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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.
Found this recipe through facebook reels, I have pneumonia and fighting a uti and my meds say that I can’t have dairy, that and I’m gluten intolerant. I wanted brownies for a while I saw this recipe on Facebook and immediately jumped to make it, it is amazing and as crazy as it sounds but it is delicious. I wrote down the recipe for future purposes. Amazing I’d give it all the stars in the sky if I could!
Big smiles over here, thanks for trying our brownies Lauryn!
Hello. what would happen if I were to use a can of black refried beans that are already mashed?
I haven’t tested this one with refried beans, so I can’t say for sure, but I would make sure there are no added ingredients (like garlic or salt).
I was skeptical at first, but I tried these and they turned out amazing. If you are worried about texture, definitely use the food processor for everything and it makes them super fudgey! I was able to get my picky kids, best friend, and husband to eat them and they loved them! I will absolutely be saving this to make again!
Love hearing this Sierrah, thanks for being here!
These brownies were so delicious. I definitely will make them again
So glad they hit the spot Debra, thanks for sharing!
Hi! Can you confirm the 15oz can of beans is 425g. I live in Europe, making this today for my son’s birthday and wanted to double check the metric conversions. Thanks a lot
Hi Kaly! The can weight is 425g (including the liquid the beans are in). Happy baking!
The texture was not what I’m looking for in a brownie. It was a very light and fluffy, kind of spongy, not dense or fudgy. Definitely still taste the black beans (though not significantly) maybe it just needed more cocoa powder. For a flower-free recipe, it’s not too bad, but I think it needs something else to bind it together a little better
Thanks so much for your feedback!
Can I tell they’re not flour brownies? Yes. Do they taste great? Yes! Didn’t have choco chips so omitted; was definitely perfect for my sweet cravings!
So glad you enjoyed the brownies Rita!
Can I use monk fruit for a sweetener rather than regular sugar? If so, how much?
Thank you so much for your time. Lori
I haven’t tested this with monk fruit, but many readers have! If you peruse the comments folks have mentioned the measurements that worked for them 🙂 Happy baking!
These are more like a mousse cake than brownies. Lovely but much better cold! Didn’t use the full amount of sugar only about 3 tbsp. Plenty sweet.
Thanks for the feedback Marjorie, happy eating!
Delicious! I recommend blooming cocoa powder in warmed oil for 5ish minutes. Cuts down on the bitter and amplifies chocolate flavor.