Black Bean Brownies Recipe (Gluten-free and Egg-free!)

I’m never a fan of tricking my kids, but I don’t mind giving them something new to try and seeing what they think before I tell them what the secret ingredient is. I had a bunch of cans of black beans and was trying to think up some ways to use them, so I decided to try making black bean brownies as an after school treat.

It’s a good thing I took a picture before, because once they attacked the pan, there was nothing left. They were absolutely shocked that these brownies were made of black beans! They tried to complain about it, but I reminded them that they had said they were delicious!

Another great thing about these black bean brownies is that they are gluten free and egg free. You could also easily make them vegan and/or dairy free by changing the honey to maple syrup and using dairy-free chocolate chips.

Black Bean Brownies (Gluten-free and Egg-free!)

All you need to make an 8×8 pan of black bean brownies is one can of black beans.

Here’s everything else you’ll need (plus salt, which I forgot to photograph!).

You’re going to want to drain and rinse your black beans VERY well. Make sure that there is none of the liquid from the can left on the beans!

The other key part of this recipe is using a food processor. I used a 10-cup food processor and it easily fit all the ingredients. You’re going to add everything except the chocolate chips and get it as smooth as possible. The oats may make give it a little bit of texture, but that’s fine.

Note: At this point I did taste the batter, and it was delicious!

Mix in chocolate chips and spread in a greased 8×8 pan.

I think sprinkled more chocolate chips on the top, because you can never have too much chocolate! Then bake them for about 18 minutes and let them cool completely.

If they’re still too gooey, you can pop them in the freezer for an hour or so. Then enjoy!

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