipe is from my dietitian friend Adrienne – this recipe also made it into the Dietitians of Canada cookbook “Cook!” (which is an excellent cookbook – check it out!).

Black Bean Brownies


1 can black beans, drained and rinsed

3 eggs

1/3 cup canola oil

1 cup of sugar

2 tbsp vanilla extract

1 ¼ cup granulated sugar

½ cup unsweetened cocoa powder

1 ½ tsp baking powder


1.  Preheat oven to 350ºF.  Grease 9-inch square metal baking pan.

2. In food processor, puree beans, eggs, oil and vanilla for 1 to 2 minutes or until smooth.

3. In a large bowl, combine sugar, cocoa and baking powder.  Pour in bean mixture and stir until smooth.

4. Pour batter into prepared baking pan.  Bake in preheated oven for 30 minutes or until a tester inserted in the center comes out clean.  Let cool completely in pan on a wire rack.

Makes 12 brownies.


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