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Gluten-Free Espresso Brownies

These Simple Gluten-Free Espresso Brownies are thick, dense, and fully fudgy with chocolate chips.  15 minutes to make, 15 minutes to bake that is also vegan, nut-free, soy-free, totally delicious, and made with a hidden veggie!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, healthy, Nut-Free, Vegan
Keyword: beans, brownie, carob, chocolate, dense, Espresso, fudgy
Servings: 9 brownies
Author: Julie Rosenthal


  • food processor


  • 1 can organic black beans
  • cup maple syrup
  • cup grapeseed oil
  • ½ tsp baking powder
  • 1 ½ - 2 tbsp quick-cooking gluten-free oats
  • 2 tbsp carob powder gluten-free
  • 2 tsp raw cacao or cocoa powder
  • ¼ tsp pink Himalayan salt or sea salt
  • 1 tbsp ground flax seeds
  • 1 tbsp finely ground espresso
  • ½ cup dark gluten-free chocolate chips
  • 1 handfuls dark gluten-free chocolate chips


  • Preheat oven to 350 degrees.
  • Using a food processor pulse the gluten-free oats and the ground flax till its a fine blend.
  • Then add the sea salt, baking powder, black beans, maple syrup, oil, carob powder, chocolate powder and espresso and blend well until all particles are well blended and the mixture is smooth.
  • Transfer mixture to a bowl and fold in the chocolate chips.
  • Grease an 8×8 brownie pan add mixture into the pan, using a spatula or your hand to spread the mixture. If your hands get sticky simply wet your hands and push the mixture into the entire pan. You can even add a few extra chips on top.
  • Place in the oven on the center rack and bake for 15 minutes.
  • Let cool for at least 10 minutes! They need their cooling time.
  • Store in the fridge for up to a week. (Since black beans are used it is important to store in the fridge when not eating).


LESS SUGAR option: If you want a brownie that is less sweet use 2 tablespoons of avocado oil and ¼ cup of grapeseed oil instead of using only grapeseed oil. For this version, you will need 2 tablespoons of ground espresso. // MUST! You must allow these brownies to cool for at least 15 minutes otherwise they will fall apart and be too mushy. //