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These fudgy, chocolatey black bean brownies are gluten-free, flourless, and made with a simple can of black beans! They’re the perfect healthy twist on the traditional dessert and so easy to make. Just throw everything in a blender, and it’s ready in 30 minutes from start to finish!
These black bean brownies are seriously impressive. They’re rich, fudgy, and loaded with chocolate flavor while being completely gluten-free and flourless.
The secret? A simple can of black beans! (I always have a couple of cans in my pantry to make my black bean soup, black bean quesadillas, and black bean tacos. 😉)
Everything gets blended together, making the prep super easy with minimal cleanup. Ready in just 30 minutes from start to finish, they’re perfect for a quick treat or last-minute dessert.
Plus, you’d never guess they’re made with beans – no one will know unless you tell them (and honestly, they might not believe you anyway).
Ingredient Notes
This is an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.
- Black beans: They replace flour in this recipe, and I promise you can’t taste it. They give the brownies extra nutrition and are packed with protein and fiber. Plus, they keep them super moist, soft, and fudgy.
- Eggs: You’ll need 3 large eggs for this recipe, which help bind the batter together.
- Granulated sugar: Adds sweetness to the brownies and disguises any black bean flavor.
- Unsweetened cocoa powder: Gives these brownies their rich chocolatey taste. For an even more intense chocolate flavor, use half unsweetened cocoa powder and half Dutch-processed cocoa powder.
- Melted unsalted butter: Adds some richness and buttery flavor. You could also use oil like canola, avocado, or coconut oil if you prefer.
- Ground cinnamon: Adds some warmth and spice to the brownie mixture.
- Baking powder: The leavening agent that gives the brownies just the right amount of height while still being super fudgy.
- Fine salt: Just a hint to help balance the sweetness.
- Vanilla extract: A dash of vanilla adds extra flavor. For a holiday twist, you can use peppermint extract or even almond or maple extract.
- Chocolate chips: This recipe uses semi-sweet chocolate chips for the perfect balance, but you can use any chocolate chips or your favorite toppings.
How to Make Black Bean Brownies
Add all the ingredients except the chocolate chips to a blender.
Blend until completely smooth.
Pour the batter into an 8×8 square baking dish lined with parchment paper. I also recommend spraying the parchment paper with cooking spray or oil to make sure the batter doesn’t stick at all.
Stir in half of the chocolate chips into the batter, then sprinkle the rest on top.
Bake for 25-30 minutes until the middle is just set. Let it cool for 15-20 minutes at room temperature before slicing and serving.
Recipe Tips
- Use the right baking dish. I recommend using an 8×8 baking dish for this brownie recipe to give you the perfect size and height. A 9×9 baking dish will give you thinner brownies that need to be baked for a shorter amount of time.
- Use parchment paper and cooking spray. Be sure to use parchment paper and spray it with cooking spray or oil very well so the brownies don’t stick to the pan.
Variations
This recipe is great as written, but here are ways to customize it and get creative with toppings and different flavors to make it your own:
- Chocolate chips: Feel free to use mini, dark chocolate, milk chocolate, butterscotch, peanut butter, chocolate chunks, or even white chocolate baking chips.
- Vanilla extract: If you want to make this for the holidays or change the flavor a bit, you can use peppermint extract or even almond or maple extract.
- Use candy: Add your favorite chocolate candy pieces like M&M’s, Reese’s, or chopped-up chocolate bars.
- Swirl ½ cup of creamy peanut butter into the brownie batter before baking for a sweet and salty twist.
- Add nuts: Chopped pecans, walnuts, peanuts, almonds, or pumpkin seeds would be great in this.
- Spread dulce de leche or caramel drizzle on top with flaky sea salt.
Frequently Asked Questions
Not at all! Black beans generally have a mild flavor, so any trace of it is masked with cocoa powder, sugar, and chocolate chips.
You can make black bean brownies using a blender or hand mixer to fully incorporate the black beans with the other ingredients.
Absolutely! You can add or substitute different chocolate chips like mini, milk chocolate, dark chocolate, peanut butter, toffee, or butterscotch. You can also add nuts like almonds, walnuts, or pecans.
Storage
- Storing on the counter: To keep your black bean brownies fresh and fudgy, store them in an airtight container at room temperature for up to 3 days.
- Storing in the refrigerator: If you’d like them to last longer, refrigerate them for up to a week. Just be sure they’re fully cooled before storing to avoid condensation making them soggy.
- Storing in the freezer: For even longer storage, you can freeze them. I recommend freezing them in a single layer on a baking sheet and transferring them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them up in the microwave for a few seconds for that just-baked taste.
More Desserts You’ll Love
If you tried this Black Bean Brownies Recipe or any other recipe on Isabel Eats, don’t forget to rate it and let me know how it went in the comments below! I love hearing about your experience.
Black Bean Brownies
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, spray it with cooking spray or oil, and set aside.
- Place all ingredients except chocolate chips in a blender and blend until smooth.
- Pour the batter into the baking dish, then gently mix in ½ cup of the chocolate chips.
- Top the batter with the remaining ½ cup of chocolate chips, and bake for 25 to 30 minutes or until the middle is just set.
- Let cool for 30 minutes before slicing and serving.
Video
Notes
- Use the right baking dish. I recommend using an 8×8 baking dish to give you the perfect size and height. A 9×9 baking dish will give you thinner brownies that need to be baked for a shorter amount of time.
- Use parchment paper and cooking spray. Be sure to use parchment paper and spray it with cooking spray or oil very well so the brownies don’t stick to the pan.
- Chocolate chips: Feel free to use mini, dark chocolate, milk chocolate, butterscotch, peanut butter, chocolate chunks, or even white chocolate baking chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in July 2016 and has been updated with new photos, a better overall recipe, and more helpful tips.
Photography by Ashley McLaughlin.
I made these tonight. I was skeptical an once i made them and the batter was runny i was scared. But it turn out great. Put in the freezer to cool because it had the house smelling an evryone couldnt wait. Im not going to mention the beans. Lol
Yes! That’s exactly how I felt when I first made them too! And definitely don’t tell them about the beans, just wait and see if they say anything 🙂
Hi, I’ve substituted 3/4 cup sugar with 1/4 cup each sugar, granulated stevia and granulated xylitol to make them diabetic friendly and they still are amazing. Thank you for sharing this great recipe 🙂
Thanks, Claudia!
I would use Monk Fruit instead of sugar and there is no after taste nor chemicals added, still diabetic friendly and way lower calories.
Just a quick question, what are the nutritional facts for these brownies? They look amazing and I can’t wait to try them!
Hi Chelsea, I’ve added the nutritional info. Let me know if you need anything else!
I’m trying this recipe the “diabetic way”. I’m using Stevia(this could go poorly) in place of sugar, and 65% dark chocolate chips. It ends up being 11.5 carbs and 2g of fiber per brownie so I can eat them. I will let you know how this goes; they are in the oven right now!
I’d love to know how they turn out, Allison!
These are, without a doubt, the moistness & most delicious brownies I have ever had. Totally unexpected but I had faith. Now I am grateful for this healthy, nutritious and delicious treat.
Thank you so much, Paula! 🙂 I can’t believe how tasty they are myself. It’s like magic or something!
This recipe looks delicious! Quick question, I cannot get canned black beans, so how many cups of cooked and drained black beans is equivalent to a 15 oz can? Thank you so much for your help! Claudia
Thanks, Claudia! There’s about 1 1/2 cups of beans in a 15 ounce can. Hope that helps!
Black beans with or without the liquid from the can?
Without the liquid.
Have you tried them using honey or maple syrup instead of sugar?
Hi Tabitha, I actually haven’t but I think it’s a great idea. Here’s a good article about how to substitute those ingredients – http://www.tablespoon.com/posts/how-to-sweeten-with-maple-syrup/6dfa0e81-4197-4bdf-8d78-bbfc56257701 If you end up using honey or maple syrup, I’d love to know how turns out!
I made a batch of these brownies today and oh my word they are amazing ! I don’t think I will ever go back to baking them any other way. Thanks for a fantastic recipe !
Thank you! I’m so glad you liked them. And I totally agree about not going back to another way. They’re so good, right?!
Thanks for the post. My grandsons are so picky and they don’t eat beans. I am going to try these today and surprise them the next time we get together since they do love chocolate!
Thanks, Paula! I hope they love them 🙂
Same here with the grandsons. They are totally going to love them!
These are amazing. My second batch is in the oven now. The first batch I made your recipe exactly just added 1/4 tsp cayenne pepper – I add this to any chocolate dessert for depth. It’s not spicy, paired well with the cinnamon. This batch I substituted coconut oil for the butter. I’ll let you know how they come out. Everyone who tried them liked them and was surprised by the beans. I doubt I’ll ever make brownies with flour again. Thanks.
Yay! That makes me so happy, Linda. I feel the same way – I’m not sure I’ll ever make brownies any other way again because these are so good! Also, I really like the idea of adding cayenne pepper. I’m going to have to try that next time.
Can I skip the parchment paper and just use a glass baking dish? I just came across this recipe and have everything in the cabinet to make except the parchment paper!!!
You sure can! Just make sure to really grease the baking dish well with butter, coconut oil or olive oil. Whatever you prefer.