Gluten-Free Brownies Recipe
Gluten-Free Brownies Recipe photo by Taste of Home

Gluten-Free Brownies Recipe

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“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
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 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

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.


  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.
Originally published as Gluten-Free Brownies in Healthy Cooking April/May 2010, p10

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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."

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