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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.
OOhh these look delish – I have tried one bean brownie recipe before but found it to be really gritty. I think the addition of coffee would help, these seem very promising. I’m thinking espresoo powder instead of grounds (simply because I don’t make coffee often enough to have grounds). Thanks for sharing!
Hey Fiona! I think espresso powder would work just fine 🙂 Let me know how it goes!!
I found out I had to go gluten free April of this year. I love baking but now I’m unable to eat everything I used to so I found this recipe while looking for alternatives for my self now that I bake two options sometimes. This was the first gluten free brownie recipe I ever made, and so far the best!! I just wanted to know if you have tried replacing the coffe with coconut flakes? And what about pudding? Because if pudding is as good in this recipe as it is in cake I want to mix in some pistachio or coconut pudding…. If the answer is no, it’s perfectly fine as I am in love with this brownies!!
Hi Veronica! I’m so happy to hear I could help you find a tasty alternative for your new gf diet. I haven’t tried subbing in either coconut flakes or pudding. I think coconut flakes could go really well, however I’m not sure what adding in pudding would do to the texture of the brownies. I think they could end up pretty moist and loose. Pudding on top, however, sounds like my kind of dessert 🙂 If you do experiment with substitutions I’d love to hear how it goes!
Are you supposed to bake them at 350 degrees or 375? Just wondering, because the directions say one thing and on of the intro paragraphs say another ?
Hi May, thanks so much for catching that!! The correct temp and time is 350 degrees F for 30 to 40 minutes. 🙂
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!
So happy to hear that, Victoria!! I also had that “uhh…black beans?” response when I first heard of the concept. It’s always fun to see people’s reactions to it 🙂 So happy you liked them!
Ok so my family turned up their noses when I told them I was making this recipe. Two days later? The pan is scrubbed clean and I only got two pieces. To say this was a hit is an understatement. My mother-in-law is going to try to make these even healthier — using coconut oil, trying other sugar alternatives. Can’t wait to see how those turn out!
I didn’t realize I responded on this already — please feel free to delete this one! 🙂
Obviously I love this recipe.
Hahaha, hello again! I’m so happy to hear how much you love it!! I’d love to hear how the healthier alternative turns out 😀
I made these today and they’re very good. I couldn’t tell they were made of black beans. I do have a question. I added pecans because my family likes nuts in their brownies and if I want them to eat them I thought I better do his. The brownie was a tad crumbly. Any suggestions on how to prevent this next time?
Hi Sandie, I’m so happy you tried out the brownies! These will be a tad more crumbly than regular brownies, but you can prevent too much crumbliness by making sure the brownies cool in the pan before you cut them. I could also see how the nuts might add to crumbliness, so perhaps next time add a bit less. Thanks so much for dropping a note here. Happy cooking! 🙂
I made these today, however, I poured the batter into mini cupcake pans and baked for about 10 minutes less. They are delicious! Although I forgot my kiddos do not like the taste of coconut oil and I think it came though (for my kiddos) to strong. Which i’m fine with, i guess these will be mommies treats!!!! I will make a batch using Veg. oil. Overall this is a simple and good recipe. Thanks for sharing it!
That’s such a great idea, Adriana! Something about having mini versions of things always make me want to eat more of them. I’d be popping these like M&Ms! 😀
These tasted amazing, but they wouldn’t hold together or come out of the pan. I followed the recipe exactly, so I’m not sure what went wrong? And I really did grease the pan, I didn’t skimp! 🙁
Maybe too much moisture in my canned beans? I did drain them but that’s the only thing I can think of, since it seems to be only me having this problem. Perhaps there was a bit of liquid in them that threw it off…
Hey, Felicity! I’m sorry to hear they were a bit crumbly! If you make them again, be sure to really drain the beans, and it could help to let the brownies sit for a while after they get out of the oven. You could also try lining your pan with parchment paper to be sure they won’t stick. With all that said, these will be slightly more crumbly than regular brownies, because they’re missing the gluten that would otherwise hold everything together.
PS: With the leftover crumbles, you could try out these brownie truffles!
Noticed in nutrician facts that fiber was not mentioned. Do you know whatit is so as to calculate net carbs?
Hi Steve! Great question. I’ve revised the nutrition facts to include grams of fiber, which is 1.8g per serving (1/16th recipe). Thanks for pointing that out! 🙂
I made these with 2/3 cup of honey instead of sugar and they were amazing!!!
Oh that sounds great, Lauren! Probably a nice round taste, and maybe even chewier 🙂