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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.
Used butter in lieu of oil, 2 eggs vs. 3, and baking soda, not powder. Blended the eggs and beans first, then added melted butter with sugar, then everything else except the chocolate chips to blender. Used buttered 8×8 glass dish.
Resulted in super moist, gooey brownies with cracked top after ~30 mins at 325° on convection bake in air fryer—I think reducing the eggs prevented them from being caky or overcooked; butter could have helped too.
Probably could have used less sugar, but mom, toddler, and dad-who-constantly-requests-mom-NOT-make-healthier-versions-of-things approved.
Hahaha, I’m so happy they all liked! Enjoy!! 😀
Oh, these are so gooood.. Glad I found the recipe.
I’m aware that this is the old post but may I ask does it make a difference if I bake it at 325 in the conventional oven instead of air fry oven? Or the temp needs to be at 350 in the conventional oven.
This recipe is for 350F in a conventional oven 🙂
Sorry but this was not good, it was my first time making black bean brownies and I could feel the texture of all the bean skins in the brownies when I tried them even though I blended the beans once before adding to wet ingredients and once after. They also somehow aren’t sweet even though I put the right amount of sugar in. Disappointing 🙁
I’m going to try these this weekend. Seems everyone else loves them. Perhaps you forgot an ingredient? I’m going to use a food processor because I don’t have a blender. Wish me luck!
Omg these brownies are yummy 😋 my husband suggested adding some coconut to the recipe and it’s made them even yummier🥰 absolutely love them make them all the time. I also use coconut sugar instead of white sugar 😋
This is one of my FAVORITE brownie recipes! These are easy, fudgy, allergy-friendly, and perhaps a little healthier. I often use half dark brown sugar and half white, add a few more chocolate chips and use two kinds if I can (i.e. dark and semisweet), use butter instead of oil, and sprinkle some sea salt on top. Also, I usually blend all the ingredients with half the beans first and then gradually add the rest so they blend more smoothly. This recipe also works doubled in the same size pan but baked for longer (30-32 minutes perhaps, I forget at the moment). I encourage anyone with too-gooey brownies after 20 minutes in the oven to let them set for at least two hours at room temperature before cutting and eating them.
Made these several times and they are absolutely delicious!! Moist and chocolaty. You would never know they were made with black beans!
Hi! Thank you for this black bean brownie recipe. I can’t find monkfruit. Could I use maple syrup, honey, or dates? If so, how do I incorporate them? Pureed with the beans? Thank you!
Yes those should work! Mix them in with the beans 🙂
These are delicious! I blended all the wet ingredients together and added half a cup of peanut butter to the blender as well. Then mixed this into the dry ingredients and sprinkled some slithered almonds on top for crunch and show. Absolute perfection. Thanks for the inspiration I’ve never made them with black beans before
Oh that’s such a great idea! So happy you loved it, Sammy! 😀
More like a sticky, soft cake or pudding. Definitely not a brownie. I make my own brownies from scratch and these are a very far cry.
If you’re going to eat brownies, eat the real thing.
This recipe is how I first found you and began to follow you. I have made them numerous times and have shared them with others and given them the link to your website to find the recipe. I admit that, to me, they are like apples to oranges compared with “regular” brownies. You can’t taste the beans, but they create a different texture. It’s a different experience. But a healthier – and still delicious and satisfying -experience.
I highly recommend trying these, and then also the chickpea blondies, which I also love.
Thanks so much for sharing your review Pamela! 😀 And for sharing the recipe with so many others!