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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 use Stevia instead of sugar. Would this work in this recipe?
Hi Susan, I haven’t tried Stevia for this recipe, but I think it would work (as long as you use the Stevia equivalent that is recommended on the package)
Could I use Red Kidney beans instead of black? (Canned)
Absolutely! 😀
These were absolutely delicious!
Also super easy to make.
Happy to hear, Bev! 😀
If you coat the chips in flour before you add them they won’t sink.
Thanks for the tip, Joe! Such a great idea 😀
Thank you sooooo much for sharing this recipe!
I had friends over for dinner last night and I wanted to try something new.. Everybody loved it so much. Very moist and tasty, plus it is healthier. It is my new favourite brownie. Will do it again and again 😊
So happy you liked them, Jacynthe!! 😀
Sounds like such a fantastic recipe, I can’t wait to try it out! Has anyone substituted the sugar for the amount of applesauce? Would that work?
Hi Melanie! I haven’t tried this recipe with applesauce so I’m not entirely sure. I would give it a go if I were you, and perhaps add in some “sweetening” spices like cinnamon and nutmeg to help bring out the natural sweetness of the beans. I’d love to hear how it turns out! 😀
Tonight is probably the sixth time I’ve made these in about 3 weeks. They are so delicious! I haven’t tried it with the coffee yet. I use only 1/3 cup chips, and bake for about 30-33 minutes in a convection oven. Thanks for this awesome recipe. You’d never know what the ingredients are.
Haha, so happy to hear, Liz!! You definitely don’t need the coffee but it gives it a little something extra 😀
Great! I put half of the chocolate chips on top and half incorporated. Also topped with walnuts and it came out gorgeous AND yummy
Oooh love the idea of topping it with chocolate! 😀
I made these and they’re really bad? I don’t know if I did anything wrong but they just don’t taste sweet at all, I followed the instructions correctly, came out awfully… :/
Sorry to hear that, Glenn! Are you sure you added enough sugar? This recipe calls for 2/3 cup which is actually quite a bit. Though everyone’s tastes are different for sure 🙂
Hi Sarah I made them with truvia instead of sugar and coconut oil. Instead of semi sweet chocolate pieces I use cocoa nibs and added pecans. They were amazing
So glad to hear, Vina! And thanks for letting us know that those substitutions worked! Many people have asked, especially about the truvia/stevia and coconut oil but I haven’t had the chance to try it out 😀