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Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste like beans at all. Tasting is believing.
What makes these black bean brownies special?
High in protein and fiber, these black bean protein brownies are made entirely with basic pantry ingredients that almost everyone has already. And all the equipment you need is a simple blender (otherwise, you'll have whole black beans in your brownies!), a bowl and spoon, and a pan to bake it all in.
I think can agree that baking with beans mostly means tasting beans. But it doesn’t have to be that way! I’m about to show you that sometimes you can bake with beans and not taste them. Instead, you’ll just taste … brownies.
The only equipment you need is any blender (both my high-speed blender and my mini, nonfancy blender that I got for free ages ago work perfectly) or food processor. Just remember that the food processor won’t puree the beans quite as smoothly.
The only ingredients are canned black beans, eggs, oil, cocoa powder, brown sugar, vanilla, a touch of baking soda, salt and some brewed coffee (even decaf). Unlike classic gluten free brownies, there is no rice flour at all in these. They’re tender as could be, plus rich and not-too-sweet.
What's in it
Recipe ingredients
Recipe ingredients
The full recipe is below, but here are a few words about the key ingredients in these brownies that I think are helpful to keep in mind:
Semi sweet chocolate chips – These are entirely optional, but they add extra chocolate flavor and some nice texture to an otherwise very moist, melt-in-your-mouth brownie.
Black beans – The backbone of this recipe, use good quality canned black beans, and be sure to drain and rinse them until the water runs clear, then let the water drip out entirely.
Eggs – Without flour, eggs are the main binder here. Make sure yours are at room temperature so they don't make the oil form clumps.
Oil – A neutral oil is great for baking with cocoa powder, since together they create a chocolate flavor with the proper smooth texture.
Pure vanilla extract – This helps enhance the chocolate flavors, so don't skip it!
Brewed coffee – The depth of flavor in brewed coffee is preferable to hydrated instant coffee granules; decaf is fine, since the coffee is only used to bring out the flavor of the chocolate (you don't taste the coffee itself)
Cocoa powder – For the deepest flavor, use Dutch-processed cocoa powder, but since there's baking soda in the batter, it will neutralize the acid of natural cocoa powder so that's fine, too.
Baking soda – To neutralize the acid in natural cocoa powder, and in the brown sugar, and provide a bit of lift. There's no need for baking powder in this recipe, since we don't want the brownies to rise more than they already do.
Salt – Salt always enhances the other flavors in any dish, in cooking or baking. I bake with kosher salt, since it has larger granules that are much harder to overmeasure than fine table salt.
Brown sugar – Light brown sugar adds depth of flavor and moisture along with sweetness, of course.
How to make black bean brownies
Prepare the wet ingredients
- Rinse and drain a can of black beans. Be sure you rinse them as well as you can without losing any of the beans. They may break, but we’re going to blend them, so it doesn’t matter.
- Place the beans, oil, eggs, vanilla, and coffee in a food processor or a blender and turn that mixture into a puree. But even if your puree isn’t 100% smooth, you still won’t taste beans in the brownies.
Finish making the brownie batter
- Whisk together light brown sugar, cocoa powder, salt, and baking soda in a large mixing bowl.
- Add the blended or processed pureed bean mixture, and mix to combine.
- Mix in most of the chocolate chips, if you're using them.
- The mixture will be quite soft, and thinner than “regular” brownies.
Bake the brownies
- Transfer the raw brownie mixture to a square baking pan lined with parchment paper or greased or nonstick aluminum foil.
- Bake at 325°F for about 25 minutes, or until the center springs back when pressed gently with your finger. When you shake the pan gently from side to side, it doesn't jiggle at all.
- Remove the pan from the oven and allow the brownies to cool in it until no longer hot to the touch (about 30 minutes).
- For cleaner slices, place the pan in the refrigerator or freezer to chill before removing from the pan and slicing into 9 equal squares.
Do these brownies taste like beans?
No! You do not taste the beans in these brownies; all you taste is deep, rich chocolate flavor. The vanilla extract, cocoa powder, and a bit of brewed coffee take care of that (no, you don't taste the coffee either—just the chocolate!).
These naturally gluten free black bean brownies are truly flourless, but like all flourless baking, they need an alternative base. Instead of melted chocolate, like in our classic flourless brownies, the base here is the humble can of black beans. The beans provide structure and tons of fiber without adding any bean flavor.
The same goes for my flourless black bean cookies, which also taste rich and chocolatey, not at all like beans.
Even though they'r not chewy, these brownies also aren't cake-like in the traditional sense. The look cakey, but they're actually really smooth in texture. They quite literally melt in your mouth.
My Pro Tip
Expert tips
Use a blender for the smoothest texture
You can blend the drained and rinsed can of beans in a food processor if that's all you have, but a blender will make the smoothest black bean puree. That means the smoothest brownie texture.
Use a smaller, light colored pan
Since these brownies are so tender and have no real flour replacement, they're a bit more fragile—so I like to make them in an 8-inch square pan for that extra thickness. Be sure you're using a light-colored metal pan or your brownies may burn before they bake all the way through!
Some readers have said that they have successfully made these brownies in lined muffin tins. Try lining the wells of a standard 12-cup muffin tin, filling them about 2/3 of the way full, and baking for about 18 minutes. Like in the original recipe, they're done when the top springs back when pressed gently in the center with your finger. Cool completely.
Don't overbake (but bake fully)
For a firmer, more cake-like brownie, stop baking as soon as they are set in the center and don't jiggle when moved side to side. They'll be really fudgy, though, so stick the cooled tin of brownies in the freezer or refrigerator for a few minutes for clean slicing. Be careful not to underbake them, though, or they won't hold together even after they cool.
Let them cool completely for clean slicing
No matter how long you bake your black bean brownies, they'll need to be cool, or your knife will drag through and pick up pieces of brownie along the way. For the cleanest slice, place the cooled pan of brownies in the refrigerator for 30 minutes or the freezer for 10 minutes before slicing—and clean your knife after each cut.
What to serve with these brownies
Since the taste is rich chocolate, just like you'd expect, you really can serve them any way you would a classic gf brownie. Here are a few serving suggestions, but of course they're perfect on their own:
- Top with a scoop of marshmallow ice cream for the ultimate smooth and creamy addition
- A dollop of whipped cream and a few fresh berries make a beautiful presentation
- Drizzle some warm peanut butter on top for a peanut butter-chocolate treat
make ahead/leftovers
Storage instructions
You can store any leftover brownies at room temperature in a sealed container for 2 to 3 days. You can also store them that way for up to a week in the refrigerator.
The texture and taste of these brownies do really well in the freezer. Place them in a single layer on a lined baking sheet, and be careful with them as you load them into the freezer, though, since it's hard to avoid breaking off some moist crumbs.
They never actually freeze solid, so you don't even really need to defrost them unless you prefer them at room temperature. In that case, let them sit on the counter at room temperature for about 30 minutes before serving them after freezing them.
substitutions
Recipe substitutions
Dairy free
These brownies are already dairy-free when the recipe is made exactly as written. Just be sure to use dairy-free chocolate chips and you'll be all set.
Egg free
If you can't have eggs, you can try using a boiled flax eggs in place of each of the two eggs. These need more structure than “chia” eggs can provide.
Sugar free
I am fairly certain that these brownies would work with coconut palm sugar in place of brown sugar, although I haven't tried it. For a sugar-free replacement, try Swerve brown sugar replacement or Lankato brand brown sugar replacement.
Alternative sugars tend to leave baked goods a bit dryer than normal. I recommend adding an extra tablespoon or two of brewed coffee to get the batter to the proper consistency.
Coffee
If you don't like the taste of coffee, rest assured the couple tablespoons of coffee only enhance the chocolate flavor. The brownies don't taste like coffee at all. You can use decaffeinated coffee, if you don't want to add more caffeine than is already in the cocoa powder.
You can also replace the coffee with an equal amount of milk or water. For added flavor and sweetness, try replacing the coffee with 1 1/2 tablespoons (32 grams) pure maple syrup.
Choosing an oil
A neutral-tasting oil is all that you need here, so you have lots of options. I usually use grapeseed or canola oil, since I always have those in my pantry. You can also try peanut oil, but nothing with more than a very subtle flavor, like avocado oil. Avoid olive oil, since we don't want a competing flavor.
Recipe FAQs
Some are! Some black bean brownie recipes are made using black beans in place of some ingredients, but include flour and most other classic brownie ingredients. This recipe is truly flourless, so it's safely and naturally gluten free.
Yes! I've included (estimated) nutritional information in the recipe card below, so you can see how much fiber and protein you'll find in these brownies—and how little fat compared to a classic brownie recipe. They still have sugar, though, and oil, so they're not truly health food.
No, this recipe doesn't have the structure to turn out chewy, no matter what you do. We have a separate recipe for classic chewy gluten free brownies that might be what you're looking for.
Sure! The brewed coffee is only added to enhance the chocolate flavor from the cocoa powder, and you don't taste it. You can use decaf coffee, or just replace the liquid with any sort of milk, or even water. The chocolate taste will be a little bit more subtle.
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.
The cake tester/toothpick test isn't reliable in this recipe, since it will come out nearly wet even when the brownies are done baking. Continue to bake your brownies until the top is set and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
If you're not sure that your brownies are done baking, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes.
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)
- 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 baking pan securely with parchment paper or line with aluminum foil that is nonstick or greased well. Set the pan aside.
- In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
- In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
- Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined. The mixture will be very soft.
- Add about half of the (optional) chocolate chips to the batter and mix to combine.
- Scrape the mixture into the prepared baking pan and spread into an even layer with a spatula or by shaking the pan from side to side. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
- Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
- Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
- 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.
- Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
- Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes or the refrigerator for 30 minutes or more.
- Remove the brownies from the pan by lifting up on the paper or foil, and place it on a flat cutting surface. Using a large, sharp knife, slice into 9 equal pieces using one swift motion per cut.
- Serve immediately after slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am the biggest brownie snob you’ll probably ever meet because brownies are my FAVORITE DESSERT OF ALL TIME. So imagine the soul-crushing distress I must’ve felt when I developed a grain sensitivity last year. Because ALL GOOD BROWNIES have some amount of flour in them, I thought no way could these Black Bean Brownies ever compare. Well, shockingly, they do. I’d give it a 9/10. When I made the batter, of course I gave it a sniff and a taste, and lemme tell ya: I was FOOLED. After baking (they look EXACTLY like those in the picture) I waited to try them when they were cooler and yep, no bean taste, no bean scent. They were fudgy–just the way I like them. The -1 star comes from the fact that they left my mouth drier than normal brownies (extra starch from the beans will do that) and that despite being fudgy, they were still somewhat crumbly. I will concede that since this is my first attempt, it could’ve been my oven and baking time (I had to do an extra 2 min to get it not to wobble). Overall, I will definitely be making these again. My husband normally eats his a la mode, and he couldn’t taste the difference at all. SO A BIG THANK YOU FOR PROVIDING ME A WONDERFUL SUBSTITUTE SO I DON’T NEED TO LEAD A BROWNIE-LESS EXISTENCE ANY LONGER!
Haha glad you enjoyed them, Kat, from one brownie snob to another. I also have a recipe for flourless brownies on the blog (just use the search function) that’s truly flourless (I take that term very seriously; no flour means nothing ground into a flour), and a Nutella brownies recipe made with Nutella, eggs, and almond flour that’s grain free. Plenty here for you!
I used lentils instead of beans and they were amazing.
That’s good to know, Tallulah! I’m so glad that worked well for you.
Perfect as written! Melt in your mouth texture, so delicious.
Have you tried substituting applesauce for the oil? I usually do that with boxed mixes, keeping about 1tbsp of oil, but didn’t want to try it on a first attempt. Do you think it would work?
I’m really glad you enjoyed the brownies, Claire. No, I don’t recommend that at all. Applesauce provides lots of moisture and a tiny bit of structure from pectin, but oil has almost no water in it. If you use applesauce, you’ll end up with a really fluffy, very fragile result with significantly different mouthfeel. These really aren’t at all like “regular” brownies.
Really love this recipe. Didn’t think black bean will taste so good and the texture is so soft.
That makes 2 of us, Felicia. :) So glad you gave them a go.
This recipe sounds incredible! I can’t wait to try it.
My only comment, yes, even before making, is an FYI that canola oil is incredibly inflammatory, especially on the linings of vessels and organs. It was marketed originally as a vehicle lubricant. It’s cheap to make so everyone and their dog uses it, in everything.
((Now stepping off of the soapbox))
I’m not qualified to give anything approaching medical advice, Leslie, and I give more than one option, so everyone can make a personal choice for their own diets. I hope you enjoy the brownies!
I already gave five stars for the idea. Read the instructions, I’m going to bake those beauties some time this week. As I was reading, I thought: ‘this must work for making blondies as well’, and yes: I also found the recipe for those yummies.
Love it. Good thing that there are no garbanzo beans in those as well, since we tend to avoid those in our home (has to do with my eldest’s food allergies – theoretically those would be safe for him to eat but he’s afraid to because of the particular mouthfeel, so we skip those in order to keep meals and snacks and treats nice and happy).
Can’t wait to try!
I really think you’ll love these, Janke! Whoever came up with the concept of black bean brownies was a brave soul. :)
They look great but if you can’t eat beans – high Fodmap- what ‘flour ‘could you use instead?
I’m afraid this recipe can’t be made without beans, Augustine. They’re black bean brownies, and beans replace any sort of flour. They’re not at all interchangeable. I recommend using the search function on the blog to find another gf brownie recipe that suits you. There are many!
Great Taste! I have to be honest, I made these simply because I couldn’t believe they would taste good in any way, even as a black bean lover. I was soooo wrong! They tasted like a good fudgy brownie should taste. I fed them to my husband and son, who live for desert, and they thought these were the best fudgy brownies they ever had.It was great to then tell them they were made with black beans and no flour. Neither of them is a real bean lover but they conceded and asked me to make them again! You are amazing Nicole! Thank you!
It’s true, Patty, that tasting is believing! Good idea not to tell them before, only after. :) So glad you loved these brownies. It’s a strange kind of magic…
Can you double the recipe and bake it in a 9 x 13 pan?Lor
No, I don’t recommend doubling this recipe, Lori. It’s just not stable enough, and would likely burn around the perimeter before it cooked fully in the center.
I appreciate your posting nutritional content for the black bean brownies. My grandson is type 1 diabetic and celiac-so I need to know the serving size for the brownies and size of pan used for baking to figure the carb count? Thanks😊
Both the serving size and the pan size are listed in the recipe, Kay.
Would it be possible to use a sugar alternative> I am fighting cancer, which loves sugar, so I use honey, maple syrup, monk fruit, coconut sugar, date sugar, would any of those work?
Thank you
I discuss sugar alternatives in the substitutions section, Cindy. If you’re avoiding sugar, I wouldn’t consider anything other than a true sugar alternative to be sugar-free. Unrefined sugars may have some additional nutrients, but sugar is sugar. Be well.
Do you know what the nutritional analysis of the brownies is?
I don’t provide that sort of information, Debby. Feel free to use an online calculator and plug the recipe in yourself! EDITED: I’ve now added approximate nutritional values.