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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.
If you like the added coffee flavor, try “Blooming” your cocoa powder in the instant coffee/espresso liquid before adding it. Blooming cocoa opens up the aromatics, similar to how toasting spices befire adding them opens them to a richer flavor.
I make these over and over and over. They are SUPER SUPER delicious when frozen. I cut up into small 1 1/2 inch cubes and freeze. They are the perfect little chocolate fix! My two teenagers had zero idea they were not actually traditional brownies:)
I’m so thrilled to hear how much you loved it, Sarah! Happy eating 😀
These are amazing! I used great northern beans (because that’s what I had and I’ve baked with them before), added an extra tablespoon of black cocoa in addition to the regular, used light olive oil and granulated allulose sweetener. Put it all in the Ninja together. Perfection. Thank you for the recipe!
I’m so thrilled to hear how much you loved it, Vicky! Happy eating 😀
Would coconut oil work? I know it isn’t flavourless, but the flavour might even enhance this?
Yes, I think coconut oil would work well here!
I was skeptical, but wow, I was so pleasantly surprised! These were so delicious and moist. No one could guess the secret ingredient. I don’t think any topping is needed. Adding nuts would be nice, but the recipe is great without them. It is now printed so I can easily make it at any time! Thank you, Sarah!
I’m so happy to hear that you loved it, Sandy! Nuts indeed would be delicious and you can definitely serve them in before baking. Happy eating!
I’m extremely impressed. You cannot taste the beans AT ALL, so it tastes/feels/smells EXACTLY like traditional brownies! I can eat with a little less guilt now~
This worked exactly as written, thanks!
Loved these, so much better than my expectations.
Hmmm these did not turn out like the reviews stated. They didn’t taste very sweet and had a weird bean texture, even though I did blend them. Any ideas?
If they still have that bean texture, then you’ll definitely want to blend them for longer next time! For sweetness, you can always try adding a bit more sugar, or my preference is to add more chocolate chips!
I’ve made this twice. Got it pretty perfect 2nd time around. Made them in mini muffin tin with paper liner, added nescafe strong cappuccino sachet to the cocoa and 1 large tablespoon of cocao powder with a tiny bit of water and mix to smooth. The trick for this size muffin tin is reduce cook time to 7 or 8 minutes max. Followed recipe otherwise. So moist and topped with a little dark 70% chocolate and chocolate sprinkles for show.
So happy you enjoyed it Trudy and thanks so much for sharing your feedback!
Could I make it this with Allulose to bring down the calories?
I haven’t tested it with that, so I really can’t say for sure, but I would love to hear how it goes if you try it out!