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These black bean brownies are rich, fudgy, and made with canned black beans—no flour needed.
And don’t worry: they don’t taste like beans. I’ve baked enough with bean flours in the past to know when that telltale flavor sneaks in—and these pass the test!
“Yummy! These came out really nice! I added half a cup of walnuts in place of half the choc chip and they were perfect! Very glossy, dark chocolatey but also not too sweet, and felt wholesome to eat! Thank you Nicole! I’ve always wanted to try bbbs and this was the perfect recipe!”
my take
Why this recipe works
Classic brownie taste: Most bean-based baked goods taste like beans. Not these. All you’ll notice is rich, deep chocolate flavor.
Fudgy texture: They may look cakey on top, but inside they're smooth, melt-in-your-mouth fudgy.
Simple ingredients: Just pantry staples—canned black beans, cocoa powder, brown sugar, eggs, oil, and a splash of brewed coffee.
No special equipment: A blender, a bowl, a spoon, and a pan. That’s it.
“I’ve had success with so many of your recipes, your site is my first stop when looking for something new. This recipe did not disappoint! They were easy to make and delicious. So super chocolatey that I cut mine into 16 smaller squares and they were perfect to satisfy a craving. Freeze perfectly. Thank you!”
What's in it
Recipe ingredients
The full recipe is below, but here’s a closer look at the key ingredients and what each one does:
Black beans – The base of the recipe. Use a good-quality canned variety. Rinse and drain thoroughly until the water runs clear to avoid any beany flavor.
Eggs – Help bind the batter together, since there’s no flour to provide structure.
Cocoa powder – Use Dutch-processed for a deeper chocolate flavor, or natural if that’s what you have.
Oil – Combines with cocoa powder to create a rich, smooth chocolate texture.
Brown sugar – Adds sweetness, moisture, and a hint of depth of flavor from the molasses.
Pure vanilla extract – Enhances the chocolate flavor.
Brewed coffee – Just a couple tablespoons deepens the chocolate flavor without making the brownies taste like coffee. Decaf is fine.
Baking soda – Reacts with the brown sugar and cocoa to help the brownies rise.
Salt – Balances the sweetness.
Chocolate chips (optional) – Add pockets of melty chocolate and a little texture contrast.
substitutions
Ingredient substitutions
This recipe is pretty flexible. Here's how to adapt it for different dietary needs:
Dairy free: They're already dairy-free—just use dairy-free chocolate chips.
Egg free: Try boiled flax eggs in place of the two eggs. “Chia eggs” wouldn’t provide enough structure here.
Sugar free: Coconut palm sugar should work in place of brown sugar (though untested). For sugar-free options, try Swerve or Lakanto brown sugar replacements.
Tip: These tend to dry out baked goods, so add 1–2 extra tablespoons of brewed coffee to balance the moisture.
No coffee: You won’t taste it—it’s just there to boost the chocolate. But you can swap it with an equal amount of milk or water. For added flavor, try 1½ tablespoons (32g) pure maple syrup instead.
Choosing an oil: Stick with neutral oils like grapeseed, canola, vegetable, or peanut oil. Avoid olive oil, which has too strong a flavor. Avocado oil is okay if it’s very mild.
How to make black bean brownies
You don’t need fancy tools—just a blender, a bowl, and a pan. Here’s how it all comes together:
1. Blend the wet ingredients
In a basic blender or food processor, combine the drained and rinsed black beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.
2. Mix the dry ingredients
In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown sugar. Break up any lumps in the sugar.
3. Combine
Pour the blended bean mixture into the dry ingredients and stir until smooth. The batter will be very soft.
4. Add chocolate chips (optional)
Stir in about half the chocolate chips, if using.
5. Transfer and top
Spread the batter evenly in a greased and lined 8-inch square baking pan. Sprinkle more chocolate chips on top and press them in lightly.
6. Bake
Bake at 325°F for 25 minutes, or until the top is set, springs back gently in the center, and the pan doesn’t jiggle when shaken.
7. Optional for cakier brownies
Lower the oven to 300°F and bake for 3–5 more minutes if you want a firmer center.
8. Cool, chill & slice
Let the brownies cool in the pan on a wire rack. For clean slices, chill the pan in the refrigerator for 30 minutes or freezer for 10, then lift out and slice into 9 squares with a sharp knife, wiping between cuts.
My Pro Tip
Expert tips
Use a blender for a smooth texture
A blender makes the black bean mixture as smooth as possible, which gives you the creamiest brownies. A food processor works too, but may leave some unwanted texture.
Choose a light-colored 8-inch pan
A dark or oversized pan can cause the edges to overbake before the center sets. Stick with a light-colored metal pan for the best results.
Don’t underbake—but don’t overbake, either
Bake at 325°F until the center is just set and no longer jiggles when the pan is shaken. If you prefer a cakier brownie, lower the oven to 300°F and bake for 3 to 5 more minutes.
Chill before slicing
Cool the brownies completely, then chill the pan before cutting. A cold brownie and a clean knife means tidy squares.
Black Bean Brownies Recipe
Equipment
- Blender or food processor
Ingredients
- 1 standard can (15 ounces) black beans, drained and rinsed well
- 2 (100 g (weighed out of shell)) eggs, at room temperature
- ¼ cup (56 g) neutral oil, (like grapeseed, canola, peanut, or vegetable)
- 2 teaspoons pure vanilla extract
- 2 tablespoons strong brewed coffee, (decaf is fine; see Recipe Notes)
- ¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch-processed, your choice)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (164 g) packed light brown sugar
- 3 ounces semi-sweet or dark chocolate chips, optional
Instructions
- Preheat your oven to 325°F. Line an 8-inch square light metal baking pan with nonstick foil, greased regular foil, or parchment. Set aside.
- In a blender or food processor, combine the drained black beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.
- In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown sugar, breaking up any clumps.
- Pour the bean mixture into the dry ingredients. Stir until smooth and well combined. The batter will be soft.
- Fold in about half of the chocolate chips, if using.
- Scrape the batter into your prepared pan and smooth the top. Sprinkle the remaining chips on top and press down lightly to help them stick.
- Bake for 25 minutes, or until the top springs back when pressed gently and the center doesn’t jiggle when you move the pan.
- For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
- Let the brownies cool in the pan on a wire rack. Chill for 30 minutes in the fridge (or 10 in the freezer), then lift out and slice into squares with a sharp knife, wiping between cuts.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make ahead/leftovers
Storage instructions
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For longer storage, freeze in a single layer on a lined baking sheet until firm, then transfer to a sealed container. They won’t freeze solid, so you can enjoy them straight from the freezer or let them come to room temperature if you prefer.
FAQs
Not all black bean brownie recipes are gluten free—but this one is. There’s no flour of any kind, just wholesome, naturally gluten free ingredients.
These brownies are rich and fudgy, but not chewy. For a chewy texture, try my classic gluten free brownies recipe.
You can use dried black beans that you've cooked fully at home, but only if you cooked them in plain water alone. If they're made with stock, stick with the plain black beans from a can.
Yes! Line a standard 12-cup muffin tin, fill each well about 2/3 full, and bake for about 18 minutes, or until the tops spring back when gently pressed. Cool completely before removing.
Not at all. As long as you rinse the canned beans well, these brownies just taste like rich, chocolatey brownies—no bean flavor.
Yes! You can make them a day or two ahead and store them in the fridge. For longer storage, freeze them and enjoy straight from the freezer or defrost as needed.
The first time I tried this, the beans were too chunky – I didn’t use canned beans, did not boil them long enough nor ground them properly, but the flavour was lovely, so I tried it again, though I cut down on the sugar. It turned out beautifully, and if I don’t tell people, they wouldn’t know it is a black bean brownie. Perfect for my daughter, who is conscious about calorie count.
Just made this tonight and was very impressed! Even the timing and degree change was perfect for the cake-like brownie texture. I did add chopped walnuts in place of chocolate chips in the brownie mix but added both to the top. Delicious and hard to stop at just one. I don’t taste bean at all!
Amazing that you can’t taste the beans, Nicole, right? So glad you enjoyed the brownies.
I made these with my, “I can’t bake anything” sis-in-love who is not gf. She was so impressed the results now she makes them with her Grandkids
That’s awesome, Jayne! Flourless recipes are a great entry point for anyone who isn’t familiar with gluten free baking. Thanks so much for sharing that!
This has become a weekly request for school snacks at our house and I don’t even feel bad about it! I eat about a quarter cup of the batter every time before it makes it to the pan. We’re a nutrient conscious household and I was wondering if spinach leaves and flax seed alter the end result much?
Hi, C.C., so glad you enjoy these brownies, and I love that you eat the batter raw. I’ve never tried that but I bet it’s delicious and if there ever was a testament to how it does not taste like beans, that’s it! I’m afraid I can’t recommend adding other ingredients to this recipe, as it’s well balanced just as it is and it wouldn’t turn out properly with those additions.
Yummy yummy.
I’ve had success with so many of your recipes, your site is my first stop when looking for something new. This recipe did not disappoint! They were easy to make and delicious. So super chocolately that I cut mine into 16 smaller squares and they were perfect to satisfy a craving. Freeze perfectly. Thank you
I’m so happy to hear that you trust my recipes like that, Nancy! That is so meaningful to me. It’s a very strange concept, blending a can of black beans and using that to make brownies, but it works! Thank you so much for sharing that. ❤️
I made these using flax eggs and they came out delicious. Very fudgy. I did not use chocolate chips and used less sugar (1/2 cup coconut sugar). I sprinkled chopped walnuts on top. They baked a bit longer as well. No one could guess the main ingredient & they got rave reviews!
Good to know, Deb. Thanks for sharing that your egg replacer worked!
Yummy! These came out really nice! I added half a cup of walnuts and reduced the choc chips by half and they were perfect! Very glossy, dark chocolatey but also not too sweet, and felt wholesome to eat! Thank you Nicole! I’ve always wanted to try bbbs and this was the perfect recipe!
So glad you enjoyed the brownies, Rose. You have to take the leap, in spite of the feeling that it probably won’t taste like you hope. Tasting is believing!!
I forgot to put the eggs in the batter. I realized this after they had been in oven for 20 min. Can these be salvaged by baking them longer?
I’m afraid they really won’t hold together without the eggs, Kathy. So sorry!
Really nice. A little sweet, I used 140 g sugar and I think 100-120 g would be right for me personally. Will make again with that adjustment
Hi, Nell, I’m glad you liked the brownies! Keep in mind that sugar isn’t just a sweetener, but it’s also a tenderizer so as you reduce it, the brownies will become tougher and less tender.