Gluten Free Black Bean Brownies


It looks like a brownie, but does it taste like one?

Foods 1 students are trying new foods while studying food intolerance and allergies. No flour in this recipe. It’s a can of black beans pureed in the blender along with the usual brownie ingredients.


We follow this recipe from

Black Bean Brownies


  • 1(15 ounce) can black beans
  • 3eggs
  • 3tablespoons oil
  • 12cup cocoa
  • 12teaspoon baking powder
  • 1pinch salt
  • 1teaspoon vanilla
  • 3cup sugar (I told students more could be added to sweeten if desired)
  • 1cup milk chocolate chips (I used semi-sweet)


  1. Prehear oven to 350 degrees.
  2. Lightly grease 8×8 square baking dish. I line the pan with parchment paper to easily remove and cut.
  3. Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
  4. Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
  5. I frost them by sprinkling a few more chips on top of the brownies when they come out of the oven. When melted, I spread them around with an offset spatula.

Students took an online poll after the sample. The majority of students liked it while some did not and others were not sure.


Sample anyone?



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