31+ Irresistible Gluten-Free Black Bean Brownie Recipes You Need to Try

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When you think of brownies, the first thing that likely comes to mind is a rich, fudgy, and indulgent dessert.

But what if we told you you could enjoy that same delicious experience without the gluten and with an extra boost of nutrition?

Enter gluten-free black bean brownies.

These brownies are not only gluten-free but also packed with protein, fiber, and antioxidants thanks to the secret ingredient: black beans.

Whether you’re gluten-sensitive, following a healthier eating plan, or simply looking to try something new, these 31+ gluten-free black bean brownie recipes will satisfy your cravings without the guilt.

From classic chocolate to creative combinations like mint, peanut butter, and even tropical flavors, there’s a black bean brownie for every taste.

So, grab your ingredients, and let’s dive into these mouthwatering recipes that will change the way you view brownies forever!

31+ Irresistible Gluten-Free Black Bean Brownie Recipes You Need to Try

With over 31 gluten-free black bean brownie recipes to choose from, you can enjoy a variety of flavors that will please any palate.

These brownies offer a healthier alternative to traditional recipes while keeping the rich and indulgent qualities that we all love.

Whether you’re in the mood for a fruity twist, a nutty crunch, or the classic chocolatey goodness, there’s a black bean brownie recipe here for every occasion.

So, go ahead and bake up a batch (or two) of these delectable treats.

They’re perfect for any time you want to enjoy a gluten-free, protein-packed dessert that’s both delicious and nourishing.

Decadent Fudgy Black Bean Brownies

These fudgy black bean brownies are a dream come true for chocolate lovers who want a gluten-free treat!

Made with wholesome ingredients like black beans, cocoa powder, and natural sweeteners, these brownies are rich, moist, and packed with protein.

You won’t even believe they’re made with beans!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil or melted butter
1/2 cup cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips (plus extra for topping)

Instructions:

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until fully combined and creamy.
Stir in the chocolate chips.
Pour the batter into the prepared pan and spread it evenly. Sprinkle extra chocolate chips on top.
Bake for 25-30 minutes or until the edges look firm and a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely before slicing.

These fudgy black bean brownies are irresistibly rich and satisfying.

They have a deep chocolate flavor without the need for traditional flour, making them the perfect guilt-free indulgence.

Enjoy them with a glass of almond milk or a scoop of dairy-free ice cream for an extra treat!

Chocolate Chunk Black Bean Brownies with Walnuts

If you love a little crunch in your brownies, this chocolate chunk and walnut version will become your new favorite.

These gluten-free black bean brownies are packed with protein and fiber while still delivering that classic, chewy brownie texture.

The addition of walnuts provides a nutty contrast to the gooey chocolate chunks, making each bite extra delicious.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chunks
1/3 cup chopped walnuts

Instructions:

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
Blend the black beans in a food processor until smooth. Add eggs, coconut oil, cocoa powder, coconut sugar, vanilla extract, baking soda, and salt. Blend until well combined.
Stir in the chocolate chunks and walnuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow the brownies to cool before slicing.

These brownies have the perfect balance of rich chocolate, crunchy walnuts, and a soft, moist interior.

They’re a great gluten-free option for those who love a classic brownie but want a healthier twist.

Serve them with a drizzle of almond butter or enjoy them as is for a delicious treat!

Peanut Butter Swirl Black Bean Brownies

Peanut butter and chocolate are a match made in heaven, and these peanut butter swirl black bean brownies prove it!

With a fudgy, rich texture and a beautiful peanut butter swirl on top, this gluten-free dessert is both indulgent and nutritious.

Perfect for peanut butter lovers looking for a healthier brownie option!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil
1/2 cup cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/3 cup natural peanut butter

Instructions:

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
Blend black beans in a food processor until smooth. Add eggs, coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth.
Stir in the chocolate chips.
Pour batter into the prepared pan and spread evenly.
Warm the peanut butter slightly and drizzle it over the brownie batter. Use a knife or toothpick to swirl it into the batter.
Bake for 25-30 minutes or until the edges are set and the center is slightly firm.
Let the brownies cool before slicing.

These peanut butter swirl black bean brownies are packed with flavor and have the perfect balance of fudginess and nuttiness.

The peanut butter adds a creamy, slightly salty contrast to the deep chocolate flavor, making these brownies irresistible.

They’re a great gluten-free dessert that satisfies any sweet craving!

Double Chocolate Black Bean Brownies

For those who love an intense chocolate experience, these double chocolate black bean brownies are the perfect treat.

Made with cocoa powder and extra chocolate chips, they are ultra-rich, gooey, and naturally gluten-free.

You won’t even notice the black beans, but they add a boost of protein and fiber, making these brownies a more nutritious option than traditional ones.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips (divided)

Instructions:

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Blend the black beans in a food processor until completely smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until well combined.
Stir in 1/2 cup of the chocolate chips.
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the batter.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool before slicing.

These double chocolate black bean brownies are perfect for any chocolate lover looking for a gluten-free dessert that doesn’t compromise on taste or texture.

Each bite is packed with melty chocolate goodness, making them the ultimate indulgence without the guilt!

Coconut Bliss Black Bean Brownies

If you love the combination of chocolate and coconut, these coconut bliss black bean brownies will be your new go-to dessert.

The shredded coconut adds a chewy texture, while coconut milk and coconut oil enhance the flavor.

These brownies are naturally gluten-free and full of tropical goodness!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil, melted
1/3 cup full-fat coconut milk
1/2 cup unsweetened cocoa powder
2/3 cup coconut sugar or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shredded unsweetened coconut (plus extra for topping)
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
Blend black beans in a food processor until smooth.
Add eggs, coconut oil, coconut milk, cocoa powder, coconut sugar, vanilla extract, baking soda, and salt. Blend until smooth.
Stir in shredded coconut and chocolate chips.
Pour the batter into the prepared pan and spread evenly. Sprinkle additional shredded coconut on top.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
Let the brownies cool before slicing.

These coconut bliss black bean brownies offer a unique twist on traditional brownies.

The coconut adds a slight chewiness and enhances the chocolate flavor beautifully.

They’re perfect for anyone who loves a tropical-inspired dessert!

Espresso Infused Black Bean Brownies

Coffee and chocolate are a match made in heaven, and these espresso-infused black bean brownies take that pairing to the next level.

The addition of espresso powder deepens the chocolate flavor, creating a rich and intense dessert that’s both gluten-free and packed with natural energy-boosting ingredients.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup coconut sugar or maple syrup
1 teaspoon vanilla extract
1 teaspoon espresso powder or instant coffee granules
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
Blend the black beans in a food processor until smooth.
Add eggs, melted coconut oil, cocoa powder, coconut sugar, vanilla extract, espresso powder, baking powder, and salt. Blend until smooth.
Stir in the chocolate chips.
Pour batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These espresso-infused black bean brownies are perfect for coffee lovers looking for a gluten-free treat.

The hint of espresso enhances the deep chocolate flavor, making them rich, bold, and incredibly satisfying.

Enjoy one with a cup of coffee for the ultimate mocha-inspired indulgence!

Raspberry Chocolate Black Bean Brownies

For those who enjoy the combination of fruity sweetness and rich chocolate, these raspberry chocolate black bean brownies are a delightful treat.

The fresh raspberries offer a tart contrast to the deep chocolate flavor, and the black beans add moisture and protein, making these brownies a healthier, gluten-free indulgence.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil or butter, melted
1/2 cup cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup fresh raspberries (plus extra for topping)

Instructions:

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt to the food processor. Blend until fully combined.
Stir in the chocolate chips and gently fold in the fresh raspberries.
Pour the batter into the prepared pan and spread evenly. Top with extra raspberries if desired.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the brownies cool before slicing.

The addition of raspberries in these black bean brownies adds a burst of freshness and tang, perfectly complementing the rich chocolate base.

The brownies are moist, fudgy, and full of antioxidants, making them a healthier gluten-free option for a sweet treat.

Pumpkin Spice Black Bean Brownies

For a fall-inspired twist on traditional brownies, these pumpkin spice black bean brownies are an irresistible gluten-free option.

Packed with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, they’re soft, moist, and bursting with autumn flavors.

The black beans add extra texture and nutrition, making this a guilt-free indulgence.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil or butter, melted
1/2 cup cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, pumpkin puree, pumpkin pie spice, baking powder, and salt. Blend until smooth and fully combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before slicing.

These pumpkin spice black bean brownies are perfect for the fall season, offering a soft, pumpkin-flavored base with just the right amount of sweetness.

The combination of chocolate and pumpkin is comforting and cozy, making these brownies a delicious and nutritious dessert.

Almond Joy-Inspired Black Bean Brownies

Inspired by the popular Almond Joy candy bar, these gluten-free black bean brownies are filled with the delicious flavors of almonds, coconut, and chocolate.

The black beans help to create a rich and moist texture, while the almond and coconut combination gives them a delightful crunch.

They’re an indulgent yet healthier treat for anyone craving a candy-bar-inspired dessert.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil or butter, melted
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup shredded unsweetened coconut
1/3 cup whole almonds

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth.
Stir in the chocolate chips and shredded coconut.
Pour the batter into the prepared pan and spread evenly. Gently press whole almonds into the top of the batter.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the brownies cool before slicing.

These Almond Joy-inspired black bean brownies are a perfect combination of chewy chocolate, crunchy almonds, and coconut, making them a flavorful and satisfying treat.

The richness of the chocolate pairs beautifully with the almond and coconut, creating a gluten-free dessert that’s both indulgent and satisfying.

Mint Chocolate Black Bean Brownies

If you love the refreshing taste of mint paired with rich chocolate, these mint chocolate black bean brownies are the perfect gluten-free treat.

The hint of mint adds a fresh and invigorating twist to the fudgy chocolate base, and the black beans provide extra moisture and protein.

These brownies are a mint lover’s dream!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon peppermint extract
1/2 cup dark chocolate chips (plus extra for topping)

Instructions:

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, salt, and peppermint extract. Blend until well combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan and smooth the top. Top with extra chocolate chips for added indulgence.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool before slicing.

These mint chocolate black bean brownies are rich, fudgy, and packed with that perfect minty kick.

The refreshing mint flavor balances beautifully with the decadent chocolate, making these brownies a delightful treat for mint lovers.

Zucchini Chocolate Black Bean Brownies

For a healthier twist on brownies, these zucchini chocolate black bean brownies are packed with veggies and still deliciously indulgent.

The zucchini adds moisture and helps create a soft, fudgy texture, while the black beans boost the protein content.

This is a great way to sneak in some extra veggies while enjoying a sweet treat!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
1 1/2 cups shredded zucchini (about 1 medium zucchini)
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Squeeze the shredded zucchini in a clean towel to remove excess moisture.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, salt, and zucchini. Blend until smooth and combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely before slicing.

These zucchini chocolate black bean brownies are a fantastic way to add vegetables to your diet without sacrificing flavor.

The zucchini keeps the brownies soft and moist, while the rich chocolate and black beans create a delicious and guilt-free dessert.

Caramel Pecan Black Bean Brownies

For a luxurious, nutty dessert, these caramel pecan black bean brownies are sure to impress.

The richness of the caramel paired with the crunchy pecans brings a delightful twist to the classic black bean brownie.

Made gluten-free with all-natural ingredients, these brownies are both indulgent and satisfying.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil or butter, melted
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup caramel sauce (gluten-free)

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until completely smooth.
Stir in the chopped pecans.
Pour the batter into the prepared pan and spread evenly.
Drizzle the caramel sauce over the batter and swirl it lightly with a knife to create a marbled effect.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool before slicing and serving.

These caramel pecan black bean brownies are decadent, with the perfect balance of chocolate, nuts, and sweet caramel.

The crunchy pecans add texture, while the caramel provides a rich, indulgent flavor.

They’re perfect for anyone craving a gluten-free dessert that’s both sophisticated and irresistible.

Cherry Chocolate Black Bean Brownies

These cherry chocolate black bean brownies are a wonderful combination of rich chocolate and sweet, tart cherries.

The cherries add a burst of fruity flavor that pairs perfectly with the deep, fudgy texture of the black bean base.

This gluten-free dessert is both indulgent and antioxidant-packed, making it a healthier way to enjoy brownies!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup fresh or frozen cherries, pitted and chopped

Instructions:

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and well combined.
Stir in the chocolate chips and chopped cherries.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These cherry chocolate black bean brownies are the perfect dessert for those who love a fruity twist in their chocolate treats.

The cherries provide a refreshing contrast to the dense, rich chocolate flavor, making them an irresistible gluten-free option!

Cinnamon Roll Black Bean Brownies

If you love the sweet, spiced flavors of cinnamon rolls, these cinnamon roll black bean brownies are a must-try!

With a hint of cinnamon and a swirl of cinnamon-sugar in the batter, these brownies offer the best of both worlds—rich, fudgy texture with the warm, comforting flavor of a cinnamon roll.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/4 cup brown sugar or coconut sugar

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until well combined.
In a small bowl, mix the cinnamon and brown sugar.
Pour half of the brownie batter into the prepared pan and sprinkle half of the cinnamon-sugar mixture over it. Swirl it gently with a knife to create a marbled effect.
Add the remaining brownie batter on top and swirl the rest of the cinnamon-sugar mixture into the batter.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely before slicing.

These cinnamon roll black bean brownies are a cozy, flavorful treat with the perfect balance of chocolate and cinnamon.

The swirls of cinnamon sugar mimic the iconic flavor of cinnamon rolls, making this gluten-free dessert a comforting and indulgent option.

Peach Cobbler Black Bean Brownies

For a summer-inspired treat, these peach cobbler black bean brownies combine the best of two desserts: fudgy brownies and a classic peach cobbler.

The peaches add natural sweetness and juiciness, while the black beans make the brownies rich and fudgy.

This is a unique and refreshing way to enjoy a gluten-free dessert!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
2 ripe peaches, peeled, pitted, and chopped

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and well combined.
Stir in the chocolate chips and chopped peaches.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool before slicing.

These peach cobbler black bean brownies are a delicious fusion of two beloved desserts.

The sweet peaches and rich chocolate create a delightful flavor combination, while the black beans keep the brownies moist and healthy. Perfect for a gluten-free summer treat!

Orange Dark Chocolate Black Bean Brownies

For a zesty and indulgent twist on classic brownies, these orange dark chocolate black bean brownies are perfect for citrus lovers.

The bright flavor of fresh orange zest complements the rich, deep chocolate, while the black beans provide a dense, fudgy base that’s both gluten-free and packed with nutrients.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 orange)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, orange zest, baking powder, and salt. Blend until completely combined.
Stir in the dark chocolate chips.
Pour the batter into the prepared pan and smooth it out evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool completely before slicing.

These orange dark chocolate black bean brownies are the perfect balance of bright citrus and rich chocolate.

The fresh orange zest elevates the flavor profile, making these brownies a refreshing and decadent gluten-free treat.

Pineapple Coconut Black Bean Brownies

If you’re looking for a tropical twist on classic brownies, these pineapple coconut black bean brownies offer a delightful combination of sweet pineapple and chewy coconut.

The black beans provide a fudgy, moist base, while the tropical flavors create a unique and indulgent dessert experience.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup coconut oil, melted
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded unsweetened coconut
1/2 cup chopped fresh pineapple (or canned, drained)

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth.
Gently fold in the shredded coconut and chopped pineapple.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool before slicing.

These pineapple coconut black bean brownies are a tropical treat with a rich, fudgy texture.

The pineapple adds a burst of sweetness and juiciness, while the coconut gives them a chewy, satisfying texture.

They’re the perfect gluten-free dessert to transport you to a tropical paradise!

Maple Bacon Black Bean Brownies

For an adventurous and savory twist on brownies, these maple bacon black bean brownies are a must-try.

The salty, crispy bacon pairs beautifully with the rich chocolate and sweet maple syrup, creating a unique flavor combination that’s both savory and sweet.

These gluten-free brownies are perfect for those who enjoy a more daring dessert.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
3 slices cooked bacon, chopped

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and fully combined.
Stir in the dark chocolate chips and chopped bacon.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the brownies to cool completely before slicing.

These maple bacon black bean brownies are a savory-sweet creation that combines the flavors of breakfast with dessert.

The salty bacon adds an unexpected crunch, while the maple syrup and dark chocolate provide a perfect balance of sweetness.

These brownies are ideal for anyone who loves to experiment with bold flavor combinations.

Coffee Espresso Black Bean Brownies

For coffee lovers, these coffee espresso black bean brownies provide the perfect combination of rich chocolate and bold coffee flavor.

The espresso enhances the chocolate’s depth while the black beans keep the brownies moist and dense.

This gluten-free treat is ideal for those who enjoy a little caffeine boost with their dessert!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon instant espresso powder or finely ground coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, espresso powder, baking powder, and salt. Blend until smooth and fully combined.
Stir in the dark chocolate chips.
Pour the batter into the prepared pan and smooth it out evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the brownies to cool completely before slicing.

These coffee espresso black bean brownies are a must-try for coffee aficionados.

The espresso intensifies the chocolate flavor, making these brownies the ultimate indulgence for anyone who loves the bold taste of coffee.

Apple Cinnamon Black Bean Brownies

These apple cinnamon black bean brownies are a cozy, fall-inspired dessert that combines the warm flavors of cinnamon and fresh apples with the rich, fudgy texture of black bean brownies.

The apples add a natural sweetness and a touch of juiciness, making these gluten-free brownies the perfect comfort food.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 apple, peeled and finely chopped
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Blend until fully combined.
Gently fold in the chopped apple and dark chocolate chips.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool completely before slicing.

These apple cinnamon black bean brownies are a wonderful treat for autumn.

The sweet and slightly tart apple chunks, combined with the warm cinnamon flavor, create a comforting, gluten-free dessert that’s perfect for cooler weather.

Blackberry Almond Black Bean Brownies

For a fruity and nutty twist, these blackberry almond black bean brownies offer a delightful combination of juicy blackberries and crunchy almonds.

The black beans provide the base for a rich, fudgy texture, while the blackberries add a burst of flavor and the almonds give the brownies a satisfying crunch.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup fresh blackberries (or frozen, thawed)
1/4 cup sliced almonds

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until fully combined.
Gently fold in the dark chocolate chips, blackberries, and sliced almonds.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the brownies to cool completely before slicing.

These blackberry almond black bean brownies are a delicious combination of sweet, juicy blackberries, rich chocolate, and crunchy almonds.

The mix of flavors and textures makes for a satisfying gluten-free dessert that’s perfect for any occasion!

Raspberry Almond Black Bean Brownies

These raspberry almond black bean brownies bring together the tartness of fresh raspberries with the crunch of almonds, all within a dense, fudgy brownie base made with black beans.

The vibrant raspberry flavor cuts through the rich chocolate, making these brownies a light yet indulgent gluten-free treat.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup fresh raspberries (or frozen, thawed)
1/4 cup sliced almonds

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and well combined.
Gently fold in the chocolate chips, raspberries, and sliced almonds.
Pour the batter into the prepared pan and smooth it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool before slicing.

These raspberry almond black bean brownies combine the tangy sweetness of raspberries with the crunch of almonds, creating a delightful balance of flavors.

The combination of fruit, nuts, and chocolate is a winning gluten-free dessert for any occasion.

Strawberry Coconut Black Bean Brownies

These strawberry coconut black bean brownies offer the perfect balance of fruity sweetness from fresh strawberries and chewy, nutty coconut.

The combination of the tropical coconut and berries paired with the rich black bean base makes these gluten-free brownies a treat for both the eyes and the taste buds.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup fresh strawberries, chopped
1/4 cup shredded unsweetened coconut

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and fully combined.
Stir in the dark chocolate chips, chopped strawberries, and shredded coconut.
Pour the batter into the prepared pan and smooth it out evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool before slicing.

These strawberry coconut black bean brownies bring together the bright, fruity flavor of strawberries with the tropical coconut, making them an irresistibly light and flavorful gluten-free treat.

Perfect for a refreshing dessert during warmer months!

Peanut Butter Banana Black Bean Brownies

Peanut butter and banana are a classic combination, and these peanut butter banana black bean brownies put a delicious spin on it.

The creamy peanut butter adds richness and depth, while the ripe banana brings natural sweetness and a moist texture.

Combined with the black beans, this gluten-free dessert is both decadent and satisfying.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 ripe banana, mashed
1/4 cup peanut butter (smooth or chunky)
1/2 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, salt, mashed banana, and peanut butter. Blend until smooth and fully combined.
Stir in the dark chocolate chips.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the brownies to cool completely before slicing.

These peanut butter banana black bean brownies are rich, indulgent, and full of flavor.

The peanut butter adds a satisfying creaminess, while the banana keeps the brownies moist and naturally sweet.

It’s a perfect gluten-free treat for anyone who loves the classic flavor combination!

Mint Chocolate Black Bean Brownies

For a refreshing, indulgent treat, these mint chocolate black bean brownies bring together the perfect balance of cool mint and rich chocolate.

The mint adds a fresh flavor that pairs perfectly with the deep chocolatey base, while the black beans give the brownies a moist, fudgy texture.

This gluten-free dessert is perfect for anyone who enjoys the classic combination of mint and chocolate!

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/4 cup mini chocolate chips (optional, for garnish)

Instructions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, peppermint extract, baking powder, and salt. Blend until smooth and fully combined.
Stir in the dark chocolate chips.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool before slicing. If desired, sprinkle mini chocolate chips on top for extra minty chocolate flavor.

These mint chocolate black bean brownies are a delightful gluten-free treat with a refreshing burst of mint paired with the richness of chocolate.

A perfect dessert for anyone who loves the mint-chocolate combo!

Lemon Poppy Seed Black Bean Brownies

These lemon poppy seed black bean brownies bring a fresh, zesty twist to your traditional brownie.

The lemon provides a tangy, refreshing flavor, while the poppy seeds add a slight crunch and texture.

With the rich, fudgy base made from black beans, these gluten-free brownies are bright, flavorful, and just the right amount of sweet.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
2 teaspoons lemon zest (from 1 lemon)
1 tablespoon poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, lemon zest, poppy seeds, baking powder, and salt. Blend until smooth and fully combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool completely before slicing.

These lemon poppy seed black bean brownies are a refreshing change from traditional brownies, with the tangy lemon and crunchy poppy seeds creating a unique and delicious gluten-free dessert.

S’mores Black Bean Brownies

For a fun and indulgent twist, these s’mores black bean brownies recreate the campfire classic in brownie form.

With gooey chocolate, crunchy graham crackers, and a hint of marshmallow, these gluten-free brownies capture the essence of s’mores in every bite, all while maintaining a rich, fudgy texture thanks to the black beans.

Ingredients:

1 can (15 oz) black beans, rinsed and drained
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup unsweetened cocoa powder
2/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup graham cracker crumbs (gluten-free)
1/4 cup mini marshmallows

Instructions:

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a food processor, blend the black beans until smooth.
Add eggs, melted coconut oil, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and well combined.
Stir in the dark chocolate chips and graham cracker crumbs.
Pour the batter into the prepared pan and smooth it out evenly.
Sprinkle the mini marshmallows on top of the batter.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The marshmallows will melt and turn golden brown on top.
Allow the brownies to cool before slicing and serving.

These s’mores black bean brownies offer the nostalgic flavors of s’mores without the need for a campfire.

The combination of chocolate, marshmallows, and graham crackers makes this a fun, gluten-free dessert perfect for any occasion.