Gluten-Free Brownies

As a tribute to those following a wheat-free diet, I’ve got the dessert for you. Many gluten-free recipes call for special flours and hard-to-find ingredients, but these brownies can be made without a special trip to the health food store. What makes these  special? In lieu of flour AND butter, these babies get a little help from a can of black beans. Once you get over the whole bean-in-yo-brownie factor, you may never return to that box of G-free brownie mix again. Note: be sure to cool brownies completely before serving.

Gluten-Free Brownies

One 15 ½-ounce can black beans, drained and rinsed very well

3 large eggs

3 tablespoons canola oil

3/4 cup granulated sugar

1/2 cup cocoa powder

1 teaspoon vanilla extract

1/2 teaspoon baking powder

Pinch salt

1/2 cup mini chocolate chips, divided

Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.

Place the black beans in the bowl of a food processor; process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla extract,  baking powder, and salt and process until smooth.  Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.

Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.

Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan completely before slicing.

-Adapted from


One thought on “Gluten-Free Brownies

  1. whattttttt i’m gonna have to try this! also i’m still waiting for you to post about the blood. you know what i’m talking about!

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