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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 made these brownies today, I’m alway trying to find healthier treats. They are delicious. I did uses olive oil just to step up the health factor and dark cocoa, with a combination of semi sweet and dark chocolate chips. I can’t wait to see if the grandchildren notice the difference. I just love to sneak healthy in a bit.
Big smiles over here, thanks for trying the recipe Jill!
Assuming that you do not drain beans before mashing them up??
Hi Jennifer! The beans are drained and rinsed. Thanks for clarifying!
Really hoping I can use a muffin pan and divide becasue i cant find a 20×20 cm pan!
We’ve had many readers use a muffin tin and said it works well. This is especially great if you are the type of person who tends to like the crispy edges of the brownie pan 🙂
What kind of oil did you use? No seed oils and olive has a low heat threshold. Coconut?
You can use coconut, but I typically just use vegetable oil here!
Can the sugar be replaced by maple syrup?
Hi Betty! I haven’t tested this recipe with maple syrup, but I think it could work. I would love to hear how it goes if you try it out.
Wow these look scrumptious. Is there an alternative to using sugar please? Maybe a banana or monk fruit? Appreciate your thoughts.
Thanks for sharing your healthy recipe.
Ruby
Hi Ruby! While I haven’t tested this one with an alternative sweetener, readers in the comments have had success using monk fruit or stevia blends!
I’ve made many black bean brownies and this recipe is my favorite! I used avocado oil and split light and dark cocoa and they came out incredible. The coffee addition amped the flavor up a lot. This will now be my go-to recipe, thank you!
Happy you enjoyed the brownies, thanks for cooking with us Jess!
Made these with a cup of frozen raspberries…. OMG. Must try!
Big smiles over here, thanks for trying them Logan!
I was very skeptical that this was going to work out lol. I’ve tried other bean-based desserts with no success, but these are a winner! Sweet and chocolatey, barely a hint of bean. And the texture is insane for having no flour! I think I’ll use a little more sugar and cocoa next time, because there WILL be a next time!!!!
I’m so thrilled to hear that you loved the recipe Christine! Happy eating!
I made these bc my mom asked for them haha and they were really good! I added a bit more baking powder for extra fluffiness, olive oil, and replaced the sugar with monk fruit sweetener. I just blended everything in the food processor and added choc chips on top. So easy and yummy, and they’re healthy!
Thanks so much for stopping back in to let us know how it went, especially with those substitutions. So thrilled to hear that you loved them! Happy eating!