{"id":6300,"date":"2026-01-15T05:00:45","date_gmt":"2026-01-15T10:00:45","guid":{"rendered":"https:\/\/thealmondeater.com\/fudgy-black-bean-brownies-5-shareable-valentines-day-desserts\/"},"modified":"2026-01-13T17:17:47","modified_gmt":"2026-01-13T22:17:47","slug":"fudgy-black-bean-brownies-5-shareable-valentines-day-desserts","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/fudgy-black-bean-brownies-5-shareable-valentines-day-desserts\/","title":{"rendered":"Fudgy Black Bean Brownies"},"content":{"rendered":"\n

These rich and fudgy Black Bean Brownies<\/strong> are made with feel-good ingredients, like canned black beans, maple syrup, and coconut oil, making them a truly delicious gluten-free dessert. You won’t even notice the beans!<\/p>\n\n\n\n

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Why you’ll love this family favorite recipe!<\/h2>\n\n\n\n
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A feel-good treat<\/strong> – This recipe for black bean brownies is proof that you don’t need eggs, sugar, flour, or butter to make some seriously good brownies. Bonus: they’re naturally gluten-free!<\/p>\n\n\n\n
Rich and fudgy<\/strong> – These brownies are as decadent as my fudgy vegan brownies<\/a>, thanks to the black beans (a perfect flour replacer), cocoa powder, chocolate chips, and coconut oil.<\/p>\n\n\n\n
Protein!<\/strong> Yes, just like my cottage cheese brownies<\/a>, these brownies have some sneaky protein (approx. 4 grams per brownie)! They’re practically a health food when you think about it…<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>
Why you’ll love this family favorite recipe!<\/a><\/li>
Black Bean Brownie Ingredients<\/a><\/li>
How to Make Black Bean Brownies<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Let Them Cool<\/a><\/li>
Black Bean Brownie FAQs<\/a><\/li>
Storage<\/a><\/li>
More Gluten-Free Desserts<\/a><\/li>
Fudgy Black Bean Brownies Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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Brownies don’t last long in my house because I admittedly can’t resist their fudgy, chocolatey charm. It’s why I like sneaking good-for-you ingredients into my brownie recipes, like my chickpea brownies<\/a> and sweet potato brownies<\/a>. That way, I don’t feel so bad about eating them all!<\/p>\n\n\n\n
This is why I always have a can of black beans in the back of my cupboard. It’s the perfect excuse to make these Black Bean Brownies over and over again! They’re a flourless and gluten-free treat with some sneaky protein thanks to, you guessed it, black beans.<\/p>\n\n\n\n
And don’t worry, friends… Flourless brownies with black beans do NOT taste like beans. The beans are simply there as a flour replacer and for some plant protein. All you get is the rich, chocolatey goodness you crave from a classic brownie.<\/p>\n\n\n
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This is one of my favorite recipes on the internet. Every single time I make them, people eat all of them and have the exact same reaction when I tell them they’re black beans—”no way!”<\/p>\n– Sarah<\/cite><\/blockquote>\n\n<\/div>
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Black Bean Brownie Ingredients<\/h2>\n\n\n\n
Black beans<\/strong> – I used a can of black beans because they were already in my cupboard, but dry black beans cooked from scratch would also work.<\/p>\n\n\n\n
Coconut oil<\/strong> – The source of fat that makes these brownies nice and gooey. I recommend using refined coconut oil to avoid any coconut flavors. Melted butter might work as a substitute, but I haven’t tried it.<\/p>\n\n\n\n
Cane sugar<\/strong> – My main sweetener of choice for this dessert (along with some maple syrup). Coconut sugar or date sugar will also work.<\/p>\n\n\n\n
Cocoa powder<\/strong> – I like using unsweetened cocoa powder, but you can use natural or Dutch-processed cocoa powder if you’d prefer.<\/p>\n\n\n\n
Chocolate chips<\/strong> – The chocolate chips add a little more sweetness to make this “healthy-ish” recipe feel like an indulgent dessert. Try not to skip them!<\/p>\n\n\n\n
This list provides further clarification on a few of the ingredients. See the recipe card below for the complete ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Vegan option<\/strong> – I haven’t tested vegan black bean brownies, but you can try replacing the eggs with an egg replacer or two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water). The brownies may not hold together as well, but they will still taste delicious.<\/li>\n\n\n\n
Coconut oil substitute<\/strong> – If you don’t want to use coconut oil, I’d opt for avocado oil instead. Olive oil might be too overpowering for this recipe.<\/li>\n\n\n\n
Add espresso powder<\/strong> – Adding 1 or 2 teaspoons of espresso powder is optional, but it will take the richness to another level. <\/li>\n\n\n\n
More mix-ins<\/strong> – Combine the chocolate chips with pretzel pieces, chopped nuts, or fresh raspberries.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Black Bean Brownies<\/h2>\n\n\n\n
Step 1: Mash the beans. <\/strong>Start by pulsing the beans in the food processor until no whole beans remain.<\/p>\n\n\n\n
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Step 2: Add wet ingredients.<\/strong> Next, add the coconut oil, eggs, syrup, and vanilla, and pulse to combine them with the mashed beans.<\/p>\n\n\n\n
Step 3: Add the rest. <\/strong>Add the sugar, cocoa, baking powder, and salt to the food processor and pulse to combine. Remove the blade, then fold in the chocolate chips with a spatula.<\/p>\n\n\n\n
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Step 4: Bake.<\/strong> Pour the brownie batter into a baking pan and sprinkle extra chocolate chips over top. Bake the brownies until the edges are firm and set.<\/p>\n\n\n\n
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Step 5: Cool, then slice.<\/strong> Set the brownies aside to cool, then slice them into bars and remove them from the pan. Enjoy! <\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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Start this recipe by draining and rinsing the black beans<\/strong> under running water. This will remove as much of the bean flavor as possible.<\/li>\n\n\n\n
No food processor?<\/strong> Use a mixing bowl and an electric mixer to make the brownies by hand. Just make sure those beans are well mashed before getting started!<\/li>\n\n\n\n
This recipe either makes 9 large brownies or 16 smaller brownies<\/strong>, depending on how you cut them.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Let Them Cool<\/h2>\n\n\n\n
These brownies need AT LEAST 20 minutes to cool down<\/strong> after baking. They’ll be way too moist and soft after baking, leaving you with a big, chocolatey mess to clean up if you don’t wait!<\/p>\n\n<\/div><\/div>\n\n\n\n
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Black Bean Brownie FAQs<\/h2>\n\n\n\n
<\/strong>Do black bean brownies taste like black beans?<\/strong>
No! The black beans are only there for that gooey, fudgy texture. The cocoa powder and sweeteners do a fantastic job of covering up any bean flavors.<\/p> <\/div>
<\/strong>Can I reduce the sugar?<\/strong>
These brownies can be a little finicky, which is why I don’t recommend making too many substitutions. However, if they’re a little too sweet for your taste, try replacing the cane sugar with an equal amount of monk fruit sweetener or reduce the chocolate chips by half.<\/p> <\/div>
<\/strong>Can they be made oil-free?<\/strong>
I haven’t tested it, but one medium mashed banana or an equal amount of unsweetened applesauce should work as an oil-free substitute for the coconut oil.<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Room temperature<\/strong>: Keep the baked and cooled brownies covered and on the counter for up to 3 days.<\/p>\n\n\n\n
Refrigerator<\/strong>: Black bean brownies keep for up to 1 week when stored in an airtight container in the fridge.<\/p>\n\n\n\n
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More Gluten-Free Desserts<\/h2>\n\n<\/div><\/header>
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GFGluten Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
Chocolate Avocado Cake<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
No Bake Fig Bars<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Gluten Free Peach Crisp<\/a><\/h3><\/div><\/article>
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VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Almond Flour Cupcakes<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n
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