This post contains affiliate links.
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.
I reeeally wanted these to be good but they were horrible. I followed the recipe to the T besides the instant coffee. They turned out cloyingly sweet and very glisteny from the amount of oil. Wasted a good amount of ingredients unfortunately ☹️ I’m not sure if it’s just my opinion of a brownie but I like mine dense and slightly bitter from the cocoa. This was more of a soggy, sweet sponge that smelled of chocolate.
So sorry to hear it, Courteney! They might just need a bit more time in the oven to get a little bit more of the cakey texture that you might expect from a gluten containing brownie. Thanks for letting us know how it went, though!
Hi! I’d love to try this recipe but I don’t have canned black beans… Can I use dried black beans instead? Thanks
That should be fine! Just soak and boil them first 🙂
I made these brownies and they were amazing! Everyone in my family loved them. I will probably make them again soon as they are almost gone already! Could I use half black beans and half red kidney beans instead? Thanks for the great recipe:)
I haven’t tried this but I think it would work! 😀 Would love to hear how it goes if you do try it out!
First time making black bean brownies and happy to say these are a winner and I will be baking again. I made a three deviations from the recipe based on what I had on hand. I went with (a) canned black beans with salt added and skipping out on the 1/4 tsp. added salt. This reduced the sodium content by approximately 180 mg total, (b) I added in 1 tbsp. of chia seeds to get some crunch and add more protein, fiber, and other vitamins and minerals in trace amounts, and (c) I had walnut oil I needed to use and it gave a nice nutty flavor without adding in the walnut pieces. Hands down one of the best healthy brownie recipes out there. I reviewed at least 6 different sites before using this one and decided on it because of the high protein and fiber content plus the ease of the instructions and how quickly it came together. Thank you for this recipe!
So happy to hear you liked them, Brent! Love the addition of chia, and glad to hear the salted beans worked for ya! 😀
hi, what is d measurement in cup for 15 ox or drained bean? coz I use cooked black bean. also If I replace white sugar with homemade dates syrup, will that work? thanks.
It would be about 1.5 cups (drained) black beans. And I haven’t tried the date syrup, but I think it would work! They’ll probably come out even more moist and gooey!
I ended up replacing the eggs w/ uncle Bob’s egg replacer bc it’s what I have on hand. Then I used a small rectangular 3cup pyrex lunch container lined with spray and parchment. I like my brownies THICK. Mixed in handful of milk chocolate chips. Topped with more milk chocolate chips and chopped walnuts. Baked it mid rack for 35-37mins. 350d. WOW…I cant wait for them to cool down. But it taste good now on a spoon so imagine it later…
So happy to hear it, Klarity! I know a lot of people were curious how to replace the egg, this will be super useful for them! 😀
The photos for these brownies looked delicious and fudgey, but mine came out super dry. I set my timer for 28 minutes and when I came back to check on them, the toothpick came out completely clean. I thought it would still be uncooked after 28 minutes but I guess it only needed 15? The beans also don’t totally grind down in the food processor. I’ve never had a problem with it but the bean skins were VERY noticeable in the brownies. I wish these had worked and come out as described.
Sorry to hear it, Serena! It’s possible that your oven just runs a little hotter. You could try when for less time if you give it another go!
Great recipe! I would’ve never thought you could make something with black beans taste so good. I made these with coconut sugar this time (1:1 substitution) and while they were noticably less sweet, they’re still great! I often freeze them and they come out just as good, even when you eat them cold.
So happy to hear it, Elle! And thanks for letting us know that they freeze well! 😀
I drop some of the sugar these are the bomb
So happy to hear it, Erika! 😀
Used this as base recipe…Added accord to ingredients on hand (Greek yogurt, espresso, few Tbs. whole wheat flour to bind). Came out beautiful and shiny on top no need for ganache….cut them in small squares and refrigerated…very decedent for black beans….Think they’d be even more appealing w colorful m and ms On top for the kids
Oh yum, those additions sound delish! M&Ms would be tasty too 😛