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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.
Can you use an egg substitute like flax seed n water?
You can try a “chia egg” (flax eggs have a distinct, distracting flavor), but I’m honestly not sure how well it would work. Eggs are the only binder in this recipe. But feel free to experiment!
I just made these and they are yummy! I substituted milk for the coffee and it worked fine for me.
I am also wondering if you can make these without coffee?
As Sherry mentioned below, any liquid will work, but the strong flavor of the brewed coffee helps to mask any residual bean flour and enhances the chocolate flavor. You don’t taste the coffee. Like Steph above, you may not be very sensitive to any bean taste—but those you serve it to may indeed! So I recommend making it with coffee. Maybe try decaf coffee. The caffeine isn’t at all necessary.
Coffee is only there to naturally bring out the aromatics in the chocolate.
Black bean brownies are seriously my favorite! I love that you can whip them up in a blender, bake them off, and go to town guilt-free since they’re basically healthy. I like using coconut sugar or pure maple syrup to sweeten mine and am always so psyched when I give them to my friends and they ask me what they’re made out of. Brilliant, indeed!
Can you make this without using coffee?
The coffee helps mask the flavor of the beans and enhances the flavor of the chocolate, and you won’t even taste the coffee flavor(unless you use espresso, but even then, it is only 2 TBS). Omitting the coffee will affect the flavor of the brownies, but if you do decide to omit it, don’t forget to replace it with another liquid(water, or maybe your favorite flavor of tea???). Good luck with your experiment!
Yes, I too wanted to know if the recipe would work with coconut oil or butter?
You are probably better off using a fat that is liquid at room temp. Using melted butter or coconut oil might change both the taste and texture. Have fun experimenting!
Sherry you’ve been a huge help. Thank you so much for jumping in. And you’re 100% right!
WOWZERS! If you say it tastes good, I’ll trust you, cause you’ve never failed before. But must admit my first reaction was the same as yours. Will try!
I’m honored that you trust me like that, Victoria! I promise, they’re so good and even stay moist for days after. :)
I was wondering if I could use melted butter or coconut oil in place of a “neutral” tasting oil, as butter and coconut oil are what I typically have on hand.
Cannot wait to try these!
You boldly went where you would not go before! Okay, I will try them too!
YOU DID IT!! So proud of you. I will try these out ASAP….
LOL, Jennifer! I was wondering if you would be willing to give them a try, considering that you have some unfortunate experience with another recipe for black bean brownies. :)