Fudgy Black Bean Brownies
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These fudgy black bean brownies are rich, chocolatey, and naturally gluten free. Made with simple ingredients, they bake up soft and decadent every time.
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!
Table of Contents
“No one knew these weren’t regular brownies! I’ll definitely be making these more often… love that they weren’t too sweet; sometimes brownies are sickly sweet and these were perfect!”
Why I Love These Black Bean Brownies
- Ultra fudgy texture: These brownies bake up soft, dense, and chocolatey, with that classic fudgy center.
- Simple prep: Everything comes together in a food processor, which keeps the prep quick and the batter smooth.
- Naturally gluten free: No flour needed, and they’re easy to adapt for different dietary needs.
- Sweetened with maple syrup: A natural sweetener that pairs perfectly with the rich chocolate flavor.
Ingredients Needed
- 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.
Dietary Substitutions
- 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.
- Nut-free: Skip the walnuts and top your brownies with more chocolate chips if you prefer.
- 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.
How to Make Black Bean Brownies
Step 1: Preheat the oven and grease baking pan. 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.
Step 2: Remove the blade and gently stir in your chocolate chips and walnuts, if using.
Step 3: 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.
Step 4: Cool completely, cut into squares and enjoy!
Tips for the Best Black Bean Brownies
- Blend until completely smooth: Take an extra minute to fully blend the batter so the brownies bake up soft and fudgy with no texture from the beans.
- Do not overbake: Pull the brownies when the center is just set. They’ll continue to firm up as they cool and stay nice and fudgy.
How to Serve
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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Black Bean Brownies
Ingredients
- 1 15 oz can black beans, drained and rinsed
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil
- ¼ cup cocoa powder, or raw cacao powder
- ⅛ teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup dairy-free chocolate chips
- ⅓ cup chopped raw walnuts, optional
Instructions
- 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!
Video
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Love so many of your recipes. This one is so perfect for when you want something sweet but want to be healthy too! Only struggle is not eating half the pan at one sitting. It is super simple to make and only requires a few ingredients that most people have in their kitchen. I don’t have a food processor but my ninja blender worked perfectly to do the same thing.
I’m thinking of making mini muffins with it today as maybe it will slow me down from eating it so quickly;)
@EatingBirdFood, do you know if you could freeze the batter to make later or could you freeze after cooking for a future treat? Might make double batch and try that so I have some when I run out with this batch
Hi Gina – I am so excited to hear that you are loving this recipe (and others too!) Thank you so much for coming back and sharing your review + star rating, it means so much to me! Yes you can store these in the freezer for up to 3 months, after baking. I like to use my Stasher bags or glass containers for easy storage.
These are AMAZING! Literally, the best brownies ever.
I could do with a bit less maple syrup (15% less), but my god. I’ll be making these for years to come.
We’ve loved it so much, we even made a reel of the recipe, check it out at @fitfoodie_sisters in Insta.
By the way, the brownies are even better the next day, after storing them in the fridge. They become creamy and dense, totally melt in your mouth quality.
Btw @Brittany – it says in the intro above, that they are packed with 8g protein each, while below it says each piece is 4g protein.
Thanks for pointing that out! I’ll make sure to fix that. Thanks for making these brownies and coming back to leave a review. I’m so glad you loved them!
These are very tasty, and were so Easy to make. My husband who doesn’t normally eat/like sweets has been gobbling them up. I can whip these up quickly and have them on hand, and they are a definite crowd pleaser.
Thank you for this great recipe!
YUM! I am excited to hear that you and your husband are loving these brownies, Christina. Thank you so much for sharing your review & star rating, I truly appreciate it!
Delish!! I waited to tell my husband the ingredients and after that he said, oh good I can have another one 😉 Really would never be able to tell they are black beans. Thanks!
Ah this is seriously the best, Julia. I am so glad you and your husband are loving these brownies. Thank you for sharing your review + star rating, it means so much to me!
I love these brownies. I made a double batch and put one in the freezer. The texture is surprisingly good without any flour of any kind. The chocolate flavor is perfect. I used chocolate chips and black walnuts in them. They are perfect and delicious!!
Yay! This is the best, I am glad you are loving this recipe, Deanna. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
I substituted garbanzo beans and half honey and half maple syrup I hope it comes out
Hi Becky – How did these turn out? I also have a Chickpea Brownies recipe that you might enjoy!
These brownies turned out amazing! I added 1 tsp of espresso powder, just because I had it and I think it enhances the chocolate flavor. I will definitely be making these again! Thank you for this recipe 😊
Absolutely! I love the idea of adding espresso powder, sound delicious. I am so glad you are enjoying this recipe, thank you for your review + star rating, I really appreciate it.
How much butter in place of the coconut oil? I have to adjust practically every recipe due to food allergies. So, when I have to do that, I need measurements, not just the “what” to substitute, but also how much of that ingredient to use. Thanks! Looking forward to trying these! 🙂
Hey Kellie – It would be the same amount of melted butter as the coconut oil, so 1/3 cup.
Made these so many times! We LOVE them! I always sub coconut sugar for maple syrup, and they still blend very nicely with the Vitamix. One of our favorite recipes for sure.
YAY! I am so happy that you enjoy this recipe, Andrea. Thank you for coming back and leaving a review and star rating, I really appreciate it!
I am always looking for “healthy” goodies since we love snacking and do too much of it! These really hit the spot. A great chocolate punch, nuts, delightful texture. Thanks!