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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.
Can I use maple syrup instead of sugar?
I haven’t tested this, so I can’t say for sure. I think it would end up making the brownies a bit more moist, but it could be tasty. I would love to hear how it goes if you try it out.
This worked exactly as written, thanks! Delicious! I love the gooey chocolate flavor. My family did not believe it was made with black beans.
I’m so thrilled to hear it, Sandy. Happy eating!
Absolutely blown away with this recipe! As advertised very fudgy and no black bean taste coming through… Just make sure you pulverized those black beans!
I used monk fruit and coconut oil. Everyone loved them and couldn’t believe they were made with beans
Is there a way to substitute the sugar for a whole food substitute. I don’t eat refined sugar.
If you scan through the comments, I believe a few readers have had success using monk fruit or maple syrup!
Try maple sugar. I haven’t yet, but I find it substitutes well for processed sugar. ❤️
11 grams of sugar is way too high. Can it be replaced or lessened
You could try using monk fruit sweetener to replace the sugar.
What can I use in place of the oil?
We haven’t tested this recipe with an alternative to the oil, but you could try using butter in its place. I wouldn’t recommend something like applesauce. I think it would end up making the brownies too wet.
I made them and they are delicious! No beans flavor, creamy texture. Everyone liked! I used the coffee in my recipe.
Yay, so glad they were a hit, Daniela!
interested in trying this, but i noticed your 1x 2x 3x calculator isnt giving the correct amounts
30g cocoa for 1x 30g cocoa for 2x etc
Thanks for pointing that out. The recipe scaling calculator impacts the imperial measurements, but it won’t change the metric units. Sorry about that!
This was a real treat!!! My husband had no idea black beans were used in this recipe. Chocolate lovers will be pleased!
Big smiles over here, thanks for trying it Linda!
Tried these over the weekend and I was very pleased with how they came out. One thing to note is they are extremely fudgy (which I’m not mad about!). I baked them on the lower end of the recommended time. I think I’ll try them again for a bit longer to see if they would become a little easier to slice. Mine were so fudgy that my knife kind of destroyed them when I went to make slices particularly in the center of the pan. But again, they were so delicious I didn’t mind too much. The flavor is great and I did not detect any black bean flavor. I made sure to blend the beans really well too. I highly recommend the addition of a few teaspoons of instant coffee powder. I will definitely be making these again!
So glad it hit the spot, thanks for sharing your feedback Tania!