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.
Hi Sarah,
Tried your recipe for the black bean brownies. They came out quite moist but not fudgy like flour brownies. They were more cake like in texture. Baked them for only 30 minutes. Did I miss doing something or that is supposed to be the texture? Was it the BP? If we don’t add it how will it affect the brownies?
Hi there! These brownies can swing a bit towards that cakey side if they’re in the oven for too long. Next time you might just try decreasing that cook time 😀
There also may be variations in time baking if have gas versus electric, regardless of 350 degrees and also altitude can play tricks. Usually only causes problem with baking not cooking.
These are delicious and I have made them a few times already. I added heart healthy walnuts this last time because I love walnuts in my brownies and I also put all the ingredients (except walnuts) together in a food processor and mixed. Made quick work of this recipe and came out similar to the regular method. Thank you!
So happy to hear you liked them (and thanks for that quick prep tip!) Enjoy!
these are SO GOOOOOOOOD they don’t taste like beans at all ???? i will make these most of the time when i’m craving brownies thank you !!!!!!
YAY! So happy to hear it. Enjoy! 😀
These are divine! I have been wanting to make black bean brownies for awhile and so glad I found this recipe. I used monkfruit sugar and it tasted totally normal. Also used a whole bag (340g) of chocolate chips 😉 making them very gooey after only baking for 30mins.
Glad to hear the monk fruit worked well for you! 😀
When thinking brownies, I just known chocolate brownies. I have no idea about other ingredients inside the brownies. Thanks to your article, now I can add another recipe for my family. Awww, it is amazing!
Hello Sarah. I couldn’t find sweet chocolate chips and unsweetened cocoa powder, so what should I change similar ingredients?
The cocoa powder is really a must for this recipe – it brings all the chocolate flavor!
I followed this recipe, honestly it really sucked. I gotta say, it does taste like black beans. I’m really disappointed I wasted all those beans; and now I don’t know what I’m gonna do with this pan of failure.
Sorry to hear it!
Mine were awful, too! I just told my daughter I just ate chocolate chili!!! No matter how long I processed my canned beans they were NOT going to puree finely, even after adding the eggs. Next time, I think I need to use a blender and add hot water to get those beans to chop up. So there were big chunks of beans in the brownies. They also were a cheap brand of beans and I’m wondering if they weren’t fully cooked! I used stevoiside to sweeten: 8 baby scoops(1/32 tsp = 1 baby scoop) and 2 TBS of xylitol. Some blogger raved about cocoa butter so I used that as my oil, melted. These were so dry that I pulled a sugar free fudgscicle out of the freezer and mixed it in to make it edible… I don’t want to give them an unfair rating because I changed the ingredients. I didn’t add chocolate chips in, either. Why? Because brownies should be great without chips… last time I used pumpkin puree, also a fail!
My 13 year old daughter is beyond fussy. She has a wheat allergy, heightened sense of taste/smell and won’t eat anything new. Getting fruit, veg and fibre into her diet is a huge challenge. Served these and she couldn’t get enough. Said they were the best brownies she’d ever had in her life! I kept the ingredients to myself. She keeps asking for another batch! Can’t thank you enough. You nailed it!
Melanie
Ontario Canada
So so thrilled to hear this, Melanie! Enjoy! 😀
These were perfect in every way!
Fudgy, chocolaty and perfect aftertaste!
I blended everything in my ninja and subbed coconut sugar for reg sugar, and could not tell the differance..
Honestly waaay better then my reg pure junk brownies:)
Thank yoi for an awesome recipe!!
hey Sarah, i want to sub sugar for maple syrup but a bit worried about swapping a dry for a wet. any advise? thanks 🙂
Yep that should work! A few other readers have tried that with success 😀