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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 is a great recipe. I like mine a little cakier like all my brownies so i add about 40 g of flour for a little lighter brownie. But it is a great way to pack in a lot of high powered antioxidants from the black beans and a good quality dark cocoa. Sometimes i drop the sugar level a bit too!
I added a few tablespoons of almond flour to give the brownies a bit more structure, per a commenter’s suggestion. I also used a 1:1 monk fruit/erythritol blend instead of sugar. The kind I got has a slight cooling sensation, so I leaned into that a little bit and added a few drops of peppermint extract. I also topped the brownies with cacao nibs just before baking. It worked beautifully. They are so fudgey and remind me a little of Andes mints. With my modifications I would give it 4/5, but if I’d followed the recipe exactly I’m sure they would be 5/5.
Love your creativity with the peppermint and cacao nibs—that Andes mint vibe sounds amazing! I’m so glad your tweaks worked out and gave the brownies that fudgey texture. Thanks for giving it a go and sharing your spin on it!
By golly gee!!!! These were really really good… kinda disappointed that’s it’s only 3g of protein tho… but still a very good alternative. Swapped out sugar for honey and wasn’t disappointed…
So glad it turned out so well! Happy eating!
these are SOOO good god i can’t stop eating them. next time i’ll put a little less sugar in (1/2 cup?) and see how much less i can get away with to make them a daily treat XD
So pumped you loved it! You can definitely experiment and see how it goes!
Excellent brownies! Thanks for sharing it. I make the vegan version and use 1/3 cup of sugar and substitute unsweetened applesauce (3 tbsp) for the oil. And it comes out great every time. 👍👍👍
You’re the best, thanks for the feedback!
Hi did you mean 3 tbsp applesauce for the eggs or the oil?
this recipe was great and the family thought it tasted like brownies! I knew there were beans in it so I thought I tasted the beans.. I don’t have a food processor so i put the beans and oil in the blender together and pureed! added the eggs and vanilla in the blender afterwards too! When it was finished baking I drizzled dulce de leche on top and it was perfect!! great recipe! thank you!
Love hearing that, thanks for trying it!
LOVE LOVE LOVE. The family will never know, and I will never tell them
Thrilled you loved it, thanks for the review!
Hi! could you swap the black beans for kidney beans? brownies look delish!
I haven’t tested this so I can’t say for sure! Would love to hear how it goes if you try it out! 😀
has anyone tried using dates in place of the sugar?
Very good but more cakey than I expected. No subs were made other than adding more chocolate chips