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Gluten-Free Brownies

 Gluten-Free Brownies
“No one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!” Jean Ecos - Hartland, Wisconsin
12 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 1-1/4 cups semisweet chocolate chips
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 egg whites
  • 1 egg
  • 2 tablespoons instant coffee granules, optional
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1/2 cup chopped walnuts, optional


  • In a microwave, melt chocolate chips; stir until smooth. Cool
  • slightly.
  • Meanwhile, place the beans, egg whites, egg, coffee granules if
  • desired, oil and vanilla in a food processor. Cover and process
  • until smooth.
  • In a small bowl, combine the brown sugar, baking powder and salt; add
  • to bean mixture. Cover and process until combined. Gradually add the
  • chocolate; process until blended.
  • Pour batter into a 9-in. square baking pan coated with cooking spray.

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Gluten-Free Brownies (continued)

Directions (continued)

  • Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes
  • or until a toothpick inserted near the center comes out with moist
  • crumbs (do not overbake). Cool completely on a wire rack. Yield: 1
  • dozen.
Nutritional Facts: 1 brownie (calculated without walnuts) equals 184 calories, 9 g fat (3 g saturated fat), 18 mg cholesterol, 100 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.