Recipe: Black Bean Brownies

Last week, my Sister-in-Law, Elizabeth, surprised me by making me the best brownies I've ever had.  Being vegan and gluten free with a serious sweet tooth, she knew just how to cheer me up after a rough week.  They're fudgey and practically melt in your mouth.  Seriously, covet this recipe.



Total Time

15 minutes


9-12 brownies


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) 

  • 3 tbsp cocoa powder 

  • 1/2 cup quick Gluten-Free oats 

  • 1/4 tsp salt

  • 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.)

  • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

  • 1/4 cup coconut or vegetable oil 

  • 2 tsp pure vanilla extract

  • 1/2 tsp baking powder

  • 1/2 cup to 2/3 cup dark chocolate chips 

  • optional: more chips, for presentation

Note: Elizabeth used peanut butter in one batch.


Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.

Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes.

let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! 

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