Black Bean Brownie

Prep time: 20 minutes / Cook time: 40 minutes / Serves: 12 brownies Category: ,


  1. Preheat oven to 350°F (180°C). Spray or brush an 8-inch (20 cm) square baking pan with vegetable oil and line bottom and sides with parchment paper, leaving overhang; set aside.
  2. Melt butter and chocolate in double boiler, stirring until smooth. Remove from heat. Stir in sugar; stir in eggs, one at a time. Set aside.
  3. Using a food processor, purée beans until smooth. Stir beans into chocolate mixture until well blended. Sift together flour, cocoa and salt. Stir flour mixture into chocolate mixture; beat vigorously until batter is no longer grainy, about 1 minute.
  4. Stir 1/2 cup nuts into batter and transfer to prepared pan. Sprinkle remaining nuts over top. Bake until a toothpick inserted in centre comes out clean but brownies are still slightly fudgy in centre, about 45 minutes.
  5. Transfer pan to a wire rack; let cool completely. Transfer brownies to a cutting board using parchment paper. Cut into 12 portions. Store in airtight container.


  • 1/3 cup  butter
  • 1 cup  chopped gluten-free semi-sweet baking chocolate (about 6 oz/180 g)
  • 3/4 cup  granulated sugar
  • 2  eggs, at room temperature
  • 1 cup  canned black beans, drained and rinsed
  • 3 tbsp  Bob’s Red Mill Arrowroot Starch/ Flour
  • 1 tbsp  gluten-free unsweetened cocoa powder
  • 1/8 tsp  salt
  • 1 cup  coarsely chopped unsalted mixed nuts, divided

Nutritional Information

  • Calories 280
  • Fat 18 g
  • Carbs 28 g
  • Protein 6 g
  • Cholesterol 45 mg
  • Fibre 3 g
  • Sodium 115 mg


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