Pumpkin Pie Black Bean Brownies

Name: Pumpkin Pie Black Bean Brownies
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 serving(s)
Ingredients: 200 g unsalted butter, plus extra to grease; 200 g dark chocolate (70% cocoa solids), roughly chopped; 400 g tin black beans, drained and rinsed; 250 g light muscovado sugar; 50 g cocoa powder; 3 medium eggs; 2 tsp. vanilla extract; 1 1/2 tsp. gluten-free baking powder; 75 g full-fat cream cheese; 175 g pumpkin purée (100% pure), we used Authentic American; 75 g caster sugar; 1 medium egg; 1 tsp. mixed spice; 1 tsp. vanilla extract

If you don’t tell people about the secret ingredient in these gluten-free brownies, we promise they’ll never guess! These brownies are deep, rich and gooey – just as they should be.

By The GH Kitchen TeamPublished: 24 April 2024

Jump to recipe

Mike English

With a delicious swirl inspired by a classic North American pumpkin pie, these rich and fudgy gluten-free chocolate brownies are hiding a secret ingredient that we promise your guests will never guess - if you don't tell them!

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Yields:

16 serving(s)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Cal/Serv:

300

Ingredients

FOR THE BROWNIES

200 g unsalted butter, plus extra to grease
200 g dark chocolate (70% cocoa solids), roughly chopped
400 g tin black beans, drained and rinsed
250 g light muscovado sugar
50 g cocoa powder
3 medium eggs
2 tsp. vanilla extract
1 1/2 tsp. gluten-free baking powder

FOR THE PUMPKIN SWIRL

75 g full-fat cream cheese
175 g pumpkin purée (100% pure), we used Authentic American
75 g caster sugar
1 medium egg
1 tsp. mixed spice
1 tsp. vanilla extract

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a deep 20.5cm square tin with baking parchment. In a medium pan over low heat, melt butter and chocolate until combined. Set aside to cool for 10min.
2. Step 2Meanwhile, in a small bowl whisk together all the ingredients for the pumpkin swirl, until smooth. Set aside.
3. Step 3Put the drained and rinsed black beans in the bowl of a food processor, add the melted butter/chocolate mix and process until smooth. Add remaining brownie ingredients with a pinch of salt and process to combine, scraping down the sides a few times with a spatula.
4. Step 4Scrape 1/2 the brownie batter into the prepared tin and spread to level. Spoon 3/4 of the pumpkin mixture on top, then finish with remaining brownie batter, followed by the remaining pumpkin mix in dollops. Run a knife or skewer through layers gently to marble. Bake for 40-45min until the top feels set to the touch. Cool completely in the tin before cutting into squares.

Per brownie:

Calories: 300
Protein: 5g
Fat: 17g
Saturates: 10g
Carbs: 30g
Sugars: 28g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time