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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.
This was super easy to make, family enjoyed it very much. Like these better than gluten brownies.
Love it!!! Followed another commenter’s suggestion to use 2 eggs and butter instead of canola oil and OMGGG these are so good. I used half white sugar and half brown sugar truvia to lower the sugar. Baked in a glads 7×11 pan cause i don’t have a brownie pan for 30min at 350°. 10/10 will make again. Fudgey goodness. It does have a slightttt bean flavor but it is super faint and is barely noticable. If you like red bean desserts then you’ll love this
Really good. Took suggestions and added a bit of peanut butter, baking soda, cinnamon, flax seed, chia seeds, substituted honey for sugar (cut in half) and used half the amount of chocolate chips. Had to use a spoon to eat it, but it may firm up as it cools.
The BEST brownies 😍 wow I was shocked they not only came out deliciously fudgy and gooey, but you CAN NOT taste the black bean at all. There may be no brownies left once my husband gets home tonight. Fantastic, easy recipe. Will be making this again.
Delicious recipe and you cannot tell there are beans in the brownies. I baked them for 35 minutes because I usually have to bake things in the longer side, however they were overcooked. I will try 30 minutes next time.
Wow! These are fudgier and gooier than the best box mix. If yours are too dry, too moist, or taste too much like beans, you did it wrong and you should try again. These could pass as “real” brownies and nobody would even know. Just make sure your black beans are super smooth and you won’t get any complaints from the picky ones about texture, either!
Thanks so much for letting us know how it went, Alexandra! Happy eating! 😀
They were amazing!
They were amazing! And the kids were trying to sneak more saying these are so much better than your other healthy brownies:) they didn’t know how healthy they are.
Thank you
These were soooo good! Any ideas on making these into cupcake form? They already head a similar texture to a fudgey cake when I made them; I feel like they’d be perfect for my son’s birthday party!
Hi Alex! I haven’t tried this in a cupcake tin but I think it would work well! I would start checking on them about 10 minutes earlier than usual to make sure they don’t burn.
Hi,
I’ve made and love black bean brownies, however, the bottom of the brownies stick to my pan when trying to remove. I’ve tried misting the non-stick pan with oil, or butter, or using parchment paper. Each time the same thing happens.
I wonder why?? Still tasty but very crumbly and again the bottom sticks to my pan. I’ve tried cooking an extra minute. They are pulled from the sides, toothpick is clean, topped is cracked. Thanks!!! for any tips!
Carol
Hi Carol! I would recommend lining the pan with parchment paper 🙂