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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 are definitely a far cry from brownies and have the texture/taste of blended beans. The proportions are right in terms of flavor (salt, cocoa, sweet levels are good), and the brownies cut well and look potentially appetizing, but the *texture* and *bean taste* are just way too different from real brownies to be considered a similar dessert.
The best brownies ever!
These are fantastic! I processed the beans in my ninja bullet. I added the beans, 3T coconut oil and 2-3T warm water to get them smooth. Followed the rest of the recipe and did add 1/2t espresso powder. Delicious! Next time I might try with less sugar.
Thank you for the advice on how to make it work in a bullet!! Helped me quite a bit! 🙂
yummy! it def has a bean texture but i enjoy bean deserts (red bean paste in mochi, ice cream, bread, etc).
i didnt pick up on any bean taste, its very chocolaty and i added some cinnamon and hojicha powder as well. the only real downside was that it’s super crumbly and i had to eat it in a bowl with a spoon.
even at that, im very happy with how it turned out. very rich.
the crumble might be because i used coconut sugar rather than regular
Made these tonight and they are delicious! Because my husband is diabetic I used stevia instead of sugar and I used zero sugar chocolate chips. You’d never know it was made with beans instead of flour. They are a perfect sweet treat!
I am absolutely in love with these! I subbed the sugar for coconut sugar and it was incredible! So fudgy, just incredible!
The way these came out…they are indistinguishable from regular brownies made with tons of sugar, flour, and butter. I am blown away. I seriously cannot tell the difference and I would be adverse to strange texture or flavors. These taste like the perfect foundation for a pre workout energy bar/mid cardio boost. Im gonna need to buy more black beans.
I love it. Can’t believe this is made with black beans – I hate the texture of beans. I added nuts for a crunch. Awesome
I made these last night. So good I use the food processor to thoroughly blend the black beans with the eggs and all the other ingredients before stirring in the chocolate chips. There is absolutely no taste or sign. There are beans in these brownies. I added a tablespoon of peanut butter And also shredded coconut in mine. I use coconut oil as well. Really delicious.
Inedible.
I couldn’t even take a full bite. I even melted some extra chocolate and poured that over it to see if it could help. It did not.