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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.
Hello! Canadian here. For the amount of black beans…is it 425 g after draining, or before? Our can sizes are different and I sometimes use dried beans as well. An exact amount of rinsed and drained black beans would be wonderful.
425 grams is the size of the can including the liquid here. It typically comes out to be about one and a half cups of drained beans!
Canadian here too – I used a can of 19oz (540ml) black beans and the brownies turned out great!
These black bean brownies are simply amazing!!! My new go-to recipe for when I need a GF dessert! I’ve shared the recipe with 4 other people already who’ve asked for it! Thanks so much!
Thanks so much for the kind words Iva, and for sharing the recipe!
Hello,
Can I use maple syrup instead of sugar?
holy wow!!!! im on my period and was craving brownies and these were a healthier option, wasnt sure what to expect but these were absolutely INCREDIBLE, the best brownies i have ever made, I soaked a handful of dates in coffee and blended them with the beans at the start. I also used butter instead of oil. Wow!!!! I am so impressed, when i ate them hot i found the texture to still be a bit beany but if u wait until theyre completely cold they are just incredible fudgy brownies and u cant taste the beans at all
I’m so glad these hit the spot Mia!! Sometimes brownies are only thing that will help
🤗
How do I replace the 3 large eggs for egg allergy? Will the 2 tbsp flax meal with 6 tbsp water be enough? Same as 3 eggs? And can I use linseed powder, is that the same?
Thanks
Can’t wait to make these this afternoon…they fab 😉.
Thanks Gary, enjoy!
This worked exactly as written, thanks! Everyone loved it!
Love hearing that everyone enjoyed it, thanks so much Alexis!
Do you know what the calories are per serving?
Hi Ashley! There are 117 calories per brownie. Full nutrition information can be found below the recipe!
How do you make these more cakey and less fudgy? I haven’t tried them yet but looking forward to it.
You would just cook them for longer, until a toothpick comes out clean!
This recipe really helped my son realize how to eat healthy.before he was playing fortnite all day and all he would drink was celcius, he now knows the importance of brownies in your daily diet, black beans and brownies in the billard room was my favorite tree house book growing up and this takes me back !! Sharing this with my Houston hoes! Love you xx Sharron
I made these and they are my new favorite!! I’ll take these over regular oily brownies any day!!
would like to try this recipe since my pregnant DIL is GF, however, could I substitute avocado oil instead of vegetable or canola oil? Thank you in advance.
Yes! Avocado oil would work well here.