Black Bean Brownie Bites (gluten-free)


We are moving in a couple of weeks, and I am actively looking for ways to use up the canned goods in my pantry so we don’t have to pay to haul them 1,000 miles north.

At a recent Harvest Faire, we sampled some vegan black bean brownie bites that were really delicious. Ever since, I’ve been thinking that this would be a great way to use up a can of black beans from my pantry. So I googled a recipe, found one that looked great, and made a few minor adaptations. I am delighted by the results!

These brownie bites are decadent and gooey. You’d never in a million years guess that they are gluten-free and packed full of black beans!!

Here is the recipe:

*slightly adapted version of the yummy recipe by Dana Shultz of My Little Celebration
**makes exactly 2 dozen mini-muffin-sized bites


1 (15 oz.) can black beans, drained and rinsed
2 flax eggs (2 Tbsp flax meal + 6 Tbsp cold water)
2 Tbsp coconut oil
½ cup cocoa powder
pinch of Himalayan salt
1 tsp vanilla
½ cup granulated sugar
1 tsp baking powder
¼ cup semisweet chocolate chips (I used Enjoy Life mini-chips)


  1. Preheat oven to 350 degrees. Lightly grease a mini-muffin tin, or use paper liners.
  2. Prepare flax eggs by combining flax meal and water in a small bowl and letting it rest for 3-5 minutes.
  3. Combine all ingredients EXCEPT chocolate chips in a food processor and puree.
  4. Remove from food processor and stir in chocolate chips.
  5. Scoop batter into mini-muffin tins.
  6. Bake for about 17 minutes, until tops are dry and starting to pull away from the sides.
  7. Let cool for 30 minutes before removing from pan.

I bet these would be super-delicious with a tiny scoop of vegan ice cream on top. Enjoy! 🙂


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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4 Responses to Black Bean Brownie Bites (gluten-free)

  1. Mike & Gloria McCoy says:

    Yummy, smart idea.

    Sent from Mike & Gloria’s iPad.

  2. amanda chavez says:

    Awesome recipe! I am a vegan mamma and my little guy is one as well. he is 19 months. I am actually curious as to what you use to supplement B12 in your sons diet. If you could email me with recommendations, that would be great! My email is

  3. Shara says:

    These look great.

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