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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.
Hi, I am preparing to bake, just curious how thick the brownies ride after baking, there are less than 3 cups total Ingredients in this recipe and it looks like it barely covers the bottom of pan, little nervous, going for thick and chewy
Hi Cyndi! You’ve probably already baked them at this point; did they turn out for you? They do rise a bit, but I like to use a smaller pan or double the recipe when I want them ultra-thick 😀
Delicious treat. Everyone loved them! We added walnuts. I think 2 eggs would make them fudgier, but we enjoyed them as a cake like brownie.
So happy to hear, Shelby! I’ll have to give the 2 eggs a go next time and see how it turns out 🙂
I would like to thank you for these recipes! You taught me how healthy food doesn’t have to taste bland and boring, and you taught everyone here how a few simple adjustments to your favorite dish can have tons of health benefits. Thank you :)
i’ve been really sick for the past while and developed a gluten intolerance, i was so excited to see a recipe like this that didn’t require unusual ingredients you wouldn’t normally find in your pantry. I made these for my sister and her husband for a picnic and it turned out wonderful. thank you so much, it was massive success when i made it!
Aw thanks so much!! 😀 I’m so happy to hear they turned out for you!
A quick question, is the amount of black beans (15oz) the drained weight? Thanks 🙂
Good question! the 15-oz is the size of the can, so the drained weight will be a little less (in volume should be about 1.5 cups)
I tried these tonight. One of my adult sons sent me the link, and he has made them frequently and really likes them. So I really was prepared to like them, and was excited to find a healthier brownie recipe. BUT, unfortunately I found the black bean taste very intrusively evident, and the chocolate just did not hide it sufficiently — bummer! My husband dubbed them “OK” and said he’ll finish eating them. But I don’t think I can eat any more of them. I did not add the ground coffee, so maybe that would have helped to better hide the bean flavor (??). I’m glad others have liked this healthier alternative, but for me beans and chocolate just don’t mix well..
Sorry to hear they weren’t your favorite, Hyla!
These were awesome! I have a coworker who doesn’t eat diary and gluten. Besides the fact that the texture is a smidge different. You couldn’t even tell! Thank you! I think putting all the wet ingredients in the blender helped as well
Yay, so happy to hear Alison!! 😀
Brilliant recipe thank you!
I made these for someone who is diabetic so I went totally sugar-free. I did add a chopped bar of chocolate and almonds (made with stevia). Overall it is quite delicious. You get a good hit of sweetness from the stevia chocolate so the brownies are not totally savoury.
They looked great when baked. I had them in the oven for 40 mins but next time will take them out earlier for a fudgier texture. The coffee added a nice touch. I will definitely bake again!
So happy to hear they worked well for you, Jaia! I’ll have to try those substitutions, sounds great 😀
I have updated my earlier review from Feb 19, 2019. This time the brownies came out very well, with no overpowering bean taste like the first batch I made. After consulting with my son, who makes these often and loves them, I made some small changes that had a big impact. He convinced me to splurge on high quality cocoa powder and chocolate chips, so instead of Hershey’s cocoa powder and Nestle’s chocolate chips like I used last time, I used Ghiradelli cocoa powder and Ghiradelli premium semi-sweet baking chips. WHAT a difference in the taste!! Amazing. I also added the 1/2 tsp of instant coffee (decaf and ground fine over a small seive into the other dry ingredients). This was also a very important factor in making these brownies taste really great. The coffee adds some “zing” to the chocolate and also masks any lingering “beanie” flavor. I also cooked my 8×8 pan for just the minimum 30 minutes and they came out moist but firm – just right. Last time I baked closer to the 40 minutes and they were too dry. So small adjustments do make a big difference in this receipe. But this round was rich and yummy. I’m glad I tried again! Cheers. Hyla
Ah, so happy to hear Hyla! 😀 And thanks so much for coming back to let me know your tweaks, it’s good to know how much the cocoa makes a difference. I’ll make a note in the recipe!
Can they be frozen?
Hi Victoria, I haven’t tried freezing them but my gut tells me that they wouldn’t freeze well (mainly because of the egg).