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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.
I’ve made these twice this week! They are great and my kids and husband have no idea they are made with black beans. Otherwise they wouldn’t even try them!
The first time, I made them with ditch processed cocoa powder because that was what I had on hand. I also used avocado oil. They were fudgy and great. Cooked for 30 minutes.
The second time, I used regular cocoa powder and canola oil. Also baked for 30 minutes but they were a little drier and more cake-like.
Everyone liked both but I personally preferred the fudgy version. I am going to swap the oil with applesauce as others have said they’ve done and cook for 20-25 minutes to see if I can get them a bit more fudge-like.
Thank you for the recipe!
You’re the best, thanks for the feedback Susie!
Love the simplicity and flavour of this. Mine came out more like cake than brownie but super enjoyable regardless!
Thanks for making it and sharing Tina!
I like the suggestions of protein powder or nut butter foe more protein.
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. Little more.protein and very moist/fudgy
Thank you so much for dropping back in to let us know how it went, Julia!
Hi Sarah
I am trying to avoid sugar. Is there something sweet that I can replace the sugar with? Thought about dates, but may change the brownie too much? Or honey / agave? And no idea what quantity!
Many thanks.
Many readers have had success with maple syrup if you scan through the comments!
These brownies are SO good and super easy to make!
I commented earlier, but forgot to add, I didn’t have any oil so I used butter instead! Mine turned out just as you described… a fudgy delicious texture! SO good! Will definitely be making this again!
Can I sub Date Syrup for the sugar? And how much?
I haven’t tested this, so I really can’t say for sure. I would love to hear how it goes if you try it out!
Simply to make .. highly nutritional and tasty = all good.
I followed this recipe 100% and it turned out like a crumbly cakey bean cake, not brownies at all. I am not new to substitution recipes and would never expect these to 100% resemble regular brownies but to say “no one will ever guess…” is just misleading. These are clearly different and to describe them as fudgy is just plain wrong… this is 100% like a cake. Even at that, it leaves alot to be desired. It lacks sweetness of a brownie, the bean flavor comes right through, and the texture is too spongy. Don’t waste your time… there are plenty of better fake brownie recipes that don’t taste like garbage.
Can these be frozen? I feed 220 homeless people every month and would like to make these. However due to time restrictions I can’t make them at one time.
Yes, these should freeze well!