Fudgy Maple Flourless Black Bean Brownies

Dessert

Fudgy Maple Flourless Black Bean Brownies

By 56 Comments

These are the best flourless black bean brownies!! No one will be able to tell that they’re made with beans and natural maple syrup.

Brr! I’m literally wearing a scarf inside my house right now because it’s so cold today.

Annnndd it’s snowing! We’re actually in the middle of what might be Richmond’s first big snow storm of the year so naturally everyone is in a tizzy. And by everyone I mean all the teachers… namely Mr. Isaac. Teachers and their obsession with snow — I think they’re worse than the kids. 😉

Fudgy Maple Flourless Black Bean Brownies //These are the best flourless black bean brownies!! No one will be able to tell that they're made with beans and natural maple syrup.

Speaking of Mr. Isaac, today’s fudgy maple black bean brownie recipe was actually inspired by one of his previous students. When we got married 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.

Black bean brownie recipe

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. 😉

Fudgy Maple Flourless Black Bean Brownies // These are the best flourless black bean brownies!! No one will be able to tell that they're made with beans and natural maple syrup.

I’ve made the brownies a couple times. The first time I followed the 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.

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 sugar alternative. If you’re interested in learning more about the benefits of maple syrup or how to use it as a substitute for sugar or other sweeteners, here’s a great infographic.

Flourless Black Bean Brownie Batter

And don’t let the name scare you. Yes, these brownies are made with black beans but no one will see or taste the beans. Trust me!

Flourless Black Bean Brownie Batter

The beans sub in for the flour so there’s no gluten in these brownies. 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! Having less dishes to wash is always a plus in my book.

Fudgy Maple Flourless Black Bean Brownies // These are the best flourless black bean brownies!! No one will be able to tell that they're made with beans and natural maple syrup.

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!

Fudgy Maple Flourless Black Bean Brownies

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Preparation 10 mins
Cook Time 35 mins
Total Time 45 mins
Serves 16 brownies     adjust servings

Ingredients

  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 large eggs
  • 1/3 cup coconut oil, melted (or butter)
  • 1/4 cup raw cacao powder (or cocoa powder)
  • 1/8 teaspoon sea salt
  • 1 teaspoon pure vanilla extract (gluten-free)
  • 1/2 cup pure maple syrup
  • 1/2 cup gluten-free/dairy-free chocolate chips (I use Enjoy Life)
  • 1/3 cup chopped raw walnuts (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Grease an 8x8-inch baking pan.
  3. 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.
  4. Transfer mixture to the prepared pan.
  5. 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!
  6. Store brownies in the fridge for 3-5 days.

by

Recipe Notes

This fudgy maple black bean brownie recipe was adapted from the Whole Food's Flourless Black Bean Brownie recipe.

If you end up making the brownies, please let me know in the comment section or share a picture via social media. Don’t forget to tag me (@eatingbirdfood) so that I get to see it and can re-share it. 🙂

This post is part of a partnership with Pure Canada Maple. Maple syrup is one of my favorite natural sweeteners and as always, opinions are my own.

Comments

  2. I hate to be that person, but I really do love black bean brownies more than “normal” ones. Something about the texture and how fudgy they are! Can’t wait to make these. Thanks for sharing.

    Reply

  3. Black beans are a fantastic idea! Never thought of that, although I would have to slip them in while avoiding skeptical onlookers in my house. Thanks for enlightening!

    Reply

  12. I’ll admit I was skeptical reading “black bean” in brownies, but your photos make them look so good, as I’m sure they taste! Pinned this for future baking 🙂

    Reply

  14. I’ve been DYING to try black bean brownies! These look so good and the recipe is pretty strait-forward! I will have to try it. I love the maple syrup chart as well, I literally just used up all of my syrup because I use it as a sweetener so often. 😉

    Reply

  16. Zing!! These are amazing!!! I love a sweet treat I can feel good about, and my junk food lovin husband couldn’t detect the beans. Mwahaha :). Thanks for an awesome keeper of a recipe!

    Reply

  17. Hi there, Brittany! This recipe looks fantastic. I have one quick question– do you have any thoughts on how subbing blackstrap molasses for maple syrup would work out in this recipe? I know the flavor would turn out quite different, but I’m a huge fan of that licorice-y taste. I’m just wondering whether other aspects of the recipe, like texture, would turn out very different if I used a thick molasses in place of the relatively thinner maple syrup that your recipe calls for.

    Thanks!

    Reply

  18. Hi Brittany,

    I baked these brownies today, posted a picture on Instagram and tagged you! This is the first time I used Instragram…and I’m very happy to see a response back from you 🙂

    They turned out very well and are very easy to make! Thanks for sharing the recipe.

    Reply

  20. These are so amazing!! I just made them today during lunch and my coworkers couldn’t even tell they were healthy! What a great recipe – thank you!

    Reply

  21. I absolutely love this recipe! I have been wanting to make black bean brownies for quite some time now and am so glad I tried this one. Everyone in my family loved them and didn’t think for even a second that they were made using beans. The fudgy texture is to die for! I used a teeny bit less maple syrup, but I don’t think it made a difference at all. SO quick, easy, and sweet-tooth satisfying!!

    Reply

  22. Hi! I don’t have a large enough food processor or blender but am interested in making these. I assume these wouldn’t work in a mixer with a whisk attachment, what about if I used an immersion blender? I can puree the black beans in my blender, then put the pureed beans with the rest of the ingredients in a bowl and use the immersion blender to blend everything together? Do you think that would work? If not, what do you suggest? Thanks!

    Reply

    • Hi Gabby. I don’t think they will work in a mixer with the whisk attachment because you need to really puree the black beans to get the correct texture. I think I’d mash the beans really good by hand and then use your immersion blender to blend everything. Just don’t over mix the eggs! Let me know how it turns out if you try it. 🙂

      Reply

  23. These brownies are moist and delicious! I took them to work and my co-workers asked for the recipe… Yummy! Definitely will make these again! 😀

    Reply

  24. these are amazing! going to make for the 3rd time this month – and love them more than ‘normal’ brownies – I make them in cupcake papers in a muffin tin – easy clean up and serving – thanks so much going to check your other recipes!

    Reply

  25. I made these brownies today for my husbands birthday! They’re sooo delicious! A great alternative with no flour, no vegetable oil & no refined sugar! Thanks for the recipe Brittany!

    Reply

    • Hey Kelly. I’m pretty sure date paste will work but I’m not 100% about the conversion because I haven’t tried it with this recipe. Let me know how the brownies turn out if you try it. 🙂

      Reply

  27. Has anyone tried to freeze these? I am prepping and freezing desserts for my daughter’s first birthday and am trying to make everything free of refined sugar… Please let me know if they hold in the cold! Thanks!

    Reply

  28. These are insanely good. Will be tagging you on insta soon! 🙂 Q – how long do they keep in the fridge and/or freezer? Thanks!

    Reply

  30. Hi! These look great. Can I make these without chocolate chips in them? I don’t like chocolate. I know, brownies are chocolate, but other than brownies i don’t like chocolate. Is there a need for them in there?

    Reply

  31. I have made your recipe in the past, they were delicious! I’m about to make a batch with my daughter right now. Thanks for sharing! 😊

    Reply

  36. Wondering if you can make these without the chocolate chips…? They look amazing but I don’t have chips! Please advise. Thanks a million!

    Reply

    • Hey, I make these brownies without chocolate chips all the time and they always turn out good. You could always make a homemade chocolate frosting to spread on top the brownies, too. That’s what I do and it’s absolutely delicious. It’s real easy to make. Just put 1/2 cup unsweetened cacao powder, 1/4 cup soften butter, 1/2 tsp vanilla extract, and 1/8 tsp salt in a bowl. Mx until it becomes creamy and then spread on the cooled brownies. I hope that helps you out.

      Reply

  37. Made these yesterday and they were fantastic. I was going to take some to work for a healthy snack, but there were none left after my husband and son discovered them!

    Reply

  38. I started making these brownies a year ago. What a game changer! This is the recipe that finally convinced my family that healthier treats can taste just as good, if not better, than their processed counterparts. My husband and kids absolutely love these brownies. I make at least one double batch a week. I put them in my two youngest children’s lunches and their friends always want to trade for them. At Christmas, I made a few batches for a work pot luck. They were a huge success. My co-workers could not believe they were made with black beans and maple syrup instead of flour and granulated sugar. Thank you so much for sharing this recipe

    Reply

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