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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.
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.
So happy to hear, Jessica!! 😀
Can I use swerve or stevia instead of sugar to lower the calories?
I haven’t had the chance to try it, but I think some other commenters have said that it works well! 😀
These brownies are so good! I usually laugh when someone rates a recipe, and then tells of all the changes they made to it. However, I don’t eat sugar so… I substituted 1/3 cup ground dates, 1/6 cup monk fruit, and about 1 Tablespoon honey for the 2/3 cup sugar. Oh my! These are so awesome! And almost totally guilt-free. Score! Thank you for sharing this.
YAY! Those substitutions all sound SO GOOD. Thanks for letting us know, I know there’s a lot of people who were looking for this lower-sugar substitute! 😀
Made these today and just had them as our dessert. Yum! Even my hubby, who is always skeptical with recipes like this, loved them. Since it was my first time making them, I didn’t make too many substitutions. I used vegetable oil, a little less than 1/2 cup light brown sugar (not packed down), and I used a little less than 1/2 cup of mini chocolate chips. I don’t have instant coffee, so I omitted it. I baked them in a glass 8×8 dish for 30 minutes and they came out perfect.
I can’t wait to try the blondies next!
Thanks for the recipe!!
So happy to hear it, Debra! Hope you enjoy the blondies too! 😀
They turned out well and everyone in my family liked them 🙂.
When I was trying to purée the black beans, I found that the beans would just go up the side of the food processor away from the blade. I added the wet ingredients to the beans and blended the mixture for a while and this worked perfectly.
Thanks for the tip, Emma! I sometimes have to scrape down the sides to get those pesky beans in the bottom, but adding the liquids also works! Enjoy! 😀
This is hands-down my favorite brownie recipe, I might even like them better than the boxed mix!
I only use 1/2 cup sugar, and substitute 3 T. applesauce instead of the oil, and they turn out amazing every time. They freeze extremely well too, and I like to pop one in the microwave on defrost for ~20 seconds and spread with peanut butter. A perfect nighttime snack!
YUM such a good idea to freeze it like this! 😀 Thanks so much for dropping in to let us know about those substitutions!
These are phenomenal. Fed them to my very picky child and step children and they loved them so much! Has anyone replaced the eggs in this recipe with flax? Or any other subs?
Best black bean brownies I’ve ever made and I have tried a lot of recipes.
So happy to hear it, Maggie! 😀 Thanks for leaving your review!
I absolutely LOVE black bean brownies! At first my parents were skeptical and said oh we’re not doing sugar and we want real ones and so on…. But the smell of these bad boys wafted through the kitchen and nobody could stop eating them until they were gone. Tip: hide what you want to save on the freezer while you can!!! 💝 Five stars
Hahah LOVE this, thanks so much for dropping a note! 😀 Good luck scavenging the leftovers for yourself!
Can I use pinto beans? It’s what I have on hand.
That’s a great question! While I haven’t tried it with pinto beans, I think it could work! Would love to hear how it goes if you try it.