Fudgy Black Bean Brownies (gluten free)
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Fudgy Black Bean Brownies that use beans in place of flour, making them gluten free. They’re not only made with beans, but with coconut oil and maple syrup, making them a truly delicious and guilt-free dessert!
Black bean brownies may just be the sneakiest brownies yet! I have my sweet potato brownies (link), but these black bean brownies are another flourless and gluten free brownie option that you’re going to want to try.
Before creating this recipe–years ago–I’d seen black bean brownie recipes and wondered to myself, “but can you taste the beans??” Well friends, the answer is NOPE, you most certainly cannot.
WHY THESE BLACK BEAN BROWNIES ARE SO GOOD
- They use black beans instead of flour, making them flourless and gluten free
- The black beans add protein to this recipe, which basically means they’re a health food (kidding! sort of)
- The brownie batter is made in your food processor, so clean up is a breeze
HOW TO MAKE GLUTEN FREE BLACK BEAN BROWNIES
Rinse the beans: Don’t skip this step! The first step is to pour the black beans into a strainer and rinse them, removing any liquid that was inside the can.
Use your food processor: Start by adding the beans and all of the wet ingredients–coconut oil, eggs, vanilla, maple syrup–to your food processor. Pulse for 20-30 seconds until the mixture is nice and smooth, then add the dry ingredients and pulse until the beans are completely blended and you have a smooth batter.
Stir in the chocolate chips: Since this recipe is on the healthier side, you’re going to want to add chocolate chips, which really elevate this recipe and make it taste like a true dessert. Stir in the chocolate chips by hand before pouring the batter into your baking dish!
DO I HAVE TO INCLUDE CHOCOLATE CHIPS?
Technically, no you do not. If you want to make these even healthier, then you can omit the chips. HOWEVER, I highly recommend adding them because they add a little extra flavor and sweetness to the recipe.
MORE HEALTHY DESSERT RECIPES
OTHER RECIPES TO CHECK OUT
Neapolitan Coconut Butter Cups by Fit Mitten Kitchen
Peanut Butter and Jelly Cookies by The Balanced Berry
Vegan Chocolate Truffles by In It 4 the Long Run
Mini Guava Cheesecake Cups by The Blissful Balance
Fudgy Black Bean Brownies
Video
Ingredients
- 1 can black beans, (15 oz. can), drained and rinsed
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/2 cup cane sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°.
- Place beans in food processor and pulse; add coconut oil, eggs, syrup, and vanilla and pulse to mix together.
- Add in sugar, cocoa, baking powder, and salt and pulse to combine. Remove blade from food processor and stir in chocolate chips by hand.
- Coat a 8x8 baking pan with coconut oil and then pour batter into pan, using a spatula to smooth and even it out.
- Bake for 20-25 minutes, or until edges have hardened. Allow AT LEAST 20 minutes for brownies to cool before cutting and removing from pan.
- Enjoy!
Notes
Nutrition
Erin, I’m about to be really dramatic with this review – this is one of my favorite recipes on the internet. Every single time I make them, people eat all of them and have the exact same reaction when I tell them they’re black beans – “no way!”
I actually signed up to bring brownies for a funeral at church and the son-in-law of the person who passed came up to me at church and said “I saw you signed up to bring brownies – please tell me you’re bringing the black bean ones!!” He had them once, a year and a half before!!
I have TRIED to make these vegan by using flax eggs – they did not hold together and took way longer to cook, but the flavor was fabulous and they ended up almost being like a lava cake texture. I think with tweaks they could be easily made vegan.
When I make them in my normal life I most often use butter (because it’s cheaper than coconut oil) and often use coconut sugar instead so they’re refined-sugar free. I always add a tiny bit of espresso powder (like I do with every brownie recipe) and I think it makes them even deeper and richer.
Basically this is me saying thank you, thank you, thank you for a treat that truly delights everyone I make it for!!
This makes me so happy 🙂 I’m glad you like the brownies!!
Wow! My first black bean brownies and I love them. Touch sweet but I’ll add a bit less next time. Mine also came out very fluffy. Not fudgy as I expected. Not sure what I did wrong. Still tasted amazing!
I’m so happy you liked the brownies, Barb! That’s the correct texture — since they’re made primarily with beans, the texture is different than a traditional brownie.
Such a delicious recipe, thank you! I substituted with date sugar and it was fantastic.
Thanks Charissa! Glad you enjoyed the brownies!
One word describes it….YUMMY!I had beans that I cooked and used 1 1/2 c. I put everything in my Vitamix blender and then baked for 25 minutes. Perfect! Thank you for sharing.
So happy you liked the brownies!