Vegan Flourless Black Bean Brownies

Ever since I posted my White Bean Blondie recipe last year, I’ve had several people ask me if I had tried working on a black bean brownie. Because there are already quite a few black bean brownie recipes to be found online, I wasn’t sure if I could contribute anything new and exciting to the world, but I’m glad I tried because I think these are one of the BEST brownies I’ve ever tasted– healthy or otherwise.

Whenever I decide to try to develop a new recipe, one of the first things I do is a quick Google search to see what has already been done. I usually try to make the first few results that come up in my search, just to see if there is already a “perfect’ recipe out there, but in the case of black bean brownies I was pretty disappointed in the results. None of them were truly “brownie-like” enough for me.

Perhaps that’s because I’m pretty picky about my brownies. To me, a good brownie needs to be rich and moist, with a fudge-y texture. I mean, if I wanted a cake-like texture, I’d reach for a piece of cake. Brownies need to feel more moist and decadent.

What I love about these Black Bean Brownies is that they are:

  • Flourless! (which also keeps them gluten-free)
  • Naturally sweetened with coconut sugar
  • Oil-Free
  • Loaded with fiber and protein from black beans
  • Sneaky– you can’t detect the black bean flavor AT ALL.
  • Rich and fudge-like

Trust me when I say that these brownies taste totally decadent.

5 from 6 votes
Vegan Flourless Black Bean Fudge Brownies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This is the BEST black bean brownie recipe I've ever tasted. No eggs, flour, or dairy, so they are vegan and naturally gluten-free. So rich and fudgy!

Course: Dessert
Servings: 16
Calories: 162 kcal
  1. Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.
  2. To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly.
  3. Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan.
  4. Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
  5. Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. (I imagine these would freeze well, too!)


Substitutions & Notes:

  • If you prefer a darker chocolate brownie, go ahead and use 1/2 cup of raw cacao powder in this recipe. I’ve tested it that way, and I thought they were delicious, but they were a little “too dark” for some of my taste testers.
  • I imagine that any other nut or seed butter, such as peanut butter or sunflower seed butter, would work well in this recipe if you’d prefer to replace the almond butter.
  • If you don’t have balsamic vinegar on hand, I think another vinegar would probably work well, too. You just need some sort of acid to react with the baking soda. (And I think balsamic pairs really nicely with chocolate recipes.)
  • Coconut sugar gives these brownies much of their substance and texture, so don’t be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results. Granulated sugar = chewy, fudgy brownies, so keep that in mind.
  • As always, if you try something different please leave a comment below so we can all benefit from your experience.

Hope you enjoy these rich and fudgy brownies!

Reader Feedback: What’s your favorite way to use black beans? Have you tried using black beans in a desert before?



Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

33 thoughts on “Vegan Flourless Black Bean Brownies

  1. Kersten

    A question of curiousity, why use coconut sugar instead of regular granulated sugar?. When I compare the sugar levels they both contain 4g of sugar per teaspoon. I haven’t tried making these yet but am looking forward to making this recipe soon!

    1. Megan Gilmore Post author

      Coconut sugar is still lower on the glycemic index than table sugar and has trace amounts of minerals like iron, magnesium, calcium, and potassium. You can use white sugar if you prefer, but the brownies will taste MUCH sweeter with that substitution.

  2. chloe

    I’ve recently learned to make brownies using black beans…you would NEVER know the difference…tastes great!!!

  3. Tracy

    I made a batch of your Vegan Almond Butter Brownies today and they were a hit. I like nuts in my brownies. Did you try adding nuts to any of your test batches?

  4. berneda

    Sherlie Battiato, I would love to know how the stevia works out too. 1 cup of any sugar is a lot…to me anyways.

  5. Julie

    These look awesome!! Just wondering if you can substitute regular cocoa powder for the cacao powder?

  6. nina

    I’m gonna try these very soon. That protein and fiber 💪🏽😍
    thanks for the recipes!
    Maybe add “gluten free” to the list of tags under the title?

  7. Minnie

    These were awesome!!! I used just shy of 1/2 cup cocoa and loved the deep chocolate flavour, especially with the sea salt. I only used about 2/3 cup coconut sugar and was happy with the results. Excellent and easy recipe, thank you Detoxonista!

  8. EK

    These brownies look amazing… And I love that you said they’re JUST good, not “good for healthy food!” I struggle with that all the time!!

    I was wondering if this batter would work out in a Vitamix? I don’t have a food processor, and since I rarely make food requiring a food processor I don’t particularly want to buy one.

    1. EK

      Also forgot to ask–would 1/4c of peanut butter made with PB2 function as an equivalent for peanut butter, or are the fats in a nut butter necessary to make the recipe work?

  9. Lisa

    I made these today-Delicious. I used about 5 dates (pureed into parse) and only 1/2 cup sugar. They were really yummy.

  10. Rachel

    These look insanely good! I’m with you girl, brownies have to be fudgy 😊 My fave way to enjoy black beans is as black bean noodles. These awesome noodles I buy at my local supermarket – made from 100% dried black beans and nothing else. You cook them like regular pasta and they are epic. The best consistency, not starchy like lots of gf options but still very carry so satisfying all the same. I reckon I’ll give these brownies a go trying to use puréed dates as the sweetener and see how I go. If I have success I’ll post here so that you and your readers know results. Thanks again for all the work you put into this blog – it’s my go-to fave and has been since I first found it xxx

    1. Megan Gilmore Post author

      Aw, thanks! I have a box of lentil-based pasta sitting in my pantry that I’m excited to try, so I’ll have to look for the black bean version, too. I want to try using dates as the sweetener for a brownie recipe, too. I tried once in the early stages of testing this recipe, and it was a total mess, but I think it’s worth trying again!

  11. Jenny

    This black bean brownie is absolutely gooey and yummy. I used cashew butter instead of almonds. I want to try it will less sugar next time, maybe half a cup. Do you think it will be bitter if i don’t use 1 cup of coconut sugar?

    Thank you for sharing this recipe!

    1. Megan Gilmore Post author

      There is lots of moisture from the beans and the almond butter. Did your almond butter have any additives? The only ingredient should be almonds. Otherwise, I’m not sure why they would be dry! Every time I’ve made them they are borderline gooey.

  12. MrsKish

    Made these tonight-AMAZING! And I was really skeptical because earlier in the year I had tried a different black bean brownie recipe that the blogger swore by. We threw them out-they were gross! These I will be hiding from my family so I get to eat them all 😉

  13. Jackie

    I have never used beans in a dessert before. Just made these. The house smells wonderful. I can’t wait to try them. This will be my dessert after dinner. Thank you for sharing the recipe and keep up the great work.

  14. Alice

    I used a bit of almond milk, the mixture turned out dry for me as well.
    Almond milk did the trick, also used half cup sugar.

    Great recipe!
    Love your recipes tasty and easy to make.


  15. stacie

    What is the point of the flax seeds? That is the one ingredient I don’t have on hand, so I’m hoping I can get nearly the same result without them.

    1. Megan Gilmore Post author

      They act as a binder, similar to the way you would add an egg to a recipe. I tried one version without it, and the result was much more gooey and less brownie-like, but I’m sure it would still taste good.

  16. Christine

    Finally a black bean brownie that tastes like a regular brownie! They are chewy with a rich chocolate flavor. Mine only took 25 minutes to make so maybe those of you who thought these brownies are dry need to bake them for only 20 or 25 minutes. I think these brownies taste better than some regular brownie recipes!

  17. Maria

    These look delicious; can’t wait to try them. Can ground chia seeds be substituted for ground flax seeds?


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