From the Kitchen of Gluten-Free Kitchen Fun

Recipe:  Black Bean Brownies



  • 4 eggs
  • 2 t. vanilla
  • 1 1/2 c. rinsed black beans
  • 1/2 c. soft ghee, canola oil or

               dairy-free margarine (softened)

  • 1 c. brown rice flour
  • 3/4 c. cocoa
  • 2 c. sugar
  • 1/1/4 t. zanthan gun
  • 3/4 t. baking powder

Preheat oven to 350 degrees F. Grease  one 9 x 13 inch pan (for thicker brownies) or two 8 x 8 inch pans (for thinner brownies).

Blend beans, vanilla and eggs in blender or food processor until smooth. I use a hand blender.

Measure all dry ingredients into medium mixing bowl and whisk until well blended. Add ghee, oil or margarine and blended beans. Mix just until blended.

Pour into pan(s) and spread until even. Bake 25 - 30 minutes for small pans and 30 - 35 minutes for large pan or until toothpick inserted in center comes out fairly clean. Cool on rack. Dust with powder sugar, if desired. Cut and store in airtight container in refrigerator for 1 - 2 days or freezer for 3 months.

This recipe can be dairy-free if you use oil or dairy-free margarine. If you are just concerned about casein or lactose and are not familar with ghee see link for ghee.