Fudgy Gluten-Free Brownies

4.8 from 4 reviews


  • 1/2 cup plus 2 tablespoons pureed black beans (a little less than one 15 oz can, drained)
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli)
  • 1/2 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coco powder (I used Hershey’s Special Dark)
  • 1 1/2 teaspoon baking powder
  • 3 eggs
  • 2 teaspoons Truvia (or another sweetener)
  • Pinch of salt


  1. Preheat your oven to 350 degrees
  2. Drain your can of black beans and puree the drained beans in a food processor, scraping down the sides periodically, until it is a uniform puree without any chunks of beans in it
  3. Measure 1/2 cup plus 2 tablespoons of the puree and add to a large mixing bowl
  4. In a sauce pan, melt the chocolate chips and coconut oil together
  5. Add this to the black bean puree in the mixing bowl and whisk until completely combined
  6. Add in the vanilla, coco powder, baking powder, Truvia, and salt
  7. Whisk until combined
  8. Make sure the mixture is about room temperature, we don’t want to scramble the eggs. It should be cool enough after adding and whisking all the other ingredients in. If not, wait a few more minutes before adding in the eggs
  9. Add the eggs and whisk together
  10. Grease a 7×11 baking dish with coconut oil
  11. Pour your batter into the baking dish and spread out with a spatula so it is even
  12. Bake for 25 minutes, or until a toothpick comes out dry
  13. Let cool on a cooling rack for several minutes before eating