Gluten Free Brownies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love making these gluten free brownies since they are fudgy, rich, and packed with chocolate flavor. They are very simple to prepare with only 10 minutes of prep time and 30 minutes of baking. You might be surprised by the secret ingredient I use, which creates an amazing texture in every slice. The best part is that I can also turn these healthy brownies into a vegan option when I need a flexible choice for guests.
Most healthy gluten free brownies I have tried in the past were too dry or too cakey, but not these. I love that these brownies have a fantastic texture and taste while using no traditional flours. So what is my secret ingredient? Black beans. They bring a nice dose of protein and create the perfect base for gluten free chocolate brownies. The best part is that I get all the benefits of the beans without tasting them at all.
The next time you have chocolate cravings, easily whip these up by throwing all the dry ingredients and wet ingredients together in a blender. Fold in the chocolate chips, pour into your pan, sprinkle with more chocolate and bake. It doesn’t get any easier, making this a recipe you’ll come back to many times. They really are some of the best gluten free brownies I have made, just like my gluten-free flourless brownies or my gluten-free vegan chickpea blondies.
👩🏽🍳 Why I Love This Recipe
I really enjoy baking these gluten free brownies on rainy afternoons when the kids are home from school. One time, they ran into the kitchen the moment they heard the blender, curious about what I was preparing. My husband often joins in as well, sneaking a chocolate chip or two while I pour the batter into the pan. If you are a chocolate fan, you know exactly what I mean. 🙂
I toss black beans, cocoa, eggs, a little oil, milk, and a few other ingredients into the blender and then fold in the chocolate chips. The batter blends smooth and pours easily into the pan. Using black beans instead of flour keeps the brownies moist and fudgy and adds a boost of antioxidants. The edges bake up chewy, the center stays soft, and every bite is full of chocolate flavor. My kids love sprinkling the extra chips on top before baking, which always turns it into a fun family activity.
These brownies are perfect for anyone who wants a healthier treat without sacrificing flavor during the Christmas holidays. Last weekend, I brought a batch to our neighborhood block party, and my kids ran around handing them out to neighbors while I chatted with friends. As a nutritionist, I enjoyed watching everyone reach for a treat that was actually good for them, and people kept coming back for more and asking for the recipe. Even picky chocolate lovers could not resist them.
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🥘 Ingredients
I use simple ingredients and a few special additions to make the most amazing homemade gluten-free brownies. These are the ingredients I use:
Black Beans: The black beans replace flour in this recipe, but I never taste them. They just add moisture and richness to the batter.
Eggs: I use 2 whole eggs to help bind the ingredients and keep the brownies from falling apart.
Cocoa Powder: I use unsweetened cocoa powder to give these brownies the perfect amount of chocolate flavor.
Coconut Sugar: I keep these brownies free of refined sugars by using coconut sugar, which is a great low-glycemic option.
Oil and Milk: I just add a splash of olive oil and milk to this gluten-free chocolate brownie recipe for a little extra moisture.
Balsamic Vinegar: It’s a unique ingredient for brownies, but I love the subtle richness it adds.
Baking Powder and Baking Soda: I use these leavening agents to help the gluten-free fudge brownies rise and spread, giving them a chewy, fudgy texture.
Coffee: I love this fun hack to bring out an intense chocolate flavor in these brownies.
Chocolate Chips: I use semisweet or dark chocolate chips, mixing some into the batter and sprinkling the rest on top.
Substitutions
Flours: While these brownies are flourless and use black beans, I sometimes like to experiment with Bob’s Red Mill gluten-free flour blend, almond meal, brown rice flour, or almond flour.
Eggs: I like to use flax eggs, chia eggs, mashed ripe bananas, vegan egg replacer, or unsweetened applesauce in this gluten-free brownie recipe.
Cacao Powder: Instead of cocoa powder, I sometimes use cacao. It tastes a bit more bitter, but the sugar in the recipe balances it out nicely.
Sugar: I use granulated sugar, maple syrup, or my favorite sugar-free sweetener in this recipe. For a richer, more intense flavor, I sometimes opt for brown sugar.
Oil: I use any oil I have on hand for this easy gluten-free brownie recipe, like coconut oil or avocado oil. Alternatively, I sometimes use melted vegan butter.
🔪 How To Make
This is the easiest flourless brownie recipe ever, and I use a blender to combine all the ingredients! Here is how I make gf brownies from scratch:
Preheat Oven and Prep Pan: I preheat the oven to 350 degrees F. Then I grease a nonstick 8×8 or 9×9-inch square pan with baking spray and line it with parchment paper, leaving a 2-inch overhang on all sides.
Combine Ingredients: I blend the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic vinegar, baking soda, baking powder, and coffee in a food processor or blender until smooth.
Add Chocolate Chips: I pour the brownie batter into a large mixing bowl and fold in ½ of the chocolate chips (about ⅓ cup) using a wooden spoon or spatula until everything is combined.
Add To Baking Dish: I pour the brownie batter into the prepared pan.
Top: I sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake and Cool: I bake the brownies until a toothpick comes out clean, which usually takes about 30 to 32 minutes. I let them cool completely before slicing them into squares, and I don’t even need a wire rack.
💭 Expert Tips
My #1 Secret Tip for making these gluten free brownies is to blend the batter in a blender or a food processor. I remember the first time I tried mixing the beans by hand and I ended up with little chunks in every slice. Once I switched to blending everything, the batter became smooth in seconds and the brownies baked soft and rich. Now I always tell friends that this small step makes the whole recipe easier and much more enjoyable to prepare.
Other Tips To Keep In Mind:
- Do Not Over Bake: For the best results, I don’t overbake the gluten-free chocolate brownies. They stay fudgy when I take them out as soon as they’re just barely set. I check with a toothpick, and once it comes out clean, I know they’re done.
- Measure Precisely: I make sure to measure all the ingredients properly because baking requires more precision than cooking.
- Use Glass Pan: If I can, I use a glass baking pan instead of a metal one because the heat distributes more evenly in glass.
- Richer Flavor: I like to add melted chocolate with a dash of vanilla extract to the batter. I melt it in a large microwave-safe bowl or in a pan over low heat. You can also use dark cocoa powder instead. Once the other ingredients are blended, I combine the chocolate mixture into the batter.
📖 Variations
I love customizing these gluten-free brownies with mix-ins, or dairy-free and vegan swaps to make them my own.
Mint chocolate brownies: I mix in 1 teaspoon of peppermint extract to create a fresh and festive version. The mint blends nicely with the chocolate and it is great for Christmas!
Peanut butter swirl brownies: I swirl 3 tablespoons of peanut butter on top of the batter before baking. This adds a creamy touch and a sweet nutty flavor I love.
Add Protein: I like to mix in my favorite protein powder for a boost of protein in this brownie recipe. I usually add a couple of tablespoons of milk to keep the brownies moist.
🍽 Serving Suggestions
I enjoy these gluten-free healthy brownies on their own or enhance them with some extra mix-ins or toppings! Here are a few of my favorite ideas:
With Toppings: I add chopped nuts, coarse sea salt, caramel drizzle, strawberry simple syrup, peanut butter, almond butter, melted chocolate, vegan Nutella, or a scoop of ice cream to my brownies. I also love mixing brownie pieces into chocolate tofu ice cream to make my own homemade brownie ice cream!
With Milk: Milk and brownies are a classic combination, just like milk and cookies. I like to use almond milk or my favorite plant-based milk for a dairy-free option. These brownies also make a great treat served with protein hot chocolate, or this honey latte.
🧊 Storage Directions
Refrigerating: I let the brownies cool to room temperature and then place them in an airtight container or wrap them in plastic wrap. I store them in the fridge for 5 to 6 days.
Freezing: I freeze these gluten-free brownies for up to 1 month. The next time I want to enjoy them, I let them fully thaw in the fridge to keep them fudgy.
Reheating: If I want to enjoy these fudgy gluten-free brownies warm, I heat them in the microwave or toaster oven.
❓Recipe FAQs
Why did my brownies turn out dry or crumbly?
They were likely baked too long. Since these brownies use black beans instead of flour, they lose moisture more quickly. I pull them from the oven as soon as a toothpick comes out with moist crumbs rather than clean, and I let them cool completely before slicing to keep them fudgy.
Why are my brownies falling apart or not holding together?
Flourless brownies rely on a smooth batter and good binding, so any chunky beans or uneven mixing can cause them to break apart. I blend the batter until it is completely smooth, measure every ingredient carefully, and mix only until everything comes together. This helps the brownies hold their shape.
What causes the center of my brownies to be gooey even though the edges look done?
I know this happens because the dense, flourless batter cooks unevenly. The edges set faster than the center. To fix it, I check the center with a toothpick for moist crumbs instead of wet batter and let the brownies rest in the pan after baking so the residual heat finishes setting the middle.
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🎥 Watch How to Make It
Gluten Free Brownies
I love making these gluten free brownies since they are fudgy, rich, and packed with chocolate flavor. They are very simple to prepare with only 10 minutes of prep time and 30 minutes of baking. You might be surprised by the secret ingredient I use, which creates an amazing texture in every slice. The best part is that I can also turn these healthy brownies into a vegan option when I need a flexible choice for guests.
Servings: 20 brownies
Calories: 91kcal
Ingredients
- 15 oz black beans, rinsed and drained 1 can
- 2 large eggs Note: To make these vegan, you can use flax eggs instead
- ½ cup unsweetened cocoa powder
- ½ cup coconut sugar
- ½ tsp extra virgin olive oil
- 1 tbsp 1% milk
- 1 tsp balsamic vinegar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp of freshly ground coffee or instant coffee
- ¾ cup mini semisweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a nonstick 8×8 or 9×9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic, baking soda, baking powder and coffee in a food processor or blender until smooth and pour into a bowl. Fold in half of the chocolate chips until combined.
- Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Notes
- My #1 Secret Tip for making these gluten free brownies is to blend the batter in a blender or a food processor. I remember the first time I tried mixing the beans by hand and I ended up with little chunks in every slice. Once I switched to blending everything, the batter became smooth in seconds and the brownies baked soft and rich. Now I always tell friends that this small step makes the whole recipe easier and much more enjoyable to prepare.
- Do Not Over Bake: For the best results, I don’t overbake the gluten-free chocolate brownies. They stay fudgy when I take them out as soon as they’re just barely set. I check with a toothpick, and once it comes out clean, I know they’re done.
- Measure Precisely: I make sure to measure all the ingredients properly because baking requires more precision than cooking.
- Use Glass Pan: If I can, I use a glass baking pan instead of a metal one because the heat distributes more evenly in glass.
- Richer Flavor: I like to add melted chocolate with a dash of vanilla extract to the batter. I melt it in a large microwave-safe bowl or in a pan over low heat. You can also use dark cocoa powder instead. Once the other ingredients are blended, I combine the chocolate mixture into the batter.
Nutrition
Serving: 1brownie | Calories: 91kcal | Carbohydrates: 14.7g | Protein: 2.2g | Fat: 3.4g | Saturated Fat: 1.9g | Sodium: 7.7mg | Fiber: 1.8g | Sugar: 10g
These were incredible! I never would have known they were gluten free. So flavorful and the perfect texture.
Awesome! Thanks so much Chenee!
Really good texture. Everyone enjoyed it so much!
Great to hear! Thanks Erik!
These brownies were rich and delicious! Thanks for the great recipe!
Yay! Thanks Holly!
The texture on these is out of this world! I will definitely make them again.
So happy to hear that Brandi!
These flourless, protein rich, chocolatey good brownies look and sound scrumptious.
Thanks Andrea! You will love this recipe!
I was skeptical but these turned out great! Hubby is avoiding carbs and sugar. So I used 1/4 C Monk Fruit Sweetener instead. Phenomenal!
Yay!! I’m so happy to hear that Natalie – thanks for letting me know! 🙂
Oh my, these are so decadent and delicious! I love that they’re gluten free too so everyone can enjoy them in my family.
Thanks so much Bintu!
Now these are my kind of brownies! They look so delicious 🙂
Yay! I’m sure you’ll love this recipe Chris!