Gluten Free Black Bean Brownies

It’s the first day of fall and it’s cold :(:(:(.
But on the bright side, it’s kinda sunny, so I’m not going to get all humdrum and everything…yet.
And, on the brighter side, when it gets cold, I bake.  A lot.
So, to ease into all the warm, tummy rubbing goodness of all things baked, let’s start by making something relatively good for you.
These brownies (or brownie bites) are gluten free, high in protein and have good fat.  Best of all, it comes together in no time.  Got 5 minutes?  Make some brownies!


1 (15oz) can of black beans, drained and rinsed
1/2 c sugar
2 large eggs
1/3 c coconut butter, melted (or you can use regular butter)
1/2 c cocoa powder
2 tsp vanilla
pinch of salt
1/2 c chocolate chips
1/2 c walnuts


Preheat your oven to 350.  Spray a mini-muffin tin with cooking spray to make sure your brownies “release” easily.  You can use a regular baking pan and spread the batter along the bottom but I find these brownies are really fudgy so the smaller bite size is better.
I found this pan on sale at Loblaws and it is so great because the bottoms are removable and whatever you are baking just pop out from the bottom (excellent for making mini cheesecakes!)


In the bowl of a food processor, add the beans and process until broken down a bit.  Add melted coconut oil/butter and process again.  Add the sugar and process again; scrape down sides.  Add eggs and vanilla and process again.  Add chocolate chips and nuts and process one last time.
Fill the muffin tins and bake for about 20 minutes…yup, that’s it!


Now go ahead and have a warm brownie…
1 Comment
  • Tina Cesaroni, Jenn Hayhoe, Bethany Durigon
    April 12, 2014


    Bethany 09/22/2013 7:37am
    these are my favourite!
    Jenn09/22/2013 10:27am
    ME TOO!!!
    Tina09/22/2013 11:19am
    How many points if I eat the whole tray???

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