These Black Bean Brownies are an ultra-moist, rich, fudgy chocolate treat that’s both indulgent and nourishing. Made with blended black beans instead of flour, they’re naturally gluten-free. The batter comes together easily in a food processor with just 9 simple ingredients, creating brownies with a deep chocolate flavor everyone will love.
Are Black Bean Brownies Healthy?
I love these black bean brownies first because they taste amazing. What also appeals to me is they’re a healthier alternative to traditional brownies. They’re naturally gluten-free and dairy-free, and made with ingredients that offer more nutritional benefits than typical brownies. Black beans and raw cacao powder both bring important nutrients.
Black beans provide protein, fiber, and essential minerals, which help stabilize energy, support gut health, and and lower cholesterol.
Raw cacao is rich in magnesium, iron, and powerful antioxidants that support heart health, help lower blood pressure, boost brain function, and even improve mood.
Yes, they’re still a dessert—but sweetened with maple syrup and coconut sugar, they have a better nutritional profile than traditional brownies. The fiber in the black beans helps prevent any sugar spikes.
I also feel good about eating them because they’re incredibly rich and satisfying, so a small piece is usually all I need.
Why You’ll Love These Black Bean Brownies
- Ultra rich and fudgy – Deep chocolate flavor with a moist, satisfying texture.
- Flourless and gluten-free – Made with blended black beans instead of flour, but you don’t taste the beans. Everyone loves these brownies.
- A healthy brownie recipe – A better-for-you dessert made with wholesome ingredients, diary free and refined sugar free.
- Full of protein fiber and minerals– Black beans and cacao contain nutrients which make these brownies filling and balanced.
- Perfectly sweet and satisfying – Rich enough that a small piece feels like a treat.
- Easy to make – The batter comes together quickly in a food processor.
- Only 9 simple ingredients – No complicated steps or hard-to-find ingredients.
Ingredients
These black bean brownies are made with simple, easy-to-find ingredients that come together to create a rich, fudgy texture and deep chocolate flavor.
- Black beans – Makes these brownies moist, fudgy, full of fiber and protein.
- Coconut oil – Adds richness and keeps the texture soft. Use refined for no coconut taste.
- Coconut sugar – A natural sweetener with a hint of caramel flavor.
- Cacao powder – Gives a deep, rich chocolate taste and lots of magnesium. Use organic cacao powder instead of cocoa.
- Maple syrup – Adds natural sweetness and moisture.
- Eggs – Help bind everything together and create structure.
- Vanilla extract – Enhances the chocolate flavor.
- Baking powder – Helps the brownies rise slightly.
- Instant espresso (optional) – Just a pinch amplifies chocolate flavor making it more intense and complex
- Dark chocolate chips – Adds pockets of melty chocolate goodness.
How To Make
These black bean brownies are incredibly easy to make in a food processor. Only a few simple steps to get the chocolaty batter ready for the oven.
- Process the beans. Add black beans, melted coconut oil, and coconut sugar to a food processor. Process until smooth.
- Make the batter. Add the cacao powder, maple syrup, eggs, vanilla, baking powder, and espresso (if using) to the processor. Process again until the batter is smooth.
- Stir in the chocolate chips. Stir in the chocolate chips by hand.
- Bake the brownies. Pour the batter into the prepared pan. Sprinkle a few extra chocolate chips on top, if desired. Bake for 35 to 40 minutes, until the top is set and the center is still slightly wobbly. A toothpick should come out with moist crumbs, not clean.
- Cool and cut. Let the brownies cool in the pan for 30 minutes. Lift them out using the parchment paper handles and place on a rack. You can cut them while they’re still warm but they will cut better if you let them chill in the refrigerator for 30 minutes before cutting. Cut into 12 squares.
Frequently Asked Questions About Black Bean Brownies
No, you don’t taste the beans as long as the beans are blended until very smooth. The cacao powder, sweetener, and vanilla completely transform the flavor, giving you a rich, chocolatey brownie.
A blender or food processor is recommended for the best texture. It ensures the beans are completely smooth, which is what makes the brownies fudgy. If you don’t have one, you can try mashing the beans very thoroughly and mixing well, but the texture will be more rustic.
Yes, this recipe doubles easily. Simply use a 9×13-inch pan and adjust the baking time slightly, checking for doneness when the center is set but still slightly soft.
Yes, you can make them vegan by replacing the eggs with flax eggs. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (3 eggs), and let it sit for about 5 minutes before adding. Keep in mind the texture will be slightly grainer and less structured, but still delicious.
Serving Ideas for Black Bean Brownies
- Fresh Berries – Top with raspberries or strawberries for a bright contrast to the chocolate flavor.
- Coconut Whipped Cream – Add a dollop of creamy coconut whipped cream for a lovely balance.
- A Cup of Coffee or Tea – As an afternoon treat or simple dessert.
- A Nourishing Snack – An incredibly satisfying healthy treat.
Storage
- These black bean brownies store beautifully and stay moist and fudgy for 3 days at room temperature.
- Refrigerate in a sealed container in the refrigerator for up to 5 days. They become even more dense and fudgy when chilled.
- To freeze cut into squares and place in an airtight container or freezer-safe bag for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
More Delicious Gluten Free Brownie Recipes
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Fudgy Black Bean Brownies (Flourless)
Print Recipe
Pin RecipeThese are ultra rich and fudgy brownies. Healthy and flourless with deep chocolate flavor and moist, satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert, Snack
- Method: Process, Bake
- Cuisine: Gluten Free, Flourless, Vegetarian
Ingredients
- 15 oz can black beans
- 4 Tablespoons refined coconut oil, melted, (56 grams)
- 1/4 cup coconut sugar, (40 grams)
- 1/2 cup organic cacao powder (48 grams)
- 1/2 cup organic maple syrup
- 3 organic eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon instant espresso (optional)
- 1/2 cup dark chocolate chips
- chocolate chips or walnuts to sprinkle on top (optional)
Instructions
- Preheat oven to 350 degrees.
- Oil a 6-cup baking pan* with a parchment paper sling and grease the open sides with coconut oil. This makes it easy to remove the brownies from the pan.
- Rinse and drain the beans.
- Put the black beans into a processor with the melted coconut oil and coconut sugar. Process until smooth
- Add cacao powder, maple syrup, eggs, vanilla, baking powder and espresso to the processor. Process until you get a smooth batter.
- Stir in the chocolate chips by hand.
- Pour into the parchment lined 6 cup baking pan.
- Sprinkle the top with a few chocolate chips, if desired. Walnuts can also be used as a topping.
- Bake at 350 degrees for 35-40 minutes until the top is set. Brownies should be removed when the center is still slightly wobbly, as they continue to cook while cooling. A toothpick should come out with moist crumbs, not clean.
- Let the brownies cool in the pan for 30 minutes. Lift them out using the parchment paper handles and place on a rack. You can cut them while they’re still warm, but they will cut better if you let them chill in the refrigerator for 30 minutes before cutting.
- Cut into 12 squares and serve.
Notes
If you don’t have a 6 cup baking pan you can use an 8 x 8 pan but the brownies will be a little thinner.
A parchment sling is a strip of parchment paper cut to fit inside a baking pan with overhanging ends to act as handles for easy removal of baked goods like brownies or bars. It acts as a non-stick liner that allows you to lift the entire cooled item out of the pan without sticking or breaking it.
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