Black Bean Brownies


  • 1 15 oz. can no-salt-added black beans, drained and rinsed,
    or 2 cups cooked black beans (if you cook them yourself)
  • 3 large eggs
  • ⅓ cup melted butter, plus a little more to coat the baking dish
  • ¼ cup cocoa powder (or use half cocoa, half carob powder)
  • ⅛ tsp. salt
  • 2 tsp. gluten-free vanilla extract
  • ½ cup plus 2 tbsp. cane sugar (I use ¼ c.)
  • ½ cup gluten-free semi-sweet chocolate chips
  • ⅓ cup finely chopped walnuts


  1. Preheat oven to 350˚F.
  2. Butter an 8-inch baking pan.
  3. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract, and sugar in the bowl of a food processor and blend until smooth.
  4. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer the mixture to the prepared pan.
  5. Bake the brownies for 30 to 35 minutes, or until just set in the center.
  6. Cool before cutting into squares.