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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.
Pretty good. When I blended the beans I added the 3 eggs to the mixture because it needed some liquid, and it turned out well. My only complaint is that I can still feel the texture of the bean skins a little, even after all the blending. However, these brownies have a very smooth texture and definitely achieve the goal of creating a healthier substitute for cravings: when compared to Baker’s Corner brand of brownie mix they have about 40% less sugar and significantly higher protein, per brownie, which is fantastic for a dieting fix. I baked mine for 30 minutes, and the bean skin texture plus the flatter rising are the only ways you can tell they’re not regular brownies! Yum.
Hi Patty! I did what you did and I was grousing that there were more bean skins than I would appreciate. My nephew’s wife is a SMOOTHIE aficionado and she said I had too much liquid in the blender bowl with 3 eggs. I should put in ONE egg and blend the be-jabbers (her word) out of it and there will not be any texture left. Although the first batch was OK. The next one, two days later, following the ‘smoothie” pattern was much better.
These black bean brownies are so moist .I used Monk fruit sugar instead of regular sugar . Great recipe
How much monk fruit sugar did you use? Wondering what the ratio would be.
Lord have mercy. I honestly didn’t expect these to be THIS good!
Quick question? Do these need to be… refrigerated?
Yes, I would refrigerate them!
Thank you for recipes that help us live healthier lives while still enjoying food. Have you tried this recipe using alternate sweeteners such as stevia or Monk fruit? Liquid or powder forms. I don’t have experience using monk fruit or stevia in baking, except for Truvia. They taste great in smoothies, yogurt, cereal and oatmeal.
Gale Blankenship
Hi Gale! Many people have made these with monkfruit in the comments and say it worked great! 😀
These look really good but do you think there might be a way to do that without animal products? I am hankering for”normal food” that tastes normal lol. And sweets that are not all flat and crispy. J don’t know if eggs are the only way to do cakey? Thanks!
I haven’t tried this recipe without eggs. You could try flax “eggs” 🙂
Best brownies ever. Baked for 30 minutes and drizzled melted semisweet chips over top. Amazing!
I made these yesterday, and they are all that you promised! They will be a mainstay for my house, as well as to share with friends, family, and anytime I am participating in a Meal Train.
Cannot wait to try the chickpea blondies!
Thanks, Sara!
Pamela Joy
Marvel, CO
I am addicted to these. I use 3/4 cup regular size chips in the recipe and whatever amount to cover the top with mini size chips.
I use parchment paper to line the pan because I seem to have trouble with just spray or anything else causing it yo stick to the pan.
To increase the fiber content of around 5 g per brownie, I decreased the sugar to 1/2 cup and replaced the oil with apple sauce. They turned out really well.
Great ideas!! Thanks for the tip! 😀
Is there a reason why you process the beans into a rough paste as opposed to a smooth paste? I would think that a smooth paste would make the beans even more undetectable?
We like the texture, but you can certainly puree until smooth! 😀