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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.
These were nice. I followed the recipe exactly, except I left out the chocolate chips. I think they’re more like cake squares rather than brownies, but maybe I baked them for too long. They taste really good but they’re really light and airy in a way I only get when baking with beans. I think I’ll bake them in mini muffin cups next time so there’s more crispy edges.
Will coconut sugar work in place of regular sugar?
I haven’t personally tested coconut sugar, so I can’t say for sure, but I think it would work!
This might be a stupid question but can I use melted butter in place of oil because I am totally out of oil.?
Yes, that should be okay!
My DIL has celiac so I’m always looking for flourless recipes. Found this one. It’s so good I made it 3 times in 2 days. First time I forgot the chocolate chips but they tasted so good thought I’d try them again. Second time I added chocolate and peanut butter chips and the third batch I added white chocolate chips with salted spiced pecans. It’s 8:00 AM and I’m thinking about my next batch in a muffin pan. My question is have I developed a problem? Will I have to make them every day? I think I need help.
My gosh, this makes me so happy to hear, Sallie!! I actually have two new versions of this coming out very soon:
1. A muffin version, kind of like what you mentioned
2. A mug cake version that can be made in the microwave in about 5 minutes
Stay tuned!
If I want cake like brownies do I just add a extra egg?
I can’t say for sure, but the additional eggs should help provide a bit more cakiness in theory! I would love to hear how it goes if you try it out.
Serving size is “1 brownie,” but could you tell me the weight of that brownie? I would appreciate that info before I try to make this recipe! Thank you!
Hi Marie! I don’t have that information, so sorry about that. The recipe makes 16 brownies, so the nutrition information is for 1/16th of the entire batch.
My absolute favorite healthy snack! I make them for meal prep almost every week & love them as an afternoon treat 🙂
Love hearing that Mandy, thanks for trying it!
Exceeded my expectations. My daughter loved them and she normally wouldn’t touch something that she thought had black beans in them. We just told her they were brownies and she loved them. They were even better the next day.
So happy you both loved them Geoffrey, happy eating!
I would love to make chickpea blondies – could not open. Please send
Tastes like chocolate ganache… so good!
You just made my day, enjoy!