Gluten-free Ooey Gooey Peanut Butter Black Bean Brownies

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These brownies are benevolent, but may appear dangerous. After all, they are so delicious that consuming too many at one time is an entirely likely scenario.  This possibility can easily be averted. Perhaps not effortlessly averted at first, but averted nonetheless. Trust me, I am speaking writing from experience. There is a way! So, not only do I have this new decadent brownie recipe to share with you, but I also have a convenient strategy for avoiding overconsumption. Win and win! You may be able to thank me by preparing these brownies and celebrating the happiness of your taste buds. Well, that is if you love the chocolate, coffee and sweet medjool dates combination as much as I do. I seem to have a minor problem mistrusting people who do not enjoy chocolate {is this reasonable?}, but I hope to recover from this personality idiosyncrasy soon. Please wish me a full recovery from this chocolate “prejudice” of sorts.

Also to be noted is that while these beauties do justifiably appear as though they could be filled with mouthfuls of undesirable guilt, they are bursting with only the sweetest of intentions and salubriousness. Did I just write that these brownies are bursting with sweet intentions? Gosh, I would give human traits to brownies. Let’s both pretend that sentence didn’t happen. Moving on…

As a treat, I used Hersey’s Special Dark Chocolate Cocoa Powder to produce an even darker hue and richer chocolaty flavor. As you can see {take note of photos unless you are blind, in which case I have no idea how you are able to read this}, I think that strategy worked. Look at that dark, almost black color! If you decide to use another type of cocoa powder, the final brownies may not turn out as dark, but there is no question that they will be just as yummy.

These brownies are energizing for numerous reasons. Firstly, this recipe contains coffee, which I highly recommend purchasing of the Certified Fair Trade variety. I’ve linked you to a great brand that I love.

Brownie ingredients (makes about 6 large or 8 medium brownies):

1 cup cocoa powder of choice
1 (15 oz) can black beans, aim for an EPA free brand
12 soft medjool dates, pitted
1/2 cup oat flour (oats are naturally gluten-free)
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup natural peanut butter (I used smooth)
1/4 cup water
1 tablespoon French roast coffee (or coffee of choice)
1 teaspoon cinnamon (aim for the ceylon variety)
1 tablespoon green superfood powder of choice (optional)
Grain-sweetened dark chocolate chips for topping (optional)



In a food processor, legit process every single ingredient together. You shouldn’t have any trouble processing them all. I added the dates, cacao powder, beans and water first, processed those ingredients completely and then added the other ingredients. This worked well for me.
Take a glass baking dish (8X8 size) and gently grease with coconut oil. Add the brownie mixture and press down with your palms to spread the mixture evenly. Bake for 350 degrees F for 20-25 minutes.
Cut brownies into squares, enjoy them as is or with your favorite non-dairy ice cream. Both ways are absolutely delicious!


Finally, my strategy to avert overeating on these beauties if you decide to prepare them for yourself instead of a group of friends and/or family members is to cut them into individual servings you would eat for dessert {or um, breakfast}, wrap each square in tin foil and then freeze them all. This way, you can unravel a square and heat it up {it’s soooo good warmed!} any time you want without eating any other squares. Granted, this is unless you are unusually hungry after a hypothetically long workout {or hey, just unusually hungry} and can do with more than one square {lucky you!}. I hope you LOVE this recipe as much as I do. I am going to enjoy one tomorrow for dessert breakfast.



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