Gluten Free Black Bean Brownies

Hey cake lovers! 
If you haven't heard, allow me the pleasure of introducing you to the Black Bean Brownie. Yes, you read correctly. The main ingredient in the black bean brownie are black beans. The same ones used for soups, stews, etc. Desserts can officially be added to the list. I've been reading up on these black bean brownies for weeks and couldn't wait until I had some free time to make them.

Supposedly, they tasted like any 'normal' brownie and never give off the texture or flavor of a black bean. So, I gave them a shot, adding my own personal tweaks. Just as I had taken my first bite, the sun started to peek out from the clouds. The rain stopped and down came the Cupcake Fairy...gracing me with her presence once again. She looked at me, and without words said "Yes my dear, you are awake and have just witnessed the best brownie you've ever had in your life, spread the word and may the force be with you". She's heavy into Sci-Fi, but any-who, they were ridiculously good. I honestly wasn't expecting them to be so amazing. They were super moist, very flavorful and pretty much the exact same consistency and texture as any flour recipe. They give off the same crumbly cake texture, fudgy-ness and density that we're used to. It just assured me how amazing beans can be.

Last year, I went on a gluten-free diet and although gluten free foods are extremely accessible now-a-days, with most gluten-free foods you have to get use to a different texture. I would've loved having these around! Replace the granulated sugar with sugar in the raw or a natural sweetener and they're guilt free. I wonder what else I could make out of brownies...

Fudgy Black Bean Brownies

Makes about 10 brownie cupcakes

15 oz. Black Beans (cooked)
2 Eggs
3/4 C Cocoa Powder or Hot Chocolate Mix
3 T oil (coconut, vegetable, other)
1/4 tsp. salt
1 tsp. vanilla extract
1/2 C sugar
1 tsp. baking powder

Food Processor or Blender
Cupcake Pan and Liners


  1.  Preheat oven to 350 degrees.
  2. Line a cupcake tin with the cupcake liners of your choice and set aside.
  3. Option 1- Using a large blender or food processor, add all ingredients and blend.
  4. Option 2- Combine dry ingredients in a bowl (sugar, cocoa, baking powder, salt). In a blender add black beans, eggs, oil and vanilla. Blend until smooth and whisk into dry ingredients.
  5. Fill cupcake tins up about 3/4 up and bake for 23 minutes or until a knife inserted comes out clean.
  6. Allow to cool completely and top with fruit, nuts, chocolate, frosting or whatever makes you smile.

Couture in a Cupcake

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