Black Bean Truffle Brownies (Gluten-Free, Flourless)

Celiac.com 12/06/2025 - Black bean brownies rose from the home-baking world in the early 2000s, when inventive cooks began swapping flour for puréed beans to create naturally gluten-free, ultra-fudgy desserts. What started as a quiet, experimental trend has become a beloved staple—proof that clever pantry swaps can deliver both indulgence and nutrition.

This version leans into pure silkiness: deeply chocolatey brownies made flourless with black beans and cocoa, sweetened with maple, and finished with a glossy truffle-style glaze. The result is rich enough for a dinner party, simple enough for weeknights, and entirely gluten-free without specialty flours.

Why This Works for Gluten-Free Baking

• No flour required: Puréed beans provide structure without any gluten.
• Moist and fudgy: Cocoa, eggs, and a touch of oil keep the crumb dense and truffle-like.
• Clean ingredient list: Naturally gluten-free pantry basics; no mixes or gums needed.

Yield and Time

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Makes one 8-inch pan (9–12 pieces) · Prep: 15 minutes · Bake: 22–28 minutes · Cool: 45 minutes

Ingredients

Brownies

• 1 can (15 ounces) black beans, drained and rinsed very well
• 3 large eggs, room temperature
• ½ cup pure maple syrup (or honey)
• ¼ cup neutral oil (avocado, light olive, or melted coconut)
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt
• ½ teaspoon baking powder (gluten-free)
• ¼ teaspoon baking soda
• ½ cup dark chocolate chips or chopped dark chocolate (certified gluten-free)
• Optional boosters: 1 teaspoon instant espresso powder, or ½ teaspoon orange zest, or a pinch (⅛ teaspoon) ground cinnamon or chili

Truffle Glaze

• ½ cup dark chocolate chips or chopped dark chocolate (60–70% cacao)
• ¼ cup full-fat canned coconut milk (well-stirred)
• Pinch fine sea salt
• Optional: 1 teaspoon maple syrup for extra sheen

Instructions

1. Prep the pan: Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Blend the batter: In a food processor or high-speed blender, combine black beans, eggs, maple syrup, oil, cocoa, vanilla, salt, baking powder, and baking soda. Blend until completely smooth, scraping down sides once or twice. The batter should be silky and pourable. Pulse in espresso powder, zest, or spices if using.
3. Add chocolate: Stir in the ½ cup chocolate chips/chunks by hand.
4. Bake: Pour into the pan and smooth the top. Bake 22–28 minutes, until the edges are set and the center looks just slightly soft and glossy; a toothpick should emerge with a few moist crumbs. Do not overbake—carryover heat will finish the set.
5. Cool: Place pan on a rack and cool at least 30–45 minutes before glazing.
6. Make the truffle glaze: In a small saucepan over low heat (or microwave in short bursts), warm coconut milk until steaming, not boiling. Remove from heat and add the ½ cup chocolate, salt, and maple syrup if using. Let sit 1 minute, then whisk until glossy and smooth.
7. Glaze and set: Pour glaze over the cooled brownies and tilt the pan to coat evenly. Let set at room temperature 20–30 minutes (or chill 10–15 minutes) until softly firm.
8. Slice: Lift brownies out with the parchment and slice with a warm, clean knife for tidy edges.

Flavor Variations

• Mocha Truffle: Add 1 teaspoon espresso powder to the batter and ½ teaspoon to the glaze.
• Orange–Dark Chocolate: Add ½ teaspoon fine orange zest to the batter; top with a few fine threads of zest before the glaze sets.
• Spiced Heat: Add ⅛ teaspoon ground cinnamon and a pinch of cayenne to the batter.
• Salted Crunch: Sprinkle ¼ cup toasted chopped almonds or hazelnuts over the glaze and finish with a few flakes of sea salt.

Tips for Best Texture

• Rinse the beans thoroughly to avoid any savory notes.
• Blend until utterly smooth; grainy batter yields cakier brownies.
• Err on the side of underbaking slightly for a truffle-like center.
• Use certified gluten-free chocolate and baking powder to avoid cross-contact.

Storage

Store covered at room temperature up to 2 days, or refrigerate up to 5 days. For longer storage, freeze tightly wrapped slices up to 2 months; thaw in the refrigerator. The glaze keeps its shine best when chilled and brought to room temperature before serving.

Serving Ideas

Serve small squares with fresh raspberries, a dusting of cocoa, or a dollop of whipped coconut cream. For a plated dessert, drizzle with warmed raspberry purée or espresso caramel.

Conclusion

These Black Bean Truffle Brownies honor the spirit of the original flourless trend while elevating it with a glossy, decadent glaze. They are rich, tender, and deeply chocolatey—proof that gluten-free baking can be both simple and spectacular. Keep this recipe in your back pocket for celebrations, weeknight cravings, and every time you want a luxurious dessert that happens to be naturally flourless.