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This fudgy Black Bean Brownies recipe is a decadent gluten-free dessert (and no one will ever guess that they’re packed with black beans!) With over 500 five-star reviews, these bean brownies are perfect for healthy dessert lovers, gluten-free diets, or anyone who just wants to try a delicious new recipe.
save this recipe!I’ve been baking some version of these black bean brownies for years, ever since I tried my first bite of one back in college while studying nutrition.
Since then, I’ve rigorously tested this recipe to achieve absolute perfection. It’s fudgy, rich, and flavorful (without any bean flavor coming through!). And with hundreds of five-star reviews, it’s sure to come out perfect for you too!
- Gluten-free without any special flours
- Perfect make-ahead dessert (they get even better chilled)
- Loved by readers who didn’t think they’d ever enjoy a bean-based dessert
Reader rating
“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 will be making these again!” —Victoria
Why black beans?
The secret to moist gluten-free brownies is black beans! They add structure and bulk, while also making them super soft and fudgy. 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). For the nutritionist in me, it’s love at first bite.
Reader rating
“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
Substitutions & Variations
This bean brownie recipe is customizable in so many ways (just take a peek at the comments section to see the delicious modifications our community has had success with)! Here are a few of my personal favorite ways to switch up this recipe:
- Top it with caramel (this salted date caramel slathered on top after baking absolutely takes them tot he next level).
- Make it vegan but using flax eggs in place of the eggs. Combine 2 Tbsp of flax meal with 6 Tbsp of hot water Let it sit for 10 minutes until it thickens, then use that as a replacement for the eggs.
- Add nuts, like chopped walnuts, pecans, or even a drizzle of peanut butter!
- Make it lower sugar by using monk fruit, stevia or agave nectar.
- Make them in a muffin tin if you prefer brownies with crispy edges!
P.S. If you like these, you’ll love my peanut-free chickpea blondies and these flourless sweet potato brownies!
Fudgy Black Bean Brownies (No Flour!)
Ingredients
- 1 15-oz can black beans, rinsed and drained, 425 g
- 3 large eggs
- 3 Tbsp oil, a flavorless oil like canola oil or vegetable oil, 45 mL
- 1 tsp vanilla extract, 5 mL
- ¼ cup unsweetened cocoa powder, 30 g
- ⅔ cup sugar, 120 g
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips, 60 g
Instructions
- Wets: Preheat oven to 350°F (176°C). Puree 1 15-oz can black beans (drained and rinsed) in food processor into a rough paste. In a large bowl, mix together the bean puree, 3 large eggs, 3 Tbsp oil, and 1 tsp vanilla extract. (You could also just add everything to the food processor and blitz until smooth. The first method gives your brownies a little more bean texture, while the latter is more smooth.)
- Dries: In a separate bowl, combine ¼ cup unsweetened cocoa powder, ⅔ cup sugar, ½ tsp baking powder, ¼ tsp salt, and coffee (if using). Add the dry ingredients to the wets, then stir in ½ cup semi-sweet chocolate chips. (If chocolate sinks into the batter, then reserve a handful. About 15 minutes into baking, sprinkle the remaining chocolate over the brownies so you can get chocolate layers throughout the brownie.)
- Bake: Grease 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
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!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, while also improving the recipe to be fudgier and less cakey.
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.
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 🙂
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.
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! 🙂
I used minin chocolate and even a few white chocolate to use up leftover chips.
I can’t wait to try these! One thing I am curious about…is it actual coffee grounds or instant coffee granules?
Hi Dawn, I used ground coffee but you can also use instant coffee if you have it on hand!
Any idea of the fibre content? It isn’t listed in the nutrition info.
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!
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!
Sounds like a really tasty addition, Heather! So happy you liked the recipe 🙂
What is the best way to keep this fresh and for how long? Made these today and it was delicious!!!!
Hi Michelle! I usually store these in an airtight container in the fridge. They should stay good for about a week 🙂
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.
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!
I love these! I am trying to make healthier choices, but still want an occasional sweet treat, these are amazing.
So happy to hear, Liz! 🙂
Any idea on making these vegans?
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.
Hi Therese, so happy to hear your loved them!! 😀