Gluten Free Black Bean Brownies Recipe
Enjoy these gluten free black bean brownies for a cakey-yet-fudgy treat that’s totally flourless! They’re lighter in texture but still with the rich, satisfying, chocolaty bite I crave in a brownie. Plus, each brownie offers a wholesome dose of protein, fiber, and complex carbs! I’ll show you how to make brownies with black beans and no flour needed, including a sugar free option.
This was actually one of the first recipes I ever made on Mind Over Munch—years ago, when black bean brownies were new and all the rage. I used to make them all the time as a nutritious and gluten free dessert to nosh on throughout the week. But since then, I’ve updated and improved the recipe, so now it’s better and tastier than ever!
Initially, I made these as sugar free black bean brownies by using granulated stevia, so you’ve got that option. Nowadays, I prefer to use coconut sugar or good old fashioned regular sugar. You do you—embrace your Food Freedom! Whatever you choose, the result will be equally delicious. Perfectly sweet and satisfying gluten free black bean brownies that you’d never guess are flourless!
For even more gluten free brownie goodness, try my low carb brownies made with almond flour, or my 3 ingredient flourless brownies recipe made with bananas, nut butter and cocoa powder!
Are Black Bean Brownies Actually Good?
Truthfully, YES. Since they’re totally flourless but made with eggs and your choice of nut butter, they’ve got a richer, fudgy texture. But, since the black beans are still starchy, they’re also deliciously cakey at the same time. Best of both worlds! Plus, you get a wholesome bit of protein and dietary fiber in every brownie.
Whether you use coconut sugar, regular sugar, or stevia to keep them sugar free, they taste irresistibly sweet and chocolaty—just like real deal brownies. Like I said, I used to make these gluten free black bean brownies just about every week for myself and my partner, Christian. He’s a major brownie fanatic, and this recipe has his stamp of approval!
What ingredient makes brownies fudgy vs. cakey?
It’s all about the ratio of fat-to-flour in your brownies. For fudgy brownies, you want more fat (i.e., eggs, butter, oil) and less flour. For cakey brownies (like my eggless brownies recipe), you want less fat and more flour. This black bean brownie recipe straddles the line between fudgy and cakey: fudgy because it’s flourless, yet still cakey because the beans act as a stand-in for the flour!
Are black beans a carbohydrate or protein?
Technically, black beans are considered a “starchy vegetable” due to their complex carb content. Complex carbs are slower to digest, meaning they have a more stable impact on blood sugar relative to simple carbs like sugar. But, black beans are also an excellent source of plant-based protein, as well as dietary fiber. Just ½ cup of cooked black beans contains 20g of carbs, 7g of fiber, and 7g of protein!
How to Make Gluten Free Brownies From Scratch
As much as I love the added nutrients and their overall deliciousness, what’s best of all is how easy these gluten free black bean brownies are to make! Just toss everything into a food processor, then pour the smooth batter into a prepared square baking pan. Top with a sprinkle of chocolate chips, if desired, and bake!
Flourless Black Bean Brownies Time & Temperature
Bake your black bean brownies at 350°F (180°C) for 20-22 minutes, until a toothpick comes out clean. Then, let them cool completely in the pan before slicing and enjoying! (Allowing them to cool will help to prevent crumbling when cutting.)
- Black Beans—essential for a black bean brownie recipe like this! They’ve got a neutral flavor and dark color that is ideal for baking into brownies. But, many other beans are similar in taste/texture, so you’re welcome to experiment with alternatives. I recommend checking out my vegan chocolate chip cookie bars made with chickpeas!
- Eggs—also essential to this particular recipe, and I haven’t personally tried making it with any substitutes or alternatives. I do have a separate eggless brownies recipe, or you can try my vegan 3 ingredient flourless brownies made with just nut butter, banana and cocoa
- Cocoa Powder—a must for any brownie recipe!
- Coconut Sugar—this is what I personally used but regular granulated sugar will work just as well. Or, you can make sugar free black bean brownies using granulated stevia, as I’ve done in the past!
- Nut Butter—any nut butter will do, whether it’s cashew (what I used), almond, or peanut butter. Even sunflower seed butter will work just fine!
- Melted Coconut Oil—a simple option that keeps this GF brownie recipe dairy free, but you could also use melted butter if you’d like.
- Baking Powder—a crucial element to give these brownies a bit of rise and add to that cakey texture!
- Chocolate Chips—totally optional as a topping on your black bean brownies but highly recommended.
See how this recipe is made in my Vegetarian Bento Box Lunches video!
Gluten Free Black Bean Brownies
Black Bean Brownies
- 1 can, 15oz black beans, drained & rinsed (~1¾ cup cooked beans)
- 3 eggs
- ½ cup cocoa powder
- ⅔ cup coconut sugar or stevia, or granulated sweetener of choice
- 2 Tbsp nut butter, cashew, almond, peanut, etc.
- 1 Tbsp melted coconut oil, or butter
- 1½ tsp baking powder
- 1 tsp vanilla
- pinch of salt
- 3 Tbsp mini chocolate chips
- Preheat oven to 350°F (180°C).
- Add all ingredients (except for chocolate chips) into food processor. Blend until smooth.
- Pour batter into an 8-inch square pan lined and sprayed with cooking spray.
- Sprinkle chocolate chips on top, if desired.
- Bake 20-22 minutes, until a toothpick comes out clean.
- Allow to cool completely before removing from pan, slicing, and enjoying.
- Store in an airtight container or sealed bag at room temperature for up to a week.
10 Comments on “Gluten Free Black Bean Brownies Recipe”
Thank you so much for the easy, yummy and healthy recipe. It’s a keeper!
Hi Carrie, we’re so glad that you enjoyed this gluten free black bean brownies recipe! Thanks for giving it a try and sharing your appreciation with us 🙂
Super chocolatey. Thank you. I have a demanding chocolate tooth that I only satisfy with sugar free, nutrient dense desserts. This is perfect. Good thing it’s dark chocolate cuz I only had sunflower seed butter which usually makes desserts look green. Milk chocolate sugar free chips were all I had to sprinkle on top, but they taste great with the deep chocolate of the brownies. This recipe is better than an old low carb one I’dbeen using. Now I have my new fave.
So glad that you enjoyed this gluten free black bean brownies recipe! We’re thrilled to hear that it satisfies your sweet tooth and suits your personal needs 🙂 It’s our favorite brownie recipe, too!
Hi alyssia I’m new to this post this brownie recipe sounds amazing I plan on making them today but was wondering how much pure stevia to use instead of 2/3 cup of sugar and also how do they taste with stevia I know when using in other things a pinch to much And the stevia puts off a strange taste
Hello Erik, so glad you’re interested in this gluten free black bean brownies recipe! When replacing sugar with stevia, it often depends on the brand that you’re using. I’d recommend looking at your specific packaging to see if there’s any guidance about substituting for sugar in baking recipes!
We like to use a stevia baking blend that can be used as a 1-to-1 replacement for sugar, in which case we’d just use 2/3 cup of stevia to replace the 2/3 cup of sugar. The benefit of using a baking blend like this is that there’s generally little-to-no aftertaste!
If using pure stevia, substituting can be a bit trickier. Some brands recommend replacing sugar with stevia at an 8-to-1 ratio. So, since this recipe calls for 2/3 cup of sugar, you might try replacing that with ~4 tsp of pure stevia. Again, this can vary by brand, so take a look at your packaging to see if there’s more specific substitution guidance. I hope these ideas can help! 🙂
I couldn’t ‘t even tell they were made from beans!
I know right?! Me neither! The black beans make such a great flour substitute and mix in seamlessly 🙂
These are the best brownies I’ve ever made, healthy or not. Ordinarily I use Truvia, but yesterdayI went with cane sugar to take to a party. The hostess just happened to be gluten-free! She was so grateful for the brownies and asked for the recipe. Thank you for updating the recipe, Alyssia! I’ve made these before but used the old recipe and found them delicious but a bit too cakey. These rose up nice and thick but maintained a fudgy texture. You’ve been an unbeatable asset in my eating recovery, and I look forward to your videos every Thursday. Happy Summer:)
Hi Illiane, we’re so glad to hear that you enjoyed this updated gluten free black bean brownies recipe! What a wonderful surprise to have made the recipe for the party only to find out the host was gluten free 🙂 It’s so helpful to hear that you found this recipe to be tastier and improved upon the last version. Your batch sounds absolutely delicious! Thanks so much for sharing your feedback with us, and for being here as a part of this community. Cheers!