• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipesĀ + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Diet Gluten Free

Fudgy Black Bean Brownies

4.64 from 371 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Nov 21, 2019 445 Comments

This post contains affiliate links.

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!)

Fudgy Black Bean Brownies recipe on a white table

As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies. I accepted the brownie offering, and it was good! But there had to be a catch. This was a nutrition fair after all.

That catch…black beans. In addition to being gluten-free, 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). Brownies make you strong like bull.

Black Bean Brownies Video

How to make gluten-free black bean brownies

The secret to moist gluten-free brownies is black beans! They add structure and bulk, while also making them super soft and fudgy.

You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients. In a separate bowl, mix together the dry ingredients. I like to throw finely ground or instant coffee in with the dries. They add a little something something.

Pureeing black bean brownies in a food processor to make brownies

Mix the wets and dries separately to make sure everything gets mixed evenly. You can use one bowl, just be extra sure the baking powder is well mixed. If you’ve ever experienced a mouthful of baking powder due to uneven mixing, well, you’ll make sure things are mixed real well next time.

Ingredients to make black bean brownies

Then just pour into a pan, bake, and serve! I have this *condition* where I serve secretly healthy foods to unsuspecting eaters then ask them to guess the secret ingredient. And with this recipe, almost no one guesses the brownies are filled with beans!

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

What people have said about these fudgy black bean brownies

“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

“Simply delicious! Moist, dense but not gooey, and the perfect chocolateyness! (Is that a word? Who cares, it is now!)”

Angela

“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 had to use an 11×7 pan so I only cooked for 30 minutes and they were the perfect, fudge-like consistency. I will be making these again!”

Victorria
These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

More secretly healthy desserts you might like:

Chickpea Blondies
Chocolate Date Fudge
Banana Nice Cream
Salted Date Caramel
Sweet Potato Cookies

These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)
These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they're packed with fiber-filled black beans!)

Fudgy Black Bean Brownies

4.64 from 371 votes
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Author: Sarah Bond
Calories: 117kcal
Servings: 16 brownies
Print Rate
These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!

Ingredients

  • 1 15-oz can black beans rinsed and drained
  • 3 large eggs
  • 3 Tbsp flavorless oil, like canola or sunflower 45 mL
  • 1 tsp vanilla 5 mL
  • ¼ cup unsweetened cocoa powder 30 g
  • ⅔ cup sugar 120 g
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp finely ground or instant coffee optional
  • ½ cup semi-sweet chocolate chips 60 g

Instructions 

  • Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. 
  • Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
  • 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.

Tips & Tricks

  • *For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.
  • For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.

Nutrition Information

Serving: 1brownie Calories: 117kcal (6%) Carbohydrates: 16g (5%) Protein: 3g (6%) Fat: 5.3g (8%) Saturated Fat: 1.5g (9%) Trans Fat: 0g Cholesterol: 31mg (10%) Sodium: 49mg (2%) Potassium: 92mg (3%) Fiber: 1.4g (6%) Sugar: 11.4g (13%) Vitamin A: 50IU (1%) Vitamin C: 0mg Calcium: 20mg (2%) Iron: 0.7mg (4%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

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.

A photo from when I originally posted this Black Bean Brownies recipe!

You may also like...

  • For when you need a tasty tortilla chip dip recipe but don’t have more than 5 minutes to spare, this Easy Black Bean Dip recipe is coming to the rescue.
    Easy Black Bean Dip
  • Bean salad in a bowl on an orange background
    Mama’s Famous Bean Salad
  • How To Cook Black Beans
  • Creamy Vegan White Bean Soup
    Creamy Vegan White Bean Soup
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Heather says

    Posted on 7/30 at 8:40 pm

    These were pretty good, but my husband wasn’t in love and I think 30 minutes was just too long for my oven with an 8×8 pan for whatever reason. I’d like to try again to see if I can get them more like the main photo which looks amazing. On the other hand, my MIL LOVED them.

    A very good result was that the brownies did not taste like beans! I was worried they would (which I knew my husband would hate) so I totally tasted the batter. The batter definitely tastes like black beans. But the bean flavor was absent in the final baked brownies.3 stars

    Reply
  2. cb says

    Posted on 8/10 at 8:18 pm

    Velvety & delicious! Not beany (though my tiny cuisinart couldn’t handle the can of beans and I had to toss one of the eggs in there to loosen it up, and maybe I had more detectible skins that a more powerful blender would have left.) Otherwise, stellar (and I need to upgrade my kitchen equipment…)5 stars

    Reply
    • Linda leeson says

      Posted on 5/15 at 9:03 pm

      Same with my smaller food processor. It got very tired. I added a bit of water. It finished the job under duress. I made it with stevia instead of sugar because my 16 year old grandson tends to inhale baked goods. If he eats the whole pan he’ll be good for his fibre content for a while !!

    • KT says

      Posted on 10/8 at 11:40 am

      Mine also struggled. I actually just mixed in everything in the food processor. Who doesn’t like a one bowl wonder?

      Started with the beans, then the remaining wet ingredients, then just put in all the dry on top.

      I substituted the chocolate for pre-chopped walnuts, which I just threw in at the end and pulsed 3 times.

  3. LALA says

    Posted on 9/3 at 12:57 pm

    This is a great recipe! I purĆ©ed the beans to a finer consistency with an addition of a bit of water, this seemed to make a big difference (so I didn’t see beans inside of brownie).
    I added extra cocoa and extra coffee for flavor and used Splenda instead of sugar (1:1 ratio) and they came out delicious. You’re not able to tell they’ve got beans in them.
    I love that they’re filling and great for an afternoon snack with coffee.

    Thanks so much for sharing this recipe!5 stars

    Reply
  4. Joanne says

    Posted on 9/21 at 7:55 pm

    Could I use 2 eggs to prevent these from becoming cakey, or to make them more fudgey? We are not a fan of cake-like brownies, and 3 eggs seems like a lot – just wondering!

    Reply
    • Sarah says

      Posted on 9/23 at 12:17 pm

      You could certainly try it! I’ve found that these are less cakey simply with a shorter bake time.

  5. angie brumm says

    Posted on 10/9 at 11:36 pm

    can I cut the sugar? with what?
    I have date sugar not quite as sweet
    I have half and half brown sugar too sweet
    I can use diet pancake syrup?

    Reply
    • Sarah says

      Posted on 10/10 at 9:39 am

      I probably wouldn’t use syrup, but other readers have had success with Splenda, Truvia, and Latanko!

    • Melissa says

      Posted on 3/18 at 2:56 pm

      I put half of the sugar and replaced the other half with chocolat protein powder… result is amazing and, I’m also using monkfruit sugar

  6. Hope says

    Posted on 10/25 at 3:50 pm

    Wow, I am shocked by how good these are! I made them with black soy beans and monkfruit instead of sugar to make them keto friendly. I could taste the beans a little last night when they were still hot so I was not so sure about the recipe… But I can’t taste them at all today.

    I underbaked them so they are super fudgey. Just delicious!

    I blended the eggs in with the beans, needed more liquid to make my blender happy.

    Reply
  7. Michelle says

    Posted on 10/31 at 11:27 am

    Great brownie. Not quite as dense as I’d like so I will try to cook less next time. I’m really surprised how something w no flour can taste so cake-y!!! Gone over a treat w everyone.4 stars

    Reply
  8. EBLEAU says

    Posted on 11/29 at 1:47 pm

    Who knew a brownie could be so “healthy” – moist – delicious
    Yumminess devine.5 stars

    Reply
  9. Shawn eaton says

    Posted on 12/9 at 9:45 am

    These are the best. I make them for any event i need to bring a dish too. They are always a hit with everyone and they always ask for the recipe. Everyone shocked when i tell them they are made with black beans. The gluten free people always love them

    Reply
  10. Christina says

    Posted on 12/19 at 5:44 pm

    Love this recipe! I cook for 40 mins so they are a bit cakier. Tossed in just under 1/3 cup Andes mints this time and they were delicious.5 stars

    Reply
  11. Patty says

    Posted on 1/3 at 2:28 pm

    Pretty good. When I blended the beans I added the 3 eggs to the mixture because it needed some liquid, and it turned out well. My only complaint is that I can still feel the texture of the bean skins a little, even after all the blending. However, these brownies have a very smooth texture and definitely achieve the goal of creating a healthier substitute for cravings: when compared to Baker’s Corner brand of brownie mix they have about 40% less sugar and significantly higher protein, per brownie, which is fantastic for a dieting fix. I baked mine for 30 minutes, and the bean skin texture plus the flatter rising are the only ways you can tell they’re not regular brownies! Yum.4 stars

    Reply
    • cmal says

      Posted on 5/11 at 10:11 am

      Hi Patty! I did what you did and I was grousing that there were more bean skins than I would appreciate. My nephew’s wife is a SMOOTHIE aficionado and she said I had too much liquid in the blender bowl with 3 eggs. I should put in ONE egg and blend the be-jabbers (her word) out of it and there will not be any texture left. Although the first batch was OK. The next one, two days later, following the ‘smoothie” pattern was much better.

  12. Mary says

    Posted on 2/3 at 6:25 pm

    These black bean brownies are so moist .I used Monk fruit sugar instead of regular sugar . Great recipe5 stars

    Reply
  13. Matt says

    Posted on 2/12 at 10:46 pm

    Lord have mercy. I honestly didn’t expect these to be THIS good!

    Quick question? Do these need to be… refrigerated?5 stars

    Reply
    • Sarah Bond says

      Posted on 2/13 at 10:00 am

      Yes, I would refrigerate them!

  14. Gale Blankenship says

    Posted on 2/14 at 1:28 pm

    Thank you for recipes that help us live healthier lives while still enjoying food. Have you tried this recipe using alternate sweeteners such as stevia or Monk fruit? Liquid or powder forms. I don’t have experience using monk fruit or stevia in baking, except for Truvia. They taste great in smoothies, yogurt, cereal and oatmeal.
    Gale Blankenship

    Reply
    • Sarah Bond says

      Posted on 2/17 at 11:03 am

      Hi Gale! Many people have made these with monkfruit in the comments and say it worked great! šŸ˜€

  15. Denise says

    Posted on 2/15 at 7:42 am

    These look really good but do you think there might be a way to do that without animal products? I am hankering for”normal food” that tastes normal lol. And sweets that are not all flat and crispy. J don’t know if eggs are the only way to do cakey? Thanks!3 stars

    Reply
    • Sarah Bond says

      Posted on 2/17 at 11:07 am

      I haven’t tried this recipe without eggs. You could try flax “eggs” like minimalist baker does here!

  16. Kathy says

    Posted on 2/16 at 6:19 am

    Best brownies ever. Baked for 30 minutes and drizzled melted semisweet chips over top. Amazing!5 stars

    Reply
  17. Pamela Joy says

    Posted on 3/8 at 11:20 am

    I made these yesterday, and they are all that you promised! They will be a mainstay for my house, as well as to share with friends, family, and anytime I am participating in a Meal Train.
    Cannot wait to try the chickpea blondies!
    Thanks, Sara!
    Pamela Joy
    Marvel, CO

    Reply
  18. Mart says

    Posted on 3/10 at 10:25 am

    I am addicted to these. I use 3/4 cup regular size chips in the recipe and whatever amount to cover the top with mini size chips.

    I use parchment paper to line the pan because I seem to have trouble with just spray or anything else causing it yo stick to the pan.5 stars

    Reply
  19. TOASTY says

    Posted on 3/12 at 7:56 am

    To increase the fiber content of around 5 g per brownie, I decreased the sugar to 1/2 cup and replaced the oil with apple sauce. They turned out really well.5 stars

    Reply
    • Sarah Bond says

      Posted on 3/14 at 4:30 pm

      Great ideas!! Thanks for the tip! šŸ˜€

  20. Emily says

    Posted on 3/12 at 3:11 pm

    Is there a reason why you process the beans into a rough paste as opposed to a smooth paste? I would think that a smooth paste would make the beans even more undetectable?

    Reply
    • Sarah Bond says

      Posted on 3/14 at 4:31 pm

      We like the texture, but you can certainly puree until smooth! šŸ˜€

  21. alison says

    Posted on 3/15 at 3:34 pm

    These were so good I wanted to eat the batter!! I also love black beans though lol I used coconut sugar and it worked perfectly!5 stars

    Reply
  22. Shari says

    Posted on 4/6 at 2:40 pm

    I love these. I added the oil and vanilla in with the beans, along with a tablespoon of water in the food processor to help them puree more easily.

    I have also made a vegan version, substituting 1/2 cup of aquafaba (broth from cooking chickpeas) for the three eggs.

    If add the eggs/aquafaba to the food processor/blender with the beans, the results will be very light and “cakey” – which came in handy when I needed to make a dairy-free, gluten-free chocolate layer cake (just double the recipe).5 stars

    Reply
  23. Carol says

    Posted on 4/15 at 5:41 am

    Can pecans be added.

    Reply
    • Sarah Bond says

      Posted on 4/16 at 5:21 pm

      Absolutely! šŸ˜€

  24. Holly says

    Posted on 4/17 at 3:59 pm

    Love this recipe, I replace the oil with melted coconut oilšŸ˜€4 stars

    Reply
  25. Jennie O'Shaughnessy DeLeon says

    Posted on 4/30 at 6:47 pm

    This is an amazing recipe! I did it with leftover beans I made the first time, & the 2nd time with canned beans & used bananas instead of eggs & monkftuit/coconut sugar instead of sugar. šŸ‘ŒšŸ‘ŒšŸ‘ŒšŸ‘ŒšŸ‘ŒšŸ‘ŒšŸ‘ŒšŸ‘Œ5 stars

    Reply
  26. Jane says

    Posted on 5/8 at 5:55 pm

    Has anyone use a 13 x 9 pan? We broke or 9 x 9, I’m checking every 15 minutes in case I cook faster4 stars

    Reply
    • Sarah Bond says

      Posted on 5/8 at 8:27 pm

      They’ll just cook a bit faster, so keep an eye on them!

    • elorraine says

      Posted on 5/11 at 8:07 am

      in case it helps…I had to use a 9 x 13 as well but made a ‘spacer’ using aluminum foil and it worked well.5 stars

  27. elorraine says

    Posted on 5/11 at 8:04 am

    I made this and my family loved them – my husband is wary of black bean brownies thinking them more of a vegetable than dessert but these ones changed the game – thanks so much!

    Definitely double the recipe!5 stars

    Reply
  28. Anna says

    Posted on 5/29 at 10:58 am

    How much Stevia should I use to replace the sugar? Does it affect the texture much?

    Reply
    • Sarah Bond says

      Posted on 5/30 at 3:07 pm

      I would go with the recommended ratio on the back of the package! Other readers have mentioned using Stevia for these brownies and say it’s great!

  29. TriciA says

    Posted on 5/30 at 7:54 pm

    This is a delicious go-to recipe for me. I bring these brownies to potlucks and for surprise sweets for work..they usually disappear quickly.5 stars

    Reply
  30. Natalie says

    Posted on 7/11 at 11:29 am

    Favourite black bean brownie recipe! Thank you šŸ™‚5 stars

    Reply
  31. Michele says

    Posted on 7/20 at 2:24 pm

    I love these brownies and have made them a number of times now. These are my ā€œgo toā€ recipe for brownies now.5 stars

    Reply
    • Sarah Bond says

      Posted on 7/20 at 5:36 pm

      YAY! So happy to hear it, Michele. Enjoy! šŸ˜€

  32. Brittany says

    Posted on 8/7 at 12:09 am

    This recipe is so good. My bf didn’t notice anything different about it until I told him it was made with beans. Next time I make them I will add a little bit more cocoa powder and a small drizzle more oil and some chocolate protein powder for a bit more protein since we need lots of protein for our metabolisms. Definitely recommend this recipe. I was shocked at how edible it actually is.5 stars

    Reply
  33. Saphira goldie says

    Posted on 9/12 at 4:30 pm

    Delicious!! Blended the beans extra and bulked up the thinner mix with extra sugar, coco powder, and even sprinkled in almond flour, cooked it in mini cupcake pans for 15 min, 350, and they’re seriously addictive!5 stars

    Reply
  34. KT says

    Posted on 10/8 at 11:06 am

    If you simply don’t buy or have chocolate chips in the house, are these brownies ok if I substitute the chips for chopped walnuts?

    Reply
    • Sarah Bond says

      Posted on 10/9 at 12:11 pm

      You could certainly replace the chocolate chips, but they won’t be quite as moist!

  35. Alisa says

    Posted on 11/20 at 2:52 pm

    I blended all the liquids with the beans and that worked perfectly even with my whiney blender. Tip for people who say the batter tastes like beans: if you use fresh beans from a pressure cooker, they wont have that taste at all. My batter tasted like real brownie batter.5 stars

    Reply
  36. leah says

    Posted on 11/27 at 6:18 pm

    This is the best recipe for black bean brownies anywhere on this beautiful planet! They’re moist and full of chocolate flavor and addicting. Thank you so very much for this recipe.

    Reply
    • Sarah Bond says

      Posted on 11/27 at 7:25 pm

      YAY! This makes me so happy to read, Leah! Enjoy! šŸ˜€

  37. Claire says

    Posted on 12/25 at 11:56 pm

    These are just as and if not more, delicious as the butter-filled, unhealthy, French family recipe that I usually make. These are so much healthier with the beans! Thank you Sarah! I will definitely be making these again.5 stars

    Reply
  38. KAL says

    Posted on 1/7 at 8:27 am

    Yikes! My batter was very wet from all the egg and after baking these at a consistent 350 for 35 minutes they came out cakey and way too soft. They had the worst texture in a brownie ive ever consumed and they were definitely beanie.
    Hoping i messed something up cause i really wanted these to be good.1 star

    Reply
  39. patricia says

    Posted on 1/21 at 8:54 am

    Will this recipe work with Aquafaba as an egg substitute please?

    Reply
    • Sarah Bond says

      Posted on 1/22 at 8:05 pm

      I haven’t tried using aquafaba with this recipe so I can’t say for sure!

  40. Tania says

    Posted on 1/21 at 2:12 pm

    can i substitute red kidney beans for the black beans?

    Reply
    • Sarah Bond says

      Posted on 1/22 at 8:06 pm

      That should work, yes!

  41. ERICA says

    Posted on 1/23 at 6:22 pm

    These are fantastic! So moist & fudgy. My family is also sugar-free, so I substituted powdered monkfruit for the sugar & added Lily’s sugar-free chocolate chips & chopped pecans- they taste amazingly decadent but they actually aren’t junk food at all!5 stars

    Reply
  42. Micaela says

    Posted on 1/26 at 3:31 pm

    So yummy thank you5 stars

    Reply
Older Comments

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
78.1K shares