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 fudgy maple black bean brownie recipe was actually inspired by one of Isaac’s 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.
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 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.
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 (affiliate link) 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 (affiliate link) 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!
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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.
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
- 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 (affiliate link) 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!
- Store brownies in the fridge for 3-5 days.
Notes
This fudgy maple black bean brownie recipe was adapted from the Whole Food’s Flourless Black Bean Brownie recipe.
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.
Lauren @ The Bikini Experiment says
February 16, 2015 at 3:22 pmThese look delicious! I have always been intrigued by beans in sweet dishes. I really have to give it a try. Thanks for sharing this recipe. 🙂
Parita says
February 16, 2015 at 4:00 pmI 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.
Andrew says
February 16, 2015 at 4:57 pmBlack 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!
Monique @ Ambitious Kitchen says
February 16, 2015 at 5:48 pmNow you’ve got me craving black bean brownies! Such a good and healthy treat. Might have to whip up a batch to enjoy throughout the week.
Ashley @ A Lady Goes West says
February 16, 2015 at 6:59 pmBlack beans in brownies? Totally strange, but I bet it’s delicious! Thanks for sharing! 🙂
Daisy and Pixie (@DroolyHappiness) says
February 16, 2015 at 7:08 pmI’ve been wanting to make black bean brownies and this recipe looks perfect!
Dixya @ Food, Pleasure, and Health says
February 17, 2015 at 7:13 ami have been craving for brownies for a while now – this is so going to happen this weekend.
bemomstrong says
February 17, 2015 at 7:20 amWe may just make these today since we are snowed in!
sweetsummersmiles says
February 17, 2015 at 9:48 amI’m always surprised at how good black bean brownies taste! I can’t wait to try your recipe! It looks delicious!
Liz @ I Heart Vegetables says
February 17, 2015 at 10:12 amThat cookbook is the cutest thing ever! 🙂 And those brownies sound awesome! I haven’t been able to get a batch of black bean brownies to turn out well, but these sound perfect!
Alyssa @ Life of bLyss says
February 17, 2015 at 1:45 pmI love them, I love them, I love them a lot, and they’re officially GONE from my kitchen and into my belly. 😉
Brittany Mullins says
February 17, 2015 at 8:20 pmGuess that means I need to make more. 🙂
hellotofit says
February 17, 2015 at 8:19 pmI’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 🙂
Kristen @ Glow On says
February 17, 2015 at 9:57 pmoh my goodness these look amazing! What a fabulous, healthy food swap for regular sugary brownies 🙂
http://www.getchaglowon.com
Alison @ Food by Mars says
February 18, 2015 at 3:43 pmI’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. 😉
melanie says
February 18, 2015 at 4:48 pmcan these be made without the egg swapped with a vegan alternative?
Brittany Mullins says
February 18, 2015 at 4:58 pmI haven’t tried it so I’m not 100%. Let me know if you test it out. 🙂
Misty says
February 18, 2019 at 6:42 pmI would also like to know if these could be made without egg.
Brittany Mullins says
February 19, 2019 at 8:38 amHi Misty! So I haven’t tried them with an egg substitute yet, but I think I’ll test using 3 flax seeds soon. That said, I did have one person say that they used Bob’s Red Mill egg replacer and that they turned out great! Let me know if you decide to try them egg-free.
Julie says
February 20, 2015 at 3:53 pmZing!! 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!
brownybean says
February 20, 2015 at 11:52 pmHi 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!
Brittany Mullins says
February 20, 2015 at 11:59 pmHi there! I think it would work in the recipe and you’d get some extra iron too! Let me know if you try it. 🙂 Also, if you like molasses you might like these protein bars too! (http://www.eatingbirdfood.com/2012/01/vegan-pumpkin-protein-bars/)
brownybean says
February 21, 2015 at 11:15 amThank you so much! I’ll definitely give them a try 🙂
Swarna says
February 24, 2015 at 5:37 pmHi 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.
Brittany Mullins says
February 25, 2015 at 9:37 amAhh!! I was so excited to see your Instagram post — thank you so much for sharing and tagging me. 🙂 I’m so glad you enjoyed the brownies.
harrietemilys says
February 25, 2015 at 1:54 pmWow these look so delicious! I could really do with eating one of them right now!!!! I love your blog!
Anne says
March 6, 2015 at 4:34 pmThese 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!
Brittany Mullins says
March 7, 2015 at 8:33 amI’m so glad that you liked them, Anne! Thanks for coming back to let me know how they turned out. 🙂
Alexis says
August 2, 2015 at 6:43 pmI 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!!
Brittany Mullins says
August 2, 2015 at 10:40 pmHi Alexis! This comment made my night. I’m so happy that you and your family enjoyed the brownies. Thank you so much for trying the recipe. 🙂
gabby says
September 3, 2015 at 9:46 amHi! 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!
Brittany Mullins says
September 3, 2015 at 10:46 amHi 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. 🙂
Shelley McKeeman says
October 3, 2015 at 8:19 amThese brownies are moist and delicious! I took them to work and my co-workers asked for the recipe… Yummy! Definitely will make these again! ????
Brittany Mullins says
October 3, 2015 at 12:48 pmWoo-hoo! So glad that you liked them, Shelley and props for sharing with your co-workers instead of just keeping them all to yourself. 😉
krista says
December 22, 2015 at 5:58 amthese 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!
Cassie says
February 20, 2016 at 3:48 pmI 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!
Kerry says
February 28, 2016 at 7:31 pmCan i sub the maple syrup for date paste? Is it the same conversion? Thanks 🙂
Brittany Mullins says
February 29, 2016 at 1:11 pmHey 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. 🙂
Brooke says
April 13, 2016 at 12:07 pmHas 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!
Brittany Mullins says
April 14, 2016 at 9:59 amHi Brooke. I haven’t tried freezing them, but let me know if you try it! Happy birthday to your sweet girl. 🙂
Faye says
May 9, 2016 at 9:34 pmThese are insanely good. Will be tagging you on insta soon! 🙂 Q – how long do they keep in the fridge and/or freezer? Thanks!
Brittany Mullins says
May 10, 2016 at 11:11 amOh yay! So glad that you like them Faye. I’ll watch for the tag on IG! They should last 3-4 days in the fridge and 1-2 weeks in the freezer. 🙂
Stacy Hayes says
June 21, 2016 at 7:56 pmJust tried one!!! Yum…I’m pleasantly surprised. Thank you.
★★★★★
Brittany Mullins says
June 22, 2016 at 11:22 amHooray! So glad you like them. 🙂
Bianca A. says
July 22, 2016 at 10:28 pmHi! 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?
Jennifer says
August 7, 2016 at 6:45 pmI 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! ????
★★★★★
Brittany Mullins says
August 8, 2016 at 3:12 pmYay! I hope you and your daughter enjoy the brownies.
Shaylin says
January 11, 2017 at 1:04 pmJust made these today! So good! Thank you for sharing this great recipe.
★★★★★
Taylor Kiser says
February 13, 2017 at 1:34 pmWhat a sweet gift! These brownies would be what I’d try first too! Like the upgrade you did. They look so delicious!
Tammy says
February 13, 2017 at 6:46 pmI can’t imagine what these must taste like but they sure do look good! 😀 I’m totally down with a healthy brownie 😉
Haley says
March 22, 2017 at 11:59 pmTried these last night and they turned out SO YUMMY! Thanks for the recipe!
Jennifer says
May 11, 2017 at 10:37 amWondering if you can make these without the chocolate chips…? They look amazing but I don’t have chips! Please advise. Thanks a million!
Kage says
May 11, 2017 at 8:50 pmHey, 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.
Kage says
May 11, 2017 at 8:55 pmOh, I forgot about the honey lol… You add 2-4 TBSP of honey in the frosting, as well.
Jennifer says
May 12, 2017 at 9:45 amThanks so much! Can’t wait to try them!!
Jean says
May 14, 2017 at 4:33 pmMade 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!
Brittany Mullins says
May 15, 2017 at 11:33 amSo glad that you liked them, Jean! And bonus points that your husband and son enjoyed them too! You’ll have to make another batch to take to work. 🙂
Kimberly says
May 28, 2017 at 11:42 pmI 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
Renee says
July 27, 2017 at 12:39 pmDo you think I could substitute some chocolate protein powder for the cocoa?
Brittany Mullins says
July 27, 2017 at 12:56 pmI haven’t ever tried it with chocolate protein powder, but I bet it would work! Let me know how they turn out if you try it. 🙂
Jellypop says
August 7, 2017 at 8:02 pmThese brownies are fantastic! I make these all the time and my brother, sister and I eat the whole pan in 2-3 days. I did make a slight change to the recipe; I add in slightly less than 1/2 cup of cacao powder instead of the 1/4 that is originally called for… It makes it taste more like dark chocolate brownies and it’s absolutely delicious! I’d eat the entire pan in a day if I could, but I don’t as it’s extremely high in calories, lol….
Laura Mielcarek says
March 7, 2018 at 3:29 pmDear lord these are unbelievable.
Brittany Mullins says
March 7, 2018 at 6:17 pmThis comment made my day. So glad you love them.
Amanda d says
May 18, 2018 at 2:01 amCan you use honey instead of maple?
Brittany Mullins says
May 18, 2018 at 10:54 amSure! Honey should work great.
Cara's Healthy Cravings says
November 20, 2018 at 7:15 amSuch a great recipe!!!
★★★★★
Brittany Mullins says
November 20, 2018 at 8:31 amThank you so much, Cara!
Beth says
February 13, 2019 at 8:52 amIs there any other decent substitute for maple syrup? I know it’s a special flavor & natural sweetener. However, I live in Europe where quality maple syrup is hard to come by.
Brittany Mullins says
February 13, 2019 at 9:00 amHi Beth! Totally understand. You can use honey or even regular cane sugar will work if you’re unable to get your hands on maple syrup! I hope you still get to try these! 🙂
Naomi says
February 13, 2019 at 9:04 amDelicious! They were moist and chocolatey without being overwhelmingly sweet.
★★★★★
Jen Rachlin says
February 14, 2019 at 9:41 pmThese are so fudgy and delicious. I def wouldn’t be able to guess black beans as an ingredient if I didn’t know. Yum!
★★★★★
JayBee says
February 23, 2019 at 3:44 pmI just thought you would like to know that I made these once, and Oh my word, they are absolutely the best ever. No one could believe they were bb brownies! The second time I made them I had no eggs, so subbed in applesauce. They took longer to cook, and were certainly not brownie like, but the most delicious chocolate mousse ever!!
Making them today for the oscar party tomorrow.
Love your recipes!!!
Christine Gerbracht says
February 26, 2019 at 11:14 amMost delicious healthy brownies yet!! Had them at my cousin’s house and had to make for myself. I freeze them so I can grab one when I have a brownie craving!
★★★★★
Claire says
March 14, 2019 at 3:45 pmVery yummy! I used kidney beans instead of black beans. My boyfriend loved it (: thanks for the inspiration !
★★★★★
Monae says
April 29, 2019 at 11:15 amThese Brownies were amazing. You haven’t failed me yet! Thanks
Brittany Mullins says
April 29, 2019 at 5:07 pmThank you so much, Monae. I’m so excited that you love the brownies. Really quick favor for you — would you be willing to leave another comment with a star-rating for the recipe? The star-ratings are super helpful. 🙂
Monae says
May 2, 2019 at 10:18 amNo problem Brittany 🙂
Michelle Shead says
April 30, 2019 at 10:17 pmI tried this out on guests and didn’t tell them anything but that they were made from scratch 😏 My husband said this is what our new go-to recipe and that’s a WIN 👏🏼👏🏼👏🏼
★★★★★
Monae says
May 2, 2019 at 10:17 amThese Brownies were sooooo good!! I still can’t believe Black Beans are in them 🙂
Amazing Recipe. You won’t be disappointed.
★★★★★
Rianna Lynn says
May 3, 2019 at 12:22 amI’m seriously so impressed! this recipe is just what I need to satisfy my sweet tooth. I would say these brownies are more “cakey” and I typically like “fudgey” but they taste so good I’m not going to complain. Thanks so much for sharing!
★★★★★
Mars says
May 4, 2019 at 5:43 amOh my, black beans? That’s an interesting substitute, and I never would’ve noticed! Thanks for sharing, they look delectable!
Charity says
June 7, 2019 at 5:03 pmJust tried black bean brownies. Tastes good but didn’t raise a bit . Was wondering if anyone has tried baking soda or baking powder and is so did it turn out?