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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.
Quite delicious.
Surprisingly good and my husband LOVES these. Though they are not higher protein than those with flour, they are lower calorie and sugar. I did the beans and liquids together. Only note is that I baked them at 350 for 30 minutes and they were overbaked. I thought by choosing the lesser amount of time they’d still be fudgey. I will try 25 minutes next time. I think my husband is about to eat the rest of the pan. First time making black bean brownies and I’ll try them again!
So glad they turned out well Christina, thanks for your feedback!
I absolutely love this recipe. Instead of sugar, I use Truvia Brown sugar blend. The coffee addition is a must. When I am feeling extra, I add a little cayenne pepper to give it a little kick.
At 35 minutes mine came out more like a light, slightly crumbly cake than a gooey brownie but oh goodness they are still SO GOOD. It was hard to stop eating them. Perfect recipe for when you want to save the gf flour for breads and pastries but still want a sweet gluten free treat. I hope next time to bake them shorter and get that gooey brownie goodness.
YIPPEEEEE !!!
This is my third different recipe and the ONLY one I will use for HEART-EVER !!!
THANK Y-O-U for sharing a TRULY DEEP FUDGY DELIGHTFUL YUM that is soooooooo SIMPLE and so DELICIOUS !!!
I am making it today, for the third time but will double it for the first time.
The first time I made it I did not share YOUR recipe with other people until my outcome was as FUDGY as YOUR picture above and it WAS on my first attempt. I took my pictures and shared on the Gin Stephens’ DDD Community and on Facebook on a foodie page….OUTSTANDING is your recipe and your focus to share it soooooo FREELY is DEEPLY appreciated !!!
Nothing better than hearing this, thanks so much Vivian!
I replace the sugar with 1/2 cup of maple syrup, and these came out amazing!
Thanks for making it and sharing Liz!
Best gluten free dessert recipe I have ever tried!!
You just made my day Maddy, enjoy!
It just tasted like beans with chocolate… not good at all
Brownies my 3 an 5 year old love! I did cut the time to 25 minutes as I found 30 min was overbaked. The espresso powder is a must for ultimate flavor. The pan never lasts long!
I’m so thrilled to hear these were a hit! Happy eating!
This worked exactly as written, thanks!
These are an Awesome no flour option.
Big smiles over here, thanks for trying the brownies Kerry!
This worked exactly as written, thanks!
We put the chocolate chips and some walnut bits on top. They look great and taste even better. Thanks! Truly a hit.
Love hearing this, thanks for being here Cee!