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Gluten Free Black Bean Brownies

gluten free black bean brownies

Since my daughter, Cora, has celiac disease, our entire family avoids gluten when at home.  One challenge of a gluten free diet is incorporating enough fiber.  Many grains are eliminated, and processed (pre-packaged) gluten free foods are often low in fiber.  So, I try to find ways to incorporate additional fiber (and nutrition) into our diet.  Here’s a recipe for one of our favorite treats: Gluten Free Black Bean Brownies!


  • Butter or cooking spray, for greasing pan
  • 3/4c cooked black beans (I used low sodium)
  • 1/2c avocado oil (you can also use canola or other vegetable oils)
  • 2 eggs
  • 1/4c cacao powder (this is different than cocoa powder which is often sweetened)
  • 2/3c sugar
  • 1 tsp vanilla extract
  • 1 tsp instant coffee or espresso powder
  • 1/2c chocolate chips, divided
  • 1/3c gluten free all purpose flour (I’ve been using Cup 4 Cup Wholesome Flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Food processor


  1. Preheat oven to 350.  Grease a 9×9-inch square baking pan. (I used a Pampered Chef pan that has individual squares)
  2. Puree black beans with oil in a food processor or with blender until smooth.
  3. Add eggs, cacao powder, sugar, and vanilla.  Blend well.
  4. Melt half the chocolate chips and add to the mixture, blending until smooth.
  5. In a small bowl, whisk together flour, baking powder, and salt.  Add to the black bean mixture and mix until just moistened (do not over mix).  Stir in the remaining chocolate chips.
  6. Pour batter into prepared pan.  Bake approximately 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean.  Let cool 15 minutes before cutting and removing from pan.

Note: I did not have to make any adjustments for baking these at altitude (above 3,500 ft).

Recipe adapted from Food Network’s recipe courtesy of Melissa d’Arabian.


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