Black Bean Brownies Recipe that are flourless, fudgy and delicious. No one will ever guess these brownies are made with black beans and are packed with protein and fiber.
Other gluten free brownies we love is this oat flour brownies recipe and almond flour brownies recipe!
Table of Contents
Black bean brownies have all the taste and sweetness you crave in a brownie but contain no refined sugar. Dates provide all the sweetness you need!
Black beans also have the perfect texture and color to replace flour making this black bean brownie recipe truly naturally gluten free.
No one will be able to tell they are made with beans. My kids call these brownies “beautiful”, they really do not have black bean flavor!
Not to mention, health benefits of black beans are vast! They are a source of fiber, protein, various nutrients and minerals.
Ingredients and Notes
You will need just 10 simple ingredients to make black bean brownies. Most of which are pantry staples and you probably have on hand right now.
- Black beans: Black beans are the basis of this brownie recipe. No substitutions, not even lentils. You can use canned black beans or dried beans. If you have any cooked black beans like Instant Pot black beans on hand, use about 1 1/2 cups to 1 3/4 cups.
- Medjool dates: Most grocery stores carry 2 types of dates, “regular” and Medjool. You have to buy Medjool variety. Their meaty and moist texture adds volume and fudgy texture to brownies. And fresh is best! As dates get older, they dry out and sugars start to crystalize on the outside.
- Eggs: I have not tried to make egg-free black bean brownies. What might work is 1/4 cup coconut oil. But you would have to cool brownies. I think when coconut oil cools off, it will solidify and hold brownies together.
- Coffee: Brewed coffee adds more depth to the chocolate flavor but you can skip it. It is not a crucial ingredient but if you have leftover morning coffee, save it and add to brownies.
- Cacao powder: You can use cocoa powder instead of cacao powder. It’s interchangeable in all chocolate recipes, the only difference is that health benefits of cacao powder are greater.
- Baking essentials: Pure vanilla extract, eggs, baking soda, applesauce (unsweetened is best) and salt.
- Chocolate chips: I use dark chocolate chips. You can use semi sweet chocolate chips, peanut butter chips or omit completely.
How to Make Black Bean Brownies
Black bean brownie recipe is so simple to make! Just blend, bake, and enjoy. Dirty one blender, not even another bowl. Here are a few recipe notes to make the process go smoothly.
Prep: I cannot stress enough that it is a must to line your 8 x 8 square baking dish with parchment paper and spray with cooking spray. Preheat your oven to 350 degrees F.
Blend ingredients: In the following order, add eggs, applesauce, black beans, cacao powder, coffee, vanilla, baking soda, salt and dates to a high speed blender or food processor.
Either kitchen appliance will work, but I should caution you that it is a struggle to fit all the ingredients into a mini food processor.
Black bean brownie batter doesn’t have to be perfectly smooth and can have small chunks of dried fruit or beans in it.
Add chocolate chips: Stir until well combined.
Bake: Pour batter into the baking pan and sprinkle with some more chocolate chips. Then bake black bean brownies for 30 minutes.
Cool: Let the brownies cool completely before slicing. These brownies taste great warm or cold and get even fudgier the next day. Try them with a scoop of vegan vanilla ice cream!
Tips and Variations
- Soak dates: If your dried fruit is too hard and you are having trouble blending it. Soak them for 10 minutes first in hot water, drain and then blend.
- Let brownies cool off almost completely before slicing: It’s worth repeating multiple times. I know it’s hard, but please have patience. Again, this is to ensure that bars do not fall apart.
- Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart. I love these parchment paper sheets.
- Do not use any other sweetener: Any dry sweetener like sugar, stevia or xylitol will not work in this black bean brownie recipe. The same goes for honey or maple syrup.
- Vegan black bean brownies: Someone in the comments skipped eggs and used flax eggs. Someone else said it didn’t work. You can also try 1/4 cup melted coconut oil instead and cool brownies completely in the fridge.
- Dairy free: As is, this recipe is dairy free, except the chocolate chips. Just use dairy-free chocolate chips and you are all set!
- Additions: Add chopped walnuts, pecans or hazelnuts to the batter. Top with fresh raspberries or sliced strawberries before baking. Also freeze-dried fruit will work well as an addition.
How to Store and Freeze Black Bean Brownies
Store: Keep black bean brownies in an airtight container in the fridge for up to 5 days. But I doubt they will last that long!
Freeze: Simply place brownies in an airtight container and freeze for up to 3 months. Thaw on a counter at room temperature for about 30 minutes.
I freeze cut up brownies right in Pyrex glass container I bake in. It comes with a plastic lid. Just lift a black bean brownie with a butter knife and defrost. Perfect!
FAQs
No, these brownies are meant to be made with black beans.
I tried “regular” dates and didn’t love results but you can use them. Soak 15 of them in warm water for 15 minutes and drain well.
One of the readers used prunes instead and she said the brownies turned out amazing! I haven’t tried, please let me know if you do.
No. They add volume to the batter and fudgy texture to brownies. If you skip them, your black bean brownie batter consistency will be off.
For rich fudgy brownies, remove when the center still jiggles somewhat. For a firm brownie, use the toothpick method. Remove when a toothpick inserted in the middle comes out almost clean (a few crumbs is okay on the toothpick).
More Healthy Chocolate Dessert Recipes
- Healthy zucchini brownies
- Healthy pumpkin brownies
- Healthy chocolate cake
- Coconut oil fudge
- Date bark
Black Bean Brownies Recipe
Ingredients
- 14 oz can low sodium black beans drained & rinsed
- 2 eggs large
- 1/2 cup applesauce unsweetened
- 10 Medjool dates pitted
- 2 tbsp brewed coffee optional
- 1 tsp pure vanilla extract
- 1/2 cup cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup + 1/4 cup chocolate chips
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
- In a powerful blender or food processor add ingredients in the following order: eggs, applesauce, black beans, cacao powder, coffee, vanilla, baking soda, salt and dates; then process until smooth. Add 1/4 cup chocolate chips and stir to mix.
- Pour batter into baking dish, top with 1/4 cup chocolate chips and bake for 30 minutes.
- Remove from the oven and let brownies cool for 5 minutes. Transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
- Freeze: In an airtight container up to 3 months.
- Black beans: No substitutions, not even lentils. If you have homemade beans, use about 1 1/2 to 1 3/4 cups.
- Other dates: Best to use Medjool dates. I tried “regular” dates and didn’t love results but you can use them. Soak 15 dates in warm water for 15 mins and drain well.
- Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart.
- Let brownies cool off almost completely before slicing: I know it’s hard, but please have patience.
I made these for the first time today. I finally tried them because my sister n law made a cake similar to this but did not have a ‘sweet’ presence in the taste. I did add sweetened cinnamon applesauce minus the coffee. I must admit my two year old could not wait for the treat! She ate it gladly. I am glad there is an alternative to the high sugar/flour brownie!
I honestly couldn’t tell the difference between these brownies and regular ones either. Glad your kiddo enjoyed it. Nice way to get some beans into the kids, right?!:)
This may be a really stupid question, but could I substitute prunes for the dates?
Not stupid at all. Actually, one of the girls did and she said the brownies turned out amazing!!!
oooh – I did throw a couple tablespoons of honey in to off-set the cacao nibs because they are on the bitter side (but not obnoxiously so). They may be a kind of acquired taste since you don’t get the sweet squee like with regular chocolate.
Hello Olena, i’m from Brazil and have been reading your site since early 2013 and would like to congrats you for this effort. I’ve made this recipe with our most traditional “feijão preto” ou simply “black bean”, we got almost 14 types of bean and it´s different from yours but also have an amasing taste. I would give another try in this recipe without the dates and also with much less salt. Thank you that´s my comment.
Hi Eduardo. I would love to explore all kinds of the beans you have! I love beans! Thank you for your sweet comment!
Ok, you’re two-for-two this week! Made these last night to take to work for a GF co-worker and they were a huge hit. I didn’t have chocolate chips but I did have some cacao nibs, so that’s what went in. Loved the flavor; the not-sweet but chocolate taste was perfectly rich and was a great ,match to the texture. I’m so gonna convert those donut-hounds into health-food freaks. With your help, of course. <3 Thanks!
Haha. That’s awesome! Weren’t cacao nibs too bitter? Are they soft? Never tried them. I just ordered cacao powder. Can’t wait to try it.
Was wondering if you or anyone used cacao powder instead of cocoa? It would up the fiber in them.. Thanks
Yes, you can do that for sure. At the then do making these I didn’t have cacao powder. Now that’s all I use after I bought it at Vitacost. I honestly don’t even notice it being more bitter than cocoa powder.
Yes I used cacao powder from the health store. Sprinkled a few flakes of cocoanut on each brownie and just before I took them out of the oven put about 10 mini marshmallows on them and left another 5 minutes. The little extra calories made them delicious.
Just made these… they haven’t cooled enough to adequately slice, but I’ve already eaten more than I’d like to admit with a spoon. Save to say they’re pretty darn tasty. 😉 I think next time I make them I’ll add more dates to sweeten them up a bit more, but perhaps it was the Americano I added instead of coffee since I only have an espresso machine…
And, for the record, my 1970s hand-me-down blender worked just fine, though, I’m sure it took a bit more time and effort than your fancy one haha 🙂 Thanks for the great recipe–I’m always looking for new ways to get my chocolate fix with my fairly rigid diet.
Sweetness is personal preference so feel free to adjust. Cooling is important for brownies.:)
I honestly think 1970 blender’s quality is waaaaaay better than 2014, so no wonder it worked LOL. You are very welcome.:)
Did you use sweetened or unsweetened cocoa powder?
Unsweetened.
I haven’t made black bean brownies in forever!! I’m so happy that I found this recipe, I’m totally making them soon. Not to mention they’re gluten-free and vegan! Woo hoo 🙂
O.k., I have to try these. I’ve seen many recipes for black bean brownies, and have never made them.
Thanks for the tip on chopping up the dates beforehand if you have a regular blender. The last time I tried to blend dates in my average blender it was an “epic fail” (as my 12 yr old son would say).
When I first saw your pics I thought there was frosting on top of the brownies, but it must be the chocolate chips that melted on top during baking. I also love adding brewed coffee to baked goods! Yum!!
These look absolutely incredible, Olena!
Just wanted to thank you for this recipe, these brownies were absolutely amazing!
You are welcome. I just adapted this recipe to include some protein powder and will post them next week, if you are interested.:) Very similar texture, more protein and less sugar.