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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!!!!”


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


“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!”

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!)
Print Recipe
4.5 from 67 votes

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!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Baked Goods, Desserts
Cuisine: American
Keyword: black bean brownies, gluten-free brownies
Servings: 16 brownies
Calories: 117kcal
Author: Sarah Bond


  • 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


  • 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.


  • *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.

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 (190)

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  1. Taylor says:

    made these today because the recipe was so simple and I was trying to find a unique way to use black beans. not as moist as I’d like, but I might try to bake them for less time next try. worth repeating! chocolate covers the beans well, can’t even taste them.

    1. Sarah says:

      It masks them wonderfully doesn’t it?! Sorry to hear they turned out a bit dry. I think you’re right in taking a bit of baking time off next time. They should optimally be moist and fudgey 🙂

  2. Lori says:

    Very tasty. I think next time I make these I would use melted chocolate (or liquid chocolate syrup) instead of chips. The chips sunk unevenly to the bottom of the brownies. I’d prefer a more all over chocolate taste.

    1. Sarah says:

      Hi Lori! I think melted chocolate or perhaps smaller chocolate chips that don’t sink would work well. The chocolate syrup may be a bit to moist, and I could see it giving the brownies more of a thick pudding consistency. Glad you enjoyed them! 🙂

    2. Sandie says:

      I used minin chocolate and even a few white chocolate to use up leftover chips.

  3. Dawn says:

    I can’t wait to try these! One thing I am curious about…is it actual coffee grounds or instant coffee granules?

    1. Sarah says:

      Hi Dawn, I used ground coffee but you can also use instant coffee if you have it on hand!

  4. Heather says:

    Any idea of the fibre content? It isn’t listed in the nutrition info.

    1. Sarah says:

      Hi Heather, great question! There are 1.8 g of fiber per 1 brownie (1/16 recipe), which is about 7% of your daily fiber need. These are mostly oligosaccharides, which are a prebiotic, making them really great for your gut microbes!

  5. Heather says:

    These are amazing! I added some almond extract in place of the coffee grounds and it tasted fabulous. Thank you so much for this recipe!

    1. Sarah says:

      Sounds like a really tasty addition, Heather! So happy you liked the recipe 🙂

  6. Michelle says:

    What is the best way to keep this fresh and for how long? Made these today and it was delicious!!!!

    1. Sarah says:

      Hi Michelle! I usually store these in an airtight container in the fridge. They should stay good for about a week 🙂

  7. Bonnie says:

    What a great recipe. Thank you for sharing. I have double the recipe twice in the last days due to graduation parties and the brownies were all gone with only a few knowing that they were made with black beans. Many comments were that these were the best brownies they had had.
    I did make blondies also with chickpeas Again another big hit.
    So moist and good both recipes.
    Again thanks for sharing.

    1. Sarah says:

      Hi Bonnie, this makes me so happy to hear!! There’s nothing I love more than sneaking healthy ingredients into old classics and having people guess the secret ingredient, muahaha 😉 Thanks so much for leaving a comment!

  8. Liz says:

    I love these! I am trying to make healthier choices, but still want an occasional sweet treat, these are amazing.

    1. Sarah says:

      So happy to hear, Liz! 🙂

  9. Mackenzie says:

    Any idea on making these vegans?

    1. Sarah says:

      Hey, Mackenzie! I haven’t tried to make a vegan version of this recipe. I’d suggest trying this one from Minimalist Baker. Her recipes always seem to come out great! 🙂

  10. Therese says:

    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!!!!

    I put them in for 40 minutes, but next time I might put them in for about 30 or 35 to make them more gooey, as they did come out a little dry and cakey.

    1. Sarah says:

      Hi Therese, so happy to hear your loved them!! 😀

  11. OOhh these look delish – I have tried one bean brownie recipe before but found it to be really gritty. I think the addition of coffee would help, these seem very promising. I’m thinking espresoo powder instead of grounds (simply because I don’t make coffee often enough to have grounds). Thanks for sharing!

    1. Sarah says:

      Hey Fiona! I think espresso powder would work just fine 🙂 Let me know how it goes!!

  12. Veronica says:

    I found out I had to go gluten free April of this year. I love baking but now I’m unable to eat everything I used to so I found this recipe while looking for alternatives for my self now that I bake two options sometimes. This was the first gluten free brownie recipe I ever made, and so far the best!! I just wanted to know if you have tried replacing the coffe with coconut flakes? And what about pudding? Because if pudding is as good in this recipe as it is in cake I want to mix in some pistachio or coconut pudding…. If the answer is no, it’s perfectly fine as I am in love with this brownies!!

    1. Sarah says:

      Hi Veronica! I’m so happy to hear I could help you find a tasty alternative for your new gf diet. I haven’t tried subbing in either coconut flakes or pudding. I think coconut flakes could go really well, however I’m not sure what adding in pudding would do to the texture of the brownies. I think they could end up pretty moist and loose. Pudding on top, however, sounds like my kind of dessert 🙂 If you do experiment with substitutions I’d love to hear how it goes!

  13. May says:

    Are you supposed to bake them at 350 degrees or 375? Just wondering, because the directions say one thing and on of the intro paragraphs say another ?

    1. Sarah says:

      Hi May, thanks so much for catching that!! The correct temp and time is 350 degrees F for 30 to 40 minutes. 🙂

  14. Victorria says:

    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!

    1. Sarah says:

      So happy to hear that, Victoria!! I also had that “uhh…black beans?” response when I first heard of the concept. It’s always fun to see people’s reactions to it 🙂 So happy you liked them!

  15. Victorria says:

    Ok so my family turned up their noses when I told them I was making this recipe. Two days later? The pan is scrubbed clean and I only got two pieces. To say this was a hit is an understatement. My mother-in-law is going to try to make these even healthier — using coconut oil, trying other sugar alternatives. Can’t wait to see how those turn out!

    1. Victorria says:

      I didn’t realize I responded on this already — please feel free to delete this one! 🙂
      Obviously I love this recipe.

    2. Sarah says:

      Hahaha, hello again! I’m so happy to hear how much you love it!! I’d love to hear how the healthier alternative turns out 😀

  16. Sandie says:

    I made these today and they’re very good. I couldn’t tell they were made of black beans. I do have a question. I added pecans because my family likes nuts in their brownies and if I want them to eat them I thought I better do his. The brownie was a tad crumbly. Any suggestions on how to prevent this next time?

    1. Sarah says:

      Hi Sandie, I’m so happy you tried out the brownies! These will be a tad more crumbly than regular brownies, but you can prevent too much crumbliness by making sure the brownies cool in the pan before you cut them. I could also see how the nuts might add to crumbliness, so perhaps next time add a bit less. Thanks so much for dropping a note here. Happy cooking! 🙂

  17. Adriana says:

    I made these today, however, I poured the batter into mini cupcake pans and baked for about 10 minutes less. They are delicious! Although I forgot my kiddos do not like the taste of coconut oil and I think it came though (for my kiddos) to strong. Which i’m fine with, i guess these will be mommies treats!!!! I will make a batch using Veg. oil. Overall this is a simple and good recipe. Thanks for sharing it!

    1. Sarah says:

      That’s such a great idea, Adriana! Something about having mini versions of things always make me want to eat more of them. I’d be popping these like M&Ms! 😀

  18. Felicity says:

    These tasted amazing, but they wouldn’t hold together or come out of the pan. I followed the recipe exactly, so I’m not sure what went wrong? And I really did grease the pan, I didn’t skimp! 🙁
    Maybe too much moisture in my canned beans? I did drain them but that’s the only thing I can think of, since it seems to be only me having this problem. Perhaps there was a bit of liquid in them that threw it off…

    1. Sarah says:

      Hey, Felicity! I’m sorry to hear they were a bit crumbly! If you make them again, be sure to really drain the beans, and it could help to let the brownies sit for a while after they get out of the oven. You could also try lining your pan with parchment paper to be sure they won’t stick. With all that said, these will be slightly more crumbly than regular brownies, because they’re missing the gluten that would otherwise hold everything together.

      PS: With the leftover crumbles, you could try out these brownie truffles!

  19. steve H says:

    Noticed in nutrician facts that fiber was not mentioned. Do you know whatit is so as to calculate net carbs?

    1. Sarah says:

      Hi Steve! Great question. I’ve revised the nutrition facts to include grams of fiber, which is 1.8g per serving (1/16th recipe). Thanks for pointing that out! 🙂

  20. Lauren says:

    I made these with 2/3 cup of honey instead of sugar and they were amazing!!!

    1. Sarah says:

      Oh that sounds great, Lauren! Probably a nice round taste, and maybe even chewier 🙂

  21. Robin says:

    I had friends coming for dinner last night and one of the is diabetic. I had been wanting to make these, so that was the push I needed. So easy to make. I used stevia instead of sugar and used dark chocolate chips since they have less sugar. I must say, they were absolutely delicious. My only problem now is whether to tell my husband that they were made with black beans. He know that they were low carb and no sugar, and he loved them. Just not sure if I should tell him. Such a delicious dilemma.

    1. Sarah says:

      Haha, that’s so great Robin! Really, such a hard choice. I always like playing the game of “can you guess the hidden veggie?”. See if he has ANY idea! 😀

  22. Eileen says:

    These were truly fantastic! Will definitely be making them again. Thanks for sharing. 🙂

  23. Ally says:

    Hi there!! Making these tonight for a healthy valentines day treat for the hubby 🙂 I am by no means a baker… and i mean…. i can mess up remade cookie dough. Would adding in peanut butter morsels along with chocolate chips be okay?! thank you and excited to try!!

    1. Sarah says:

      Oh how fun!! I haven’t tried this but I think it would be okay to add the peanut butter morsels! I would just replace half of the chocolate chips with peanut butter morsels 🙂 Happy Valentine’s Day!

  24. Angela says:

    Simply delicious! Moist, dense but not gooey, and the perfect chocolateyness! (Is that a word? Who cares, it is now!)
    Thanks for this amazing recipe!

    1. Sarah says:

      Of COURSE it’s a word! 😀 So happy you like them, Angela!!

  25. BakedOnTheWestCoasT says:

    Trying these right now. I don’t use white sugar so I used honey in the wet ingredients and I didn’t have coconut oil or veg oil so I used peanut butter. Lol

    Totally didn’t measure… Hope these turn out okay ! I’m also baking them in my toaster oven because we don’t have a regular stove/oven. If these are any good with my subs I’ll let you all know ! Xo

    1. Sarah says:

      I’d love to hear how they turned out! 😀

  26. Kirsten says:

    HI Sarah – would coconut sugar or honey work for an unrefined option??

    1. Sarah says:

      Hi Kirsten, I haven’t tried either but they should work! The coconut sugar definitely, and the honey may just make them even stickier and tastier 🙂 I’d love to hear how it goes for you!

  27. Leslie says:

    I tried these today and they turned out great! I added instant coffee granules and used an 11×8 pan for 25 minutes…. PERFECT! They came out super moist which I was really surprised by.
    Surprised my husband with them when he came home and asked if he could figure out the “secret ingredient”. He had no clue and his eyes bugged out when I told him it was black beans. He and I were definitely impressed!

    1. Sarah says:

      So happy to hear, Leslie! Haha I LOVE playing the game of “Guess the Secret Ingredient” with unsuspecting eaters. So happy you both enjoyed them, and thanks for dropping by and letting me know! 😀

  28. Katie says:

    With the stevia as a substitute how much did you use?? Also what brand of stevia?

    1. Sarah says:

      Hi Katie! I usually like this brand of Stevia because it’s great for baking. I usually try 1 part sugar and 1 part stevia (so 1/3 cup sugar, 1/3 cup baking stevia). I’d love to hear how they turn out for you! 😀

  29. Mary says:

    So no cocoa?

    1. Sarah says:

      You’ll need unsweetened cocoa powder 🙂

  30. svet says:

    FANTASTIC recipe! Moist, chocolate-y, and healthy! Thank you!!

    1. Sarah says:

      So happy to hear, Svet!! You’re more than welcome 😀

  31. Rebekah says:

    Made these last night and they surprised me. I wasnt sure what to expect with black beans but these were good! I used 1/2c honey instead of sugar and they were very good.

    1. Sarah says:

      So happy to hear, Rebekah! And thanks for letting me know about the honey, I’ll include it in the recipe for folks who want to avoid refined sugar 😀

  32. Kathy Rorie says:

    Any idea how much protein per serving?

    1. Sarah says:

      Hi Kathy! I just calculated the nutrition info for the recipe and put it all in there (this is an older post, before I was regular about including nutrition info). 1 brownie (1/16 recipe) has 3 grams of protein! 🙂

  33. Aurora says:

    My search for the best beanie brownie is over! Thank you for this recipe. So delish😋

    1. Sarah says:

      So happy to hear, Aurora!! 😀

  34. Ashley says:

    I added a blob of peanut butter and swirled it in the batter before baking- soo good!

    1. Sarah says:

      Such a good idea, Ashley! It probably made them even more gooey and moist 😀

  35. Renee Schouten says:

    Hi Sarah, I do not have a 9 by 9 pan. Can I use a 9 by 13 pan?



    1. Sarah says:

      Hi Renee! You can, but then your brownies will be a bit thinner so you should reduce the cooking time a bit (or double the recipe 😀 ).

  36. convolutedthinker says:

    This looks really good! Do you know if it’d work as a sheet pan brownie recipe?

    1. Sarah says:

      It should! Though if it’s a large pan I would probably double the recipe to they are still nice and thick 😀

  37. Jo Carroll says:

    Hi Sarah, I’m type 2 diabetic. What do you think about 2/3 cup applesauce substituted for the sugar and 3 Tbsp applesauce in place of the oil.



    1. Sarah says:

      Hi Jo! I haven’t tried this recipe with those substitutions so I’m not entirely sure. I would give it a go if I were you, and perhaps add in some “sweetening” spices like cinnamon and nutmeg to help bring out the natural sweetness of the beans. I’d love to hear how it turns out! 🙂

  38. Debbie L. says:

    O-M-G! I made these yummy brownies today following exactly, the recipe you’ve provided — including the addition of the coffee granuals. I did, though, alter the instructions slightly— mixing the oil with the beans and “mashing” them together with an immersion blender. (This allowed for a smoother mash than I could get with my food processor.). The final product was DELICIOUS!

    I will definitely make these again.

    Thanks for sharing your recipe!

    1. Sarah says:

      So happy to hear Debbie!! 😀

  39. Katie says:

    Hi! I am curious if I can make the batter a couple hours before so when my guests arrive I can pop them in after dinner…. trying to trick my guests into thinking they are “real” brownies haha

    Ps. I made them previously and LOVED them!

    1. Sarah says:

      Hi Katie! I haven’t tried this before so I can’t say for sure, but I think a couple hours prior would be just fine. You might run into problems with rising if you keep it in the fridge overnight (or longer), but I don’t think you would have any issues with a couple hours 😀

  40. Paula says:

    Thank you for an excellent recipe. I am trying to prepare for our Christmas dinner, doing anything ahead that I can. Can these be frozen?

    1. Sarah says:

      Hi Paula! I haven’t tried freezing them before, but other black bean brownie recipes around the web seem to have luck with freezing. My recommendation would be to whip up a batch this weekend and freeze them, then try them out in a few days. Then you’ll know for sure if it works (plus you’ll have a good excuse to eat brownies) 😀

  41. Susan says:

    I use Stevia instead of sugar. Would this work in this recipe?

    1. Sarah says:

      Hi Susan, I haven’t tried Stevia for this recipe, but I think it would work (as long as you use the Stevia equivalent that is recommended on the package)

  42. Saphira says:

    Could I use Red Kidney beans instead of black? (Canned)

    1. Sarah says:

      Absolutely! 😀

  43. Bev Chapman says:

    These were absolutely delicious!
    Also super easy to make.

    1. Sarah says:

      Happy to hear, Bev! 😀

  44. Joe says:

    If you coat the chips in flour before you add them they won’t sink.

    1. Sarah says:

      Thanks for the tip, Joe! Such a great idea 😀

  45. Jacynthe says:

    Thank you sooooo much for sharing this recipe!
    I had friends over for dinner last night and I wanted to try something new.. Everybody loved it so much. Very moist and tasty, plus it is healthier. It is my new favourite brownie. Will do it again and again 😊

    1. Sarah says:

      So happy you liked them, Jacynthe!! 😀

  46. Melanie says:

    Sounds like such a fantastic recipe, I can’t wait to try it out! Has anyone substituted the sugar for the amount of applesauce? Would that work?

    1. Sarah says:

      Hi Melanie! I haven’t tried this recipe with applesauce so I’m not entirely sure. I would give it a go if I were you, and perhaps add in some “sweetening” spices like cinnamon and nutmeg to help bring out the natural sweetness of the beans. I’d love to hear how it turns out! 😀

  47. Liz says:

    Tonight is probably the sixth time I’ve made these in about 3 weeks. They are so delicious! I haven’t tried it with the coffee yet. I use only 1/3 cup chips, and bake for about 30-33 minutes in a convection oven. Thanks for this awesome recipe. You’d never know what the ingredients are.

    1. Sarah says:

      Haha, so happy to hear, Liz!! You definitely don’t need the coffee but it gives it a little something extra 😀

  48. Daria says:

    Great! I put half of the chocolate chips on top and half incorporated. Also topped with walnuts and it came out gorgeous AND yummy

    1. Sarah says:

      Oooh love the idea of topping it with chocolate! 😀

  49. Glenn says:

    I made these and they’re really bad? I don’t know if I did anything wrong but they just don’t taste sweet at all, I followed the instructions correctly, came out awfully… :/

    1. Sarah says:

      Sorry to hear that, Glenn! Are you sure you added enough sugar? This recipe calls for 2/3 cup which is actually quite a bit. Though everyone’s tastes are different for sure 🙂

  50. Vina M Platania says:

    Hi Sarah I made them with truvia instead of sugar and coconut oil. Instead of semi sweet chocolate pieces I use cocoa nibs and added pecans. They were amazing

    1. Sarah says:

      So glad to hear, Vina! And thanks for letting us know that those substitutions worked! Many people have asked, especially about the truvia/stevia and coconut oil but I haven’t had the chance to try it out 😀

  51. Antoinette Fallone says:

    I followed the recipe exactly. These are so moist and delicious. I served them for dessert and everyone loved them .

    They are worth making again and again.

    Try them!

    1. Sarah says:

      So happy to hear, Antoinette!! 😀

  52. Christine Gill says:

    Made these today and loved them. I did change it a little. I put 1/4 cup of milk chocolate chips in processor to chop up. Then I put the other 1/4 cup of chips on top of batter just before I baked them. My husband loved them. Can’t wait to make for grandkids

    1. Sarah says:

      Oh I love that idea! Bet it made them seem even more chocolatey 😀

  53. Kat says:

    Looks great! But do you use used or unused coffee grounds?

    1. Sarah says:

      Thanks Kat! I used fresh (unused) ground, but instant coffee also works (like the kind in little packets).

  54. Monica says:

    HATE!! COMPLETELY HATE……that I decided not to double (quadruple??) the recipe on my first attempt at these delicious, healthy, fudgy delights! Having them with some halo top vanilla and a little caramel sauce. HEAVENLY! Thanks for this gem, I’ll be making these regularly. 🙂

    1. Sarah says:

      HA! Made my day, lady! So happy you hateLOVED them 😀 Sounds AMAZING with the caramel and ice cream, thanks for the idea!

  55. Kaylee says:

    Have you (or anyone else here) ever doubled the batch to make in a 9×13 pan? Unfortunately they’re just too tasty for me to make only the small pan for my family 😀

    Was wondering if the temp needed to be lowered, baking time lengthened, etc.?

    1. Sarah says:

      Hi Kaylee! So happy to hear you like them! 😀 I would keep the temperature the same and increase baking time by a few minutes (but haven’t tried before)

  56. Mary says:

    These brownies are amazing & accommodate my family’s allergies. My 2-year-old asks for them, so you KNOW they’re delicious.

    1. Sarah says:

      Ha, that’s so great Mary! If they passed the toddler test I think they’ll pass any test 😀

  57. Lisa Shepherd says:

    I made these tonight! OMG they are amazing! You would never guess there are black beans in it. I used honey, instant coffee and i did put 1/4 c old fashioned oats. I will without a doubt make these again!!

    1. Sarah says:

      Yay! So happy to hear you liked them, Lisa!! Also happy the honey worked out for ya (and the addition of oats sounds AMAZING) 😀

  58. Ritika says:

    Can i use honey instead of sugar?

    1. Sarah says:

      Hi Ritika, yes! A few other readers have tried it and said they turned out amazing with honey! 🙂

  59. Nate says:

    MAde these today and they are dry. I’ve tried several other B.B. brownies and they are like fudge.

    1. Sarah says:

      Sorry to hear, Nate! Not sure what may have gone wrong, they always come out quite moist for us.

  60. mia says:

    omfg i just made these and I ate half the pan, oops. One month into my gluten free, dairy free journey and I’m having so much fun trying new baking recipes. I used dark chocolate instead of semi-sweet and they were prefect for me. Gave them to a few people to try and they were so surprised they were made from beans! Really tastes exactly like normal brownies.

    1. Sarah says:

      Hahaha, happy I could help make the first month tasty, Mia!

  61. bianca says:

    hi, I was wondering what you meant exactly by, “rinse and drain” the beans. every time I use canned beans I open them and allow the excess water to spill out of the can. when you say rinse, do you mean rinse them in water or simply allow the excess water out? I just wanted to be extra sure. im super excited to try this recipe! just went to the store to get every ingredient I needed 🙂

    1. Sarah says:

      Hi Bianca! I like to put them in a strainer/colander and actually rinse with fresh water to get some of that bean flavor out 🙂 Enjoy!!

  62. Sheridan says:

    Loved these! I would call the texture more “cake-ish” though. Definitely give them a try- I added a dash of almond extract and a peanut butter swirl on top!

    1. Sarah says:

      Oh I love the almond extract + peanut butter swirl ideas!! 😀

  63. KL says:

    Compared a lot of bean brownie recipes- this is good even to my non healthy eaters. But 30-40 minutes is much too long- I think many comments about dryness/crumbliness are due to this- but ovens vary. 25 minutes was plenty for mine to be soft but not at all gooey- I’d like to try them at 20 minutes. I also reduced the sugar by 1/3 cup, increased the cocoa to 1/3 cup plus added 1.5 tablespoons maple syrup & 1/8 tsp cinnamon, and sprinkled just 1/3 cup chips on top instead of using chips per recipe. I removed the brownies from pan within a few minutes instead of waiting in order to keep from drying out, but they tasted even yummier after letting cool on plate completely. No bean taste whatsoever if you rinse the beans!
    For my daughter I put a 1/2 tsp. dollop of frosting on top with a couple sprinkles.
    Yay for fiber & protein & no weird taste for kids!

    1. Sarah says:

      Thanks for the tips!! Indeed, ovens can vary quite a bit. I made these just last weekend at a friends house and they took almost an hour! Always a good idea to calibrate the oven (which I’ll be doing to mine soon to make sure the timing of these is the best it can be!) 🙂

  64. Lorraine says:

    These brownies are delish, though I did find them a little in the sweet side, maybe I’ll lower the amount of sugar and replace it with stevia the next time, i added walnuts and used coconut oil and it just smelled heavenly.. i didn’t have coffee in hand, I wonder if that’s why they tasted so sweet..I did bake them at 300 (my oven over bakes things) and I didn’t time it I would just check up on them after 20/30 minutes.. super moist. Would definitely be making these again to satisfy my sweet tooth. Kids loved them 🙂

    1. Sarah says:

      So happy you and the kids liked them! If you use stevia be sure to use a baking blend. I tried this recipe with non-baking friendly stevia last week and it was a bust. Love all your healthy additions!

  65. Roah says:

    Hi! I want to try this recipe but I wanted to ask if the brownies are too fudgy? I like a bit cakey brownie and not too fudgy? How are these? If they are too fudgy , how can I reduce the fudgyness? I like your recipe since it has the least oil out of all others? How about omitting an egg? Pls reply! I really wanna try! Thank you!

    1. Sarah says:

      Hi Roah! You can make these less fudgy by cooking them longer (until a toothpick inserted into the middle comes out clean). I wouldn’t recommend to omit an egg though, as they play a pretty big roll in holding everything together. 🙂

  66. I love this combination so much. When I made this, I didn’t put any sugar as I like the original sweetness and it turned out perfect! Not so sweet but flavorful 😍 – Natalie

    1. Sarah says:

      So good to hear, Natalie! I wouldn’t have thought to go totally sugar-free on these but I’m so happy it worked for ya! 🙂

  67. Melony says:

    After searching for awhile and experimenting with recipes for a healthy and suitable gluten-free brownie, these are now my ‘go-to’ brownie recipe – for bake sales, for work functions, for family holidays and I always receive rave reviews!.. I made a few revisions and am loving the turnout – coconut oil as the oil, pure, Canadian maple syrup (representing the Great White North over here 🙂 instead of sugar, I add an extra 1/2 tsp of vanilla and a full tsp of vanilla hazelnut coffee grounds.. They are truly to-die-for!.. Definitely a difference in texture from your traditional brownie but, imo, better in SO many ways! Thanks for posting!

    1. Sarah says:

      YES! So happy to hear, Melony!! All those substitutions sound to die for (esp the vanilla hazelnut coffee 😍). Thanks so much for letting us know how it went!!

  68. Hannie says:

    I was watching “chopped” this evening and one of the items in their basket happened to be black bean brownies! I had to have some! Read many different recipes and settled on yours. I did have to use olive oil… but alas!! SO AMAZING!! Thank you very much for sharing! Delicious!

    1. Sarah says:

      I haven’t watched chopped yet, it seems I’ll have to! So happy to hear they worked out for ya (and with olive oil even!)

  69. Mindy Cardenas says:

    Currently cooking them, and they smell wonderful, but are bubbling vs. getting firmer like a baked good. I’m sure they’ll still be good even if they aren’t quite brownie like, but was wondering if you have had this happen before.

    1. Sarah says:

      They may take sightly longer but they should firm up with more time in the oven! Did you get them to work? 🙂

  70. Marissa says:

    So delicious! I let it bake for 30 minutes, but it was very cake-y (and very good!), but I prefer fudgey so I’ll try 25 minutes next time. I also 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! I’ll have to try the instant coffee or the peanut butter swirl next batch. Can’t wait to play around with these, thanks so much!

    1. Sarah says:

      So happy to hear, Marissa! I haven’t tried monkfruit before but you may have just convinced me 😀

  71. Cyndi says:

    Hi, I am preparing to bake, just curious how thick the brownies ride after baking, there are less than 3 cups total Ingredients in this recipe and it looks like it barely covers the bottom of pan, little nervous, going for thick and chewy

    1. Sarah says:

      Hi Cyndi! You’ve probably already baked them at this point; did they turn out for you? They do rise a bit, but I like to use a smaller pan or double the recipe when I want them ultra-thick 😀

  72. Shelby Foreman says:

    Delicious treat. Everyone loved them! We added walnuts. I think 2 eggs would make them fudgier, but we enjoyed them as a cake like brownie.

    1. Sarah says:

      So happy to hear, Shelby! I’ll have to give the 2 eggs a go next time and see how it turns out 🙂

  73. I would like to thank you for these recipes! You taught me how healthy food doesn’t have to taste bland and boring, and you taught everyone here how a few simple adjustments to your favorite dish can have tons of health benefits. Thank you :)

  74. i’ve been really sick for the past while and developed a gluten intolerance, i was so excited to see a recipe like this that didn’t require unusual ingredients you wouldn’t normally find in your pantry. I made these for my sister and her husband for a picnic and it turned out wonderful. thank you so much, it was massive success when i made it!

    1. Sarah says:

      Aw thanks so much!! 😀 I’m so happy to hear they turned out for you!

  75. Hannah says:

    A quick question, is the amount of black beans (15oz) the drained weight? Thanks 🙂

    1. Sarah says:

      Good question! the 15-oz is the size of the can, so the drained weight will be a little less (in volume should be about 1.5 cups)

  76. Hyla Skudder says:

    I tried these tonight. One of my adult sons sent me the link, and he has made them frequently and really likes them. So I really was prepared to like them, and was excited to find a healthier brownie recipe. BUT, unfortunately I found the black bean taste very intrusively evident, and the chocolate just did not hide it sufficiently — bummer! My husband dubbed them “OK” and said he’ll finish eating them. But I don’t think I can eat any more of them. I did not add the ground coffee, so maybe that would have helped to better hide the bean flavor (??). I’m glad others have liked this healthier alternative, but for me beans and chocolate just don’t mix well..

    1. Sarah says:

      Sorry to hear they weren’t your favorite, Hyla!

  77. Alison says:

    These were awesome! I have a coworker who doesn’t eat diary and gluten. Besides the fact that the texture is a smidge different. You couldn’t even tell! Thank you! I think putting all the wet ingredients in the blender helped as well

    1. Sarah says:

      Yay, so happy to hear Alison!! 😀

  78. Jaia says:

    Brilliant recipe thank you!

    I made these for someone who is diabetic so I went totally sugar-free. I did add a chopped bar of chocolate and almonds (made with stevia). Overall it is quite delicious. You get a good hit of sweetness from the stevia chocolate so the brownies are not totally savoury.

    They looked great when baked. I had them in the oven for 40 mins but next time will take them out earlier for a fudgier texture. The coffee added a nice touch. I will definitely bake again!

    1. Sarah says:

      So happy to hear they worked well for you, Jaia! I’ll have to try those substitutions, sounds great 😀

  79. Hyla Skudder says:

    I have updated my earlier review from Feb 19, 2019. This time the brownies came out very well, with no overpowering bean taste like the first batch I made. After consulting with my son, who makes these often and loves them, I made some small changes that had a big impact. He convinced me to splurge on high quality cocoa powder and chocolate chips, so instead of Hershey’s cocoa powder and Nestle’s chocolate chips like I used last time, I used Ghiradelli cocoa powder and Ghiradelli premium semi-sweet baking chips. WHAT a difference in the taste!! Amazing. I also added the 1/2 tsp of instant coffee (decaf and ground fine over a small seive into the other dry ingredients). This was also a very important factor in making these brownies taste really great. The coffee adds some “zing” to the chocolate and also masks any lingering “beanie” flavor. I also cooked my 8×8 pan for just the minimum 30 minutes and they came out moist but firm – just right. Last time I baked closer to the 40 minutes and they were too dry. So small adjustments do make a big difference in this receipe. But this round was rich and yummy. I’m glad I tried again! Cheers. Hyla

    1. Sarah says:

      Ah, so happy to hear Hyla! 😀 And thanks so much for coming back to let me know your tweaks, it’s good to know how much the cocoa makes a difference. I’ll make a note in the recipe!

  80. Victoria says:

    Can they be frozen?

    1. Sarah says:

      Hi Victoria, I haven’t tried freezing them but my gut tells me that they wouldn’t freeze well (mainly because of the egg).

  81. Jennifer Ingerson says:

    Coconut oil works very nicely if you are a coconut and chocolate person. It adds a very delicate coconut taste.

    1. Sarah says:

      Thanks for the tip, Jennifer!! 😀

  82. Jobie Joslin says:

    Loved it! I made some changes and o my they were so yummy! I did 3/4tsp coffee grounds, 2 tablespoons organic peanut butter, swerve instead of sugar and 1/4cup almonds!!!! I will be making them again for sure!

    1. Sarah says:

      Yummm those substitutions sound great, Jobie! 😀

  83. Vicky says:

    I have made bean brownies for years and have lost my recipe 🙁
    But yours sound really good. I am wondering if I can eliminate the chocolate chips and just use cocoa. I like to avoid the sugar in the chips or the higher cost of chips without sugar.
    I found I like liked using white beans or navy beans. . I found the black have a bit
    of “skin” that was noticeable and the white ones don’t.
    I used maple syrup but think I want to try xylitol, baking for some dieters.

    1. Sarah says:

      Hi Vicky! I personally really like the textural difference having the chocolate chips add (perhaps you could try chopping up a bar of dark chocolate?) Also curious about using white beans, such a great idea! Would love to hear how your substitutions all turn out! 😀

  84. Jewel says:

    Recipe turned out to the perfect moistness with my substitutions . I used coconut oil instead of flavorless oil, replaced the regular sugar for coconut sugar and regular fine ground coffe in place of the instant coffee.

    1. Sarah says:

      Yum, so happy it turned out perfectly Jewel! Thanks for letting us know about those substitutions! 😀

  85. Catherine Palmer says:

    This recipe is fantastic. I have shared the web page with so many people who have tried them and loved them. Great for work and for school. My variation is to add a swirl of peanut butter in the mix once in the baking tray. Yum.

    1. Sarah says:

      Ooh that variations sounds DELISH! So happy you’re enjoying them! 😀

  86. Yizhou says:

    The last time I made these they were great.Now I am making them for my daughter
    Teacher birthday! Is it ok to add whip cream?

    1. Sarah says:

      I wouldn’t add whipped cream into the batter, but on top as an icing would be great! 🙂

  87. Dawn Robertson says:

    Made these today and they are delicious! I only used 2 tbsp of oil though to save WW points and they are a little drier than I like. Next time I’ll use all 3. What is the best way to store them?

    1. Sarah says:

      So glad to hear it, Dawn! They store best in an airtight container in the fridge.

  88. Elise says:

    This recipe was AMAZING!!!!! They were soft and moist and had an amazing flavour. 100 percent recommend this, it is easy and quick to make.

    1. Sarah says:

      Yay!! Thanks for dropping in and letting us know, Elise! 😀

  89. Laura says:

    Made these last night – a total hit with my family! Moist and chocolatey. I substituted 1/2 banana instead of the oil, halved the sugar amount, and used natural cane sugar. Delish. Next time will try the peanut better add-in recommended by others, which will complement the subtle banana flavor well. The best part, though, was that after revealing the ingredient, I got to tell my family all of the benefits – higher fiber, higher protein, lower calorie. Awesome. Thanks so much!

    1. Sarah says:

      Ah this is so awesome Laura! Love all your healthy substitutions! 😀

  90. Elizabeth Kitching says:

    I put chocolate chips on top rather than mixing them in with the batter. I also used grape seed oil in this recipe. Loved how easy these were! However, the brownies tasted almost exactly like cake.. Any idea how to make them more fudgy?

    1. Sarah says:

      Hi Elizabeth! You’ll just need to bake them for less time to make them more fudgy 🙂

  91. Gabriela says:

    I tried this recipe and the brownies were amazing. I did change the sugar for dates but they still turned out perfect! Loved the consistency and they also looked like taken out from a food magazine. My husband found out about the beans by the time he finished three squares. Love them, will keep baking and eating them with little to no remorse.

    1. Sarah says:

      Yay, so happy to hear! I love that you used dates too! 😀

  92. Claudia says:

    This recipe seems exactly what I need as I am trying to loose weight but without cutting all the sweets.
    Unfortunately I don’t have a blender or food processor, do you think I still can create a puree with just a fork and elbow grease? 🙂
    Thanks in advance!

    1. Sarah says:

      Yes! Elbow grease would work 😀

  93. Elizabeth Kitching says:

    This would make a great chocolate cake. For some reason it just wasn’t fudgy. Any suggestions? The only changes I made was to use coconut oil for the oil and I pushed the chocolate chips on the top rather than mixing them in.

    1. Sarah says:

      I would cook them for less time to make these fudgier 🙂 The chocolate chips mixed through the batter also helps make a fudgier texture. Enjoy!

  94. Brooklyn Larimore says:

    These are by far the best black bean brownies I have made…the recipes out there are definitely hit and miss! I added more coffee powder and used half of an espresso dark chocolate bar and highly recommend! Thank you for your recipes!

    1. Sarah says:

      YAY! So happy to hear you liked them, Brooklyn! 😀

  95. Julie says:

    I really wanted to like this recipe, but I couldn’t get past the black bean skins in the brownies. It was like little pieces of paper mixed in there. I anticipated this and repureed all of the wet stuff to get it as smooth as possible and they were still evident. Also, I baked for 19 minutes and they were over done. I was planning on 30 for them to be fudgy and somehow 19 was too long for fudgy 🤷‍♀️

    1. Sarah says:

      Thanks for the feedback, Julie! Your oven might be running just a bit warm, but if you can get them fudgy the black bean texture becomes less apparent.