Fudgy Black Bean Brownies
Published Feb 08, 2024, Updated Feb 15, 2024
This post may include affiliate links. Thank you for your support.
These gluten-free black bean brownies are so fudgy and delicious. No one will be able to tell that they’re flourless and made with beans!
With over 100 five star reviews these black bean brownies are one of EBF’s most popular dessert recipes so if you haven’t tried them yet, here’s your sign!
They’re a breeze to whip up and come out tasting moist, fudgy and plenty sweet. And trust me, nobody will even be able to tell that they’re made with black beans. They get blended up in your food processor and are completely undetectable. The beans essentially just replace flour, plus they add some fiber and protein.
I’ve tried other black bean brownie recipes before and none have turned out as good as this recipe, if I do say so myself! I think you’re going to LOVE them just as much as we do!
Why You’ll Love These Brownies
- Easy to make – You only need 10 simple ingredients and a food processor!
- Healthy – These brownies are naturally sweetened with maple syrup and the black beans add extra nutrition and protein.
- Rich and fudgy – No one will know that they’re made with beans! They’re still have such a rich and fudgy texture.
- Allergen-friendly – These brownies are gluten-free, grain-free and can easily be made vegan and nut-free.
// ★★★★★ Review //
“These are the best brownies I’ve ever eaten. I will never go back to store bought mix again. Wow!! Thank you!” – Rachael
Ingredients & Substitutions
- black beans – acts as a flour substitute and adds protein and fiber! I used one can of black beans (drained and rinsed), but you can always use dry black beans instead. I haven’t tried this, but someone else used 154g of dry black beans and the brownies turned out well.
- eggs – helps bind the ingredients together and provide structure for the brownies.
- coconut oil – to help add moisture to the brownies. Olive oil, avocado oil or butter works as a substitute.
- cacao powder – can’t have brownies without cocoa powder for that chocolate flavor! If you don’t have raw cacao powder, unsweetened cocoa powder works too! I really like Navitas organic cacao powder.
- sea salt and baking powder – two baking essentials!
- pure vanilla extract – for some added flavor.
- pure maple syrup – the perfect liquid sweetener for these brownies. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” that’s made from corn syrup. Another liquid sweetener like honey or agave would also work.
- chocolate chips – can’t have brownies without chocolate chips! Feel free to use your favorite brand!
- walnuts – I love the added crunch the chopped walnuts add, but you can totally skip these or use another nut instead.
- Vegan: To make this recipe vegan you could use flaxseed eggs. I have tested these brownies with flax eggs and the brownies turned out, they just didn’t rise as well.
- Dairy-free: Make sure the chocolate chips you’re using are dairy-free.
- Low-sugar: To reduce the sugar content of these brownies you could use stevia-sweetened chocolate chips like Lily’s chocolate chips and swap the maple syrup with sugar-free monk fruit maple syrup.
- Nut-free: Skip the walnuts and top your brownies with more chocolate chips if you prefer.
How to Make Black Bean Brownies
Preheat: Preheat the oven to 350°F and grease an 8×8-inch baking pan.
Blend: Place the beans, eggs, maple syrup, coconut oil, cocoa powder, salt and vanilla in the bowl of a food processor or blender and blend until smooth.
Combine: 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.
Bake: Transfer mixture to the prepared baking dish. Bake for 35 minutes, or until brownies are set in the center and a toothpick comes out clean. Cool completely, cut into squares and enjoy!
How to Serve Black Bean Brownies
I love eating these brownies plain, but if you want to get fancy here are some topping ideas:
- Nut butter – add a drizzle of nut butter on top of your brownies for some healthy fats and added protein.
- Coconut whip – these brownies would be delicious with a dollop of coconut whip cream on top!
- Ice cream – you can’t go wrong with a scoop of ice cream when serving these brownies!
- Caramel sauce – these brownies paired with a drizzle of my date caramel sauce would be to die for!
- Yogurt – want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with a sprinkle of granola (this homemade granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
How to Store
These brownies never last long in our house, but here are some storing tips:
- At room temperature: Store in an airtight container at room temperature for 4-5 days.
- In the fridge: Store in the refrigerator in an airtight container for up to one week.
- In the freezer: These brownies freeze well! Store them in a freezer-safe bag or container for up to 3 months. To thaw, place the brownies in the fridge overnight or at room temperature for a few hours.
Frequently Asked Questions
These black bean brownies are still considered a treat, but they’re definitely made with more nutritious ingredients than many desserts and baked goods. They’re made without flour so are lower in calories than many brownie recipes and they have 4 grams of protein per brownie. Plus, they’re naturally sweetened with maple syrup.
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.
I haven’t tried using another bean for these brownies and I wouldn’t recommend it. I. do have a recipe for chickpea brownies if you want to use chickpeas.
Yes, you can use a high-speed blender to make these brownies if you don’t have a food processor.
More Brownie Recipes To Try
- Protein Brownies
- Oat Flour Brownies
- Zucchini Brownies
- Pumpkin Brownies
- Peanut Butter Hummus Brownies
Black Bean Brownies
- Preheat oven to 350°F and grease an 8×8-inch baking pan.
- Place beans, eggs, maple syrup, coconut oil, cocoa powder, salt, baking powder and vanilla 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!
- Eggs: To make this recipe vegan you could use 3 flax eggs (1 Tablespoon flaxseed + 3 Tablespoons water for each egg). I have tested these brownies with flax eggs and the brownies turned out, they just didn’t rise as well.
- Coconut oil: Melted butter, avocado oil or olive oil works too.
- Maple syrup: Another liquid sweetener like honey or agave would also work.
- Walnuts: You can totally skip these or use another nut instead.
Nutrition information is automatically calculated, so should only be used as an approximation.