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GFY Brownies

Mary Beth Ray
Try this tasty, quick, easy-peezy, gluten-free brownie recipe that has a lot of nutrients! You can create them in a “jiffy” and they are Good For You!  


  • 1 can black beans (rinsed)
  • 4 tbsp raw cacao powder
  • ½ tsp salt
  • ½ cup oats
  • ¼ cup honey
  • cup coconut oil (melted)
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • ½ cup chocolate chips or chunks (your choice dark or semi-sweet)


  • Pre-heat oven to 350 degrees F
  • Place all ingredients – except chocolate chips/chunks – into a food processor
  • Pulse first until mixed, then blend until smooth
  • NOTE: If you don’t have a food processor you could try a blender or maybe better yet use a manual potato masher so the beans are mushed
  • Cover bottom of 8x8 baking pan with parchment paper
  • Pour batter into pan over parchment paper and fold in the chocolate chips/chunks.
    Smooth to corners
  • Bake 20-25 minutes until a knife or fork comes out clean
  • Let cool for 10-15 minutes before cutting. Enjoy!


A word about why they are GFY:
  • Black beans - no salt added in a BPA-free can – add extra fiber that is lost by not using wheat flour (many gluten-free foods are so bad for your digestion because they substitute with fiber-less ingredients)
  • Oats can be certified gluten-free if you have celiac disease
  • Honey has a lot of natural enzymes vs the purely nutrient-vacant processed sugar
  • Raw cacao powder is made by cold pressing unroasted cacao beans, retaining the living enzymes in cacao. (Cocoa powder comes from the same plant but has been roasted at high temps and lost most of its nutrients.)
  • Where you can, choose organic ingredients to avoid ingesting toxic pesticides.