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    Home » Recipes » Baked Goods

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    Black Bean Coconut Brownies are Gluten Free Chocolaty Goodness

    Published: Jul 8, 2013 · Modified: Sep 1, 2022 by Audrey · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Black Bean Coconut Brownies are rich moist gluten free brownies made with black beans, coconut and chocolate chips. No flour! 

    These Black Bean Coconut Brownies will please everyone, and only those that are gluten free need to know they are flourless. 😉

    black bean brownies with coconut on a plate

    I've made a chocolate breakfast cookie with black beans in it that was fabulous so I knew the recipe from the Roasted Root had potential.

    Is it possible to fall in love with a recipe? Oh my goodness! And I do mean goodness. 

    Just look at all of the good:

    • gluten and casein free (assuming your chocolate chips and cocoa are)
    • ovo-vegetarian (vegan if you use an egg substitute)
    • loaded with fiber and nutrition thanks to those black beans
    • dump ingredients into blender, whir, pour in pan
    • fudgey moist delicious taste that you would swear came from "bad for you ingredients".

    Seriously, if you didn't know better you wouldn't know these are healthy. You do not taste any black beans, ever.

    This is not a "comes pretty close to tasting the same" healthy recipe.

    They taste awesome. PERIOD.

    The only thing missing is the crunchy top you get with regular flour brownies. Hence you need to add the coconut or something else on top.

    black bean coconut brownies on a plate

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 1 can 14 ounce black beans (drained and rinsed)
    • 2 eggs
    • ⅓ cup cocoa powder
    • ¾ cup granulated sugar
    • ½ teaspoon coconut oil
    • 1 tablespoon coconut or almond milk
    • 1 teaspoon balsamic vinegar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon espresso powder
    • 1 cup dark chocolate chips (divided use)
    • ½ cup shredded coconut

    Instructions
     

    • Preheat the oven to 350° F. Lightly oil a 9″ x 9″ baking pan.
    • Put all ingredients except the chocolate chips and shredded coconut into a blender (or food processor) and mix until completely smooth.
    • Fold ½ cup of the chocolate chips into the batter and pour into baking pan. Sprinkle the shredded coconut and remaining chocolate chips on top of the batter.
    • Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean. Allow brownies to cool 15 minutes before cutting into them.

    Notes

    based on recipe from  the Roasted Root

    More Gluten Free Treats

    Almond Cherry Spritz Cookies
    chocolate torte on a blue plate covered in powdered sugar with text "gluen free vegan chocolate torte
    Gluten Free Vegan Chocolate Torte
    hand sneaking a cookie off of a plate with text overlay "Crispy Coffee"
    Coffee Almond Cookies

    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Bourbongirl

      July 08, 2013 at 4:52 pm

      Sounds delicious. One question- do you need the coffee grounds for the recipe? I hate coffee.

      Reply
    2. Audrey@That Recipe

      July 09, 2013 at 10:57 am

      You could definately make it without the coffee grounds. Per America's Test Kitchen's Magic Shell recipe it deepens the chocolate flavor. You don't taste even a hint of the coffee

      Reply
    3. apurpledreamer

      July 09, 2013 at 12:04 pm

      This sounds SO yum! What could I substitute for the coffee though? Do you really not taste it?

      Reply
    4. Charlene

      July 02, 2014 at 6:17 am

      Can you use an electric mixer instead of a blender?

      Reply
      • Audrey

        July 03, 2014 at 6:12 am

        I am not sure the electric mixer would puree the black beans enough. You want a smooth consistency without lumps of beans. Maybe use a potato masher on them first then mixing with the other ingredients.

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    Welcome, I'm Audrey, an avid "maker" that believes home made is better.

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