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!

Black bean brownies cut into squares topped with chocolate chips.

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

Black beans, applesauce, coffee, medjool dates, eggs, cacao powder, chocolate chips, baking soda, salt and vanilla extract.

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.

Brownie batter in blender.

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.

Brownie batter in parchment lined pan with chocolate chips on top.

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.

Uncut brownies cooling on parchment paper.

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.
Parchment lined pan of black bean brownies with chocolate chips.

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!


Can I use other beans?

No, these brownies are meant to be made with black beans.

What can I use instead of Medjool dates?

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.

Can I skip dates?

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.

How do you know when black bean brownies are ready?

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

Close up of black bean brownies with chocolate chips.
black bean brownie recipe cut into squares

Black Bean Brownies Recipe

Black Bean Brownies Recipe that is flourless, fudgy and delicious. No one will ever guess these brownies are made with black beans!
4.96 from 134 votes
Servings 16 brownies
Calories 120
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes



  • 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.



  • 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.


Serving: 1brownie | Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 118mg | Fiber: 3g | Sugar: 17g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    I have been making this recipe regularly for a few months now and my family is always amazed at how delicious these brownies taste! I make them with the flax ‘eggs’ which make them even more healthy. We absolutely love them!

  2. 5 stars
    What a treat! These brownies are absolutely delicious!

    They were part of our Olena Christmas Eve celebration!🎄:
    – Healthy Oatmeal cookies with frozen cranberries, yummm
    – Healthy spinach dip
    – and Hummus with roasted garlic

    Thank you for these easy and fantastic recipes Olena !!!

  3. 4 stars
    So delicious 💕 rich and fudgy, definitely curbs the sweet tooth craving! Will definitely make again because mine turned out more like molten lava cake rather than brownies 😊 but it definitely was a success!

  4. 5 stars
    Any way you can comment on the weight of dates? 10-12 Medjool dates of the ones I purchased is over a cup when shoved into a measuring cup. I’m so excited to try this recipe since it’s so hard to find sweetener-free recipes. Most of them use refined sugar substitutes (xylitol or Splenda) or natural sweeteners like coconut sugar, maple syrup, honey, etc.

      1. 5 stars
        Thank you for the quick response. I made them yesterday, and it was VERY difficult not to eat the whole pan. LOVE LOVE LOVE!

  5. 5 stars
    I too love my instant pot. My husband Swears that if the house goes on fire, I would save the Pot first before saving him… .

  6. 5 stars
    Wow. I don’t even know what to say. These brownies defy logic. How do they seem like regular flour brownies but be made with these ingredients?!? Followed the recipe 100% and they turned out great. Fantastic recipe. Also, I never leave reviews but had to for this recipe.

    1. I really appreciate that you took the time to write this review Erin! And even happier that you like the brownies that much 🙂

  7. 5 stars
    Really are the best refined sugar free, gluten free brownies I’ve made (and I’ve tried a few!). I add thawed frozen raspberries instead of the apple sauce. Super tasty. Kids love them, but my kids also eat kale, so know your audience. Thanks for the great recipe.

  8. 5 stars
    Hi Olena,

    I usually just buy the dates from the baking section that are kind of leathery and dried out to make this recipe but this time I decided to follow your suggestion to use medjool dates. OMG how different these are! So chewy, caramel-like and so worth the extra money! I am now on a medjool dates kick lol. Such a great substitute for sugar!

  9. 5 stars
    Realy liked the recipe but used 100% cacao choc chips which made it too bitter for my taste. Next time, I’ll make with sweeter choc chips. I made the vegan version with flax eggs and they worked really well.

4.96 from 134 votes (14 ratings without comment)

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