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Gluten-Free Black Bean Brownies
If you can't find gluten-free oat flour, process 1/2 cup gluten-free oats in a food processor until finely ground.
1/2 cup Dutch-processed cocoa powder
1/2 cup gluten-free oat flour
1 tsp. baking soda
1 tsp. table salt
1 (15-oz.) can black beans, drained and rinsed
3/4 cup honey
2 large eggs
1 very ripe banana, mashed
1/4 cup sugar-free creamy peanut butter
1 Tbsp. plus 1/2 tsp. vanilla extract
1 Tbsp. white vinegar
1 cup mini semisweet chocolate morsels, plus more for topping
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Gluten-Free Black Bean Brownies

Gluten-Free Black Bean Brownies

Gluten-Free Black Bean Brownies
  • Servings:Makes 12 brownies
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Center a rack in oven and heat to 350 degrees. Grease an 8" square baking pan and line with parchment; set aside.
2. In a medium bowl, whisk cocoa powder, oat flour, baking soda, and salt; set aside. Process beans, honey, eggs, banana, peanut butter, vanilla, and vinegar in a food processor until well blended and smooth, about 2 minutes. Scrape down sides, then add dry ingredients and process until combined. Stir in chocolate morsels.
3. Scrape batter into prepared pan and smooth into an even layer, then sprinkle more chocolate morsels on top. Bake until a toothpick inserted into center comes out clean, 25 to 30 minutes.
4. Let cool completely in pan before cutting into squares and serving. Store brownies in an airtight container for up to 1 week or freeze up to 1 month.
Source: Hannaford fresh Magazine, January-February 2022