These gluten-free, flourless black bean brownies are a nutrient-packed dessert that still tastes indulgent. Dairy-free and free of refined sugar, this simple recipe takes only minutes to prep and is blended for convenience. You can make the same batter with chickpeas if you prefer.
There are two kinds of people: those who have discovered chickpea or black bean brownies and bake them over and over, and those who haven’t tried them yet. If you’re in the second group, give them a shot—you’ll likely be making them repeatedly.
Most of the ingredients are pantry staples, so you probably have everything you need to make chickpea or black bean brownies right now.
This recipe has been refined over the years and has been a reliable favorite in my kitchen since I first tried it five years ago. The original garbanzo bean brownies appeared in 2012; black bean brownies followed and quickly became a hit.
The base recipe works with either chickpeas or black beans and is easy to scale—double it to serve more people or to ensure plenty of leftovers. You can also customize the batter with mix-ins like chopped walnuts, peppermint or orange extract and zest, or a splash of liqueur such as Cointreau for a special twist.
Let’s get started.
How to Make Black Bean Brownies:
Start with one 14-ounce can of beans (black beans or chickpeas). Drain and rinse the beans, then place them in a blender with the remaining ingredients except the chocolate chips. Blend until you have a thick, smooth batter. Stir in the chocolate chips, pour the batter into a prepared baking pan, and bake for about 25 minutes. Let the brownies cool completely before slicing.
Store the brownies in an airtight container in the refrigerator for up to 7 days—warm a piece for 15–20 seconds in the microwave before serving for the best texture. For longer storage, freeze in a sealed bag for up to 3 months.
Julia’s Tips:
- Let the brownies rest for at least 1 hour before cutting; they firm up as they cool and will hold together better. If you’re serving them spooned over ice cream or as a crumble topping, you can eat them sooner.
- Use a high-powered blender for the smoothest batter. Older or less powerful blenders may leave the mixture grainy.
Recipe Substitutions:
- If you don’t have coconut sugar, substitute an equal amount of cane sugar.
- Swap avocado oil for melted coconut oil, olive oil, or grapeseed oil as preferred.
- For a cakier texture, add 1/4 cup oat flour, all-purpose flour, gluten-free all-purpose flour, or almond flour.
Options for serving:
- Dust with powdered sugar
- Top with a chocolate coconut frosting
- Add a drizzle of salted caramel
- Serve with coconut whipped cream
- Garnish with fresh seasonal fruit
That’s it: pour, blend, bake, and enjoy.
If you try these fudgy black bean brownies, leave a comment to share how they turned out.
Double Chocolate Black Bean Brownies
Equipment
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8-inch Baking Pan
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Parchment Paper or cooking spray
Ingredients
- 1 (14-oz) can black beans, drained and rinsed (see note)*
- 2 large eggs
- 2/3 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 3 Tbsp avocado oil
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon, optional
- 1 cup dark chocolate chips
Instructions
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Preheat oven to 350°F. Lightly oil an 8″ x 8″ baking pan and line it with parchment paper.
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Drain and rinse the beans. Add them to a blender with the eggs, sugar, cocoa powder, oil, baking powder, salt, vanilla, and cinnamon (if using). Blend until smooth and thick.
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Stir the chocolate chips into the batter.
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Spread the batter evenly in the prepared pan. Bake on the center rack for 24–28 minutes, until the center has set. The toothpick may not come out completely clean—that’s normal for these fudgy brownies.
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Remove from the oven and let rest for 1 hour before cutting and serving.
Notes
**If you don’t have coconut sugar, regular cane sugar can be used instead.
***Olive oil or melted coconut oil are acceptable oil substitutes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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