Fudgy Black Bean Brownies

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.

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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

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!

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Fudgy Black Bean Brownies (No Flour!)

4.68 from 558 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 40 minutes minutes

Total: 45 minutes minutes

Servings: 16 brownies

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.

Ingredients 

1x2x3x

• ▢ 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

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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

*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

Serving: 1brownie | Calories: 117kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5.3g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 49mg | Potassium: 92mg | Fiber: 1.4g | Sugar: 11.4g | Vitamin A: 50IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.7mg

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.