Super-Gooey Gluten-Free Chocolate Brownies

Super-Gooey Gluten-Free Chocolate Brownies

This blog post + recipe for Super-Gooey Gluten-Free Chocolate Brownies originally appeared on my old blog,, but has now been republished and redirected here to

So, I’ve been inundated with birthdays this week. My Mother-in-law of the future, my sister-in-law of the future, AND my sister’s partner all had birthdays.

So, it has definitely been time for some cake. I’ve shared another gluten-free chocolate brownie recipe in the past.

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Super-Gooey Gluten-Free Chocolate Brownies

But that recipe never came out quite indulgent enough for me. This version is, like it says on the tin, super gooey – you’ll need to serve up on a plate and eat it with a fork.

Like my gluten-free peanut butter blondies, these super-gooey brownies have a legume-based secret ingredient! If you’re serving to fussy eaters, don’t let them in on the secret until after they’ve told you how beautiful the brownies are (actually, maybe just smile and nod and don’t tell them at all…)

Super-Gooey Gluten-Free Chocolate Brownies

I’ve seen versions of black bean brownies online for a while now, so I decided to develop my own version. I can verify that black bean brownies make the most gooey brownies. and they’re naturally free from gluten, too.

Like, seriously, gluten-free brownies usually come out pretty moist, but the addition of black beans makes a batch of really moist gluten-free brownies.

Secret Ingredient Gluten-Free Chocolate Brownies
Prep Time
10 mins
Bake Time
1 hr
Total Time
1 hr 10 mins
Course: Dessert
Yields: 12
  • 2 tins Black Beans
  • 400 g Honey
  • 400 g Dark Chocolate
  • 50 g Coconut Oil
  • 50 ml Espresso
  • 1.5 tsp. Baking Powder (gluten-free)
  • 50 g White Chocolate (optional)
  1. Pre heat the oven to 160°C
  2. Drain and rinse the black beans and add them to the bowl of your blender

  3. Add the honey and blend for a few minutes, until smooth

  4. In a microwave safe bowl, break up 300g of the chocolate, add the coffee and the coconut oil and melt in the microwave, stirring every 10 seconds. this should take about 90-120 seconds

  5. Add the melted chocolate mixture to the blender, with the black bean mixture, and blend for a further ten seconds or so

  6. Roughly chop the remaining chocolate and add to the blender, with the gluten-free baking powder, then blend again

  7. Line a baking tin, pour in the mixture and bake in the oven for around an hour. It will come out bubbling

  8. Melt the white chocolate and drizzle over, if desired. Leave to cool completely before chopping the brownies into squares

Here’s where you can buy the gluten-free flour substitutes used in the recipe:

FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here

Visit my full shop here, to stock up on gluten free baking essentials.

I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.

Now I share recipes, tips + ideas for gluten free cake lovers here on What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.

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