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 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.
Coconut oil works very nicely if you are a coconut and chocolate person. It adds a very delicate coconut taste.
Thanks for the tip, Jennifer!! 😀
Loved it! I made some changes and o my they were so yummy! I did 3/4tsp coffee grounds, 2 tablespoons organic peanut butter, swerve instead of sugar and 1/4cup almonds!!!! I will be making them again for sure!
Yummm those substitutions sound great, Jobie! 😀
I have made bean brownies for years and have lost my recipe 🙁
But yours sound really good. I am wondering if I can eliminate the chocolate chips and just use cocoa. I like to avoid the sugar in the chips or the higher cost of chips without sugar.
I found I like liked using white beans or navy beans. . I found the black have a bit
of “skin” that was noticeable and the white ones don’t.
I used maple syrup but think I want to try xylitol, baking for some dieters.
Thanks.
Vicky
Hi Vicky! I personally really like the textural difference having the chocolate chips add (perhaps you could try chopping up a bar of dark chocolate?) Also curious about using white beans, such a great idea! Would love to hear how your substitutions all turn out! 😀
Recipe turned out to the perfect moistness with my substitutions . I used coconut oil instead of flavorless oil, replaced the regular sugar for coconut sugar and regular fine ground coffe in place of the instant coffee.
Yum, so happy it turned out perfectly Jewel! Thanks for letting us know about those substitutions! 😀
This recipe is fantastic. I have shared the web page with so many people who have tried them and loved them. Great for work and for school. My variation is to add a swirl of peanut butter in the mix once in the baking tray. Yum.
Ooh that variations sounds DELISH! So happy you’re enjoying them! 😀
The last time I made these they were great.Now I am making them for my daughter
Teacher birthday! Is it ok to add whip cream?
I wouldn’t add whipped cream into the batter, but on top as an icing would be great! 🙂
Made these today and they are delicious! I only used 2 tbsp of oil though to save WW points and they are a little drier than I like. Next time I’ll use all 3. What is the best way to store them?
So glad to hear it, Dawn! They store best in an airtight container in the fridge.
This recipe was AMAZING!!!!! They were soft and moist and had an amazing flavour. 100 percent recommend this, it is easy and quick to make.
Yay!! Thanks for dropping in and letting us know, Elise! 😀
Made these last night – a total hit with my family! Moist and chocolatey. I substituted 1/2 banana instead of the oil, halved the sugar amount, and used natural cane sugar. Delish. Next time will try the peanut better add-in recommended by others, which will complement the subtle banana flavor well. The best part, though, was that after revealing the ingredient, I got to tell my family all of the benefits – higher fiber, higher protein, lower calorie. Awesome. Thanks so much!
Ah this is so awesome Laura! Love all your healthy substitutions! 😀
I put chocolate chips on top rather than mixing them in with the batter. I also used grape seed oil in this recipe. Loved how easy these were! However, the brownies tasted almost exactly like cake.. Any idea how to make them more fudgy?
Hi Elizabeth! You’ll just need to bake them for less time to make them more fudgy 🙂