Easy Gluten-Free Black Bean Brownies

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Incredibly easy decadent, fudgy, vegan and gluten-free Black bean Brownies that are so delicious that you will never go back to regular brownies ever! These brownies are life-changing and extra fudgily delicious!

A stack of black bean brownies on a white plate with strawberries on top.

Black bean brownie???? That was my reaction when I first heard it. It was hard to believe that beans could be used in a dessert. But I was incredibly wrong, and these brownies changed my life forever! It took a few tries to make it eggless and flourless to suit our requirements, but all the experiments were delicious! You have to believe me on this recipe, it will feel like I am selling this way too much, but this recipe has been tried and tested on several people and it has never failed me. Most of the time, people don’t even recognize that it’s a black bean brownie, it passes all kinda taste tests. These brownies are eggless, vegan and has no flour! So, this recipe meets all kinds of dietary restrictions, making it a perfect brownie recipe you will ever need, trust me!

First of all, Why Black bean Brownie?

Because its Healthy! Aren’t we all looking for a healthy dessert all the time? My personal reason to make this brownie is, to make it gluten-free, clean and healthy for my kids. My little one has gluten issues and creating gluten-free recipes for her needs has and is always my priority. And also, if they get healthy and clean ingredients and protein in a dessert with no compromise in taste, count me in!

A stack of black bean brownie with strawberries on top.

What ingredients are used to make the black bean brownie?

I promise, all clean and healthy ingredients are used in this recipe. Check them out below:

Black Beans: Obviously! I like using organic canned beans because its super easy to use and ready whenever I want. In case you are not a fan of canned food, you can use dried beans too. Soak dried black beans for 4-6 hours and pressure cook/ cook on stove top till they are soft. 1 and 1/2 cup of cooked black beans are equal to a 15 oz can of black beans.
Old Fashioned Oats: You can use old fashioned oats or quick oats in this recipe. I like to go the less processed route and use old fashioned ones. Both work the same.
Cacao powder: I like using raw cacao powder to keep it clean but regular cocoa powder like Hershey’s works great as well.
Maple Syrup: The most important part of brownies, sweetener! You can use maple syrup, honey or agave syrup to make the brownies.
Oil: Using a clean and high temperature oil like avocado or coconut works great in this recipe. But any flavorless oil like canola or vegetable oil work great in a pinch.
Chocolate chips: You can never go wrong with an extra helping of chocolate in this black bean brownies. I personally like a blend of semi-sweet and dark chocolate chips. You can use any kind of chocolate chips you like, milk, white, vegan, dairy-free, any chocolate chips work.

Ingredients used for black bean brownie.

How to make the Black Bean Brownies?

It is super easy! Just throw everything in the blender or food processor, blend and bake… easy peasy!

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper, leave an inch overhang so you can lift the parchment paper and cut the brownies easily after baking. Spray with avocado oil cooking spray or grease with some butter.
Drain and rinse a can of black beans. Wash off all the black liquid until the beans are clear.
Coarsely grind the old-fashioned oats into a powder. If you are using quick oats, skip grinding and use as is.

In the same blender/food processor, add drained black beans, cacao powder, salt, baking powder, maple syrup/honey, avocado oil/coconut oil and vanilla extract and grind into a smooth batter on low speed.
Add chocolate chips and fold them in. Pour the batter into the prepared 8×8 pan, add more chocolate chips on top and bake for 20-30 minutes or until a toothpick inserted comes out clean.
Let the brownies cool completely before cutting. I suggest placing the cooled brownie pan in the refrigerator overnight and then cutting them, the cuts will be clean, and the brownies will be super fudgy!

Black bean brownies on a parchment paper.

A few quick FAQs about black bean brownies:

How to store these black bean brownies?

These black bean brownies stay perfect in the refrigerator for up to a week. Warm them in the microwave for 20-30 seconds to enjoy a warm and fudgy brownie.

Can I double the recipe? Does it change the baking time or temperature?

Yes! Use a 9×13 size baking pan and keep the temperature and baking time same.

How healthy are these black bean brownies?

First of all, we are using all whole and clean ingredients in this recipe. There are no refined sugars or flours to begin with and each piece is just 230 calories with almost 5g of protein, super healthy! You can check out more nutrition info in the recipe card below.
A stack of black bean brownie with strawberries on top.

Can I use chickpeas instead of black beans in the brownie?

No! Black beans have a sticky nature which are ideal for forming a creamy and sticky batter, chickpeas on the other hand need a binding agent like flour because of their grainy texture. So, please don’t change the type of beans used in this recipe.

Can I use cooked black beans instead of the canned black beans?

Yes! In case you are not a fan of canned food, you can use dried beans too. Soak dried black beans for 4-6 hours and pressure cook/ cook on stove top till they are soft. 1 and 1/2 cup of cooked black beans are equal to a 15 oz can of black beans.

Does the time change based on the material of the baking pan used?

Yes, aluminum or steel baking pan take less time compared to the glass one. If you are using aluminum sheet, adjust the time to 15-20 min. If you are using a glass baking dish, bake for 20-30 minutes.

Black beans are not your thing? Try these other healthy brownies on my blog:

2 Ingredient Nutella Brownie Bites

Zucchini Brownies

Yield: 9-12 servings

Black Bean Brownie

Decadent and fudgy brownies made with black beans

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Instructions

Preheat the oven to 350° F. Line an 8x8 baking pan with parchment paper and Spray with avocado oil cooking spray or grease with some butter.

Drain and rinse a can of black beans. Wash off all the black liquid until the beans are clear.

Coarsely grind the old-fashioned oats into a powder. If you are using quick oats, skip grinding and use as is.

In the same blender/food processor, add drained black beans, cacao powder, salt, baking powder, maple syrup, avocado oil and vanilla extract and grind into a smooth batter.

Add chocolate chips and fold them in. Pour the batter into the prepared 8x8 pan, add more chocolate chips on top and bake for 20-30 minutes or until a toothpick inserted comes out clean.

Let the brownies cool completely before cutting. I suggest placing the cooled brownie pan in the refrigerator overnight and then cutting them, the cuts will be clean, and the brownies will be super fudgy!

Notes

When lining the baking pan with parchment paper, leave an inch overhang so you can lift the parchment paper and cut the brownies easily after baking.
Aluminum or steel baking pan take less time compared to the glass one. If you are using aluminum sheet, adjust the baking time to 15-20 min. If you are using a glass baking dish, bake for 20-30 minutes.
Using a clean and high temperature oil like avocado or coconut works great in this recipe. But any flavorless oil like canola or vegetable oil work great in a pinch.
You can use homemade beans instead of canned black beans. 1 and 1/2 cup of cooked black beans are equal to a 15 oz can of black beans.

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