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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.
Can you substitute honey for the sugar?
I haven’t tested this recipe with honey, but I think if you look through the comments, some people have used honey or maple syrup and had success with it!
I just made this recipe today and it literally made me gag. I’m definitely not trying to be rude and I really really like this recipe and I am desperately trying to make it work but somehow it’s coming out very strong in the bean department and I feel like I’m eating refried brownies. Please help!
Oh no—I’m so sorry that happened! If they taste “bean-y,” it’s almost always one of two things: either the beans weren’t blended completely smooth, or the cocoa/sugar level needs to be bumped up a bit to balance the flavor. Try blending the batter longer (really let it go until it’s silky), rinsing the beans extra well, and adding an extra tablespoon or two of cocoa or sweetener.
Wouldn’t refried black beans work and save a step?
Refried beans usually have added ingredients, like salt and fat. Stick with canned beans 🙂
If eaten hot straight from the oven, in my opinion, the grainy-bean texture does come through, but after being in the fridge overnight? Oh my god…. Seriously the best brownies I ever had. I was a bit generous with the coffee and chopped up some crunchy caramel sweets that were getting old. These are the only brownies I ever want to make ever
Nothing better than hearing this Mia, thank you!
Just made these and like them!
I used one large goose egg instead of three chicken eggs. Also, used ¼ cup honey instead of sugar.
Cooked in a buttered glass 8×8.
Yum!!! will be making again, Thank you!
They did turn out a little dry, assuming from my changes.
You’re the best, thanks for the feedback Grace!
Made this recipe today and it was so good!!! I blended the beans in my blender and added the egg one at a time to help it mix then added all the ingredients.
I will definitely be making these again! Yummy
Big smiles over here, thanks for trying it!
I LOVE these and make them on a regular basis. I use monkfruit sweetener in them and sprinkle some sea salt on top as soon as the come out of the oven and they are AMAZING. Made some last night and its hard not to eat the entire pan.
This makes me so happy to hear Brittany. Thanks so much for letting us know how it went! Happy eating!
How long should I bake for if I’m using a muffin tin?
They bake much faster in a muffin tin! I’d start checking them at 16–20 minutes at 350°F (175°C) — pull them when the tops look set and a toothpick comes out with moist crumbs.
Can you make cookies with this recipe?
I haven’t tested this one in cookie form, but it sounds like it would be tasty! The dough is pretty moist though. I would love to hear how it goes if we try it out.
It was super easy and delicious!
So glad to hear it! Happy eating!