These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!)
As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies. I accepted the brownie offering, and it was good! But there had to be a catch. This was a nutrition fair after all.
That catch…black beans. In addition to being gluten-free, 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). Brownies make you strong like bull.
Black Bean Brownies Video
How to make gluten-free black bean brownies
The secret to moist gluten-free brownies is black beans! They add structure and bulk, while also making them super soft and fudgy.
You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients. In a separate bowl, mix together the dry ingredients. I like to throw finely ground or instant coffee in with the dries. They add a little something something.
Mix the wets and dries separately to make sure everything gets mixed evenly. You can use one bowl, just be extra sure the baking powder is well mixed. If you’ve ever experienced a mouthful of baking powder due to uneven mixing, well, you’ll make sure things are mixed real well next time.
Then just pour into a pan, bake, and serve! I have this *condition* where I serve secretly healthy foods to unsuspecting eaters then ask them to guess the secret ingredient. And with this recipe, almost no one guesses the brownies are filled with beans!
What people have said about these fudgy black bean brownies
“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
“Simply delicious! Moist, dense but not gooey, and the perfect chocolateyness! (Is that a word? Who cares, it is now!)”
Angela
“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 had to use an 11×7 pan so I only cooked for 30 minutes and they were the perfect, fudge-like consistency. I will be making these again!”
Victorria
More secretly healthy desserts you might like:
Chickpea Blondies
Chocolate Date Fudge
Banana Nice Cream
Salted Date Caramel
Sweet Potato Cookies
Ingredients
- 1 15-oz can black beans rinsed and drained
- 3 large eggs
- 3 Tbsp flavorless oil, like canola or sunflower 45 mL
- 1 tsp vanilla 5 mL
- ¼ cup unsweetened cocoa powder 30 g
- ⅔ cup sugar 120 g
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp finely ground or instant coffee optional
- ½ cup semi-sweet chocolate chips 60 g
Instructions
- Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
- Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
- 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.
Tips & Tricks
- *For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.
- For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.
Nutrition Information
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.
Cheryl says
Thank you for this recipe!! I have been trying out all kinds of “healthier alternative” recipes for some of our favorite snacks and desserts like cookies, brownies and cakes, and this is the first one where I really can’t tell the difference!! I made them sugar free by substituting the 2/3 cup of sugar with 4 Tbsp of a Stevia sugar alternative, and using sugar-free chocolate chips (I had Hershey’s).
I also didn’t have a 9×9 or 8×8 pan, so I used my 13×9 pan and cooked them for just 15 minutes. They were thin, but just as tasty!! I even cut some into rectangles and used a low-carb, low-sugar ice cream to make Ice Cream Sandwiches!!
Sarah says
Ice cream sandwiches…YUM! Thanks so much for letting us know how the sugar-free alternatives went for you! 😀
Laras says
Hi Cheryl! When substituting sugar for stevia, did you change any other ingredients in the recipe? Thanks!
Gina says
Tried out these brownies before I went vegan and they’re INSANELY rich, chocolatey, and fudgey while still holding up like a brownie. Couldn’t believe this was achievable without flour!!!! I just tried this recipe but vegan, subbing chia egg for eggs, and it flopped ): I gotta try with vegan egg replacer instead! These were too good to give up (:
Sarah says
Ah sorry the vegan version flopped! I think there have been some comments where people shared their vegan alternative successes. Would love to hear how it goes if you land on a winner! 😀
Emily says
These are outstanding! My toddler loves them and despite trying to trick husband, he found out they are made with beans and thinks they are great too! As a nutritionist and avid cook, I am always looking for great recipes and this is a keeper!
Sarah says
Hahah, so happy to hear the family likes them, Emily! Happy to help you find a keeper 😀
N Zufelt says
Amazing! I used coconut sugar to make them a bit lower on the glycemic index and a bit less sweet and that are fantastic.
Just made them a second time and added a tablespoon of gluten free flour to help with the high altitude where I live, and to give a bit more cakey texture. Just as excellent this way too!!
Highly recommend 👍👍
Sarah says
So happy to hear it! Thanks for letting us know how those alterations went! 😀
Rali says
Those are AMAZING! I love the taste and the texture, the only modification I made is to use coconut oil, it made the flavor even richer!
Thank you for this great recipe!
Sarah says
So happy to hear it, Rali! Thanks for letting us know how it went! 😀
Rob says
Sadly these are not ‘secretly healthy.’ The most important measure of a recipe like this would be the ratio of fiber to overall carbs. 1.4g is a fiber nothingburger. You can get more than that from a slice of faux healthy bread.
Sarah says
This is true! But compared to the average brownies, this is giving you more fiber and protein 😀
Toasty says
I decreased the sugar to 1/2 and substituted applesauce for oil. This increased the fiber content to around 5G per brownie.
Kari says
Sadly Rob, it appears you need a hug or more fiber. I cannot attest to the taste of these but the ingredients seem more “healthy” than other brownies. After all, who cares about fiber content when searching for a brownie recipe?!?!?! I sure don’t! This recipe has less oil, more protein, and less flour because of the beans but if the recipe isn’t up your alley, move on.
Steph K says
You just made my day. I’ve always wanted to try black bean brownies but I’ve always been a little suspicious of the recipies that I see.
Sarah says
So happy to hear I could change your mind about them! 😀
Kaleb says
AMAZING! I love the taste and the texture
Sarah says
Happy to hear it, Kaleb! 😀
Katy says
I love that your recipes are so easy to follow and not at all difficult especially for a novice baker. Made these brownies to the delight of my co-workers who could not believe they were made with black beans and loved the fact that it is only 140 calories!!!
Thank you!
Sarah says
Yay! Happy you (and the coworkers) enjoyed them! 😀
Nicholls Debby says
Within minutes of having a very small bite of these, I had strong stomach cramping and violent diarrhea!!
Sarah says
Sorry to hear it, Nicholls! I would recommend consulting your medical team to see what potential food intolerances you may have.
ND says
Hi Sarah,
Tried your recipe for the black bean brownies. They came out quite moist but not fudgy like flour brownies. They were more cake like in texture. Baked them for only 30 minutes. Did I miss doing something or that is supposed to be the texture? Was it the BP? If we don’t add it how will it affect the brownies?
Sarah says
Hi there! These brownies can swing a bit towards that cakey side if they’re in the oven for too long. Next time you might just try decreasing that cook time 😀
Nike says
These are delicious and I have made them a few times already. I added heart healthy walnuts this last time because I love walnuts in my brownies and I also put all the ingredients (except walnuts) together in a food processor and mixed. Made quick work of this recipe and came out similar to the regular method. Thank you!
Sarah says
So happy to hear you liked them (and thanks for that quick prep tip!) Enjoy!
S says
these are SO GOOOOOOOOD they don’t taste like beans at all ???? i will make these most of the time when i’m craving brownies thank you !!!!!!
Sarah says
YAY! So happy to hear it. Enjoy! 😀
Claire says
These are divine! I have been wanting to make black bean brownies for awhile and so glad I found this recipe. I used monkfruit sugar and it tasted totally normal. Also used a whole bag (340g) of chocolate chips 😉 making them very gooey after only baking for 30mins.
Sarah says
Glad to hear the monk fruit worked well for you! 😀
Justin says
When thinking brownies, I just known chocolate brownies. I have no idea about other ingredients inside the brownies. Thanks to your article, now I can add another recipe for my family. Awww, it is amazing!
Nolan says
Hello Sarah. I couldn’t find sweet chocolate chips and unsweetened cocoa powder, so what should I change similar ingredients?
Sarah says
The cocoa powder is really a must for this recipe – it brings all the chocolate flavor!
Gluten free baker says
I followed this recipe, honestly it really sucked. I gotta say, it does taste like black beans. I’m really disappointed I wasted all those beans; and now I don’t know what I’m gonna do with this pan of failure.
Sarah says
Sorry to hear it!
Melanie says
My 13 year old daughter is beyond fussy. She has a wheat allergy, heightened sense of taste/smell and won’t eat anything new. Getting fruit, veg and fibre into her diet is a huge challenge. Served these and she couldn’t get enough. Said they were the best brownies she’d ever had in her life! I kept the ingredients to myself. She keeps asking for another batch! Can’t thank you enough. You nailed it!
Melanie
Ontario Canada
Sarah says
So so thrilled to hear this, Melanie! Enjoy! 😀
Miriam says
These were perfect in every way!
Fudgy, chocolaty and perfect aftertaste!
I blended everything in my ninja and subbed coconut sugar for reg sugar, and could not tell the differance..
Honestly waaay better then my reg pure junk brownies:)
Thank yoi for an awesome recipe!!
katie says
hey Sarah, i want to sub sugar for maple syrup but a bit worried about swapping a dry for a wet. any advise? thanks 🙂
Sarah says
Yep that should work! A few other readers have tried that with success 😀
Nicole says
Made these for the kids along with regular brownies. These black bean brownies were gone instantly and far superior to any other brownie. I’m never making regular brownies again!
Sarah says
Aw, so happy to hear it, Nicole! Enjoy! 😀
Laurel says
What a lovely recipe. My gluten free girls are very happy. I substituted truvia for the sugar since I am diabetic. Lilly’s chocolate chips would have done very well in these. I forgot and used regular chocolate chips, but that still worked out for me.
A very small piece is very rich and satisfying. I recommend using a high quality cacao powder for decadent results.
Sarah says
So happy to hear it, Laurel! Thanks for letting us know how those ingredient subs worked for ya!
jesse says
best brownies ever!!!!!!
LOUISE says
I don’t have parchment paper. What can I use instead?
Sarah says
Just grease the baking tin well!
Sheli says
If I rather wanted to use black beans that I cook myself I assume that is better than preserved food from a tin?
Sarah says
They should come out about the same! 😀
Cora says
Have you tried making these with adzuki beans? While they’re not black, they have a milder flavor and are used in Asian sweets.
Sarah says
I haven’t tried that but I think it would work! Would love to hear how it goes if you give it a shot.
Miki says
This recipe is delicious! I substituted monk fruit for sugar. The brownies are so moist!
JENNIFER says
This recipe is delicious. Just took my first bite… yum! Very moist and you can’t tell it’s made from healthy black beans. The coffee ingredient is nice. The only thing I did differently, I added walnuts and sprinkled the chocolate morsels on top. Thank you for sharing.
Sheli says
If I rather want to use maple syrup instead of sugar would I substitute one: one?
Sarah says
Yep that should work! A few other readers have tried that with success 😀
LOUISE says
I substituted the sugar with Splenda and sprayed pan with coconut spray. Made these for a friend who cannot eat anything with flour. He said they were amazing! My husband loved them, too. Getting ready to make a pan for my twin sister and her husband. Cannot wait to get her reaction!
Morgan Bustamante says
Not even a hint of “beanie” taste! Delicious!
Stacey says
I typically substitute applesauce for the oil, always great results!
Joe DeLap says
Hello, do these have to be put in the fridge to store?
Sarah says
Yes I’d recommend it! 😀
Diane says
They were delicious! One change I made was using Latanko sugar substitute, instead of regular sugar. I will definitely make these again!
Eva says
These turned out great. Don’t taste like beans at all and I only used 1/4 cup sugar. In the future I will double the recipe so the pieces are heftier.
June A Cole says
I made them but didn’t have chocolate chips so I chopped a york peppermint patty into it
Jennifer says
Great, easy recipe. I needed something sweet without totally throwing healthy eating out the window. Thanks!
Nicole S says
I was looking for a healthier dessert since I just started noom and I had a can of black beans and a can of cocoa powder so I wanted to give this a shot! The brownie is surprisingly fudgy and my family couldn’t detect the secret ingredient. I followed the recipe as written using the weights when I could. I will probably make these again even though the serving size is quite small. I like that I can log it in noom as “black bean brownie” and it’s already in the data base. I think it would make a really “indulgent” dessert paired with a bit of light ice cream and mashed berries. I’ll be doing that soon.
Sipra says
Any substitute to egg?
Sarah says
I haven’t tried to make a vegan version of this recipe. I’d suggest trying this one from Minimalist Baker. Her recipes always seem to come out great! 🙂
Constance Moore says
Delicious…
J says
amazing!!!!! Everyone loves them. Thank you for this great recipe 🙂
My only problem is .. they are addicting.
Stephanie says
I replaced the sugar with Trulia, uploaded ingredients to MyFitnessPal and the nutritional info didn’t match yours. 164 cals, 15 carbs, 5 protein, 11 fat. They are tasty! But not sure the size is worth the calories & fat. I’m save this recipe for the kids 🙂
Helena says
I have black bean flour but have no idea how to convert the recipe. Could you offer any help in this area? thanks.
Sarah says
I’m honestly not sure how that would convert here. Sorry about that, Helena!
Marie Sly says
I just made them yes I baked them a bit longer but still the taste was super good. I used jack sugar my husband is a diabetic so I had to be ensuring that I don’t spike his sugars and or carbs. Very good taste will play with the baking time for sure, and also double to get a thicker brownie. Thumbs way up for me.