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A stack of Gluten-Free Black Bean Brownies with Date Sugar on a white tablecloth

Gluten-Free Black Bean Brownies with Date Sugar

Gluten-Free Black Bean Brownies with Date Sugar are delicious! Made with black beans, eggs, gluten-free flour and of course - chocolate!
Prep Time 10 mins
Cook Time 25 mins
Cooling 10 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 12 squares


  • 1/2 cup butter
  • 1/3 cup dark chocolate chips
  • 3/4 cup gluten-free flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup black beans rinsed and drained
  • 3/4 cup date sugar
  • 2 eggs


  • Pre-heat the oven to 350F. Line an 8-inch square pan with parchment paper. Set aside.
  • Line a baking sheet with a couple paper towels and spread the drained black beans on them to dry them out a bit more.
  • Then melt the butter and chocolate chips together over low heat in a small saucepan. Whisk to combine and be careful not to let this mixture burn. Once melted and combined, remove from heat to let it cool a bit.
  • In a medium bowl combine the gluten free flour, baking powder, and salt.
  • In a food processor or blender, place the black beans and the cooled down chocolate mixture and pulse a few times until combined and smooth. Then add the date sugar and eggs; process again until combined.
  • Scrape the black bean mixture into the flour mixture and stir gently to combine. Add additional chocolate chips if desired (who doesn't desire that?) About 1/4 cup.
  • Pour this mixture into the prepared pan, spreading it evenly. Bake in the pre-heated oven for about 25 minutes or until the top of the brownies aren't shiny and batter is set (doesn't jiggle in the pan.)
  • Cool them in the pan for about 15 minutes or eat them warm right away.
  • Keeps for 3 days in an air-tight container on the counter.
Keyword brownies, gluten free, gluten-free baking