Vegan Flourless Black Bean Brownies

flourless black bean brownies stacked on eachother

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.

flourless black bean brownies cut next to a bowl of black beans

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.

Here’s a quick 1-minute video showing you how EASY these are to prepare:

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.

stacked pile of flourless black bean brownies

4.79 from 23 votes
Print
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
Author: Detoxinista.com
Ingredients
Instructions
  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!)

flourless black bean brownie batter in a food processor and the finished cut brownies

 

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?

 

 

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Comments

Julie

I made these today and they came
out great. I used peanut butter instead of almond butter and used slightly less than 1 cup of coconut sugar, more like 3/4 cup. Fudgy and chocolately. I will definitely keep
making these.

Connie

Hi Megan, this is my first visit to your site and I know already that I’m ‘gonna love it! Especially after seeing this brownie recipe. I really want to try this but, as another reviewer noted, I don’t have a food processor (gave mine to my son before I decided to eat healthy!). Do you have any suggestions on another way to mix this….I’m assuming the food processor is needed due to thickness? I do have a juicer but not sure how that would work?? Any ideas would be a big help! (Would “borrow” the one I gave away but to far away!) Thanks in advance….can’t wait to try these!

    Megan Gilmore

    I’ve had a reader report that they tried this in the blender, and that they wouldn’t recommend it. So, maybe try mashing the beans by hand and then stirring in the rest of the ingredients? You really only need the food processor to get the beans smooth so that they blend into the batter seamlessly… the rest should mix together just fine by hand. Hope you get to try them!

Allison

These were crazy delicious, and incredibly easy to make!

Melissa

Wow. Just wow. These are amazing and are teenager approved. Our family has been eating healthier since doing Whole30 3 months ago. We are learning how to enjoy “treats” once in awhile and this recipe will definitely get a top spot in our recipe collection.
I doubled recipe and made them in muffin tins. Cut back the coconut sugar and chocolate chips and they turned out delicious. Might try to cut sugar back more. I also didn’t have raw cacao so I used regular cocoa powder.
I know a few people have said you can’t taste the black bean and they are 100% correct.
Thank you for coming up with this recipe! Pure genius:)

Grace

has anyone tried freezing these? i’m only one person (and i don’t wanna share 🙂 )

    Megan Gilmore

    I think they freeze well! I freeze almost all of our desserts to have some stashed away, and they always thaw quickly when I need a quick treat. 😉

Umesh

Hi can I ask whether you could substitute flax seed or remove it from the ingredients? The brownies look incredible.

    Megan Gilmore

    I wouldn’t remove it, but you could use ground chia seeds instead. They provide the structure that prevent these brownies from remaining gooey.

Lydia

These are in my oven now with the following substitutions based on what was in my pantry: natural peanut butter instead of almond butter and brown sugar instead of coconut sugar. They were so tasty as dough! I haven’t made a vegan brownie recipe before and it was so fun to get to eat the dough.

    Megan Gilmore

    Yes, eating egg-free dough is the BEST!! Hope you enjoyed the baked version, too. 🙂

Mara

I just made these! They are absolutely gorgeous. The texture is so decadent! No trace of “bean” flavour. I used date sugar, and didn’t have enough vanilla essence. But even without the vanilla essence, they are amazing. Fully recommended.

wendy

What kind of chocolate chips are you using that don’t have refined sugar? This recipe sounds great and I’d love to make something like this with no refined sugar but I’m stumped by the chocolate chips.

    Megan Gilmore

    Eating Evolved brand makes a primal chocolate that is sweetened with coconut sugar. You can chop up a bar to use instead of chocolate chips! If you want totally sugar-free chocolate chips, Lily’s brand makes one sweetened with stevia and erythritol (a combination that makes me VERY sick) but some people prefer that.

lly

I made these again—very good! Is there a particular brand of black beans you like to use?
thank you again.

    Megan Gilmore

    I’ve actually started cooking my own dry beans from scratch, but when I’m testing recipes like this one I tested it with the generic brand from Whole Foods. (No salt added)

Matthew

Fantastic recipe. Very yum. Thank you.

    Amanda

    Hi! These look amazing! I am wondering what I could use instead of a nut or seed butter that would let them still work out? My daughter has severe allergies unfortunately. Thank you so much!

V.V.T.

Hi! I made these for my boyfriend who wanted a vegan dessert for his birthday. Huge success! As the guests were gobbling up the brownies, it was fun to have them try and guess the main ingredient.

I recommend several hours to cool and set. I didn’t have time for that, so I put them in the friends and then freezer forbidden about twenty minutes. They were gooey and kindness of messy. So getting them cold from the freezer helped. I cut them using a pizza cutter.

Next time i think I will try to cut down the coconut sugar to make them even more of a healthy choice. I will try ripe bananas and maybe a half cup of sugar.

Thanks for such a fabulous recipe!

V.V.T.

Oops! Autocorrect made some amusing errors on my post.

Jessica Neglia

Someone I know made these brownies and they were amazing… I just tried to make them and they came out very dry. The brownie dough was very thick and not spreadable at all. Please help… they were so good and I want to make them!

    Megan Gilmore

    Hmmm… to troubleshoot, I’d first start with the ingredients. Did you make any substitutions? Was your almond butter all-natural, and drippy in consistency? Did you puree the beans in the food processor first? If you followed the directions to a T, then I’d say your oven might be too hot, and I’d just lower the temperature next time or reduce the baking time a bit. They might just be getting over-cooked! Maybe start with just 20 minutes next time?

      Jessica Neglia

      Thank You! I thought maybe I overcooked them so next time I’ll try 20 minutes! As for the ingredients I went to an all natural store and ground the almond butter myself but maybe next time I’ll try the PB that I have… It’s a little more drippy and the almond butter was not as drippy. I will try agin and report back, I am not the best baker so… practice makes perfect. Thank You!!

      Jessica Neglia

      Success!! I made another batch of these brownies with peanut butter and cooked them for 20 minutes and they came out AMAZING!! Thanks for your help.

Chris S

Great
I didn’t have balsamic , I used coconut vinegar instead. great I would make these again. Thank you

Sarah R

I’ve been searching for a dessert that can accommodate gluten-free, dairy-free, and sugar-free. It feels like there is very little out there that matches my criteria. I like the idea of this recipe but am not convinced it is sugar-free because of the chocolate chips. Do you have any suggestions? Brand or even another recipe of yours? Thanks!

    Deborah Moore

    Could you use Xylitol?

Lydia

This is a really great recipe, I have got nothing but compliments on these brownies, I had comments like “These are the best brownies I have ever had”. The first time I thought they were not cooked enough so I increased the bake time to 45mins, it must be that my oven is not as hot. These are super easy, pretty healthy considering, and taste delicious. So far the best black bean brownie recipe I have made. Thank you!

Vegangal

Do you know the carb and sugar count?

Jessica

I have made several different black bean brownie recipes and was always left not satisfied.. so I tried your recipe yesterday, and honestly I was not expecting much..especially looking at the ingredients, but I was so wrong! These are delicious and everything you said they would be. Thank you so much. The only thing different I did was used apple cider vinegar, and added some extra chocolate chips on the top. I can finally stop searching for the perfect recipe 😉

Dorinda

Megan,
These are the bomb! Thank you for sharing this delicious fudgey recipe. I think the brownie “knows itself a little better ” on the second day. I enjoy them cold from the fridge with a cup of tea. I love that you can enjoy some decadence and your blood sugar stays stable! Was considering adding salted sunflower seeds.

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