Flourless Black Bean Brownies

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

Stack of flourless back bean brownies, topped with chocolate chips and walnuts.

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.

Hand holding a healthy and fudgey black bean brownie topped with chocolate chips and walnuts.

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.

Ingreditents for black bean brownies in a food processor. Eggs, cocoa powder, black beans, and vanilla.

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!

Batter for black bean brownies in a food processor and chocolate chips.

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!

Spatula holding a black bean brownie topped with chocolate chips and walnuts.

More Healthy Sweet Treats You Might Enjoy

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!

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Stack of flourless back bean brownies, topped with chocolate chips and walnuts.

Black Bean Brownies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies
  • Diet: Gluten Free

Description

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

  1. Preheat oven to 350°F.
  2. Grease an 8×8-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, if using. (Another option is to sprinkle the walnuts on top of the brownie batter once you pour it into the pan.)
  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.

Notes

Adapted from this recipe.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 180
  • Sugar: 10g
  • Fat: 10g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 5g

Keywords: black bean brownies

Want More Dessert Recipes with Beans? Check Out These:

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. 

This post may include affiliate links. Thank you for your support.

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    159 comments
    1. AnnMarie Cross
      September 29, 2020 AT 3:42 pm

      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 🤍🤍

      1. Brittany Mullins
        September 30, 2020 AT 1:16 am

        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?

        1. AnnMarie Cross
          October 8, 2020 AT 6:14 pm

          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!

          1. Brittany Mullins
            October 9, 2020 AT 1:26 am

            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.

    2. Sara Yadav
      September 18, 2020 AT 8:46 am

      Hey!

      Just wanted to ask if I could use honey instead of maple syrup?

      1. Brittany Mullins
        September 18, 2020 AT 9:48 am

        Yes! I think honey should work totally fine. Let me know how they turn out if you try them!

    3. Monica Dougherty
      August 12, 2020 AT 5:01 pm

      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!

      1. Brittany Mullins
        August 12, 2020 AT 7:53 pm

        Oh no!! I’m so sorry to hear that, Monica. Did you change anything about the recipe?

    4. Sara Rose
      August 10, 2020 AT 3:31 pm

      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??

      1. Brittany Mullins
        August 10, 2020 AT 8:15 pm

        Hey Sara – They should freeze just fine! I would just store them in an airtight and freezer-safe container bag or container.

    5. Marisol Ochoa
      August 7, 2020 AT 6:45 pm

      Delicious! Nobody guessed what they were made of.

      1. Brittany Mullins
        August 8, 2020 AT 6:40 pm

        Woot woot! I love hearing that, Marisol. 🙂 So glad these brownies were a hit!

    6. Karrien
      June 20, 2020 AT 11:44 am

      Loved these. I was wondering, could i make them without chocolate chips? Or would it taste like beans?

      1. Brittany Mullins
        June 21, 2020 AT 7:02 pm

        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. 🙂

    7. Sonia
      June 8, 2020 AT 6:19 am

      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

      1. Brittany Mullins
        June 8, 2020 AT 11:24 am

        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!

    8. Katie
      May 31, 2020 AT 12:15 pm

      Super simple recipe and yummy!

    9. Ruhi
      May 31, 2020 AT 7:13 am

      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!

      1. Brittany Mullins
        June 2, 2020 AT 5:51 pm

        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. 🙂

        1. caroline chiasson
          June 28, 2020 AT 7:21 pm

          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 🙂

          1. Brittany Mullins
            June 29, 2020 AT 1:18 am

            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!

            1. Caroline
              August 2, 2020 AT 9:31 pm

              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!

              1. Brittany Mullins
                August 3, 2020 AT 12:27 am

                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.

    10. Nadira
      May 29, 2020 AT 7:02 pm

      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.

      1. Brittany Mullins
        June 2, 2020 AT 6:03 pm

        I’m so sorry to hear that, Nadira! Did you change anything about the recipe?

        1. Nadira
          June 5, 2020 AT 1:16 am

          Hi Brittany

          No I did not change anything in your recipe. The only thing I did was to use mini muffin pans.

          1. Brittany Mullins
            June 5, 2020 AT 4:17 pm

            Mmm, and how long did you bake them for? Maybe they just needed to bake longer?

            1. Nadira
              June 6, 2020 AT 1:06 am

              I baked them for 15 min because the muffin cups are very small. They were cooked. I used a toothpick to test.

    11. kristin
      May 22, 2020 AT 8:33 am

      can you replace the coco powder with anything? maybe more chocolate chips? or melted chocolate?

      1. Brittany Mullins
        May 22, 2020 AT 7:58 pm

        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.

    12. Tina
      May 21, 2020 AT 7:53 pm

      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.

      1. Brittany Mullins
        May 22, 2020 AT 8:01 pm

        How’d they turn out for you, Tina?!

    13. Tanya
      May 20, 2020 AT 4:36 pm

      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 🙂

      1. Brittany Mullins
        May 21, 2020 AT 3:36 pm

        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

    14. Laurra
      May 19, 2020 AT 3:03 am

      Hello, how do you think, can I use garbanzo beans instead of black beans?

      1. Brittany Mullins
        May 19, 2020 AT 6:29 pm

        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.

      2. Brittany Mullins
        May 19, 2020 AT 10:48 am

        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!

    15. Suzanne
      May 10, 2020 AT 10:50 pm

      This looks delicious, thank you for sharing!

    16. Philip
      May 10, 2020 AT 4:01 pm

      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.

      1. Brittany Mullins
        May 12, 2020 AT 9:08 pm

        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!

    17. Madeleine
      April 28, 2020 AT 5:14 pm

      These are so good! I have to admit, I was a little skeptical about the beans but they’re delicious! Highly recommend.

      1. Brittany Mullins
        April 29, 2020 AT 12:43 am

        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. 🙂

    18. Janell Armstrong
      April 28, 2020 AT 4:29 pm

      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.

      1. glo
        July 29, 2020 AT 10:13 am

        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 🙂

      2. Brittany Mullins
        April 29, 2020 AT 12:41 am

        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!

    19. Annette
      April 27, 2020 AT 9:13 pm

      I shared some with my neighbors and they totally loved it even made some back for me ! So good and takes away those cravings ! 🤤

      1. Brittany Mullins
        April 28, 2020 AT 12:29 am

        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

    20. Dena
      April 18, 2020 AT 2:04 pm

      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.

      1. Brittany Mullins
        April 20, 2020 AT 2:14 pm

        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

    21. Brittany
      March 27, 2020 AT 3:05 pm

      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?

      1. Brittany Mullins
        March 30, 2020 AT 3:32 pm

        Yes, they should freeze well after cooking and cooling!

    22. Jessie
      March 10, 2020 AT 6:39 pm

      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!!

      1. Brittany Mullins
        March 10, 2020 AT 10:55 pm

        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

    23. Mira Allen
      March 3, 2020 AT 1:04 pm

      Skipped the coconut oil/butter
      Used 3 flax eggs.
      Baked for 50 minutes.
      Turned out so! Definitely a keeper.

      1. Brittany Mullins
        March 4, 2020 AT 6:27 pm

        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

    24. Pallavi
      February 25, 2020 AT 5:45 pm

      Hi, can I add any vegetables- zucchini, carrots or pumpkin to this recipe?

      1. Brittany Mullins
        February 28, 2020 AT 2:01 pm

        Hey Pallavi – I’m not sure. I haven’t tested that and it might get too watery if you add in more veggies, especially zucchini, but you can certainly try it! I also do have a lot of recipes that include zucchini, carrots and pumpkin like these zucchini flourless muffins or pumpkin flourless muffins.

    25. Anna
      February 23, 2020 AT 1:48 am

      Delicious!! I used white chocolate chips and my partner and I almost ate the whole lot in one go! We will be making them again!

      1. Brittany Mullins
        February 23, 2020 AT 2:44 pm

        Ohhh I’m sure they were delicious with the white chocolate chips. 🙂 So glad you guys enjoyed these brownies. Thanks for trying my recipe and for coming back to leave a comment + star rating!

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