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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.
I replaced the sugar with Trulia, uploaded ingredients to MyFitnessPal and the nutritional info didn’t match yours. 164 cals, 15 carbs, 5 protein, 11 fat. They are tasty! But not sure the size is worth the calories & fat. I’m save this recipe for the kids 🙂
I have black bean flour but have no idea how to convert the recipe. Could you offer any help in this area? thanks.
I’m honestly not sure how that would convert here. Sorry about that, Helena!
I just made them yes I baked them a bit longer but still the taste was super good. I used jack sugar my husband is a diabetic so I had to be ensuring that I don’t spike his sugars and or carbs. Very good taste will play with the baking time for sure, and also double to get a thicker brownie. Thumbs way up for me.
I’ve made these four times now and every time it’s a pleasure. I’ve made my own additions before but my most recent batch all I did was add a few extra dark chocolate chips, best decision. How long do these keep? And would they be best kept at room temperature? I want to give them as a gift.
They should keep for about a week, but depending on how moist they are they might spoiled more quickly so I like to keep them in the fridge! 😀
These are simply delicious and it’s by far the most simple recipe out their for Black Bean Brownies. The recipe is surprisingly flexible too, the power of beans!
These are so good!
Love these brownies! I make them in cupcake tins with paper cups to minimize mess when baking and eating them. This also makes them the perfect serving size & easy to take to work as a snack!
In addition, I dip the tops of the brownie-cups in melted semisweet chocolate, as opposed to adding chocolate chips. This adds some extra chocolate flavor and further masks any lingering bean taste, while keeping the consistency of the brownies even and preventing messy crumbling.
As somebody who constantly craves chocolate, these are a healthier alternative to chocolate bars and other baked sweets, plus they’re very filling! You won’t want to eat more than one in a sitting.
Thanks Sarah!
I don’t usually rate recipes, but these brownies were AMAZING! I baked then in a counter top convection oven for 35mins and they had a beautiful cakey texture. Hubby and I polished off the whole tray straight away.
OMGosh These are a God send! My family and friends could not tell they were black beans. I also substituted Carob (yes I’m the one in 6 million allergic to chocolate) noone knew the difference but me. Thank you. Can’t wait to try u our other recipes.
Other black bean recipes I’ve tried were too dry. This one hit the spot! My kids never even knew they were devouring beans.