These fudgy Black Bean Brownies are moist, chocolatey and delicious. Finally a low-fat, gluten-free brownie that doesn’t disappoint!
The Best Flourless Black Bean Brownies
If you have a weakness for rich, fudgy brownies, these black bean brownies nail it—and they do it with no flour and no butter. They come out so moist, not cakey or dry like most low-fat brownie recipes I’ve tried. The secret ingredient is black beans, and I’m sure you’re thinking… what? But trust me, you don’t taste them! Like my Flourless Chocolate Zucchini Brownies, all that chocolate decadence allows you to sneak in the beans into this healthy dessert without changing the flavor.
Why These Are the Best Healthy Gluten-Free Brownies
My husband even loves these black bean brownies! He can’t get over how good they are (and trust me, if he didn’t like them, he would tell me). Here’s why they’re one of my favorites.
- No butter and very little oil. This recipe feels like you’re eating something loaded with butter, yet it only uses 1/2 teaspoon of oil, keeping the fat and calorie count low.
- Flourless. Most gluten-free brownie recipes have you swap in another type of flour—and gluten-free flours can be expensive. These fudgy black bean brownies don’t use any flour at all!
- No compromise on taste. Despite being healthy, these brownies are still rich, fudgy, and decadent—exactly what you want in a good brownie!
Black Bean Brownies
Ingredients
- 1 14 oz canned low-sodium black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon oil
- 1 tablespoon unsweetened almond milk, or dairy, skim
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of freshly ground coffee or instant coffee
- 1 cup semisweet chocolate chips, divided (Hershey’s)
Instructions
- Preheat the oven to 350° F.
- Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
- Fold in 1/2 cup chocolate chips until combined.
- Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
- Allow the brownies to cool completely before slicing them into squares.
Last Step:
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Nutrition
What You’ll Need
The full ingredient list with quantities for these black bean brownies is in the recipe card above, but here are some notes to keep in mind.
- Black beans – The beans replace the flour in this recipe and they add fiber and protein too.
- Eggs – Let these come to room temperature before you start baking.
- Cocoa powder – Be sure to use unsweetened cocoa powder, not cocoa mix.
- Sugar – I use regular white sugar in this recipe.
- Oil – You don’t need much! Use any kind you like for baking.
- Unsweetened almond milk – Fat-free dairy milk or any plant-based milk that’s unsweetened will also work.
- Balsamic vinegar – An unexpected ingredient that enhances the chocolate flavor and adds depth.
- Baking powder and soda – For rise.
- Coffee – Freshly ground or instant coffee will both work.
- Semisweet chocolate chips – For extra pockets of chocolatey goodness.
A Few Variations and Topping Ideas
I love these black bean brownies exactly as written, but you can also make a few tweaks to customize their flavor.
- Add some flaky salt. Maldon sea salt or fleur de sel sprinkled on top adds a salty balance to the sweet, rich brownies.
- Swap chocolate chips for chunks. Chop a dark chocolate bar and add that instead of the chocolate chips. Although the flavor doesn’t change, this gives you a little variation in texture since the chopped chocolate varies in size.
- Mix in nuts. If you like nuts in your brownies, fold in chopped walnuts, pecans, or almonds.
- Dust with powdered sugar. For a little extra sweetness!
Proper Storage
- Room temperature: Allow your black bean brownies to cool completely, then transfer them to an airtight container and store at room temperature for 4 to 5 days.
- Freezer: Wrap individual brownie squares tightly in plastic wrap, then place them in a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature or warm the brownies in the microwave before serving.
