• Cooking Time: about 30 minutes
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Fall 2013

This gluten-free, dairy-free recipe might just be one of the highest-fiber, highest protein brownies around. So rich-tasting and full of chocolate flavor, even kids won't have any idea what the secret ingredient is.


  • 1 (15-ounce) can black beans, drained and rinsed, or 1 cup dried black = beans
  • 3 eggs
  • 5 tablespoons neutral-tasting oil, like canola oil or grape seed oil
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup bean flour or other gluten-free flour
  • 1 teaspoon xanthan gum or guar gum
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne or chili powder, optional
  • 1 cup chopped walnuts, optional
  • 1 cup dark chocolate chips*, optional


  • If using dried black beans, soak them for several hours and cook them until very tender.
  • Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside.
  • Add black beans to a bowl of a food processor and process until a paste forms.
  • Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and chili powder, if using.
  • Process until smooth and well combined.
  • Add walnuts, if using, and process until walnuts are mixed in.
  • Spread batter evenly into prepared pan.
  • Top with chocolate chips, if using.
  • Bake in preheated oven for about 30 minutes or until an inserted tester comes out clean.

Author Credit: Matthew Kadey, RD

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