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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 followed the recipe exactly. These are so moist and delicious. I served them for dessert and everyone loved them .
They are worth making again and again.
Try them!
So happy to hear, Antoinette!! 😀
Made these today and loved them. I did change it a little. I put 1/4 cup of milk chocolate chips in processor to chop up. Then I put the other 1/4 cup of chips on top of batter just before I baked them. My husband loved them. Can’t wait to make for grandkids
Oh I love that idea! Bet it made them seem even more chocolatey 😀
Looks great! But do you use used or unused coffee grounds?
Thanks Kat! I used fresh (unused) ground, but instant coffee also works (like the kind in little packets).
HATE!! COMPLETELY HATE……that I decided not to double (quadruple??) the recipe on my first attempt at these delicious, healthy, fudgy delights! Having them with some halo top vanilla and a little caramel sauce. HEAVENLY! Thanks for this gem, I’ll be making these regularly. 🙂
HA! Made my day, lady! So happy you
hateLOVED them 😀 Sounds AMAZING with the caramel and ice cream, thanks for the idea!Have you (or anyone else here) ever doubled the batch to make in a 9×13 pan? Unfortunately they’re just too tasty for me to make only the small pan for my family 😀
Was wondering if the temp needed to be lowered, baking time lengthened, etc.?
Hi Kaylee! So happy to hear you like them! 😀 I would keep the temperature the same and increase baking time by a few minutes (but haven’t tried before)
These brownies are amazing & accommodate my family’s allergies. My 2-year-old asks for them, so you KNOW they’re delicious.
Ha, that’s so great Mary! If they passed the toddler test I think they’ll pass any test 😀
I made these tonight! OMG they are amazing! You would never guess there are black beans in it. I used honey, instant coffee and i did put 1/4 c old fashioned oats. I will without a doubt make these again!!
Yay! So happy to hear you liked them, Lisa!! Also happy the honey worked out for ya (and the addition of oats sounds AMAZING) 😀
Can i use honey instead of sugar?
Hi Ritika, yes! A few other readers have tried it and said they turned out amazing with honey! 🙂
MAde these today and they are dry. I’ve tried several other B.B. brownies and they are like fudge.
Sorry to hear, Nate! Not sure what may have gone wrong, they always come out quite moist for us.
omfg i just made these and I ate half the pan, oops. One month into my gluten free, dairy free journey and I’m having so much fun trying new baking recipes. I used dark chocolate instead of semi-sweet and they were prefect for me. Gave them to a few people to try and they were so surprised they were made from beans! Really tastes exactly like normal brownies.
Hahaha, happy I could help make the first month tasty, Mia!