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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.
Great recipe. Made it for my co workers. Everyone loved it
Happy you enjoyed it Kim, thanks for cooking with us!
My family loved this! On my second batch I added chopped walnuts.
Thanks for the kind words Kevin, walnuts sound like a great addition!
Hi, if they are cooked in a muffin tin do you have any idea how long they would take to cook? Have 50 minute lesson with 22 children and need a healthy snack recipe we can prepare and taste in that time! Thanks!
What a fun idea! If you bake the brownies in a muffin tin, they’ll cook much faster—usually about 18–22 minutes at 350°F (175°C). Just keep an eye on them and pull them when a toothpick comes out mostly clean 🙂
I was surprised that it tasted so good! I was in the mood for something sweet and this hit the spot. I used butterscotch chips instead of chocolate and added some walnuts. Will definitely make again!
Love hearing that, thanks for trying it!
Can any beans be used in a pinch, if you dont have black beans? How big a difference would the flavor and texture be?
I haven’t tested this with another type of bean so it’s hard to say! I’d love to hear how it goes if you try it out!
Absolutely the worst brownies I’ve ever had. Very cakey. Black bean flavor way too strong.
Appreciate you taking the time to leave a review!
If I don’t have a blender can I beat them (squash them ) with a ………WHAT?
A fork or potato masher both work well!
I love this recipe, especially for my friends who have gluten sensitivities.
I dump all the ingredients (except the chocolate chips) in the blender and mix it up that way. No need to dirty another bowl. Once it’s mixed up I stir in the chocolate chips with a spatula.
I also sprinkle a few more on top.
Plus I double the amount of cocoa.
No such thing as too much chocolate. 😊
So happy to hear you and your friends enjoy the brownies, thanks for trying them!
I would have never guessed it was going to taste this good! My teenage sone who “hates” black beans asked if he could have the pan. 😂 Thanks for the recipe! So easy and delicious!
That’s amazing! So glad to hear you both enjoyed them so much!
Hummmina hummmina! I saw thos post the other day and just had to make! I used monkfruit and bake believe’s no sugar added semi sweet chocolate baking chips. My fitness pal says 90 calories and I think about 5g fiber. But oh my goodness these were so good !!! Can NOT taste the bean! Came out perfectly. Will be one of my staple sweets from now on. 😋 Thank you!!
Big smiles over here, thanks for trying it Alicia!