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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.
These were pretty good, but my husband wasn’t in love and I think 30 minutes was just too long for my oven with an 8×8 pan for whatever reason. I’d like to try again to see if I can get them more like the main photo which looks amazing. On the other hand, my MIL LOVED them.
A very good result was that the brownies did not taste like beans! I was worried they would (which I knew my husband would hate) so I totally tasted the batter. The batter definitely tastes like black beans. But the bean flavor was absent in the final baked brownies.
Velvety & delicious! Not beany (though my tiny cuisinart couldn’t handle the can of beans and I had to toss one of the eggs in there to loosen it up, and maybe I had more detectible skins that a more powerful blender would have left.) Otherwise, stellar (and I need to upgrade my kitchen equipment…)
Same with my smaller food processor. It got very tired. I added a bit of water. It finished the job under duress. I made it with stevia instead of sugar because my 16 year old grandson tends to inhale baked goods. If he eats the whole pan he’ll be good for his fibre content for a while !!
Mine also struggled. I actually just mixed in everything in the food processor. Who doesn’t like a one bowl wonder?
Started with the beans, then the remaining wet ingredients, then just put in all the dry on top.
I substituted the chocolate for pre-chopped walnuts, which I just threw in at the end and pulsed 3 times.
This is a great recipe! I puréed the beans to a finer consistency with an addition of a bit of water, this seemed to make a big difference (so I didn’t see beans inside of brownie).
I added extra cocoa and extra coffee for flavor and used Splenda instead of sugar (1:1 ratio) and they came out delicious. You’re not able to tell they’ve got beans in them.
I love that they’re filling and great for an afternoon snack with coffee.
Thanks so much for sharing this recipe!
Could I use 2 eggs to prevent these from becoming cakey, or to make them more fudgey? We are not a fan of cake-like brownies, and 3 eggs seems like a lot – just wondering!
You could certainly try it! I’ve found that these are less cakey simply with a shorter bake time.
can I cut the sugar? with what?
I have date sugar not quite as sweet
I have half and half brown sugar too sweet
I can use diet pancake syrup?
I probably wouldn’t use syrup, but other readers have had success with Splenda, Truvia, and Latanko!
I put half of the sugar and replaced the other half with chocolat protein powder… result is amazing and, I’m also using monkfruit sugar
Wow, I am shocked by how good these are! I made them with black soy beans and monkfruit instead of sugar to make them keto friendly. I could taste the beans a little last night when they were still hot so I was not so sure about the recipe… But I can’t taste them at all today.
I underbaked them so they are super fudgey. Just delicious!
I blended the eggs in with the beans, needed more liquid to make my blender happy.
Great brownie. Not quite as dense as I’d like so I will try to cook less next time. I’m really surprised how something w no flour can taste so cake-y!!! Gone over a treat w everyone.
Who knew a brownie could be so “healthy” – moist – delicious
Yumminess devine.
These are the best. I make them for any event i need to bring a dish too. They are always a hit with everyone and they always ask for the recipe. Everyone shocked when i tell them they are made with black beans. The gluten free people always love them
Love this recipe! I cook for 40 mins so they are a bit cakier. Tossed in just under 1/3 cup Andes mints this time and they were delicious.