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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.
I would love to try the recipe … May I have the measurements of added ingredients ?
Lily, at the end of the post is a recipe with all of the ingredients, their amounts and the method.
I just want to find out how i would prepare the black beans as i have fresh black beans and not from a can.
Just measure them by weight, Bryany, and it should be fine.
I’m legitimately astonished! You can’t even taste the beans in the BATTER, a.k.a. “that place you taste everything they swear you won’t be able to taste once it’s been baked.” To be fair, I did use powdered espresso and a lot of it, but it didn’t taste of coffee, either. Nor did the baked brownies. Just dark and bittersweet and amazing!
The fact that these are also dairy-free just endears them to me all the more. This recipe is absolutely a keeper.
I use powdered espresso sometimes, too, Cora. But I don’t bother mentioning it since you see the reaction to coffee in the batter! So glad you love them!
I’ve put in a couple tablespoons PB powder. It makes it more fudge-type, and the flavor makes my mouth happy!
I’ve made from a different recipe, but similar to your black bean brownies, adding chopped walnuts and baked in a muffin tin. They were delicious, but very dense and filling. One was enough to satisfy my sweet tooth. I often feel that way about GF substitutes that contain GF flour as well. It doesn’t take as much to satisfy me (or on the other hand, sometimes they aren’t as good as gluten-y so I just don’t want more, but that happens less and less). Anyhow, anyone doubting that these will taste like real brownies, and not like beans, I pretty much can promise you won’t taste beans, and if you didn’t know they were in there, you wouldn’t question the ingredients. I brought some to work and did indeed tell people they were made with black beans…they all said “thumbs up.”
Would love to give these a try since i love incorporating healthy stuff in my everyday baking. Quick question…would i get away with using honey somehow? maybe omitting the coffee ?
Hi, Char, you can try using coconut palm sugar in place of the brown sugar. You can’t use a liquid sweetener in place of a granulated one without further altering the recipe.
About the coffee, as I mentioned in other comments to this post, 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. 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.
Hi Nicole! I love Love love your recipes. I have had a lot of luck with most I have tried. The cut out cookies are a go to now. Just made some for a baby shower tomorrow. I was going to ask you – have you ever tested the GF AP flour from American Test Kitchen? I was reading over your list of GF flours and I didn’t see that one on there. Was going to make your RL cheddar biscuits and have to go to the store anyways so I was going to get some better batter or I was going to make your cheat b/c I have all the ingredients in the kitchen. I just have a huge container I just mixed Of the ATK AP Flour from their cookbooks and wanted to know if that was going to work. And since I probably won’t get a fast response I’m going to get BB flour or mix one of your’s on the list. I hate to not use the 20 cups of flour I have mixed. And btw- I purchased all your cookbooks yesterday on Amazon so I can switch to all your recipes. Thanks in advance and thank you for making GF food delicious. I have tried every flour and every thing that is gluten free it seems like and I just want it all to be what I remember about gluten food that I loved. Like Buscuits. I have tried so many recipes and they all turn out like hockey pucs. (I haven’t tried your’s but you’re so right that you can not sub GF flour into a non gluten recipe. I know I’ve done it many times) . I just want a light fluffy biscuit for once or really good bread. And then my life will be complete again. ? Thanks again!
Hi, Heather,
I have tried America’s Test Kitchen blend, and I’m afraid although it’s o-k, and I can’t promise that it will work in my recipes. They are very pro-Bob’s Red Mill gluten free flours including their rice flour, which I consider to be one of the very worst out there. It is very grainy and of inconsistent quality. If you used their rice flours, I really don’t recommend the blend.
I know that a lot of people like America’s Test Kitchen, but I have been extremely disappointed in their gluten free efforts. I felt like they had the opportunity to really do some good on a very very large platform, and they missed the mark, I’m afraid. I was given a review copy of their first gluten free cookbook, but declined to write about it because I was so disappointed in the recipes.
I know that these may not be very popular opinions, but I stand by them based upon my experiences over the years. Come what may!
Hope this is helpful. :)
Hi Heather! I actually use the ATK mix for all of my gluten free baking. Now, I don’t make anything requiring the Bread Flour, but for everything else, it works great. I know that it may not be what is recommended, but I buy Bob’s Red Mill flours because I need to buy in smaller amounts because I can’t afford more than that. I still weigh everything because I believe THAT is crucial to good GF baking, but I’ve had great success with that ATK blend.
I’m glad you found something that works for you, Lynne, but for others’ benefit, I do NOT recommend using Bob’s Red Mill rice flours at all. Even if you aren’t particularly sensitive to their gritty texture, others you bake for likely will be. They are of inconsistent quality, at best. At best, that will mean poor mouth feel. At worst, it actually interferes with their ability to combine with other ingredients successfully in baking and a recipe will fail because of it. I can’t stress enough that you should not use them.
Thx so much for replying Nicole. I have switched over to the brands you have suggested for the rice flours, whey protein and everything else. I only have a little of the ATK flour left so I gave half to my mother. (Who may or may not use it. She still doesn’t get the GF thing.). And the little I have left I’ll throw away or find a use for coating or something. I thought maybe you might have a cheat to do something with crappy flour instead of throwing it in the bin. But at this point I think I’ll throw it in the bin. That has been my go to for awhile b/c I didn’t have your cookbooks. But now I have all of them and am switching everything to your suggested brands and your recipes. I had some luck with my family cookie recipes (non GF recipes) a couple Christmas ago (using BB and ATK- swopping cup for cup) and they turned out great. But now I think I can make it even better using your flour recipes. I made you cheddar biscuits for my SIL baby shower over the weekend and my cousin, who is also celiac like me, almost cried. She was so excited and said it was the best biscuits that she has had in a decade. And stuffed several not only in her mouth but took 3-4 home. And I know if she likes them, they have to be good. Which I agree with her!! They were amazing!! And your Cut out sugar cookies which has been my go to for a couple years now- were also a HUGE hit. And only a few were left. (Which was good for me cuz I took them home). Thank you so much for all your work. I could cry that I finally am excited again about cooking. And can actually have soft bread, biscuits and other delicious things that I have been searching, baking and striving to achieve once again. I’m kinda a biscuit snob so I want my granny’s buttermilk biscuits again and FINALLY going to be able to make them successfully. I’m a total convert. And am stocking everything you have listed and using this solely going forward. Thank you again for making food delicious again and for doing these books and recipes. No more crappy bread, pizza and everything I missed about food! Oh and the biscuits!! Hallelujah!!
I resisted black bean brownies for a long time. Once I tried a successful recipe from a source I trusted, I was hooked. I developed and have been tweaking my own recipe ever since and it has developed into something very similar to yours in ingredients and proportions. I have also experimented with substituting other beans for black beans, and pretty much any white or red bean can make a brownie. What I think is special about black beans is, besides the obvious chocolatly color, the softness of the skin. Everyone loves these and no one suspects a thing!
I would like to say thank you for your wonderful recipes, my daughter would starve if it wasn’t for you. Can’t wait to give these a try.
That’s so kind of you to say, Jody, but really she’d have nothing to eat if it weren’t for you! You’re the one taking care of her. ❤️
The suspense was absolutely killing me so I had to try them. Even hubby-with very sensitive taste buds-couldn’t guess they were black beans! We liked them so much I am making another batch this week. I followed the recipe almost exactly (but swapped half the brown sugar amount for a brown sugar Truvia baking blend to lower the calories). We both agreed that since they were a moist, cake-like brownie instead of a chewy type, the next batch must have peanut butter frosting on them or peanut butter chips mixed in. Glad you tried these out first Nicole. I’m not sure I would have been brave enough to go there on my own!