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Fudgy Black Bean Brownies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!)

Fudgy Black Bean Brownies recipe on a white table

As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies. I accepted the brownie offering, and it was good! But there had to be a catch. This was a nutrition fair after all.

That catch…black beans. In addition to being gluten-free, 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). Brownies make you strong like bull.

Black Bean Brownies Video

How to make gluten-free black bean brownies

The secret to moist gluten-free brownies is black beans! They add structure and bulk, while also making them super soft and fudgy.

You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients. In a separate bowl, mix together the dry ingredients. I like to throw finely ground or instant coffee in with the dries. They add a little something something.

Pureeing black bean brownies in a food processor to make brownies

Mix the wets and dries separately to make sure everything gets mixed evenly. You can use one bowl, just be extra sure the baking powder is well mixed. If you’ve ever experienced a mouthful of baking powder due to uneven mixing, well, you’ll make sure things are mixed real well next time.

Ingredients to make black bean brownies

Then just pour into a pan, bake, and serve! I have this *condition* where I serve secretly healthy foods to unsuspecting eaters then ask them to guess the secret ingredient. And with this recipe, almost no one guesses the brownies are filled with beans!

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

What people have said about these fudgy black bean brownies

“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!!!!”


“Simply delicious! Moist, dense but not gooey, and the perfect chocolateyness! (Is that a word? Who cares, it is now!)”


“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 had to use an 11×7 pan so I only cooked for 30 minutes and they were the perfect, fudge-like consistency. I will be making these again!”

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

More secretly healthy desserts you might like:

Chickpea Blondies
Chocolate Date Fudge
Banana Nice Cream
Salted Date Caramel
Sweet Potato Cookies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)
These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

Fudgy Black Bean Brownies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!
Print Pin Rate
Course: Baked Goods, Desserts
Cuisine: American
Keyword: black bean brownies, gluten-free brownies
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Birthdays, Christmas, Game Day, Thanksgiving, Valentine’s Day
Time: 45 minutes or less
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 16 brownies
Calories: 117kcal
Author: Sarah Bond
4.56 from 209 votes


  • 1 15-oz can black beans rinsed and drained
  • 3 large eggs
  • 3 Tbsp flavorless oil, like canola or sunflower 45 mL
  • 1 tsp vanilla 5 mL
  • ¼ cup unsweetened cocoa powder 30 g
  • cup sugar 120 g
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp finely ground or instant coffee optional
  • ½ cup semi-sweet chocolate chips 60 g


  • Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. 
  • Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
  • BakeGrease 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.


  • *For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.
  • For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.


Serving: 1brownie | Calories: 117kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5.3g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 49mg | Potassium: 92mg | Fiber: 1.4g | Sugar: 11.4g | Vitamin A: 50IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.7mg
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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.

A photo from when I originally posted this Black Bean Brownies recipe!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time.  Read more

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Comments (301)

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  1. Antoinette Fallone says:

    I followed the recipe exactly. These are so moist and delicious. I served them for dessert and everyone loved them .

    They are worth making again and again.

    Try them!

    1. Sarah says:

      So happy to hear, Antoinette!! 😀

  2. Christine Gill says:

    Made these today and loved them. I did change it a little. I put 1/4 cup of milk chocolate chips in processor to chop up. Then I put the other 1/4 cup of chips on top of batter just before I baked them. My husband loved them. Can’t wait to make for grandkids

    1. Sarah says:

      Oh I love that idea! Bet it made them seem even more chocolatey 😀

  3. Kat says:

    Looks great! But do you use used or unused coffee grounds?

    1. Sarah says:

      Thanks Kat! I used fresh (unused) ground, but instant coffee also works (like the kind in little packets).

  4. Monica says:

    HATE!! COMPLETELY HATE……that I decided not to double (quadruple??) the recipe on my first attempt at these delicious, healthy, fudgy delights! Having them with some halo top vanilla and a little caramel sauce. HEAVENLY! Thanks for this gem, I’ll be making these regularly. 🙂5 stars

    1. Sarah says:

      HA! Made my day, lady! So happy you hateLOVED them 😀 Sounds AMAZING with the caramel and ice cream, thanks for the idea!

  5. Kaylee says:

    Have you (or anyone else here) ever doubled the batch to make in a 9×13 pan? Unfortunately they’re just too tasty for me to make only the small pan for my family 😀

    Was wondering if the temp needed to be lowered, baking time lengthened, etc.?5 stars

    1. Sarah says:

      Hi Kaylee! So happy to hear you like them! 😀 I would keep the temperature the same and increase baking time by a few minutes (but haven’t tried before)

  6. Mary says:

    These brownies are amazing & accommodate my family’s allergies. My 2-year-old asks for them, so you KNOW they’re delicious.5 stars

    1. Sarah says:

      Ha, that’s so great Mary! If they passed the toddler test I think they’ll pass any test 😀

  7. Lisa Shepherd says:

    I made these tonight! OMG they are amazing! You would never guess there are black beans in it. I used honey, instant coffee and i did put 1/4 c old fashioned oats. I will without a doubt make these again!!5 stars

    1. Sarah says:

      Yay! So happy to hear you liked them, Lisa!! Also happy the honey worked out for ya (and the addition of oats sounds AMAZING) 😀

  8. Ritika says:

    Can i use honey instead of sugar?

    1. Sarah says:

      Hi Ritika, yes! A few other readers have tried it and said they turned out amazing with honey! 🙂

  9. Nate says:

    MAde these today and they are dry. I’ve tried several other B.B. brownies and they are like fudge.2 stars

    1. Sarah says:

      Sorry to hear, Nate! Not sure what may have gone wrong, they always come out quite moist for us.

  10. mia says:

    omfg i just made these and I ate half the pan, oops. One month into my gluten free, dairy free journey and I’m having so much fun trying new baking recipes. I used dark chocolate instead of semi-sweet and they were prefect for me. Gave them to a few people to try and they were so surprised they were made from beans! Really tastes exactly like normal brownies.

    1. Sarah says:

      Hahaha, happy I could help make the first month tasty, Mia!

  11. bianca says:

    hi, I was wondering what you meant exactly by, “rinse and drain” the beans. every time I use canned beans I open them and allow the excess water to spill out of the can. when you say rinse, do you mean rinse them in water or simply allow the excess water out? I just wanted to be extra sure. im super excited to try this recipe! just went to the store to get every ingredient I needed 🙂5 stars

    1. Sarah says:

      Hi Bianca! I like to put them in a strainer/colander and actually rinse with fresh water to get some of that bean flavor out 🙂 Enjoy!!

  12. Sheridan says:

    Loved these! I would call the texture more “cake-ish” though. Definitely give them a try- I added a dash of almond extract and a peanut butter swirl on top!4 stars

    1. Sarah says:

      Oh I love the almond extract + peanut butter swirl ideas!! 😀

  13. KL says:

    Compared a lot of bean brownie recipes- this is good even to my non healthy eaters. But 30-40 minutes is much too long- I think many comments about dryness/crumbliness are due to this- but ovens vary. 25 minutes was plenty for mine to be soft but not at all gooey- I’d like to try them at 20 minutes. I also reduced the sugar by 1/3 cup, increased the cocoa to 1/3 cup plus added 1.5 tablespoons maple syrup & 1/8 tsp cinnamon, and sprinkled just 1/3 cup chips on top instead of using chips per recipe. I removed the brownies from pan within a few minutes instead of waiting in order to keep from drying out, but they tasted even yummier after letting cool on plate completely. No bean taste whatsoever if you rinse the beans!
    For my daughter I put a 1/2 tsp. dollop of frosting on top with a couple sprinkles.
    Yay for fiber & protein & no weird taste for kids!5 stars

    1. Sarah says:

      Thanks for the tips!! Indeed, ovens can vary quite a bit. I made these just last weekend at a friends house and they took almost an hour! Always a good idea to calibrate the oven (which I’ll be doing to mine soon to make sure the timing of these is the best it can be!) 🙂

  14. Lorraine says:

    These brownies are delish, though I did find them a little in the sweet side, maybe I’ll lower the amount of sugar and replace it with stevia the next time, i added walnuts and used coconut oil and it just smelled heavenly.. i didn’t have coffee in hand, I wonder if that’s why they tasted so sweet..I did bake them at 300 (my oven over bakes things) and I didn’t time it I would just check up on them after 20/30 minutes.. super moist. Would definitely be making these again to satisfy my sweet tooth. Kids loved them 🙂5 stars

    1. Sarah says:

      So happy you and the kids liked them! If you use stevia be sure to use a baking blend. I tried this recipe with non-baking friendly stevia last week and it was a bust. Love all your healthy additions!

  15. Roah says:

    Hi! I want to try this recipe but I wanted to ask if the brownies are too fudgy? I like a bit cakey brownie and not too fudgy? How are these? If they are too fudgy , how can I reduce the fudgyness? I like your recipe since it has the least oil out of all others? How about omitting an egg? Pls reply! I really wanna try! Thank you!

    1. Sarah says:

      Hi Roah! You can make these less fudgy by cooking them longer (until a toothpick inserted into the middle comes out clean). I wouldn’t recommend to omit an egg though, as they play a pretty big roll in holding everything together. 🙂

  16. I love this combination so much. When I made this, I didn’t put any sugar as I like the original sweetness and it turned out perfect! Not so sweet but flavorful 😍 – Natalie5 stars

    1. Sarah says:

      So good to hear, Natalie! I wouldn’t have thought to go totally sugar-free on these but I’m so happy it worked for ya! 🙂

  17. Melony says:

    After searching for awhile and experimenting with recipes for a healthy and suitable gluten-free brownie, these are now my ‘go-to’ brownie recipe – for bake sales, for work functions, for family holidays and I always receive rave reviews!.. I made a few revisions and am loving the turnout – coconut oil as the oil, pure, Canadian maple syrup (representing the Great White North over here 🙂 instead of sugar, I add an extra 1/2 tsp of vanilla and a full tsp of vanilla hazelnut coffee grounds.. They are truly to-die-for!.. Definitely a difference in texture from your traditional brownie but, imo, better in SO many ways! Thanks for posting!5 stars

    1. Sarah says:

      YES! So happy to hear, Melony!! All those substitutions sound to die for (esp the vanilla hazelnut coffee 😍). Thanks so much for letting us know how it went!!

  18. Hannie says:

    I was watching “chopped” this evening and one of the items in their basket happened to be black bean brownies! I had to have some! Read many different recipes and settled on yours. I did have to use olive oil… but alas!! SO AMAZING!! Thank you very much for sharing! Delicious!4 stars

    1. Sarah says:

      I haven’t watched chopped yet, it seems I’ll have to! So happy to hear they worked out for ya (and with olive oil even!)

  19. Mindy Cardenas says:

    Currently cooking them, and they smell wonderful, but are bubbling vs. getting firmer like a baked good. I’m sure they’ll still be good even if they aren’t quite brownie like, but was wondering if you have had this happen before.

    1. Sarah says:

      They may take sightly longer but they should firm up with more time in the oven! Did you get them to work? 🙂

  20. Marissa says:

    So delicious! I let it bake for 30 minutes, but it was very cake-y (and very good!), but I prefer fudgey so I’ll try 25 minutes next time. I also made them sugar-free by subbing in Lily’s stevia-sweetened dark chocolate chips and Lakanto golden brown monkfruit/erythritol blend and you wouldn’t guess they weren’t made with real sugar! I’ll have to try the instant coffee or the peanut butter swirl next batch. Can’t wait to play around with these, thanks so much!

    1. Sarah says:

      So happy to hear, Marissa! I haven’t tried monkfruit before but you may have just convinced me 😀

  21. Cyndi says:

    Hi, I am preparing to bake, just curious how thick the brownies ride after baking, there are less than 3 cups total Ingredients in this recipe and it looks like it barely covers the bottom of pan, little nervous, going for thick and chewy

    1. Sarah says:

      Hi Cyndi! You’ve probably already baked them at this point; did they turn out for you? They do rise a bit, but I like to use a smaller pan or double the recipe when I want them ultra-thick 😀

  22. Shelby Foreman says:

    Delicious treat. Everyone loved them! We added walnuts. I think 2 eggs would make them fudgier, but we enjoyed them as a cake like brownie.5 stars

    1. Sarah says:

      So happy to hear, Shelby! I’ll have to give the 2 eggs a go next time and see how it turns out 🙂

  23. I would like to thank you for these recipes! You taught me how healthy food doesn’t have to taste bland and boring, and you taught everyone here how a few simple adjustments to your favorite dish can have tons of health benefits. Thank you :)

  24. i’ve been really sick for the past while and developed a gluten intolerance, i was so excited to see a recipe like this that didn’t require unusual ingredients you wouldn’t normally find in your pantry. I made these for my sister and her husband for a picnic and it turned out wonderful. thank you so much, it was massive success when i made it!

    1. Sarah says:

      Aw thanks so much!! 😀 I’m so happy to hear they turned out for you!

  25. Hannah says:

    A quick question, is the amount of black beans (15oz) the drained weight? Thanks 🙂

    1. Sarah says:

      Good question! the 15-oz is the size of the can, so the drained weight will be a little less (in volume should be about 1.5 cups)

  26. Hyla Skudder says:

    I tried these tonight. One of my adult sons sent me the link, and he has made them frequently and really likes them. So I really was prepared to like them, and was excited to find a healthier brownie recipe. BUT, unfortunately I found the black bean taste very intrusively evident, and the chocolate just did not hide it sufficiently — bummer! My husband dubbed them “OK” and said he’ll finish eating them. But I don’t think I can eat any more of them. I did not add the ground coffee, so maybe that would have helped to better hide the bean flavor (??). I’m glad others have liked this healthier alternative, but for me beans and chocolate just don’t mix well..

    1. Sarah says:

      Sorry to hear they weren’t your favorite, Hyla!

  27. Alison says:

    These were awesome! I have a coworker who doesn’t eat diary and gluten. Besides the fact that the texture is a smidge different. You couldn’t even tell! Thank you! I think putting all the wet ingredients in the blender helped as well5 stars

    1. Sarah says:

      Yay, so happy to hear Alison!! 😀

  28. Jaia says:

    Brilliant recipe thank you!

    I made these for someone who is diabetic so I went totally sugar-free. I did add a chopped bar of chocolate and almonds (made with stevia). Overall it is quite delicious. You get a good hit of sweetness from the stevia chocolate so the brownies are not totally savoury.

    They looked great when baked. I had them in the oven for 40 mins but next time will take them out earlier for a fudgier texture. The coffee added a nice touch. I will definitely bake again!5 stars

    1. Sarah says:

      So happy to hear they worked well for you, Jaia! I’ll have to try those substitutions, sounds great 😀

  29. Hyla Skudder says:

    I have updated my earlier review from Feb 19, 2019. This time the brownies came out very well, with no overpowering bean taste like the first batch I made. After consulting with my son, who makes these often and loves them, I made some small changes that had a big impact. He convinced me to splurge on high quality cocoa powder and chocolate chips, so instead of Hershey’s cocoa powder and Nestle’s chocolate chips like I used last time, I used Ghiradelli cocoa powder and Ghiradelli premium semi-sweet baking chips. WHAT a difference in the taste!! Amazing. I also added the 1/2 tsp of instant coffee (decaf and ground fine over a small seive into the other dry ingredients). This was also a very important factor in making these brownies taste really great. The coffee adds some “zing” to the chocolate and also masks any lingering “beanie” flavor. I also cooked my 8×8 pan for just the minimum 30 minutes and they came out moist but firm – just right. Last time I baked closer to the 40 minutes and they were too dry. So small adjustments do make a big difference in this receipe. But this round was rich and yummy. I’m glad I tried again! Cheers. Hyla4 stars

    1. Sarah says:

      Ah, so happy to hear Hyla! 😀 And thanks so much for coming back to let me know your tweaks, it’s good to know how much the cocoa makes a difference. I’ll make a note in the recipe!

  30. Victoria says:

    Can they be frozen?4 stars

    1. Sarah says:

      Hi Victoria, I haven’t tried freezing them but my gut tells me that they wouldn’t freeze well (mainly because of the egg).

  31. Jennifer Ingerson says:

    Coconut oil works very nicely if you are a coconut and chocolate person. It adds a very delicate coconut taste.

    1. Sarah says:

      Thanks for the tip, Jennifer!! 😀

  32. Jobie Joslin says:

    Loved it! I made some changes and o my they were so yummy! I did 3/4tsp coffee grounds, 2 tablespoons organic peanut butter, swerve instead of sugar and 1/4cup almonds!!!! I will be making them again for sure!

    1. Sarah says:

      Yummm those substitutions sound great, Jobie! 😀

  33. Vicky says:

    I have made bean brownies for years and have lost my recipe 🙁
    But yours sound really good. I am wondering if I can eliminate the chocolate chips and just use cocoa. I like to avoid the sugar in the chips or the higher cost of chips without sugar.
    I found I like liked using white beans or navy beans. . I found the black have a bit
    of “skin” that was noticeable and the white ones don’t.
    I used maple syrup but think I want to try xylitol, baking for some dieters.

    1. Sarah says:

      Hi Vicky! I personally really like the textural difference having the chocolate chips add (perhaps you could try chopping up a bar of dark chocolate?) Also curious about using white beans, such a great idea! Would love to hear how your substitutions all turn out! 😀

  34. Jewel says:

    Recipe turned out to the perfect moistness with my substitutions . I used coconut oil instead of flavorless oil, replaced the regular sugar for coconut sugar and regular fine ground coffe in place of the instant coffee.5 stars

    1. Sarah says:

      Yum, so happy it turned out perfectly Jewel! Thanks for letting us know about those substitutions! 😀

  35. Catherine Palmer says:

    This recipe is fantastic. I have shared the web page with so many people who have tried them and loved them. Great for work and for school. My variation is to add a swirl of peanut butter in the mix once in the baking tray. Yum.5 stars

    1. Sarah says:

      Ooh that variations sounds DELISH! So happy you’re enjoying them! 😀

  36. Yizhou says:

    The last time I made these they were great.Now I am making them for my daughter
    Teacher birthday! Is it ok to add whip cream?5 stars

    1. Sarah says:

      I wouldn’t add whipped cream into the batter, but on top as an icing would be great! 🙂

  37. Dawn Robertson says:

    Made these today and they are delicious! I only used 2 tbsp of oil though to save WW points and they are a little drier than I like. Next time I’ll use all 3. What is the best way to store them?5 stars

    1. Sarah says:

      So glad to hear it, Dawn! They store best in an airtight container in the fridge.

  38. Elise says:

    This recipe was AMAZING!!!!! They were soft and moist and had an amazing flavour. 100 percent recommend this, it is easy and quick to make.5 stars

    1. Sarah says:

      Yay!! Thanks for dropping in and letting us know, Elise! 😀

  39. Laura says:

    Made these last night – a total hit with my family! Moist and chocolatey. I substituted 1/2 banana instead of the oil, halved the sugar amount, and used natural cane sugar. Delish. Next time will try the peanut better add-in recommended by others, which will complement the subtle banana flavor well. The best part, though, was that after revealing the ingredient, I got to tell my family all of the benefits – higher fiber, higher protein, lower calorie. Awesome. Thanks so much!

    1. Sarah says:

      Ah this is so awesome Laura! Love all your healthy substitutions! 😀

  40. Elizabeth Kitching says:

    I put chocolate chips on top rather than mixing them in with the batter. I also used grape seed oil in this recipe. Loved how easy these were! However, the brownies tasted almost exactly like cake.. Any idea how to make them more fudgy?4 stars

    1. Sarah says:

      Hi Elizabeth! You’ll just need to bake them for less time to make them more fudgy 🙂

  41. Gabriela says:

    I tried this recipe and the brownies were amazing. I did change the sugar for dates but they still turned out perfect! Loved the consistency and they also looked like taken out from a food magazine. My husband found out about the beans by the time he finished three squares. Love them, will keep baking and eating them with little to no remorse.5 stars

    1. Sarah says:

      Yay, so happy to hear! I love that you used dates too! 😀

  42. Claudia says:

    This recipe seems exactly what I need as I am trying to loose weight but without cutting all the sweets.
    Unfortunately I don’t have a blender or food processor, do you think I still can create a puree with just a fork and elbow grease? 🙂
    Thanks in advance!

    1. Sarah says:

      Yes! Elbow grease would work 😀

  43. Elizabeth Kitching says:

    This would make a great chocolate cake. For some reason it just wasn’t fudgy. Any suggestions? The only changes I made was to use coconut oil for the oil and I pushed the chocolate chips on the top rather than mixing them in.4 stars

    1. Sarah says:

      I would cook them for less time to make these fudgier 🙂 The chocolate chips mixed through the batter also helps make a fudgier texture. Enjoy!

  44. Brooklyn Larimore says:

    These are by far the best black bean brownies I have made…the recipes out there are definitely hit and miss! I added more coffee powder and used half of an espresso dark chocolate bar and highly recommend! Thank you for your recipes!5 stars

    1. Sarah says:

      YAY! So happy to hear you liked them, Brooklyn! 😀

  45. Julie says:

    I really wanted to like this recipe, but I couldn’t get past the black bean skins in the brownies. It was like little pieces of paper mixed in there. I anticipated this and repureed all of the wet stuff to get it as smooth as possible and they were still evident. Also, I baked for 19 minutes and they were over done. I was planning on 30 for them to be fudgy and somehow 19 was too long for fudgy 🤷‍♀️2 stars

    1. Sarah says:

      Thanks for the feedback, Julie! Your oven might be running just a bit warm, but if you can get them fudgy the black bean texture becomes less apparent.

  46. Lil says:

    Hi Sarah, I made your Fudgy Black Bean Brownies and loved them! I did add some chopped up dates in the food processor and they tasted great. My husband couoldn’t tell they had black beans in them either.
    Can you tell me if you ever made little mini brownie bites in a mini muffin pan (with paper lining) with this recipe? How long would you cook them for? I want to do that for a Baby Shower and maybe a dollip of whipped cream and a strawberry slice on top to make them look pretty…

    1. Sarah says:

      Hi Lil! I haven’t actually tried this before but it sounds delish! I would probably try baking them for 20 minutes, then do the toothpick test and see if they need more time. Would love to hear how it goes! 😀

  47. Skye says:

    hi sarah! what can i sub eggs for? i’m making it for a friend who’s vegan! can’t wait to try out the recipe

    1. Sarah says:

      Hey, Skye! I haven’t tried to make a vegan version of this recipe. I’d suggest trying this one from Minimalist Baker. Her recipes always seem to come out great! 🙂

  48. Kim says:

    These were amazing! I used coconut oil and coconut sugar so they did have a bit of coconut flavor (which I love). I also added 1/2 dark chocolate chips and 1/2 peanut butter chips. I made them in an 8×8 pan and baked for 30 mins and they turned out perfectly moist and yummy!5 stars

    1. Sarah says:

      Yumm thanks for all the substitution tips, Kim! Sounds delish 😀

  49. well i must say its a kind of juicy delicious and fudge like consistency brownies. my family and my friends loved it. big thanks

    1. Sarah says:

      So happy to hear they liked them! 😀

  50. Joe S Munson says:

    Wonderful!4 stars