Black Bean Brownies


I was dubious. I mean, really . . . how good could they be? Black beans belong in soups and stews and chili, not in baked goods, right?

If you’re expecting a clone of the Betty Crocker boxed mix, you’ll be disappointed. But if you abandon your preconceived notions of what brownies should taste like and you’re interested in serving a healthful alternative, try these. They have enough chocolate to satisfy any craving, they’re exquisitely chewy, and they’ll make your kitchen smell like heaven. On top of that, they are packed full of protein, they are gluten-free, and they use only 3 Tbsp of oil. With the little bit of salt on top, they also have that sweet and salty contrast that I love.

Black bean brownies

Makes one 8″ x 8″ pan.


  • 2 cups black beans (soaked overnight, rinsed, drained and cooked in 6 cups water for about 45 minutes or until tender) or one 19-0unce can, drained and rinsed
  • 3 Tbsp. coconut oil (melt in microwave)
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 tsp. vanilla extract
  • 2/3 cup organic coconut sugar (or brown sugar)
  • 3/4 cup chocolate chips (divided)
  • 2 tsp. fleur de sel for topping


  1. Preheat oven to 350 F.
  2. Combine all ingredients except 1/2 cup of the chocolate chips and the fleur de sel in a food processor. Process until smooth, scraping and pulsing as necessary.
  3. Spread in a parchment paper-lined 8-inch square pan.
  4. Sprinkle the remaining 1/2 cup chocolate chips and the fleur de sel on top.
  5. Bake for 30 minutes.
  6. Cool on a wire rack. Cut into small squares ((as these are very filling). Store in an airtight container for 2 to 3 days, or in the frig for up to a week.

brownie pan


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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