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Fudgy Black Bean Brownies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!)

Fudgy Black Bean Brownies recipe on a white table

As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies. I accepted the brownie offering, and it was good! But there had to be a catch. This was a nutrition fair after all.

That catch…black beans. In addition to being gluten-free, a cup of black beans has about half the calories that a cup of all-purpose flour has, it’s got 20% of your daily iron, AND it has a slightly higher protein content (15g). Brownies make you strong like bull.

Black Bean Brownies Video

How to make gluten-free black bean brownies

The secret to moist gluten-free brownies is black beans! They add structure and bulk, while also making them super soft and fudgy.

You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients. In a separate bowl, mix together the dry ingredients. I like to throw finely ground or instant coffee in with the dries. They add a little something something.

Pureeing black bean brownies in a food processor to make brownies

Mix the wets and dries separately to make sure everything gets mixed evenly. You can use one bowl, just be extra sure the baking powder is well mixed. If you’ve ever experienced a mouthful of baking powder due to uneven mixing, well, you’ll make sure things are mixed real well next time.

Ingredients to make black bean brownies

Then just pour into a pan, bake, and serve! I have this *condition* where I serve secretly healthy foods to unsuspecting eaters then ask them to guess the secret ingredient. And with this recipe, almost no one guesses the brownies are filled with beans!

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

What people have said about these fudgy black bean brownies

“These are the best brownies I’ve ever had!! You can’t even tell they have black beans in them. I followed the directions exactly, using coconut oil. I also used half milk chocolate chips and half dark chocolate chips because I didn’t have semi-sweet. Can’t stress enough how good these are!!!!”

Therese

“Simply delicious! Moist, dense but not gooey, and the perfect chocolateyness! (Is that a word? Who cares, it is now!)”

Angela

“OMG. These brownies are delicious!!! My family was hesitant to try them because of the ‘black beans’ but they had no problem gobbling them up!! I had to use an 11×7 pan so I only cooked for 30 minutes and they were the perfect, fudge-like consistency. I will be making these again!”

Victorria
These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

More secretly healthy desserts you might like:

Chickpea Blondies
Chocolate Date Fudge
Banana Nice Cream
Salted Date Caramel
Sweet Potato Cookies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)
These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

Fudgy Black Bean Brownies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!
Print Pin Rate
Course: Baked Goods, Desserts
Cuisine: American
Keyword: black bean brownies, gluten-free brownies
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Birthdays, Christmas, Game Day, Thanksgiving, Valentine’s Day
Time: 45 minutes or less
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 16 brownies
Calories: 117kcal
Author: Sarah Bond
4.46 from 98 votes

INGREDIENTS

  • 1 15-oz can black beans rinsed and drained
  • 3 large eggs
  • 3 Tbsp flavorless oil, like canola or sunflower 45 mL
  • 1 tsp vanilla 5 mL
  • ¼ cup unsweetened cocoa powder 30 g
  • cup sugar 120 g
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp finely ground or instant coffee optional
  • ½ cup semi-sweet chocolate chips 60 g

INSTRUCTIONS

  • Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. 
  • Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
  • BakeGrease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!)* Allow brownies to cool before cutting.

NOTES

  • *For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.
  • For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.

NUTRITION

Serving: 1brownie | Calories: 117kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5.3g | Saturated Fat: 1.5g | Cholesterol: 31mg | Sodium: 49mg | Potassium: 92mg | Fiber: 1.4g | Sugar: 11.4g | Vitamin A: 50IU | Calcium: 20mg | Iron: 0.7mg
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I originally posted this Black Bean Brownies recipe back when the blog was in its beginning years. I’ve since updated it with new photos and more clear instructions.

A photo from when I originally posted this Black Bean Brownies recipe!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

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Comments (221)

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  1. Jan says:

    Is it really 1.4 fiber and not 14 fiber?

    1. Sarah says:

      That’s correct, because the portions are relatively small compared to if you were eating black beans by themselves (essentially each brownie contains 1/16 can of beans). That said, I usually eat two :p Enjoy!

  2. Judy Riley says:

    What I’d be don’t have parchment paper?

    1. Sarah says:

      Great question, Judy! Just grease your pan well. You can also sprinkle the greased pan with cocoa powder to make it even more nonstick.

  3. Jimmie says:

    Hi – What can I use if I do not have a food processor? Will an electric hand mixer work as well?

    1. Sarah says:

      Hi Jimmie! I haven’t had the chance to try it but I think that would work! 😀

  4. Keyana Sonifrank says:

    I used this recipe last night and it was so good! I couldn’t tell that these were made with black bean. The brownies were so chocolatey and moist they were amazing! Thanks for sharing this!5 stars

    1. Sarah says:

      So happy to hear, Keyana! 😀 Enjoy!

  5. Tracey McLoughlin says:

    Made these last week and just about to make another batch, they are soooo good!! Cookes mine for 30 minutes and they just melted in your mouth when still slightly warm (they never got a chance to cool properly they were gobbled up)

    Just wondering could you freeze these?

    1. Sarah says:

      So happy to hear you’re liking them, Tracey! While I haven’t had the chance to freeze these and test it out, I’ve heard from people that they do freeze well! 😀

  6. PY says:

    Hi I am writing this as they are cooking in the oven right now! Can’t wait to try them as I’ve had success with other bb brownie recipes. If I wanted to make them in muffin tins how should I adjust the timing? I will probably split this batter into 8 muffins.5 stars

    1. Sarah says:

      Enjoy!! I would just reduce the time a bit (hard to say by how much, as I haven’t had the chance to experiment with it). But I would just bake until the top is firm and a toothpick still comes out a little gooey.

  7. Reagan says:

    These are fantastic! I did notice the oil seemed to be a lot, I would cut it down to 2tbsp since I could see a shine from it on the top of my brownies (I also used vegetable oil, so it might be that) and i think i could cut either the chocolate chips or half of the sugar out, but I don’t even notice they’re any different! So glad my food processor is finally getting semi-regular love for these

    1. Sarah Bond says:

      Thanks for the tips, Reagan! Glad you could find some alterations to make them work for ya 😀

  8. Miyah says:

    These are absolutely amazing 😍 so fudgy!! I love them!!

    1. Sarah Bond says:

      Yay! So happy to hear! 😀

  9. Lucy says:

    I made these and they are delicious however I cooked for 30 mins and they definitely could have done with 5 mins less. I added roasted walnuts. Yum!

    1. Sarah Bond says:

      Happy to hear, Lucy! Thanks for letting us know! 😀

  10. Sam says:

    Hi. Any tried alternative to the sugar?

    1. Sarah Bond says:

      Hi Sam! A past commenter wrote, “I made them sugar-free by subbing in Lily’s stevia-sweetened dark chocolate chips and Lakanto golden brown monkfruit/erythritol blend and you wouldn’t guess they weren’t made with real sugar!” Would love to hear how it goes for ya! 😀

  11. Jessica says:

    Oh my goodness! These are delicious! I served them to my very pick…er…discerning kiddo who can detect healthy ingredients from a mile away and not only did she not suspect a thing she loved the brownies! Thanks for my new go-to brownie recipe.5 stars

    1. Sarah says:

      So happy to hear, Jessica!! 😀

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