Fudgy Black Bean Brownies (No Flour!)

Close up of three black bean brownies stacked.

4.68 from 558 ratings

Fudgy Black Bean Brownies (No Flour!)

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.

Prep Time5

Cook Time40

Total Time45

Course: Baked Goods, Desserts

Cuisine: American

Diet: Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword: black bean brownies, gluten-free brownies

Diet: Gluten-Free, Vegetarian

Occasion: 4th of July, Birthdays, Christmas, Game Day, Thanksgiving, Valentine's Day

Time: 45 minutes or less

Servings: brownies

Author: Sarah Bond

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 8x8 or 9x9 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.

Video

Notes

*For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.

For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.

Refrigerate these brownies for up to 7 days.

Freeze brownies for up to 3 months. When ready to eat, let them thaw in the fridge before reheating them for best results (I like to pop them in the air fryer for a few minutes to give them a nice texture!)

Add Coffee: For a little extra flavor, I like to add one teaspoon of instant coffee at the same time that you add the cocoa powder.

Nutrition