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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 had friends coming for dinner last night and one of the is diabetic. I had been wanting to make these, so that was the push I needed. So easy to make. I used stevia instead of sugar and used dark chocolate chips since they have less sugar. I must say, they were absolutely delicious. My only problem now is whether to tell my husband that they were made with black beans. He know that they were low carb and no sugar, and he loved them. Just not sure if I should tell him. Such a delicious dilemma.
Haha, that’s so great Robin! Really, such a hard choice. I always like playing the game of “can you guess the hidden veggie?”. See if he has ANY idea! 😀
These were truly fantastic! Will definitely be making them again. Thanks for sharing. 🙂
Hi there!! Making these tonight for a healthy valentines day treat for the hubby 🙂 I am by no means a baker… and i mean…. i can mess up remade cookie dough. Would adding in peanut butter morsels along with chocolate chips be okay?! thank you and excited to try!!
Oh how fun!! I haven’t tried this but I think it would be okay to add the peanut butter morsels! I would just replace half of the chocolate chips with peanut butter morsels 🙂 Happy Valentine’s Day!
Simply delicious! Moist, dense but not gooey, and the perfect chocolateyness! (Is that a word? Who cares, it is now!)
Thanks for this amazing recipe!
Of COURSE it’s a word! 😀 So happy you like them, Angela!!
Trying these right now. I don’t use white sugar so I used honey in the wet ingredients and I didn’t have coconut oil or veg oil so I used peanut butter. Lol
Totally didn’t measure… Hope these turn out okay ! I’m also baking them in my toaster oven because we don’t have a regular stove/oven. If these are any good with my subs I’ll let you all know ! Xo
I’d love to hear how they turned out! 😀
HI Sarah – would coconut sugar or honey work for an unrefined option??
Thanks!
Hi Kirsten, I haven’t tried either but they should work! The coconut sugar definitely, and the honey may just make them even stickier and tastier 🙂 I’d love to hear how it goes for you!
So happy to hear, Leslie! Haha I LOVE playing the game of “Guess the Secret Ingredient” with unsuspecting eaters. So happy you both enjoyed them, and thanks for dropping by and letting me know! 😀
With the stevia as a substitute how much did you use?? Also what brand of stevia?
Hi Katie! I usually like this brand of Stevia because it’s great for baking. I usually try 1 part sugar and 1 part stevia (so 1/3 cup sugar, 1/3 cup baking stevia). I’d love to hear how they turn out for you! 😀
So no cocoa?
You’ll need unsweetened cocoa powder 🙂
FANTASTIC recipe! Moist, chocolate-y, and healthy! Thank you!!
So happy to hear, Svet!! You’re more than welcome 😀