These gluten-free black bean brownies hide a savory secret: black beans and a green vegetable add moisture and nutrition while a modest amount of coconut oil keeps them lighter. They’re a healthier take on classic brownies without sacrificing flavor.
I almost called these “special” brownies, but these are special in a wholesome way—packed with plant-based ingredients that boost texture and nutrition. They’re naturally gluten-free and come together quickly, making them a great option when you want a dessert that feels indulgent but is a little kinder to your diet.
What makes these brownies stand out is the texture: the beans and leafy greens create a fudgy, moist crumb while the cocoa keeps the chocolate flavor rich without overwhelming the palate. If you prefer a sweeter or nuttier profile, spread a thin layer of natural peanut butter on top—optional, but highly recommended.
Brownies aren’t my top baked treat, but these have converted me. The chocolate becomes a supportive note rather than the only character, and the added vegetables are undetectable once baked. They’re also simple enough to adapt—swap the almond milk for another dairy-free option or use regular brown sugar if you don’t have coconut palm sugar on hand.
Gluten-Free Black Bean Brownies
Moist, fudgy brownies made with black beans and leafy greens. Lightened with coconut oil and naturally gluten-free—an approachable, healthier dessert.
- Author: Davida Lederle
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Bake
- Diet: Gluten Free
Ingredients
- 1 1/2 cups black beans, well rinsed and drained
- 2 handfuls baby spinach
- 1/4 cup unsweetened almond milk
- 2 eggs
- 2 tbsp coconut oil, softened at room temperature
- 1 tsp vanilla extract
- 3/4 cup Dutch-process cocoa powder
- 1/4 cup brown rice flour
- 1 1/2 tsp baking powder
- 1/2 cup coconut palm sugar (or brown sugar)
- 1/4 tsp sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 325°F (165°C).
- In a blender or food processor, combine the black beans, spinach, and almond milk. Blend until smooth, adding a little more almond milk if needed to reach a thick, pourable consistency.
- Transfer the blended mixture to a mixing bowl. Stir in the softened coconut oil, eggs, and vanilla until well combined.
- In a separate bowl, whisk together the cocoa powder, brown rice flour, baking powder, coconut palm sugar, and sea salt.
- Fold the wet ingredients into the dry ingredients until just combined—avoid overmixing to keep the texture tender.
- Stir in the chocolate chips, reserving a few to sprinkle on top if desired.
- Grease an 8 x 8-inch baking pan with a little coconut oil or use non-stick spray.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes. For a fudgier brownie, check at 25–30 minutes; for a more cake-like texture, bake a little longer.
- Remove from the oven and allow the brownies to cool in the pan for at least 20 minutes before cutting.
- Store leftovers in the refrigerator; they hold together better when chilled.