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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.
I used trivia sweetner instead and these were amazing. My family didn’t even know there were beans in them
Yay, so glad it was a hit Laura!
I’ve made these more than once. The first two times in my vitamix blender.
Since then I’ve used my food processor and from now on I’ll use the food processor as it combines everything quicker and easier. My teen grandson loves them. My hubby loves them and he loves anything sweet. I’ve used dark chocolate chips while hot out of the oven, sprinkled on top before going in the oven and even made the Carmel drizzle and I believe the family favorite is chocolate chips sprinkled on top before going in the oven and swirled over the top while still warm..It’s a keeper!
I’m thrilled to hear this recipe is such a hit with your family, Dora. Happy eating!
Can I substitute honey or maple syrup for the sugar?
Yes, I believe many readers have had success using maple syrup in place of the sugar!
So delicious and such a healthy treat.
Thanks for the kind words Stephanie, happy eating!
I added Organic no sugar added peanut butter & used Organic coconut oil. I also added a chocolate ganache with Organic no sugar added chocolate chips. They are amazing!
I forgot to add I used Blue Agave Syrup instead of sugar.
Tasty AF!
More than that, i love your website. Your recipes are so easy to scale up, you give both cups AND grams. chefs kiss
So happy you enjoyed the recipe Emily, thanks for cooking with us!
Ill have to rinse my beans from now on. 👍
These were delicious! I used 1/2 cup maple syrup instead of sugar AND 4 T. Oil (2 T. canola oil & 2 T. Melted butter). Everything else was the same. I should have waited to put the choc. Chips in the thin batter. They DID sink and melt and they came out almost like a custard texture! Next time I’ll cut back on oil (you did say 3 T.) and maple syrup. They tasted great!
So glad you enjoyed the brownies Barbara, thank you for sharing your feedback!
Can these be made in the air fryer?
I haven’t tested this recipe in the air fryer so I can’t say for sure!
My family loved it they didn’t even know beans were in the brownie.
Thanks for the sweet review Soumya!