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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 are FANTASTIC! Of course, I was hesitant to try this recipe, as black beans are what I put over rice for dinner. But, held onto the recipe until I tried a black bean brownie at a local tea room. Then, I made your recipe to share with friends, along with copies of the recipe. Those brave enough to sample them raved and took home the recipe! One friend took the leftovers home for her chocoholic husband (he’s a keeper!), and he ate them all. Yum! Yum! This recipe is a keeper and just as easy to make as flour brownies. I like them almost as much as my former favorite Honeybear Brownies that I haven’t been able to convert to gluten-free successfully. Thanks again, Nicole!
I’m so glad you gave them a chance, Jo! It is a leap of faith. Beans are not supposed to be in brownies! So glad you loved them and I appreciate that you trusted me. I’ve never heard of Honeybear brownies, but I’m intrigued! Thanks so much for sharing your experience. :)
Are the canned black beans salted or unsalted?
Good question, Supraja! Since they’re drained and rinsed, it actually doesn’t matter. If you have unsalted beans, then use those, but I never buy unsalted beans since I don’t like to eat them when I eat beans. So I usually end up using salted, but most of the salt is rinsed off when you drain and rinse them.
What’s the best way to store these brownies?
Please see the text of the post under the heading “How to store gluten free black bean brownies”
Made them almost exactly as directed and they were phenomenal! Baked them a good long time to get the right consistency and they are perfect fudgy bites of chocolate goodness even without the chocolate chips. I may never make brownies with flour again! Thank you so much.
What taste difference can I expect if I use Dutch processed cocoa vs natural cocoa? Would I need to change the amount of baking soda if I use Dutch cocoa? I look forward to trying these!
As I discuss in the post, Kimberly, Dutch processed cocoa powder has a deeper, richer chocolate flavor, but the baking soda in the batter is enough to neutralize the acid of natural cocoa powder.
I wonder if these could be spread out to make brownie brittle, that’s my favorite way to bake brownies now.
No, I’m afraid that would absolutely not work, as you’d need gf flour to achieve any sort of crispness. I have a separate recipe for gf brownie brittle, if you’re willing to use gf flour.
These turned out quite delicious! I used homemade black beans (rinsed and measured to 250 g). I used my immersion blender to mash the beans and then added the rest of the wet ingredients so that I could blend everything smoothly. I did the remaining of the mixing in my stand mixer. I also substituted the sugar for 1/2 c. Swerve brown sugar and 1/4 c. Swerve confectioners sugar (because that is what I had on hand.) I used fresh cold brew for the coffee, and I used Lily’s baking chips for the chocolate chips. After 25 minutes at 325 in an 8×8 pan, they were still a little jiggly, so I added 3 more minutes. I let them cool for 15 minutes. They were so moist and chocolatey! The more they cooled the better they held together, of course. When they were completely cooled, they held together perfectly. Thanks for the great recipe! We will be adding this to the rotation!
These are AMAZING! I tried a different black bean brownie recipe last week that had a good flavor but with more of a bean texture, which I like as it reminded me of Japanese treats. This recipe is SO much better! I baked an additional 8 minutes at 325F opening the oven to check for jiggling each time (25min+3+3+2) and they have a wonderful cake-like texture. You can still get a hint of bean texture but only a hint. I am going to pass this recipe along to my health-conscious friends. Thank you so much for this wonderful recipe! I will have to try the blondies next!
You’re so welcome, Gail. If you’re tasting beans at all, try stronger coffee! I have an annoying sensitive sense of taste and smell and I don’t detect anything, so hopefully you can rid yourself of that. :)
These Black Bean Brownies were delicious! Made them twice so far. My friend and I listened to a podcast saying that black beans is one of 8 important foods (walnuts was another, so added some into the brownies), and that they could be used on brownies so found your recipe! The texture is a bit crumbly, but intend to keep making. Want to try your blondie recipes next!!
I’m so glad you enjoyed the brownies, Phyllis! They don’t have the exact same structure as other brownies, but they’re super moist and delicious, and made with such an important food, right? ?
I have made the brownies and love them.! was wondering if I can make them into cupcakes?thank you
I’m glad you enjoyed the brownies. No, the recipe will not work as cupcakes.