This post contains affiliate links.
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.
can I use allulose instead of sugar?
I haven’t tested sugar substitutes with this one, so I can’t say for sure, but I think it would work! Love to hear how it goes if you try it out.
I used dates and allulose 🙂
How many does the 1x recipe make. I’m counting carbs/Keto
16 brownies!
This looks great. Is there an alternative to the sugar to add sweetness?
Many readers have had success with sugar-free substitutes! If you scan the comments, I think you’ll see some reader experiences.
Can I make this with other canned beans such as the green ones?
The trick with these brownies is that the black beans kind of trick your brain into thinking that the black beans are chocolaty, so a different-colored bean may look less appetizing
Make sure to use food processor to blend the wet ingredients and check at 20mins if batter is still slightly jiggly before deciding to add another 5-10mins to the baking time. I just tried this recipe today and baked it for 30mins. My brownies came out fully baked, but a tad more dry than my usual brownies that use flour and butter. I will update my comment when I try this recipe again but the taste is good enough to taste just like an ordinary brownie!
Thanks for making it and sharing Sophia!
A little too gooey—mine didn’t come out in nice squares that I could pile on a plate. That said, they were delicious (birthday dessert served with a scoop of ice cream), worked as adapted for all the family allergies, and no one tasted beans!
We love this recipe! I put these in the freezer my son said these taste like ice cream. This is definately a go to recipe! Thanks!
Thanks for the kind words, happy eating Sandra!
this recipe ate downnn but def blend everything tgt and add coffee powder it makes it taste rlly chocolatey and the bean taste unclockable x
Can I use olive oil? I can’t use vegetable oil or canola oil.
You can use olive oil, but depending on the variety, it may have a slight olive oil flavor.
Hi, I made these and they were very nice. Two things if I could get your help with though:
My brownies were not fudge, I baked for 30 mins, is that just me overbaking? Also, even though I used my food processor and blended really well, I still have a few bean “shells” left behind which I would love to eliminate, any tips please? Thanks. I’m looking forward to trying your chickpea blondies next! (Do I need to remove the outer shells for this recipe (I haven’t read it through yet so apologies if the answer is already in the recipe!)
Hi Bev! They could have overbaked a little bit. I like to remove them from the oven when they still seem a little underbaked, then they continue to set as they cool.
If you’re sensitive to the texture of the bean shells, you could try using a blender instead, which will really pulverize them. A food processor is better for just breaking things down, but it doesn’t fully pulverize.