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
- 1 can black beans drained and rinsed
- ¼ cup coconut oil melted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- ½ cup cane sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chocolate chips
- 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.
Hi. What size can of black beans please
I can’t wait to make these. Do you know how much sugar substitute (Swerve) to use?
Hi! I don't I'm sorry -- I've never used that kind before. When in doubt use less, especially because these have chocolate chips in them to help sweeten them.
Alex Isbell says
My college freshman self just became gluten free 🙁 I have been looking for ways to eat more sweets that are healthy ("ish" lol) and gluten free for my sweet tooth! These brownies turned out amazing..I was even able to trick some of my family into eating them and they loved it! Thank you for sharing your kindness 🙂 A 10/10 recipe! I will be using this daily.
This makes me so happy! I'm glad you like the brownies 🙂
These are crazy delicious and nutritious! Love them so much they've become part of our Halloween tradition topped with "bats" 😂 Basically, Back to Nature chocolate cookies made into bats with candy eyes.
This is such a cute idea! So happy you like the brownies 🙂
These brownies are AMAZING! I make these all the time now for my kids and they LOVE them. I made them for Thanksgiving last year and they were a huge hit...people chose them over pie and other desserts and then were elated when I brought them again for Christmas. Thank you so much for this recipe - it’s so easy and delicious. I usually end up doubling it and baking it in a 9x13 baking pan - it takes a bit longer, but works perfectly!
Thanks for your kind comment, Sara! I'm so happy everyone likes them, and that they work in a larger pan too.
Brian Groves says
I just made these tonight!! 11/13/20 and they came out amazing! I did a few substitutions, I used coconut sugar and greased the pan with grass fed butter and when it was finished i added more butter (because...why not)? When they were finished baking I had the wife try one (she hates black beans) and I got a "very good" response from her! I think we have a WINNER!!
Thanks Brian!! I'm glad your wife approved too.
Barbara D says
I have trouble with recipes that call for "one can" of something. I like to know a quantity, partly because cans may come in differing sizes depending on the brand, but also because I always prefer to cook my own beans instead of using canned ones. Home-cooked beans are so much nicer than canned ones! Also, if the recipe calls for one cup of beans, it must specify whether that is a cup of uncooked beans, or a cup after soaking or cooking. Looking forward to trying this recipe. I've also heard that lima beans make good brownies.
Hi Barbara -- if you want to use dry beans instead, I'd refer to this article which explains how to do so: https://www.thespruceeats.com/dried-bean-conversions-and-measurements-1388322
Hi! I don’t think this question has been asked yet, but is there a recommended egg substitute? I have “egg substitute.” Would that work for this recipe?
That might work! If I'm substituting an egg I almost always use flax eggs-- you could try that. 1 flax egg = 1 tbsp flaxseed meal + 2.5 tbsp water. Let me know how that works!
Absolutely delicious! This was my first time trying a black bean brownie and I am elated I did...
Thanks for sharing!
Woohoooo -- aren't they the best?! Thanks for the comment!
LOVE this recipe!! I used cacao nibs instead of chocolate chips and they were delicious!! Thank you :))
Heather Clarke says
Could I use white sugar or any other sugar since I don't know where to find cane sugar
These look yummy!
Yes, white sugar works!
Alexis Zaccariello says
Do you have a calorie count for this recipe?
Yes just added!
Hi! This recipe looks so delicious! I was wondering what would make a good substitute for the coconut oil?(since I’m allergic)
You can try using another kind of oil like olive oil instead, or melted butter should work!
Should the beans be drained/rinsed or undrained? The recipe doesn't specify. Thanks!
Yes, drained and rinsed, thanks for asking!
Hi Erin, do you have to use coconut oil or can you use any oil?
Hi Elaine, I've never tried this recipe without coconut oil, but you could try using melted butter instead. Let me know if you try it/how it turns out!
Thanks for the reply. I wouldn't try it with butter. I would rather use coconut oil. I've never used coconut oil but in the stores it looks sort of solid. Is that the case and is that what the recipe needs? A solid fat? There is an orange infused olive oil that is supposedly great in making brownies and I was thinking I'd like to try it but it sounds like that wouldn't work for this 🙁
This worked well! For us, it was more of a cake-y brownie, but sooo yummy! I think we did less sugar and only 1 TBSP of honey instead of 2 TBSPs maple syrup.
I just finished baking this. I wanted to try it out for a birthday cake alternative for a gluten and dairy free guest. With that said, I used sweetened coconut flakes and because I only had agave I used that too instead of maple syrup. This brownie is moist but not wet or sticky. It has a moist cake consistency. I used a counter top toaster oven and baked at on convection oven mode for 25 minutes at 350. I took it out of the oven right away to cool. It was perfectly cooked. I wouldn't be surprised if it is gone before it is even completely cooled. Yes, that good! Thanks for sharing.
Hi Joan, thanks so much for the feedback and for the substitution into--always good to know. I'm glad you enjoyed them!
Jess @hellotofit says
I put beans in blondies a couple of weeks ago, and I loved them. SOOOOO I'm SURE I'd like these black bean brownies!!