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.
Thank you for this recipe!! I have been trying out all kinds of “healthier alternative” recipes for some of our favorite snacks and desserts like cookies, brownies and cakes, and this is the first one where I really can’t tell the difference!! I made them sugar free by substituting the 2/3 cup of sugar with 4 Tbsp of a Stevia sugar alternative, and using sugar-free chocolate chips (I had Hershey’s).
I also didn’t have a 9×9 or 8×8 pan, so I used my 13×9 pan and cooked them for just 15 minutes. They were thin, but just as tasty!! I even cut some into rectangles and used a low-carb, low-sugar ice cream to make Ice Cream Sandwiches!!
Ice cream sandwiches…YUM! Thanks so much for letting us know how the sugar-free alternatives went for you! 😀
Hi Cheryl! When substituting sugar for stevia, did you change any other ingredients in the recipe? Thanks!
Tried out these brownies before I went vegan and they’re INSANELY rich, chocolatey, and fudgey while still holding up like a brownie. Couldn’t believe this was achievable without flour!!!! I just tried this recipe but vegan, subbing chia egg for eggs, and it flopped ): I gotta try with vegan egg replacer instead! These were too good to give up (:
Ah sorry the vegan version flopped! I think there have been some comments where people shared their vegan alternative successes. Would love to hear how it goes if you land on a winner! 😀
We are obsessed with these brownies. My sister just tried these with pumpkin instead of egg. They took a lot longer to bake, but she said they were AMAZING!
These are outstanding! My toddler loves them and despite trying to trick husband, he found out they are made with beans and thinks they are great too! As a nutritionist and avid cook, I am always looking for great recipes and this is a keeper!
Hahah, so happy to hear the family likes them, Emily! Happy to help you find a keeper 😀
Amazing! I used coconut sugar to make them a bit lower on the glycemic index and a bit less sweet and that are fantastic.
Just made them a second time and added a tablespoon of gluten free flour to help with the high altitude where I live, and to give a bit more cakey texture. Just as excellent this way too!!
Highly recommend 👍👍
So happy to hear it! Thanks for letting us know how those alterations went! 😀
Those are AMAZING! I love the taste and the texture, the only modification I made is to use coconut oil, it made the flavor even richer!
Thank you for this great recipe!
So happy to hear it, Rali! Thanks for letting us know how it went! 😀
Sadly these are not ‘secretly healthy.’ The most important measure of a recipe like this would be the ratio of fiber to overall carbs. 1.4g is a fiber nothingburger. You can get more than that from a slice of faux healthy bread.
This is true! But compared to the average brownies, this is giving you more fiber and protein 😀
I decreased the sugar to 1/2 and substituted applesauce for oil. This increased the fiber content to around 5G per brownie.
Sadly Rob, it appears you need a hug or more fiber. I cannot attest to the taste of these but the ingredients seem more “healthy” than other brownies. After all, who cares about fiber content when searching for a brownie recipe?!?!?! I sure don’t! This recipe has less oil, more protein, and less flour because of the beans but if the recipe isn’t up your alley, move on.
You just made my day. I’ve always wanted to try black bean brownies but I’ve always been a little suspicious of the recipies that I see.
So happy to hear I could change your mind about them! 😀
AMAZING! I love the taste and the texture
Happy to hear it, Kaleb! 😀
I love that your recipes are so easy to follow and not at all difficult especially for a novice baker. Made these brownies to the delight of my co-workers who could not believe they were made with black beans and loved the fact that it is only 140 calories!!!
Thank you!
Yay! Happy you (and the coworkers) enjoyed them! 😀
Within minutes of having a very small bite of these, I had strong stomach cramping and violent diarrhea!!
Sorry to hear it, Nicholls! I would recommend consulting your medical team to see what potential food intolerances you may have.