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

4.77 from 21 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!)

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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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?


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!


Do you know the carb and sugar count?


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 😉

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