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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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
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.
Gross what a waste of 🫰 ingredients
These are delicious! I’ve made them multiple times without changing a thing. I was skeptical when I first made these but they test like some of the best brownies I’ve ever had. I’ve served them to friends and family, including picky kids, and everyone loves them. Thanks so much for a winner of a recipe!
Thanks for the kind words Janine, happy eating!
Wished you made them sugar free with maple syrup and or dates perhaps. Great but way too much sugar!!
Neither of those substitutions would make them sugar free. Maple syrup is literally sugar. Dates are also high in sugar (which is why they’re sweet). They are healthier than refined sugar or maple syrup because they also have a lot of fiber and other nutrients but they still have sugar.
Mira, I have been making the recipe with all healthy ingredients! Instead of regular oil, I substitute with avocado oil. Instead of sugar, I substitute with allulose. Instead of 2/3 cup, I used 1 cup. Instead of regular chocolate chips, I cut up a smooth dark chocolate Conscious Bar, they use dates to sweeten! ALL GOOD FOR YOU!! We love them!!
I did exactly that, subbed maple syrup, and they were incredible
The glycemic index of table sugar is mid 60s. Maple syrup is 54-55 and dates depending on brand is 42-62. Both are still high in sugar. She says in the article that you can use monk fruit which has a ZERO glycemic index and therefore will not raise blood sugar levels.
Any way to UP the protein with messing up the recipe?
To add more protein without changing the recipe, you could stir in a tablespoon or two of nut butter, or add a scoop of chocolate protein powder in place of an equal amount of cocoa powder. Any of those should blend right in without affecting the texture much!
I like the suggestions of protein powder or nut butter. Since I really like a fudgy not crumbly brownie I suggest ¼ to ⅓ cup Greek yogurt or cottage cheese in the blender with the beans.
Hi,
I’ve made this twice and it’s delicious however it comes out quite crumbly. Any advice to fix this?
Usually, that just means it was cooked for a bit too long. That said, this doesn’t have the same structure as normal brownies because it doesn’t have gluten, so it’s a bit more tender and crumbly than a normal brownie.
Maybe ¼ cup of Greek yogurt or cottage cheese in the blender with the beans
Would coconut oil work? I’m not opposed to the coconut flavor.
Yes!
I can’t eat refined sugar. What could I use in place. Stevia?
I haven’t tested this one with stevia, but I think it would work!
Monk fruit with allulose would work. Straight Stevia would have a major aftertaste. (We tried stevia in peanut butter cookies once. We threw them out. )
I just made these exactly as the recipe calls. They taste fine, but I would definitely not call them fudgy. They are definitely more cakey
I agree mine definitely came out fluffier rather than fudgy. I’m not used to baking without flour so I’m not sure what adjustments to make but I may try one more time with 1 less egg.
My boy Carter and I made this in culinary class, and it was straight galactic bussin, would definitely recommend
Yay! I’m so happy to hear it! Enjoy 🙂
Have you experimented baking these in a mini-muffin tin to get brownie bites? I’d love to know if that worked & how long to bake. Thanks for an amazing recipe!
I haven’t, but that sounds delicious! You probably just need to reduce the cook time. I would love to hear how it goes if you try it out!
Can I use granulated monk fruit sweetener instead of normal sugar? Or granulated allulose?
Yes, a granulated sugar substitute should work here!