IE 11 is not supported. For an optimal experience visit our site on another browser.

Gluten-free black bean brownies

12 servings
12 servings


  • 1 16.5 oz can of black beans (rinsed & drained)
  • 3 eggs
  • 3 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup special dark hershey's cocoa powder
  • 1 pinch salt
  • 3/4 cup granulated sugar (white)
  • 1 teaspoon coffee grounds (espresso roast, finely ground)
  • 1/2 cup hershey's dark chocolate chips
  • Preparation

    Baking Directions:

    Heat oven to 350 degrees.

    Arrange muffin cups/liners in 2 muffin tins.

    Lightly grease an 8x8 baking dish.

    Combine all ingredients into a high powered blender (black beans, oil, eggs, and vanilla on bottom with cocoa powder, salt, sugar, and coffee on top).

    Blend until smooth and pour the mixture into the prepped baking dish.

    Sprinkle the dark chocolate chips on top of the mixture.

    Place in the preheated oven and bake at 350 degrees for approximately 25-30 minutes (until edges start of pull away from the pan).

    When done, place on cooling rack and allow to cool for approximately 20 minutes.

    Once cool, cut and serve.

    You can store in air tight container and in the refrigerator for about 4-5 days (if you would like to store longer, wrap in plastic wrap, store in air tight container, and place in freezer).