Gluten-Free Double-Chocolate Black Bean Brownies

Imagine if black beans and chocolate were combined into rich, decadent brownies that were so irresistible you couldn’t stop bite after bite. No one can tell the secret ingredient that makes them so moist and rich. They look like normal brownies, but they’re so much more.
Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 10 min
  • Yield: 16 brownies
Share This Recipe


Butter, oil or nonstick cooking spray, for greasing

1/4 cup gluten-free old-fashioned rolled oats

One 15-ounce can black beans, drained and rinsed

2 large eggs

1/4 cup unsweetened cocoa powder

2/3 cup honey

1/4 cup coconut oil

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

Pinch of kosher salt

1 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan with butter, oil or nonstick cooking spray. Line the bottom with parchment paper and grease the paper.
  2. Place the oats in a food processor and pulse for 1 minute or until finely chopped. Add the remaining ingredients, except for the chocolate chips, to the food processor and pulse until combined, about 1 minute.
  3. Stir 1/2 cup of the chocolate chips into the batter and pour into the prepared pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.
  4. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool, remove the parchment, then cut the brownies into 2-inch squares. Serve, or store in an airtight container for up to 3 days or refrigerate for up to 2 weeks.