Flourless Brownies {Dairy Free}


Recipe courtesy Gluten Away

  • 1 15 oz. can black beans, well rinsed and drained
  • 2 eggs
  • 6 Tbs. coconut oil
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • ¼ cup water (add at the very end to be able to adjust)
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips (see link)


  1. Preheat oven to 350 degrees. Lightly grease a 9×9 inch pan.
  2. In a large bowl put all ingredients EXCEPT WATER (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  3. If the batter appears too thick, add water a Tbsp or two at a time and pulse again. It should be slightly thick.
  4. Evenly distribute the batter into the muffin tin. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  5. Bake for 10 – 15 minutes or until the tops are dry and the edges start to pull away from the sides.
  6. Remove from oven and let cool for 15 minutes before removing from pan. Remove with fork carefully and enjoy!

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