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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.
These brownies really are as good as you say they are. With a little chocolate frosting, they taste very similar to the Little Debbie brownies in the box.
So glad you enjoyed them, Cindy!
Made these on an absolute whim. I was craving junk and didn’t have anything so I decided to attempt a more guilt free option, it did not disappoint!! Fast, easy, and perfectly delicious. I melted some peanut butter and swirled that in with the batter but other than that, followed the recipe to a T.
omg, it’s almost like a real brownie, super chocolatey and very tasty
I have a gluten intolerance and I struggle every day trying to find recipes suitable for both none GF and GF.
Excellent. Add some dried cherries. Wonderful dessert with a touch of vanilla ice cream on the side.
I have made this recipe four times now and everytime the brownies completey fall apart. I have followed all the steps, tried baking for longer, freezing before slicing, baking into mini cupcakes so it wouldn’t need to be sliced but same result every time. Any suggestion for how to fix this? I am making them for lunchbox snacks for little hands and they need to hold
Since these are flourless and made with black beans, they will never be as stable as conventional brownies.
Can these be made without the coffee?
Please see the section of the post that answers that question under the heading: “Can I make these easy black bean brownies without coffee?”
These are amazing. I’m celiac and no one else in my family has tummy issues but they all adored these. Also eating gluten free substitute flours doesn’t make me feel that great either, so to have a flourless recipe I can have a slice of every day without eventual discomfort is fantastic. I followed the instructions exactly (by weight) and used callebaut chocolate chips. THANK YOU NICOLE! (I also love your flourless fudgy cakes for one, microwaved in a mason jar!)
That’s great to hear, Lan! There are quite a number of “flourless recipes” here on the blog, and I use that term very strictly (unlike some recipes that call themselves flourless but have oats or almonds ground into a flour). Have a look!
Happy with this recipe but I did tweak it. I used 1/4c. Tapioca flour and 1/2c. Cocoa powder in place of 3/4c. Cocoa. It’s not quite as dark and hold their shape a bit better. This is a staple at our gf, df house! Thank you!
My wife has to have gluten-free food so at times it’s challenging to come up with good substitute. We both were amazed not only with taste, but it did not taste like black beans. It was light and smooth just as you indicated. Thanks for this recipe. John
You’re very welcome, John! Tasting is, indeed, believing. :)