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These black bean brownies are rich, deeply chocolatey, and incredibly fudgy, all without any flour. The texture is smooth and dense, and the flavor is pure brownie, with zero aftertaste.
“Yummy! These came out really nice! … 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!”
Why this recipe works
Most black bean brownie desserts still taste at least a little like beans. Here, the cocoa powder, brown sugar, brewed coffee, and melted chocolate work together to create nothing but deep chocolate flavor.
The texture is what surprises most people. The top may look cake-like, but the center stays dense, smooth, and fudgy all the way through.
Just blend together the black beans with eggs and oil, mix or blend in cocoa powder and sugar, stir in the chocolate chips, and bake for the rich texture of a classic brownie without any flour at all.
Recipe ingredients
The ingredient amounts are in the full recipe card below. Here’s a closer look at the key ingredients for my black bean brownie recipe and what role each one plays in the end result:
- Black beans: The base of the recipe that provides most of the structure 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 depth of flavor from the molasses.
- Pure vanilla extract: Enhances the chocolate flavor.
- Brewed coffee: Deepens the chocolate flavor without making the brownies taste like coffee. Decaf is fine, or you can replace it just some lukewarm water.
- Baking soda: Reacts with the brown sugar and cocoa to help the brownies rise, and neutralizes any acid in natural cocoa powder if you use it.
- Salt: Balances the sweetness and brightens the chocolate taste.
- Chocolate chips (optional): Add pockets of melty chocolate and texture contrast.
How to make black bean brownies
Follow along with my directions below to see how to make black bean brownies in your own kitchen, plus an explanation for the reason behind each step:
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 to emulsify the eggs, oil and coffee to create a dense, fudgy and very moist crumb.
2. Mix the dry ingredients
In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown sugar. Use a fork or the back of a spoon to break up any lumps in the sugar to avoid any unpleasant hard pockets in the brownies.
3. Combine
My blender wasn't big enough to hold all of the batter, so I usually pour the blended bean mixture into the dry ingredients and stir until smooth. If you're using a large enough blender, add the cocoa powder, baking soda, salt and sugar to the blender and pulse to combine. Either way, the batter will be very soft.
4. Add chocolate chips (optional)
Stir in about half the chocolate chips, if using. We don't use too many chips because the batter doesn't have enough structure to keep them all suspended during baking, so they'd sink to the bottom.
5. Transfer and top
Spread the batter evenly in a greased and lined 8-inch square baking pan. Sprinkle the rest of the chocolate chips on top and press them in lightly so they stick rather than lifting off the batter as it rises in the oven.
6. Bake at 325°F
The brownies are done baking when the top is set, springs back gently in the center, and the pan doesn’t jiggle when shaken. A toothpick or cake tester may still come out a bit too moist even when the brownies are done baking, so other doneness tests are more accurate here. Baking time is usually about 25 minutes.
7. Optional for cakier brownies
Lower the oven to 300°F and bake for 3 to 5 more minutes for a firmer center. It can be difficult to tell when dark brownies are done baking, so be careful not to overbake.
8. Cool, chill & slice
Let the brownies cool in the pan on a wire rack since they're very fragile when still warm. 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.
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, but either method should properly combine the eggs and oil for fudgy brownies.
Choose a light-colored 8-inch pan
A dark or oversized pan can cause the edges to overbake before the center sets fully. Stick with a light-colored metal pan for the best results.
Be careful with baking times
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.
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 and it’s there to boost the chocolate. You can replace it with an equal amount of milk or water. For added flavor, try 1½ tablespoons (32 g) pure maple syrup instead.
Choosing an oil
Stick with neutral oils like grapeseed, canola, vegetable, avocado or peanut oil. Avoid olive oil, which has too strong a competing flavor.
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.
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.
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.
Yes, if you cooked them in plain water alone. If they're made with stock, they'll have a distracting savory flavor that doesn't mix well here.
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 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.