Gluten Free chocolate and black bean brownies

Gluten Free Chocolate and Black Bean Brownies

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • sunflower oil for greasing
  • 2 x 400g cans black beans drained
  • 1 tbsp vanilla extract
  • 6 large eggs
  • 200 g soft butter chopped
  • 200 g light muscovado sugar
  • 100 g cocoa powder
  • 2 tsp gluten-free baking powder
  • 85 g chocolate chopped into chunks


  1. Heat oven to 180C. Lightly grease a brownie tin and line with baking paper.
  2. In a food processor, or with a stick blender, blitz the beans and vanilla, 1/2 tsp salt and 2 eggs until completely smooth.
  3. Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat until creamy.
  4. Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
  5. Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch.
  6. Leave to cool, then cut into squares.

Recipe Notes

Will keep for a few days in a tin at room temperature, and 1 week in the fridge.