Introducing these delicious gluten free black bean brownies. Full of rich, chocolatey goodness – I promise you can’t taste the beans at all! The combination of banana and black beans help create a delicious gooey texture, perfect as an indulgent mid afternoon or evening snack.
I have such a sweet tooth so these are perfect to keep in the fridge for whenever my chocolate cravings hit. They also freeze well so you can bulk bake these and keep extra in the freezer for upcoming weeks. Be adventurous and make them today – you won’t be disappointed!
I first posted these yummy gluten free black bean brownies in May 2017, when my blog was only 2 months old! Thinking back, my first attempt was actually pretty disastrous. I originally bought raw black beans, rather than those soaked in water. When I added all the ingredients into my blender I was left with a dry, brittle texture. I was still very new to baking in this style so I assumed that was what it was supposed to look like! I proceeded to bake the brownies and even tasted one before realising I had done something very very wrong…
If you’re ever trying to convince your family or friends that baking with alternative ingredients is the way forward, please don’t do what I did! Also, maybe avoid asking them to figure out what the secret ingredient is, at least until you’re 100% sure you can’t taste it!
Fancy making a more traditional brownie? My classic gluten free brownies are seriously delicious!
Gluten Free Black Bean Brownies
- 2 x 400g black beans in water – drained, rinsed and completely dried
- 2 very ripe bananas
- 100g GF oats
- 4 tbsp coconut sugar
- 6 tbsp cocoa powder
- 6 tbsp coconut oil, melted
- 6 tbsp honey/maple syrup
- 2 tbsp milk, dairy free if needed
- 90g dark chocolate chips
- Chocolate sauce
- 75g dark chocolate (70%)
- 1 tbsp coconut oil
- 1.5 tsp honey/maple syrup
- 1 tbsp almond butter
Preheat oven to 180C/160 fan/gas mark 4 and line a 20x20 baking tin with greaseproof paper.
Add all the ingredients into a food processor (minus the chocolate chips) and blend until smooth. Then stir in the chocolate chips and pour the mixture into the baking tin.
Bake for 15-20mins and leave to completely cool before cutting into squares.
Whilst these are cooking, you can make the chocolate sauce.
Melt the chocolate on a medium heat over a bain marie, then stir in the coconut oil, honey/maple syrup and almond butter.
Stir together until everything has fully melted and combined. Remove from the heat and leave to sit whilst the brownies cook.
Once the brownies are out of the oven, fully cooled and cut into slices* you can then pour over the rich chocolate sauce - enjoy!
*I cut my brownies into slices before pouring over the sauce, as it can get a bit messy otherwise!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!
Updated May 2019