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Fudgy Black Bean Brownies (No Flour!) Recipe

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4.1 from 59 reviews

These fudgy black bean brownies are a delicious and healthier alternative to traditional brownies, using black beans instead of flour to create a rich, moist texture. They are naturally gluten-free and packed with protein and fiber, making them a guilt-free treat perfect for any occasion.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Wet Ingredients

  • 1 15-oz can black beans, rinsed and drained (425 g)
  • 3 large eggs
  • 3 Tbsp flavorless oil (such as canola or vegetable oil) (45 mL)
  • 1 tsp vanilla extract (5 mL)

Dry Ingredients

  • ¼ cup unsweetened cocoa powder (30 g)
  • ⅔ cup sugar (120 g)
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp finely ground or instant coffee (optional)
  • ½ cup semi-sweet chocolate chips (60 g)

Instructions

  1. Preheat and pureé beans: Preheat your oven to 350°F (176°C). Place the rinsed and drained black beans into a food processor and pureé them into a rough paste.
  2. Mix wet ingredients: In a large bowl, combine the black bean puree, eggs, oil, and vanilla extract. Mix well until smooth and fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the cocoa powder, sugar, baking powder, salt, and coffee if using.
  4. Make the batter: Add the dry ingredients into the wet mixture and stir until combined. Fold in the semi-sweet chocolate chips evenly throughout the batter.
  5. Prepare baking pan: Grease an 8×8 or 9×9 inch baking pan and line it with parchment paper for easy removal.
  6. Bake the brownies: Pour the batter evenly into the prepared pan. Bake for 30 to 40 minutes, or until the edges are set and the center shows minimal jiggle when the pan is gently shaken. It’s okay if a toothpick inserted comes out a little gooey.
  7. Cool and serve: Allow the brownies to cool completely in the pan before cutting into 16 squares. This helps them set and hold their fudgy texture.

Notes

  • For extra gooey brownies, take them out while the center still jiggles slightly. For firmer brownies, bake until a toothpick comes out almost clean.
  • If you want thicker brownies, double the recipe and bake for an additional 15 to 20 minutes.
  • Store brownies in the refrigerator for up to 7 days.
  • Freeze brownies for up to 3 months. Thaw in the refrigerator before reheating. Reheating in an air fryer for a few minutes improves texture.

Find it online: https://cookingwithsarah.com/fudgy-black-bean-brownies-no-flour-recipe/