Gluten-Free Double-Chocolate Black Bean Brownies beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Catherine McCord

Gluten-Free Double-Chocolate Black Bean Brownies

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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 10 min
  • Yield: 16 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.



  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.