Easy Black Bean Brownies {Gluten Free}

Quick and easy black bean brownies recipe, homemade with simple ingredients. Soft, moist, rich and fudgy. Loaded with chocolate chips and cocoa powder. They are also gluten-free. 

I want to be honest and say that I don't think these will ever be as good as my Fudgy Brownies with Crackly Tops or my Cake Mix Brownies. When I first saw these type of brownies going viral a few years ago, I was so surprised because my attempts had been disastrous and yet, people were raving about them. I think this is the best version there is but if I want a "healthier" dessert, I still prefer my Fudgy Avocado Brownies more.

Jump to:

• Key ingredients for flourless brownies
• Variations
• How to make black bean brownies?
• Tips and techniques
• Recipe FAQs
• Storage
• More homemade brownies
• Recipe

Key ingredients for flourless brownies

• Black beans- Though unusual, these are a health benefit that you can't even taste.
• Honey- Sweetens the dessert and brings in moisture.
• Butter- Be sure to use unsalted at room temperature.
• Brown sugar- With the added benefit of molasses, this brings in a sweetness and warmth.
• Cocoa powder- The higher the quality, the better your brownies will taste.
• Baking powder- Acts as a rising agent.
• Vanilla extract- This every day ingredient takes chocolate up a notch.
• Eggs- Use large ones that are at room temperature.
• Chocolate chips- Adds a double chocolatey flavor.

Variations

• Frost them- Although I didn't frost them, you can take them over the top by spreading on this Coconut Cream Chocolate Frosting or this Sugar Free Frosting.
• Add zests and other extracts- To change up the flavor profile.
• Try other brownie add-ins- Like shredded coconut, chopped nuts, or candy bars. You can even mix in crushed Oreos in the batter like I did here in these Fudgy Oreo Brownies.
• Use other flavors of chocolate chips- Such as butterscotch, milk chocolate, or even white chocolate.
• Swirl in- Some warmed peanut butter, Biscoff, Caramel Sauce, or even Nutella in the batter before baking.
• Serve with a big scoop of vanilla ice cream- And take it up a notch by drizzling some Hot Fudge Sauce (Chocolate) on top.
• Top with a dollop- Of Whipped Cream or even Chocolate Whipped Cream.
• Add spices and seasonings- Such as pumpkin spice or cinnamon to change the flavor profile. You can even try chili powder to make a Mexican chocolate flavor like I did with these Mexican Hot Chocolate Cookies.

How to make black bean brownies?

Start off by mixing together black beans, honey, brown sugar, cocoa powder, butter, baking powder, vanilla extract until smooth. Mix in eggs. Spread batter in pan. Top with chocolate chips. Bake, cool and enjoy.

Tips and techniques

• All ingredients must be at room temperature- That's because they blend together smoothly and evenly.
• Honey substitution- Can be maple syrup.
• Butter substitution- Can be melted coconut oil but it does have a subtle coconut taste that some people don't like.
• Don't over-mix the batter- It's okay if there are some lumps.
• Adjust amount of chocolate chips- This is based on personal preference. Add more or less. Also, you can use chocolate chunks or even use one of of your favorite favorite chocolate bars (roughly chopped up).
• Draining and rinsing black beans- You must do this because if not, these brownies will have a weird after-taste. Also, the additional liquid will affect the texture of the brownies.
• Use unsalted butter- Because this prevents these brownies from becoming too salty.
• Reheating brownies- Reheat leftovers in the microwave for 5-10 seconds to be make them ooey gooey again.
• Line pan with foil- I always use aluminum foil instead of parchment paper because the greased foil prevents the batter from sticking to the pan and you can cut/remove perfect slices. Plus, it makes clean-up very easy.
• Don't over-bake- Because then they won't be as moist and fudgy. They will instead be dry and crumbly.
• Use a blender- To mix the first ingredients, especially the black beans. If you just use a regular mixer for the entire recipe, you will have chunks of beans and the texture will be different.

Recipe FAQs

Storage

• Room temperature- Store in a sealed container for 1 day.
• Refrigerate- Store leftovers in a sealed container for up to 3 days.
• Freeze- Package in a sealed container for up to 1 month. Thaw overnight in the fridge and enjoy.
• Make ahead- These can be made 1 day in advance and stored in a sealed container in the fridge until you are ready to serve.

More homemade brownies

• Nutella Brownies
• Carrot Brownies
• Chocolate Mint Brownies
• Chocolate Orange Brownies
• Coffee Brownies (Mocha Espresso)

Recipe