Back to Gluten-Free Brownies

Print Options


Card Sizes

Gluten-Free Brownies Recipe

Gluten-Free Brownies Recipe

“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
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:12 servings


  • 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 vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1/2 cup chopped walnuts, optional


  • 1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
  • 2. Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
  • 3. 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.
  • 4. Pour batter into a 9-in. square baking pan coated with cooking spray. 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.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

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.

Reviews for Gluten-Free Brownies

Sort By :
Reviewed Jun. 16, 2013

"This was my first attempt at g-f brownies and was excellent! I replaced the three egg whites/one egg with two whole eggs and it turned out great."

Reviewed Feb. 7, 2013

"This was surprisingly delish! I substituted black beans instead of the garbanzo beans; coconut oil instead of canola oil; 3 eggs instead of 3 white and 1 egg; and 1/4 cup of brown sugar and 1/4 of sugar blend with stevia. I think it is awesome! Try might be surprised!"

Reviewed Jan. 14, 2013

"This was my first attempt at baking a gluten free desset for my friends. They absolutely loved it and couldn't believe it was gluten free."

Reviewed Jan. 5, 2013

"My nieces love these!"

Reviewed Oct. 24, 2012

"Fantastic recipe! Very fudgy and tasty. I used Instant French Vanilla coffee granules and it was great. Had some friends at work try it and they thought it to be very good and fudgy - quite shocked when I told them that it was made with Garbanzo beans and no flour."

Reviewed Dec. 6, 2011

"Great - rich and fudgy like a real brownie. I used Espresso powder instead of instant coffee granules. I had no problem with the texture, but I really made sure it was a smooth as possible in the food processor."

Reviewed May. 15, 2011

"I over cooked these, so they came out more like a cake texture but oh so good. Thank you. Thinking this might make a good base(omit the chocolate for other flavours) for a nice cake."

Reviewed Mar. 26, 2011

"I'm rating these again now that I've used this recipe over 10 times! I make it with equal amount of cocoa powder instead of the chips, no coffee, use white sugar instead of brown, add a little almond extract, and stir in dairy free choc chips (I'm also dairy free) that are not melted. Do this and I can tell you your results will be great! I make them in mini muffin cups and everyone, dietary restrictions or not, love them and didn't know that they were "special" brownies!"

Reviewed Jan. 22, 2011

"Given the ingredients, these turned out surprisingly well. They won't win a brownie contest, but if you're looking for something to satisfy your chocolate craving that isn't terribly unhealhthy, they'll definitely fit the bill. With the protein and fiber from the beans, they're much more substantial too--a 2 inch square could almost be a justifiable meal replacement! :) The texture will be what people don't like more than the taste."

Reviewed Nov. 12, 2010

"These were great for both those who needed gluten free and those who just wanted chocolate. Use good quality chocolate chips and it is great!"

Reviewed Oct. 7, 2010

"I am giving it 5 stars, but not as brownies (although I have yet to try it with dairy free choc chips since I cannot have the dairy either). They do make awesome whoopie pies, though!"

Reviewed Jun. 2, 2010

"These brownies were ok. the texture was very light, not very fudgey as others noted. Husband said they were like fake brownies... interesting but not horrible."

Reviewed May. 24, 2010

"Make sure to run the beans thru the food processor or blender until they are completely smooth. They will have a slightly different texture than wheat brownies, but the flavor makes up for it."

Reviewed May. 24, 2010

"These are the fudgiest and best brownies I've had in a long time. I add extra chocolate or even caramel chips and they are always a hit. I've had to give this recipe out several times."

Reviewed May. 22, 2010

"Flavor is good - the texture is 'mealy'"

Reviewed Mar. 22, 2010

"I made these yesterday for a chocolholic friend who has Celiacs Disease...she LOVED them! They were much cheaper to make than the boxed Gluten Free Brownies, much tastier and very easy to make! And the kids loved them too! (Although I will keep the main ingredient a secret for a while!) The only real difference between these and a traditional Brownie is the texture."

Loading Image