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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.
Made these last night and they surprised me. I wasnt sure what to expect with black beans but these were good! I used 1/2c honey instead of sugar and they were very good.
So happy to hear, Rebekah! And thanks for letting me know about the honey, I’ll include it in the recipe for folks who want to avoid refined sugar 😀
Any idea how much protein per serving?
Hi Kathy! I just calculated the nutrition info for the recipe and put it all in there (this is an older post, before I was regular about including nutrition info). 1 brownie (1/16 recipe) has 3 grams of protein! 🙂
My search for the best beanie brownie is over! Thank you for this recipe. So delish😋
So happy to hear, Aurora!! 😀
I added a blob of peanut butter and swirled it in the batter before baking- soo good!
Such a good idea, Ashley! It probably made them even more gooey and moist 😀
Hi Sarah, I do not have a 9 by 9 pan. Can I use a 9 by 13 pan?
Thanks,
Renee
Hi Renee! You can, but then your brownies will be a bit thinner so you should reduce the cooking time a bit (or double the recipe 😀 ).
This looks really good! Do you know if it’d work as a sheet pan brownie recipe?
It should! Though if it’s a large pan I would probably double the recipe to they are still nice and thick 😀
Hi Sarah, I’m type 2 diabetic. What do you think about 2/3 cup applesauce substituted for the sugar and 3 Tbsp applesauce in place of the oil.
Thanks,
Jo
Hi Jo! I haven’t tried this recipe with those substitutions so I’m not entirely sure. I would give it a go if I were you, and perhaps add in some “sweetening” spices like cinnamon and nutmeg to help bring out the natural sweetness of the beans. I’d love to hear how it turns out! 🙂
O-M-G! I made these yummy brownies today following exactly, the recipe you’ve provided — including the addition of the coffee granuals. I did, though, alter the instructions slightly— mixing the oil with the beans and “mashing” them together with an immersion blender. (This allowed for a smoother mash than I could get with my food processor.). The final product was DELICIOUS!
I will definitely make these again.
Thanks for sharing your recipe!
So happy to hear Debbie!! 😀
Hi! I am curious if I can make the batter a couple hours before so when my guests arrive I can pop them in after dinner…. trying to trick my guests into thinking they are “real” brownies haha
Ps. I made them previously and LOVED them!
Hi Katie! I haven’t tried this before so I can’t say for sure, but I think a couple hours prior would be just fine. You might run into problems with rising if you keep it in the fridge overnight (or longer), but I don’t think you would have any issues with a couple hours 😀
Thank you for an excellent recipe. I am trying to prepare for our Christmas dinner, doing anything ahead that I can. Can these be frozen?
Hi Paula! I haven’t tried freezing them before, but other black bean brownie recipes around the web seem to have luck with freezing. My recommendation would be to whip up a batch this weekend and freeze them, then try them out in a few days. Then you’ll know for sure if it works (plus you’ll have a good excuse to eat brownies) 😀