The best fudgy, flourless black bean brownies!! No one will be able to tell that they’re made with beans and natural maple syrup.
WATCH HOW TO MAKE BLACK BEAN BROWNIES
Today’s black bean brownie recipe was actually inspired by one of Isaac’s students. When we got married back in 2013 his class made us a cookbook as a gift. Each student submitted a favorite recipe to include in the book so it’s filled with taste-tested recipes, many of which are hand written and include adorable pictures.
It was such a sweet gift and we’ve made several of the recipes over the past year and half. When we received the cookbook I bookmarked these flourless black bean brownies almost immediately. The “really yummy” and “makes a healthy treat” notes are what caught my eye. 😉
I’ve made the brownies a couple times. The first time I followed the original recipe exactly to get an idea of how they should turn out and then I made a batch with some EBF-friendly changes. My version uses maple syrup instead of sugar, coconut oil instead of butter and raw cacao powder.
Using Maple Syrup Instead of Sugar
The biggest change is the maple syrup. I love using maple syrup (especially in baked goods) so we always have a big jug of it in the fridge. Because maple syrup isn’t processed, it contains higher levels of potentially beneficial minerals, including calcium, potassium, sodium and copper, making it a great natural sweetener and sugar alternative.
Making Brownies with Black Beans
I know it sounds kind of crazy, but yes these brownies are made with black beans! But don’t worry because no one will see or taste the beans. They get blended up in your food processor and they’re completely undetectable.
The black beans are used instead of flour so there’s no gluten in these brownies and they have a little extra fiber and protein. Not only is this awesome for dietary purposes, but it also means that you can blend the batter right in your food processor or blender!
The brownies are a breeze to whip up and come out tasting moist, flavorful and plenty sweet. I love the fudgy consistency of brownies and the little bits of texture from the chopped walnuts. I’ve tried other black bean brownie recipes before and none have turned out as good as this recipe. I think you’re going to LOVE them just as much as we do!
If you make these black bean brownies please leave me a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other readers!
These are the BEST flourless black bean brownies!! No one will be able to tell that they’re made with beans and maple syrup.
Ingredients
1 (15-ounce) can black beans, drained and rinsed
3 large eggs
1/3 cup melted coconut oil (butter works too)
1/4 cup raw cacao powder (or cocoa powder)
1/8 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup pure maple syrup
1/2 cup gluten-free/dairy-free chocolate chips (I use Enjoy Life or Lily’s)
1/3 cup chopped raw walnuts (optional)
Instructions
Preheat oven to 350°F.
Grease an 8×8-inch baking pan.
Place beans, eggs, coconut oil, cacao powder, salt, vanilla and maple syrup in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in your chocolate chips and walnuts, if using. (Another option is to sprinkle the walnuts on top of the brownie batter once you pour it into the pan.)
Transfer mixture to the prepared pan.
Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean. Cool completely, cut into squares and enjoy!
Probably my favorite recipe on EBF! I have made this multiple times and everyone loves them! However, this time I didn’t have any eggs on hand so substituted with a “chia egg” and they stayed super gooey like they never cooked all the way. I put them back in the oven to cook longer but it just kept bubbling oil at the top and still goey. Didn’t turn out well this way 🙁 but if you have all ingredients on hand it’s lovely!
the brownies are in the oven as i write — i substituted flax egg. They’ve been in there for 50 minutes and still are pretty much as gooey as when i put them in, bubbling up everywhere. It doest’y look like they’ll set properl. In case you get this immediately lol — what to do?? Thank you 🤍🤍
Hey AnnMarie – Sorry, just seeing this. How did they turn out? They definitely shouldn’t have been that gooey still after 50 minutes. Did you change the temp or anything about the recipe?
thanks for your response. So, the only thing i changed was using flax eggs instead chicken eggs. Truly they are the most decadent, smooth, chocolatey . . . puddings? truffles? The bottom part set a bit and it gets more gooey toward the top. I sort of formed them into squares and froze them. I eat it with a fork. Curious if you have any comments — i’d prefer if they set better, but honestly they are pretty stupendously yummy. Thank you!
Well I’m glad they taste good, but that’s so strange – they definitely shouldn’t have turned out that gooey. I’m wondering if the batter got too much liquid added to it. How much water did you use to make the flax eggs? When I tried these brownies with flax eggs, they weren’t as dense, but definitely weren’t gooey.
I really wanted to love these. Followed the recipe exactly.. Came out really eggy for me, more Of a moist sponge texture.. Not really fudgy at all.. I’ve made other black bean brownies with better results. I’m bummed. Still love your site!
Loved these! Made them and shared with several people and they loved them as well. I’m wondering how they will freeze? Have you tried freezing them after baking??
Hey Karrien – I haven’t made these without the chocolate chips, so I’m not entirely sure if they’ll taste more bean-like, but definitely let me know what you think of them if you decide to make them without the chocolate chips. 🙂
I just made these and they taste so good! The only “problem” is that, although the pan was well greased, the brownies stuck to the pan. It’s not like it will prevent me from eating the whole thing haha
So glad you enjoyed these brownies, Sonia!! Maybe you could try using parchment paper next time if you have that on hand to prevent the brownies from sticking. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I so appreciate you!
Hi Brittany, absolutely loved the recipe, the brownies turned out so fudgy and no taste of the beans. However, it left a little smell and taste of eggs. Any suggestion as to why this would’ve happened? I had simply put 3 eggs in the blender exactly as per the recipe so wondering why it turned out eggy. I want to try it again because if I can fix this one issue, its really the prefect healthy dessert. Thank you so much!
Oh no!! I’m so sorry to hear that, Ruhi. I haven’t heard of anyone saying the brownies tasted eggy to them. I wonder if it was the eggs themselves? Were they fresh or a bit older? You could try flax eggs instead or even swapping one of the eggs with a flax egg and using two regular eggs. If you use flax eggs, the brownies won’t rise the same, but they’ll still turn out for you! Let me know if you end up making them again and how they turn out. 🙂
I was planning on making these for my son but I was going to use flaxseed. Do you know if they will still rise at all? What will I be facing? Thank you so much 🙂
Hey Caroline – I have tested these with flax eggs and they still turned out well they just didn’t rise as much as with the regular eggs. Let me know how these turn out for you if you end up making them!
So, I tried them with flax and noticed that I could taste the coconut oil much more. I am going to try a little less oil and 1 egg with 2 flax and I think it will be perfect- for me 🙂
Of course – thanks for sharing, Caroline! What type of coconut oil are you using? Refined has more of a neutral scent and flavor where virgin has more of a coconut taste.
Hi there how are you ?
I baked these brownies today.
I used the mini muffin pan
The taste is great.
But the texture was not dense and fudgey at all. I was surprised to see this raise in the oven. The brownies are crumbling and vert moist. Not dense and solid as store bought brownies.
Hey Kristin – You could use cocoa powder instead, but I don’t recommend swapping it with melted chocolate. It will change the consistency of these brownies.
I rated this recipe with five stars because it is sooo easy to make. I haven’t tried them yet. they are currently in my oven right now. 15 years ago I made black bean brownies with a recipe I got from a woman at a grocery store where I was working. I didn’t write the recipe down so I half remembered what to put in it and they were awful. I still remember my mom’s face when she tried them. Now that I have an actual recipe to use, I’m so excited to try them. They smell good.
These are so, so good. I went with 1/3 cup of melted butter instead of coconut oil (it was my first time making them and I wanted to ensure I got an authentic brownie flavor, and I only had Lily’s sugar-free dark chocolate chips on hand (these were fine, but I can imagine how much better these will be when I make them next with regular semi-sweet chocolate chips). My husband had no idea there were black beans in there and was surprised when I told him. They are so good; like a flourless chocolate torte! Definitely will make again 🙂
Ahh that makes me so happy to hear, Tanya!! I’m so glad these brownies were a hit with you and your husband. Thanks for trying them and for coming back to leave a comment + star rating. I really appreciate it. <3
Hey Laurra – I actually tested these with chickpeas today and the chickpea flavor was really present and the brownies were kind of earthy tasting. That said, they weren’t my favorite and I wouldn’t recommend using chickpeas in this recipe.
Hi Laura. I’ve never tried the recipe with chickpeas so I’m not sure it they would work. If you’re up for experimenting and want to try it, please be sure to let me know how they turn out!
These are great. Super easy to make and quite delicious. They are great warm but I love them after they are cooled in the refrigerator. Gives them a fudge like consistency. Will definitely be making again.
Yay!! That makes me so happy to hear, Philip. I’m so glad you enjoyed these brownies. Thanks for giving my recipe a try and for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it!
Ahh yay!! I’m so glad you ended up enjoying these brownies, Madeleine. Thanks for giving my recipe a shot and for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂
Wow!! Homerun brownies.
I added a bit of baking powder and baking soda and a bit more cocoa and these
are incredibly insanely delicious!
Huge thank you for inspiring a can of black beans!! I would give 20 stars if I could.
I am about to make these brownies for a going away party for someone at my Crossfit gym. Janell, I was wondering how much baking soda and powder you added? And, Brittany, I tried a different recipe about 19 years ago. It was great, but I don’t remember it. I tried a different one again lat year, and it was awful. LOL!! I am excited to try your recipe and will definitely be back to leave my review 🙂
Ahh that makes me so happy to hear, Janell!! I’m so glad you loved these brownies. Thanks for trying my recipe and for coming back to leave a comment + star rating. It’s super helpful to other EBF readers, so I really appreciate it!
Ahh yay!! That makes me so happy to hear, Annette. I’m so glad these brownies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
Haha love it!! How’d he feel after you told him they were made with black beans?! I’m so glad they were a hit though!! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
These are so yummy ! I followed the recipe to a T and couldn’t be happier with how they turned out . The texture is very similar to a certain name brand Keto Bar and I think I am going to put one in the freezer and try eating it frozen 😊 Delicious!!
Ahh yay! That makes me so happy to hear, Jessie! I’m so glad you enjoyed these brownies. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3
Yay!! So glad these brownies turned out for you, Mira!! Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it. <3
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Probably my favorite recipe on EBF! I have made this multiple times and everyone loves them! However, this time I didn’t have any eggs on hand so substituted with a “chia egg” and they stayed super gooey like they never cooked all the way. I put them back in the oven to cook longer but it just kept bubbling oil at the top and still goey. Didn’t turn out well this way 🙁 but if you have all ingredients on hand it’s lovely!
★★★★★
Question: If I double the recipe and bake them in a 9 x 13 pan, how long should I cook them?
★★★★★
It might be close to the same time. I would check them at 35 min and bake for an additional 5 min at a time until they’re done, if not already.
the brownies are in the oven as i write — i substituted flax egg. They’ve been in there for 50 minutes and still are pretty much as gooey as when i put them in, bubbling up everywhere. It doest’y look like they’ll set properl. In case you get this immediately lol — what to do?? Thank you 🤍🤍
Hey AnnMarie – Sorry, just seeing this. How did they turn out? They definitely shouldn’t have been that gooey still after 50 minutes. Did you change the temp or anything about the recipe?
thanks for your response. So, the only thing i changed was using flax eggs instead chicken eggs. Truly they are the most decadent, smooth, chocolatey . . . puddings? truffles? The bottom part set a bit and it gets more gooey toward the top. I sort of formed them into squares and froze them. I eat it with a fork. Curious if you have any comments — i’d prefer if they set better, but honestly they are pretty stupendously yummy. Thank you!
Well I’m glad they taste good, but that’s so strange – they definitely shouldn’t have turned out that gooey. I’m wondering if the batter got too much liquid added to it. How much water did you use to make the flax eggs? When I tried these brownies with flax eggs, they weren’t as dense, but definitely weren’t gooey.
Hey!
Just wanted to ask if I could use honey instead of maple syrup?
Yes! I think honey should work totally fine. Let me know how they turn out if you try them!
I really wanted to love these. Followed the recipe exactly.. Came out really eggy for me, more Of a moist sponge texture.. Not really fudgy at all.. I’ve made other black bean brownies with better results. I’m bummed. Still love your site!
★★★
Oh no!! I’m so sorry to hear that, Monica. Did you change anything about the recipe?
Loved these! Made them and shared with several people and they loved them as well. I’m wondering how they will freeze? Have you tried freezing them after baking??
★★★★★
Hey Sara – They should freeze just fine! I would just store them in an airtight and freezer-safe container bag or container.
Delicious! Nobody guessed what they were made of.
★★★★★
Woot woot! I love hearing that, Marisol. 🙂 So glad these brownies were a hit!
Loved these. I was wondering, could i make them without chocolate chips? Or would it taste like beans?
★★★★★
Hey Karrien – I haven’t made these without the chocolate chips, so I’m not entirely sure if they’ll taste more bean-like, but definitely let me know what you think of them if you decide to make them without the chocolate chips. 🙂
I just made these and they taste so good! The only “problem” is that, although the pan was well greased, the brownies stuck to the pan. It’s not like it will prevent me from eating the whole thing haha
★★★★★
So glad you enjoyed these brownies, Sonia!! Maybe you could try using parchment paper next time if you have that on hand to prevent the brownies from sticking. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I so appreciate you!
Super simple recipe and yummy!
★★★★★
Hi Brittany, absolutely loved the recipe, the brownies turned out so fudgy and no taste of the beans. However, it left a little smell and taste of eggs. Any suggestion as to why this would’ve happened? I had simply put 3 eggs in the blender exactly as per the recipe so wondering why it turned out eggy. I want to try it again because if I can fix this one issue, its really the prefect healthy dessert. Thank you so much!
★★★★★
Oh no!! I’m so sorry to hear that, Ruhi. I haven’t heard of anyone saying the brownies tasted eggy to them. I wonder if it was the eggs themselves? Were they fresh or a bit older? You could try flax eggs instead or even swapping one of the eggs with a flax egg and using two regular eggs. If you use flax eggs, the brownies won’t rise the same, but they’ll still turn out for you! Let me know if you end up making them again and how they turn out. 🙂
Hi there,
I was planning on making these for my son but I was going to use flaxseed. Do you know if they will still rise at all? What will I be facing? Thank you so much 🙂
Hey Caroline – I have tested these with flax eggs and they still turned out well they just didn’t rise as much as with the regular eggs. Let me know how these turn out for you if you end up making them!
So, I tried them with flax and noticed that I could taste the coconut oil much more. I am going to try a little less oil and 1 egg with 2 flax and I think it will be perfect- for me 🙂
Thanks so much for your prior response.
Cheers!
★★★★★
Of course – thanks for sharing, Caroline! What type of coconut oil are you using? Refined has more of a neutral scent and flavor where virgin has more of a coconut taste.
Hi there how are you ?
I baked these brownies today.
I used the mini muffin pan
The taste is great.
But the texture was not dense and fudgey at all. I was surprised to see this raise in the oven. The brownies are crumbling and vert moist. Not dense and solid as store bought brownies.
I’m so sorry to hear that, Nadira! Did you change anything about the recipe?
Hi Brittany
No I did not change anything in your recipe. The only thing I did was to use mini muffin pans.
Mmm, and how long did you bake them for? Maybe they just needed to bake longer?
I baked them for 15 min because the muffin cups are very small. They were cooked. I used a toothpick to test.
can you replace the coco powder with anything? maybe more chocolate chips? or melted chocolate?
Hey Kristin – You could use cocoa powder instead, but I don’t recommend swapping it with melted chocolate. It will change the consistency of these brownies.
I rated this recipe with five stars because it is sooo easy to make. I haven’t tried them yet. they are currently in my oven right now. 15 years ago I made black bean brownies with a recipe I got from a woman at a grocery store where I was working. I didn’t write the recipe down so I half remembered what to put in it and they were awful. I still remember my mom’s face when she tried them. Now that I have an actual recipe to use, I’m so excited to try them. They smell good.
★★★★★
How’d they turn out for you, Tina?!
These are so, so good. I went with 1/3 cup of melted butter instead of coconut oil (it was my first time making them and I wanted to ensure I got an authentic brownie flavor, and I only had Lily’s sugar-free dark chocolate chips on hand (these were fine, but I can imagine how much better these will be when I make them next with regular semi-sweet chocolate chips). My husband had no idea there were black beans in there and was surprised when I told him. They are so good; like a flourless chocolate torte! Definitely will make again 🙂
★★★★★
Ahh that makes me so happy to hear, Tanya!! I’m so glad these brownies were a hit with you and your husband. Thanks for trying them and for coming back to leave a comment + star rating. I really appreciate it. <3
Hello, how do you think, can I use garbanzo beans instead of black beans?
Hey Laurra – I actually tested these with chickpeas today and the chickpea flavor was really present and the brownies were kind of earthy tasting. That said, they weren’t my favorite and I wouldn’t recommend using chickpeas in this recipe.
Hi Laura. I’ve never tried the recipe with chickpeas so I’m not sure it they would work. If you’re up for experimenting and want to try it, please be sure to let me know how they turn out!
This looks delicious, thank you for sharing!
These are great. Super easy to make and quite delicious. They are great warm but I love them after they are cooled in the refrigerator. Gives them a fudge like consistency. Will definitely be making again.
★★★★★
Yay!! That makes me so happy to hear, Philip. I’m so glad you enjoyed these brownies. Thanks for giving my recipe a try and for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it!
These are so good! I have to admit, I was a little skeptical about the beans but they’re delicious! Highly recommend.
★★★★★
Ahh yay!! I’m so glad you ended up enjoying these brownies, Madeleine. Thanks for giving my recipe a shot and for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂
Wow!! Homerun brownies.
I added a bit of baking powder and baking soda and a bit more cocoa and these
are incredibly insanely delicious!
Huge thank you for inspiring a can of black beans!! I would give 20 stars if I could.
★★★★★
I am about to make these brownies for a going away party for someone at my Crossfit gym. Janell, I was wondering how much baking soda and powder you added? And, Brittany, I tried a different recipe about 19 years ago. It was great, but I don’t remember it. I tried a different one again lat year, and it was awful. LOL!! I am excited to try your recipe and will definitely be back to leave my review 🙂
Ahh that makes me so happy to hear, Janell!! I’m so glad you loved these brownies. Thanks for trying my recipe and for coming back to leave a comment + star rating. It’s super helpful to other EBF readers, so I really appreciate it!
I shared some with my neighbors and they totally loved it even made some back for me ! So good and takes away those cravings ! 🤤
★★★★★
Ahh yay!! That makes me so happy to hear, Annette. I’m so glad these brownies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
Just made these and they are great! Even my husband liked them and didn’t tell him they were made with black beans until after he ate it.
★★★★★
Haha love it!! How’d he feel after you told him they were made with black beans?! I’m so glad they were a hit though!! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
Nunavut made these a few weeks back and they were delicious. I am thinking of making them myself but I am curious, can these be frozen?
Yes, they should freeze well after cooking and cooling!
These are so yummy ! I followed the recipe to a T and couldn’t be happier with how they turned out . The texture is very similar to a certain name brand Keto Bar and I think I am going to put one in the freezer and try eating it frozen 😊 Delicious!!
★★★★★
Ahh yay! That makes me so happy to hear, Jessie! I’m so glad you enjoyed these brownies. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3
Skipped the coconut oil/butter
Used 3 flax eggs.
Baked for 50 minutes.
Turned out so! Definitely a keeper.
★★★★★
Yay!! So glad these brownies turned out for you, Mira!! Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it. <3