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Gluten-Free Black Bean Brownies

Gluten-free black bean brownies
Nathan Congleton / TODAY

Chef notes

Kevin Curry, the blogger behind Fit Men Cook, shares his recipe for black bean brownies, which are packed with fiber and macronutrients.


  • cans black beans, drained
  • 1/2 cup cacao
  • 3 eggs
  • 4 tablespoons Stevia in the raw (if you prefer not to use sweetener, substitute with 1/3 cup to 1/2 cup organic, raw honey but remember it will change the macronutrients)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond milk (unsweetened)
  • 1 tablespoon coconut oil
  • Nonstick cooking spray
  • 1 cup dark chocolate chunks (at least 60% cacao)
  • 3/4 cup chopped walnuts



Preheat the oven to 350 F.


In a blender, add all of the above ingredients except for chocolate chips and walnuts into a blender. (I used the Vitamix Pro Series 750 blender.) Blend until the batter is smooth.


Pour the batter into a large bowl. Add about 3/4 of the chocolate chunks and 3/4 of the walnuts, reserving the remaining pieces for the topping. Mix the batter together.


Spray a baking dish with nonstick cooking spray and pour in the batter. If desired, or needed because the coating on your baking dish is worn, you can also line the baking dish with parchment paper.


Spread out the batter in the baking dish using a spatula, then top with the remaining chocolate chunks and walnuts.


Bake for 25 minutes or until you can pierce the brownies with a toothpick and it comes out clean.


Allow the brownies to cool to at least room temperature before initially cutting them.