Indulge without guilt with these fudgy, Flourless Black Bean Brownies. These brownies are naturally gluten-free, packed with protein, and bursting with rich chocolate flavor—dessert just got healthier!
Your challenge is to make these brownies and not tell anyone they have black beans in them. See if they notice the black bean flavor because, although the combination sounds odd, it’s a delicious combo, and most people would never know the difference.
Adding black beans as a secret ingredient gives you the same delicious flavor as a traditional brownie, but you get a denser, fudgier brownie with higher protein and fiber. You are also omitting flour and making a delicious gluten-free dessert!
I love dessert, and if I’m going to eat them often, I need to find healthier versions of my favorites! For more healthy brownie recipes you have to try my chewy dairy-free brownies, and rich fudgy flourless brownies.
Table of Contents
Reasons to Love These Flourless Brownies
- Kids love this treat and it’s an easy way to sneak more nutrients into their diet.
- Black beans add a protein boost, making them a healthier dessert choice. Enjoy your favorite guilt-free dessert.
- Their dense, fudgy texture mimics the richness of traditional brownies, satisfying any sweet tooth.
Recipe Ingredients
- Black Beans: They bring a subtle earthy flavor and a dense, fudgy texture and provide a healthier twist.
- Unsweetened Cocoa Powder: Delivers deep chocolate notes and a velvety texture, making these brownies indulgent and satisfying.
- Mini Chocolate Chips: Adds bursts of extra sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Sweetener Swap: Replace brown sugar with coconut sugar or pure maple syrup for a natural, less refined sweetness.
- Dietary Restriction Alternatives: To make the recipe vegan, substitute eggs with “flax eggs,” which are created by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water. To go sugar-free, opt for sugar-free chocolate chips or “carob chips,” and add sweetness with cinnamon, vanilla, or powdered stevia.
- Topping Options: For added crunch, sprinkle chopped nuts like almonds, walnuts, or pecans over the batter before baking. To bring a burst of sweetness, add a drizzle of caramel or chocolate sauce after the brownies have cooled. You can also add a dollop of peanut butter or serve them warm with a scoop of ice cream.
How to Make Flourless Black Bean Brownies
Step 1: Preheat oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper or foil. Lightly grease with baking spray, and set aside.
Step 2: In a blender or food processor, add the beans, oil, vanilla, and water. Blend or puree until smooth. Add the eggs and blend or puree for 15 seconds.
Step 3: In a medium mixing bowl, whisk together the dry ingredients: brown sugar, cocoa powder, baking soda, and salt. Pour the wet ingredients over the top, and gently fold until well combined. Add all but two teaspoons of the chocolate chips, and mix until combined.
Step 4: Pour the batter into the prepared pan. Spread into an even layer and sprinkle with the remaining 2 teaspoons of mini chocolate chips. Gently press them into the batter.
Step 5: Place in the oven and bake for 25-28 minutes, or until set. The top should be shiny and firm.
Step 6: Remove from the oven and let cool for 30 minutes. Transfer to the refrigerator to chill for an additional 30 minutes before slicing and serving.
Expert Tips
- Smooth Consistency: For an ultra-smooth brownie batter, blend the beans with liquid ingredients for a couple of minutes longer than usual. This prevents any bean chunks in your final texture.
- Even Baking: Rotate your baking pan halfway through the cooking time to promote even baking and prevent edges from hardening too quickly.
Frequently Asked Questions
Cacao is considered healthier than cocoa powder. Cocoa powder is usually processed at high temperatures, reducing its nutritional content. In contrast, cacao is processed at lower temperatures, preserving its natural benefits.
Food processors are generally more effective than blenders at achieving the correct texture for recipes like this, where a smooth, even blend is crucial.
Storage Info
STORE these Flourless Black Bean Brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To FREEZE, individually wrap each brownie in plastic wrap and place them in a freezer-safe bag, where they’ll keep for up to 3 months.
To REHEAT, warm them in the microwave for about 10-15 seconds or in a preheated 350°F (177°C) oven for 5-7 minutes until warm.
More Brownie Recipes That You’ll Love
Flourless Black Bean Brownies Recipe
Ingredients
- 1 15 oz. can of black beans - drained and rinsed well
- 1/4 cup vegetable - or canola oil
- 2 tsp vanilla extract
- 2 tablespoon hot water - you can add ¼ tsp. of espresso powder to this and let it dissolve
- 2 eggs
- 3/4 cup brown sugar - packed
- 3/4 cup unsweetened cocoa powder - use a quality cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp kosher sea salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper or foil. Lightly grease with baking spray, and set aside.
- In a blender or food processor, add the beans, oil, vanilla, and water. Blend or puree until smooth. Add the eggs and blend or puree for 15 seconds.
- In a medium mixing bowl, whisk together the dry ingredients: brown sugar, cocoa powder, baking soda, and salt. Pour the wet ingredients over the top, and gently fold until well combined. Add all but two teaspoons of the chocolate chips, and mix until combined.
- Pour the batter into the prepared pan. Spread into an even layer and sprinkle with the remaining 2 teaspoons of mini chocolate chips. Gently press them into the batter.
- Place in the oven and bake for 25-28 minutes, or until set. The top should be shiny and firm.
- Remove from the oven and let cool for 30 minutes. Transfer to the refrigerator to chill for an additional 30 minutes before slicing and serving.
Fudgy, rich, and you’d never guess they were made with beans.
i am on ww so I substituted the oil with apple sauce and the baking soda with baking powder, hope it turns out well!!
Hi Rachel, thanks for sharing and let us know the results.
I love to find healthy alternatives for treats. These look delicious!