Black Bean Brownies (Gluten Free)

"These are flourless brownies made with pureed black beans! You won't believe it! You can substitute spices for the vanilla. I used about 1 tsp. Penzey's Apple Pie Spice and it was terrific."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Jen M. photo by Jen M.
photo by Dayana C. photo by Dayana C.
photo by Hyuna BubblePop photo by Hyuna BubblePop
photo by leslie.loberger photo by leslie.loberger
Ready In:
16 brownies




  • Mix ingredients together in a blender/food processor until pureed.
  • Pour into a greased 8x8 cake pan.
  • Stir in some chocolate chips and nuts, or leave plain.
  • Bake at 350 F for approximately 30 minutes.
  • Let cool completely before cutting.

Questions & Replies

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  1. A-MA-ZING! Just found out I was gluten intolerant recently, and have really been craving some chocolately pastry treat. These are without a doubt the best brownies I have ever made. Way better than anything boxed. They are not your traditional brownie consistency, more like fudge, but that's the way I like them! Make sure you use CANNED black beans. Organic with low sodium is the best way to go. Make sure to really blend the ingredients well to get the beans into really fine particles. I used a blender and it worked great. I added an extra tbs of chocolate to make them super tasty. My boyfriend was dubious and even he liked them! For the reviewers who said they tasted like beans: you must have done it wrong, because I have no idea what you are talking about. These taste great!
  2. I made these last night. I followed the advice of some of the other reviews and added 1 more TBSP of cocoa powder and 1 1/2 tsp of both baking soda and baking powder. They turned out great, very moist.
  3. Ok shocking but true we all loved these. I have made these several times and have been adding 1 1/2 teaspoons of both baking powder and baking soda to the recipe. It makes them more cake-like which I like a little better.also like other comments said. i actually push the kids to eat them now for a snack . BUT NO one knows the secret of the beans inside.
  4. These are good but not as great as I had hoped. I could defiantly taste the bean texture and favor but I made them with dried beans and they might not be good for this recipe. Overall fine for a snack and I will probably try again with canned beans instead. Thanks for the recipe.<br/><br/>Update: I have been make these for 2 years since my first review. They are without doubt my FAVORITE BROWNIES EVER!!! Defianlty use cannned beans and up cocoa powder to 1/3 cup. I usually use only 1/2 cup of sugar and they are perfect that way. I have also tried to replace the oil with 2 mashed up banana and they still turned out great. Also, dried cranberries and almonds are awesome in these. <br/><br/>Thanks Again for the Amazing Recipe.
  5. We are now a largely gluten free household. I had tried one other black bean brownie recipe and it was supposed to be fudgy but was dry. This recipe is SUPER FUDGY. I poured my brownies as cupcakes. They rose a bit in cooking, but then sunk and became dark and fudgy as they cooled. YUM! The batter is thin and pourable. So one warning: the chocolate chips SINK in the batter. If doing cupcakes like we did...then you may want to add the chocolate chips AFTER you pour them and then kind of sink them a bit with a toothpick. This ensures more even distribution of the chips. Second little warning: DO NOT LICK THE BATTER! These are not good until baked as most bean goods are not. I promise the finished product is worth the wait anyway :-)


  1. These were a hit with my co-workers and family! From now on, this will be my default for large gatherings and bake sales. Here are tweaks I made, mostly by adding extra dry ingredients and changing the sugar option: - I did not need this to be a GF option, so I added in 4 tbsp of flour to thicken the batter. I can imagine subbing 2 tbsp of coconut flour to keep the GF option, but thicken the batter. -I used unrefined coconut oil and it worked well! I accidentally used 4 tablespoons of oil instead of 3, which surprisingly balanced out because I added extra dry ingredients. -I cut the sugar to 1/2 c and added in 2 tbsp of honey. I've tried this method twice and found it better for my palette. -added 1 tsp instant coffee or espresso (learned this from another recipe, I've heard it compliments the cocoa) -added 1 tbsp cinnamon (for all the cinnamon addicts) Lastly, I added a decorative design by mixing some coconut oil and cocoa powder, pouring stripes into the batter (already in 8x8 pan) and marbled in with a toothpick. :) Hope this helps!
    • Review photo by Jen M.
  2. 3 T Oil with 3 T Coconut Oil 3/4 cup sugar with 3/4 cup Organic Honey Added 1/2 tsp Baking Powder
  3. OMG! I love these and the fact that they are guilt free. I make them from home cooked beans, abt. 1 1/2 C to one batch, add 1 1/2 teaspoon of baking soda and baking powder to make them more cake like. I substitute the sugar for erythriol and a tad of honey. When done I serve them with whipped creme and some berries. YUM!
  4. Love this recipe! my husband dug into them right in the pan and pronounced them delicious! BTW,using dry beans in this recipe is not a problem. I don't know why people think it would be. All you have to do is cook them till tender and drain. Another thing, using the baking powder and soda does not produce a brownie like desert. It is more like cake. Very tasty but not if you want a brownie.I am cooking the recipe again without the leavening. I also used butter instead of oil and ALL of the sugar the recipe calls for. I think it needs it to cut the taste of the beans and unsweetened coco. I sampled the raw batter as well and it was delish! Oh, I did add walnuts and chocolate chips. Mmmmmm,good!
  5. Best brownies EVER! I subbed agave for sugar, coconut oil for oil, egg whites for eggs



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