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.


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


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


  • 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)


  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.


Adapted from this recipe.

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


  • 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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  1. 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 🤍🤍

      • 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.

  2. 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!

  3. 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??

  4. 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. 🙂

  5. 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!

  6. 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.


            • 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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. 🙂

  12. 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!

  13. 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

  14. 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

  15. 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?

  16. 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!!

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

  18. 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!

    • 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!

  19. These are delicious! I made them for my husband and didn’t tell him they were black bean brownies. He ate the whole pan! I didn’t have maple syrup, so I substituted monkfruit sweetener. Worked perfectly. I am making them again today, but using butter instead of coconut oil.

    • Woot woot!! So glad these brownies were a hit! Thanks for trying my recipe and for coming back to leave a comment + star rating, Eleanor. The reviews are super helpful to other readers, so I really appreciate it!

  20. I made black bean brownies from a different recipe about 12 years ago, and from that faded memory, these seemed to turn out a lot better. However, I think next time I’d have to sprinkle the chocolate chips on top, because though the pan was well greased, the chocolate chips sunk to the bottom and created bits that were harder to get out of the pan.

  21. These brownies were perfect! Delicious, easy to make, and GF. I omitted the nuts & used mini chocolate chip. I’ll definitely be making these again. 😁

    • Ahh that makes me so happy to hear, Jennifer! I’m so glad you loved these brownies. Thank you for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3

  22. These look beyond fantastic! I’m going to try making them for a dinner I’m heading to tomorrow but my only concern is that I only have a 9×9 pan and not the 8×8 like it calls for. Even if I bake my brownies for less time, I’m worried they might be too thin, as I’ve read through comments and some people said they could have doubled their batch for thicker brownies. Thoughts?

    • Hi Kathryn. I think they will be too thin in the 9X9. I’d either buy or try to borrow an 8×8 pan from someone OR you could try doubling the batter. You’ll need to cook them a little longer, but the recipe should still work! Let me know what you decide to do.

  23. So I modified this recipe a tad…I used Xylitol instead of maple syrup, butter instead of coconut oil, and added a TBL extra of cocoa. They came out more cakey for me and a little dry, which I think is because of my modifications. I still think they are a healthy and delicious alternative to box brownies or other sugary desserts.People, they DO NOT taste like beans!!! I have become a believer. If you want another healthy chocolate recipe, try the chia chocolate pudding from this site.

  24. Turned out delicious! Could have doubled it to make them a little thicker. Still worth trying. ❤️😋

  25. These are so good, even my children couldn’t get enough of them and they are beyond picky! The recipe came out almost fudge-like for me, which was great! If only I could get my husband onboard but he wouldn’t try them. Is there something that could replace the eggs in the recipe? I’m vegetarian but mostly eat vegan and eggs are a food group I don’t eat very often and prefer not to. Any suggestions for a good replacement?

    • Hi Amanda, I came here wondering the same thing. I’m sure a flax egg could be used instead, I’ve done that before in cookie recipes and have never had a problem! Worth a try at least 🙂

      • Hey Meredith and Amanda! I haven’t tried using flax eggs, but you could totally try using 3 flax eggs instead of regular eggs and see how the brownies turn out. Let me know if either of you try it and how they turn out! 🙂

  26. First time ever trying black bean anything and it was delicious. Of course not nearly as sweet as a normal brownie but does take the craving away. Thank you for the recipe. I followed it exactly.

  27. Just 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?

  28. Oh my, black beans? That’s an interesting substitute, and I never would’ve noticed! Thanks for sharing, they look delectable!

  29. I’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!

  30. These Brownies were sooooo good!! I still can’t believe Black Beans are in them 🙂
    Amazing Recipe. You won’t be disappointed.

  31. I 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 👏🏼👏🏼👏🏼

  32. Very yummy! I used kidney beans instead of black beans. My boyfriend loved it (: thanks for the inspiration !

  33. Most 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!

  34. I 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!!!

  35. These are so fudgy and delicious. I def wouldn’t be able to guess black beans as an ingredient if I didn’t know. Yum!

  36. Is 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.

  37. These 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….

  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

  39. 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!

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

    • 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.

  41. 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! ????

  42. 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?

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

  44. 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!

  45. 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!

  46. 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!

  47. 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! ????

  48. 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!

    • 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. 🙂

  49. 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!!

  50. 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!

  51. 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.

  52. 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.


  53. 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!

  54. 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. 😉

  55. 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!

  56. 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.

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