Gluten Free Flourless Brownie Recipe

Recipe submitted by: Amy Pickett
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Gluten Free Brownie

they’re made with a secret ingredient: black beans. That’s right, use a can of unsalted black be

Prep Time:
Cook Time:


1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs, separated
1/3 cup melted butter
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons sugar
1/2 cup Ghirardelli 60% chocolate chips


  1. Preheat oven to 350°F and spray an 8-inch baking pan with nonstick cooking spray.
  2. Place the black beans, egg yolks, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth.
  3. Remove the food processor blade from chocolate mixture and gently stir in a few small spoonfuls of the beaten egg whites. Transfer to mixing bowl, and fold in remaining egg whites.
  4. Stir in the chocolate chips, and pour into the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. I think I might have left mine in a few minutes too long.
  5. Cool before cutting into squares. The egg whites did lighten the texture a bit, but it’s still lacking any real crumb, so they’re more of the gooey kind of brownies as opposed to cake-like. They’re still seriously yummy, though. Unless you tell people these brownies are made from black beans, I don’t think they’d know.

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