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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.
Does this recipe work with chick peas instead of black beans?
I have a recipe for chickpea blondies here that would be great! I haven’t tried this exact recipe with chickpeas though.
I love this recipe and literally bake it every week so we always have some brownies in the house! Do you think mixing in a little peanut butter would work or would it ruin the whole recipe? I have some powdered peanut butter in the house and I was wondering if it’s worth a shot.
Oh my gosh, I love that. I think the peanut butter is worth a shot. I haven’t personally tried it, but I think even just adding a little would give it a nice nutty flavor.
We absolutely love this recipe!
I have made a few substitutions additions, though:
-swapped sugar for stevia or monk fruit
-added two scoops of protein powder (I used vanilla, I’m sure chocolate would be good, too)
-swapped oil with applesauce
Happy to hear you loved it Danielle, thanks so much for sharing what subs worked for you!
I was hoping to use Stevia too!! Can I ask how much stevia you used?
10/10 recipe. I followed it exactly and wouldn’t change a thing! My picky toddler and I are both very happy lol
Happy you enjoyed it LaBreah , thanks for cooking with us!
Oh my gosh! These are my newest healthy brownie recipe! No taste of beans, no smell of beans, just yummy chocolate flavor. The texture will be better for me when I under bake by a minute or two next time. I like the gooey texture. But these are super moist and delicious! I forgot the coffee – will definitely add next time and I used Guittard cocoa and chips. Use high quality for best flavor.
Big smiles over here, thanks for trying it Kathy!
Hi, how much Stevia should I use instead of sugar please?
I haven’t tested this one with a stevia, but I think if you were to use a baking blend, you could do one for one.
I made these and they were dry and cake like within 20 minutes of being in the oven. Not sure what went wrong. You can also definitely taste the beans.
I made some and mine were quite dry also and they weren’t even in for 30 minutes
Hi, do they have to stay refreshed or can I take them to a potluck?
Thank you
I keep them in the fridge for storing them a few days, but if they’re just out for a few hours, room temperature is fine.
I havent made them yet but they look and sound delicious!! The comments have made me want to make them even more. My question is… how many brownies does this make the way you cut them? The nutrition says 117kcal per brownie but I cant see a brownie count. Thank you so much!!
The recipe makes 16 brownies!
I’ve only made these once so far but for me the brownies were completely well done and a bit dry at 30 minutes. I will definitely make them again but check for doneness at 20-25 minutes to hopefully get a gooey brownie.
Thanks for trying them and sharing your feedback Mari!