Flourless Brownies

Flourless Brownies

  • By Cate Whittington
  • /
  • October 2016-Vol.2 No.10
  • /

As the owner of a small catering business, I am regularly asked to meet special dietary needs. Having tried countless gluten-free (GF) desserts, I find many of them to be bland and dry.  Page after page of my GF cookbooks are marked with a giant X through them, obliterating one disappointing recipe after another.  So, when a recent client asked me to prepare the following gluten-free dessert bar for a special event, I was understandably dubious. “Trust me. They’re delicious,” she said. “And you’d never guess the secret ingredient!”

She was right. I would never have guessed. Check out the first ingredient below and I imagine you will be as surprised as I was to learn what makes this gluten-free confection so wonderfully moist. I baked them right away and all it took was one bite for me to declare them the best flourless brownies I have ever eaten. You needn’t be on a gluten-free diet to enjoy these easy-to-make brownies. Top them with a scoop of ice cream and you’ll add them to your list of favorite indulgences.


The following recipe is courtesy of Whole Foods Market.


1 15 oz. can of black beans (no salt added), drained and rinsed

3 large eggs

1/3 cup melted butter

1/4 cup cocoa powder

1/8 teaspoon salt

2 teaspoons gluten-free vanilla extract

1/2 cup, plus two Tablespoons, cane sugar

1/2 cup semi-sweet chocolate chips

1/3 cup finely chopped walnuts



Preheat oven to 350 degrees. Butter 8×8-inch baking pan. Place black beans, eggs, butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.


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