Vegan Gluten Free Black Bean Brownies

Vegan Gluten Free Black Bean Brownies!


It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients.

Black Beans and FlaxCocoa Powder

Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. So disappointing. The worst part? I’d wasted an entire bar and a half of my favorite dark chocolate and a descent amount of Earth Balance in the process. Not cheap, not cheap, not cool.

Then, I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” See, I do reason sometimes, especially when it comes to dessert.

Raw Sugar GroundBlack Bean Brownies

These brownies are ridiculously simple to make. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or blender) and a muffin tin. Does clean up get much easier than that? Let me answer that, NO.

Gluten Free Vegan BrowniesVegan Gluten Free Brownie Recipe

Besides being simple they’re insanely delicious. The edges have a slight crispness and the inside is all fudgy, chocolatey goodness. Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. How convenient!

Black Bean Brownies Recipe

Enjoy these plain, with some vegan ice cream, dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea).

Better yet, I have another idea for these beauties coming up next week. Wish me luck! In the meantime, bake these brownies and tell no one what’s inside…until they’re three bites in and begging for the recipe. Hooray for healthy deception!

The Ultimate Black Bean Brownies

4.7 from 300 reviews
Vegan Gluten Free Black Bean Brownies
Prep time
Cook time
Total time
Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious - the best kind of dessert.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free Brownies
Serves: 12
  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs
  • 3 T coconut oil, melted (or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
  3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
  5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
  10. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g

nutrition information is a rough estimate for 1 brownie; does not include toppings.
adapted from mylittlecelebration

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. Mariam says

    These look so good but I’m scared of putting beans in brownies! However if I manage to find any I definitely want to try it!
    Totally get what you mean about baking fails, waste of time and expensive ingredients! Tried wholewheat chocolate cake bars and they were not to mention completely disgusting but also wasted some pricey high quality coconut oil, cacao and flours!

    • Dana says

      Fear not! These brownies are legit. I’ve even tried other bean-based desserts before without luck. But these, are SERIOUSLY legit. The beans are completely undetectable!

      • Jenn says

        These look amazing! How would I adapt this to a 9 by 13 pan as I am planning on making a few pans of these to feed a crowd? Thank you so much!

        • Dee says

          Help!! I made double batch!! Put in 9×13 after 30eating mins. Still soupy, will it firm up as they bake, also I turned heat down so brownies do not burn..!!????

          • says

            Hmm, how high up the pan did they go? I’ve never done a double batch. They shouldn’t have gone too far up the sides…These are nearly impossible to burn. I’d continue baking until they are no longer giggly when shaken. Then, if they still seem soft once cooked, pop them in the fridge or freezer for 10-15 minutes to set even more. Hope that helps!

          • Dee says

            Thanks for replying back!! I BAKED FOR NEARLY 2 HRS!!! DID NOT BURN!!! They turned out looking just like brownies!! Just the bean flavor was still too noticeable????

      • Patricia says

        Bee, what kind of cocoa powder did you use? I’m a “new vegan” (meaning I still like the taste of the real stuff) and I thought these were excellent. By the way, I used coconut oil and xylitol. I was just wondering if that could have caused the beans to be detectable for you. Even my non-vegan, chocolate loving kids loved these and I could never get them to eat black beans and chocolate before! :-)

        If you can, give them another try. Be sure to rinse the beans thoroughly too. Good luck and Happy New Year Year!

          • Rianey says

            Just made these with a combination of adzuki & mung beans that I had prepared earlier, I only had one cup of beans so I also included one cup of walnuts to make up for the bulk, otherwise I stuck to the recipe….turned out amazing!!! Thankyou very very much :)

      • Dee says

        I could totally taste the beans!!!! :-(:-) Hoping too try again with more raw sugar ?? Really like recipe want it too work for whole family!! Hubby will detect bean flavor!! Any other additives too disguise bean flavor?? Maybe butter extract!!!! Yeah!??! More vanilla?? Definitely cinnamon!!!!

        • Stephanie says

          No one so far that has tried this recipe can detect the bean flavor. The only thing that’s noticeable sometimes is the bean skin. I have made these twice, for 6 different people.

          • leah leitch says

            If the bean skin is noticeable just process them longer so that they grind down more. I make mine in a food processor and they turn out great!

        • Call It Like I See It says

          I made this twice, for my kids (6 and 9 years old) You cannot taste the beans at all. They even saw me making them with beans and were “yuck this” “yuck that” and when I served them they asked if these were the ones with beans. I said “No, these are different ones” and they suspiciously started eating them moving on quickly onto devouring.
          If anybody feels the bean taste is all in your head. Taste is a product of your brain!!!
          I am annoyed by people who say they want to eat healthy and then start expecting things to taste the same as the bad stuff. Go ahead Dee, add a pound of butter followed by 3 cups of high fructose corn syrup and I am sure you won’t feel the bean taste anymore! SHM. Jeesh!

          • Vanessa says

            Some people have a more sensitive palate. Your response was pretty rude by my standards. You did not ‘call it like you saw it’, you made assumptions that Dee would add excessive quantities of the less-healthy items. It appears, to me, that she is attempting to make something different and healthier than the original version palatable to her family. It’s not always easy to go from one extreme to the other for everyone and you have no idea of what happens down the road after transitioning further. My own personal dietary changes have adapted over time, and my husband’s have been more drastic. We needed the alterations or we would never had stuck with it.

          • Petey says

            I just made these and they are so good. Can not taste the beans. My family will not eat beans, yet they did and they dont even know it..LOL. I used avacado oil instead of coconut oil bc my daughter doesn’t like the taste of coconut. Awesome and healthy recipe. 5 stars

        • mikie says

          I absolutely love these. I added a heaping tablespoon of instant coffee along with a few dashes of cinnamon. Am amazed that they come out so cakey/fudgy. I didn’t taste beans at all – and subbed Splenda for the sugar to boot. Good luck!

      • says

        I made these the other day, and they were fantastic! I mixed everything by hand but the black beans, those went in my Walmart version of the bullet blender. To add some extra creaminess, I made cashew chocolate frosting, yummmmmm!

          • Merriam says

            Hi! I was browsing the web for vegan desserts that I could bake for a friend and these look stunning! I was wondering though, because this recipe calls for raw sugar, if you know of any specific type of sugar I could use that’s 100 percent vegan friendly because I did a little research and apparently there’s some controversy about regular sugar.
            Thanks :)

        • Dana Shultz says

          Yes, but I would recommend using far less since it’s much sweeter than sugar. And you may have to compensate with more cocoa powder or even a little flour for dryness since you aren’t using as much sugar, which dries the batter out. Hope that helps!

          • Andy says

            I was also wondering about using stevia extract, so to add some dryness to the batter, could i use some coconut flour? How much would you recommend (i know coconut flour REALLY dries it out)

        • teri vogt says

          I used 1/4 cup of honey instead of sugar, added cashews and poured in muffin papers, baked 25 minutes. Awesome. Also I made a cashew topping with natural peanut butter and chocolates made with honey. What a desert this is. 2 cups soaked cashews rinse and drain, 1/4 cup of honey, pinch of sea salt, 1/3 cup unsweetened almond milk, 1 tsp vanilla, 1/4 cup adams peanut butter or almond butter. Mix well in blender. Yummmm…. for chocolate… 3/4 cup unsweetened cocoa, 3/4 cup coconut oil, 1/3 cup honey, pinch of sea salt. Heat on low heat to melt honey. Pour in baking dish 8×8 or mini muffin papers. Chill they will firm up within an hour. You can add more sea salt for a more salty touch or sprinkle on chocolates in pan. Also you can add chopped nuts to the chocolates if desired. PS I also boil my own beans in water and sea salt. The best and economical by far. I did not notice any skins from the beans this way.

          • Fuchia says

            Thanks Teri I’m about to make these and cannot have sugar and plan on using maple syrup as part of the sugar then subbing in crushed walnuts to make up for the dry amount.

          • Brandy says

            Thank you Teri! I’m trying to not eat any processed sugars or flours and was wondering how I could adapt this recipe. THANK you for already doing the work and for the awesome “extra” recipes as well. Can’t wait to try them. This is why I spend the time to read comments! =)

      • Katjus says

        Do I have to cook them first? I have only dried black beans, left them in water for a couple of hours and drained them. I think it´s not really possible to use them like this?!

      • Karen says

        I am newly diagnosed with type II diabetes….so I substituted SPLENDA (granulated) for sugar. These turned out wonderful and they keep well frozen. Thank you so much for sharing this good recipe!

    • Rhiannon says

      This is my new favourite recipe! You really can’t taste the beans, no one I’ve fed these to has ever noticed, it’s compliments all round. If you can’t find black beans red kidney beans work really well too.

    • Jane says

      I tried making these today and followed the recipe to a T. But unfortunately, it did not turn out like a “real” brownie. It was OK, and would probably pair really well with vanilla bean ice cream, but it doesn’t fulfill my brownie craving!

    • Hilary says

      These are delicious and sooooo easy to make – I couldn’t believe it! I like them better than regular brownies. Partially because they are so less awful for me. I added two eggs instead of the flax eggs and added chocolate chips on top – yum!

      Are there other recipes for less sweet sweets that people love???

    • says

      My daughter made these for me for my Thanksgiving dessert yesterday. Since I can’t have gluten or sugar, she used the coconut palm sugar in the exact same proportions as the raw sugar. OMG they were delicious!! I begged her for the recipe and some to eat the next day!! Now, I will be making them for my guests. It will be fun to make them and then tell people what’s in them. Thank you Dana for your tasty, tasty recipes.

    • says

      I used canned well rinsed garbanzo beans instead of black beans. The coconut oil that I use gives a slight hint of coconut. Very delicious , could not taste the beans.

    • Mariel says

      Don’t fear the black beans!!! I made this yesterday and another batch is baking again as I’m typing this! You don’t taste the black beans at all!!

    • Mama bear says

      I have made these more than a dozen times now. No one can ever detect the beans. Ever. Everyone loves these. I use coconut sugar and depending on the crowd I might add a bit more. Thanks Dana for such a healthy, delicious, and foolproof recipe!!!!

    • says

      My sister is sensitive to gluten and we have tried a few variations of this recipe. Our most foolproof recipe is posted on my blog at.

    • Rancher girl says

      Yuck! I wasted my time and ingredients making these brownies. I’ve tried several healthy desserts and am yet to find one worth a darn. I guess sweets aren’t meant to be healthy.

      • Sue says

        You must have done something wrong. Why not post and ask for tips? I’m not a baker, but made these yesterday and they were awesome. My non-vegan husband loved them too. You’re missing out if you think healthy can’t be tasty.

      • says

        I have an excellent recipe for you to try. My friends who never eat healthy even love these little muffins.
        gluten free vegan double chocolate zucchini muffins
        makes 12 muffins

        1 1/4 cups Sarah’s gluten free flour blend (I use Namaste flour blend from Costco)
        1/2 cup good quality cocoa powder
        1 teaspoon baking powder
        1/2 teaspoon baking soda
        1/2 teaspoon salt
        3/4 cup So Delicious unsweetened coconut milk
        1 tablespoon white vinegar
        3/4 cup organic cane sugar
        1/2 cup finely shredded zucchini, packed (about 1 zucchini)
        1/4 cup canola or sunflower seed oil
        1 teaspoon pure vanilla extract
        3/4 cup dairy free chocolate chips

        Preheat oven to 350 degrees. Prepare muffin tin by lining with paper liners or spraying with cooking spray. In large mixing bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside. Mix together coconut milk and vinegar until curdled. Add sugar, shredded zucchini, oil and vanilla. Add flour mixture and 1/2 cup chocolate chips. Stir until just combined.

        Divide batter into prepared muffin tin. Sprinkle remaining 1/4 cup chocolate chips on muffin tops. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Place muffins on cooling rack to cool. Store in air-tight container. Best enjoyed within 1-2 days.

        • Sage says

          I plan on making these today but I have one question.. Is there a replacement for the flax egg? Could I skip it? Otherwise would a Chia seed egg work? Thank you in advance :)

      • Angela says

        Hello! I felt the same way. I’m Italian. I love to cook and eat GREAT tasting food and I get annoyed when it doesn’t happen. Actually I get angry…I’ve been trying to find a refined sugar free healthy dessert recipe–that’s easy. I stumbled upon “Chocolate Covered Katie” website/blog. OMG! I made her chocolate chip cookie cake-it is phenomenal. Even cold it tastes great. But heated in microwave for 20 sec next day and it tastes just like a choc chip cookie. Unbelievable. She has a sugar free version, which is what I used. I PROMISE you won’t be disappointed. Hope this helps

    • gail clark says

      Great taste. But dry as dust. I made the mistake of using a convection oven. So even at 20 min they were overdone, and a big disappointment. My own fault, but heads up if anyone is using a convection oven. Reduce the temp and or time. Didnt imagine I would ever throw out a brownie, but these are sad.

    • gepe says

      I just made these healthy brownies and I’m blown away they taste yummy. I did add real eggs and the batter was dry so I added 2 tablespoons of unsalted butter, melted choc chips and I used Trivia an Stevia as my sweeter.Plus I tossed in a half cup of the choc chips an topped with a few pecan halves.I have pre diabetes so this why no raw sugar.

    • CGothe says

      I am not a brownie person but a brownie fanatic friend of mine is celebrating his birthday tomorrow and I want to surprise him with a healthier fare since he is now concerned with his health. These brownies are amazing, I am a vegan and I bake so I had no problems, the recipe works like a charm. Thanks do much!

    • says

      Hi there,
      Made these brownies once and they are delish! Thing is I had to wing how much water to add to the eggs since you don’t specify in the ingredients listings. So my questions is how much water? Thanks.


      • VanMitch says

        There’s a link under ‘flax egg’ in the ingredients. But it’s 1 tbsp of ground flax to 2.5 tbsp of water :)

    • Joy says

      just made these for my daughter’s preK class and they are soooooo yummy! added a dash of cinnamon, a 1/4 cup ground up bittersweet chocolate chips and made them into minis. baked for about 10-12 min. definitely a keeper!

  2. says

    These look delicious. I made a chickpea chocolate cake not long ago and it was delicious. Beans make awesome cakes! I’m definitely going to give these a whirl. We have a long car journey coming up in 2 weeks and these would be the perfect snack!

  3. says

    I can not believe I still have not made black bean brownies!!! Yours just look to tempting not to make!! Plus, I have been craving brownies for weeks!

  4. says

    I made black bean brownies yearrrrs ago and brought them into work. People freaked out (like, became grossed out) after I told them what was inside. It was funny! I’ll have to give them another go as I feel like people have been perfecting them over the years. The ones I made were like eating pure fudge. These look great!

  5. says

    I second Tiffany’s question.
    I am also scared of using beans in desserts! But hopefully I will become brave enough to give this a try. :)

  6. says

    These look great! I haven’t made black bean brownies before, but I have used chickpeas in a similiar idea. These look a LOT better though.

    Can I ask what editing software you use for your photos to add texts? Photoshop? Thanks! :)

  7. says

    I made your black bean brownies the last time you posted them and they were incredible. Since then I discovered Vegan Sweet Potato Brownies too, essentially subbing out the black beans for cooked sweet potato. They’re fudgy, decadent and completely yummy too.

    • Dana says

      I can’t speak to that since I haven’t tried it, but I would guess, yes. Honestly, I’d only do one egg if it were me. If you give it a try, report back with how it went!

      • Debbie B says

        I also made these with an egg. Works fine! This is a great recipe. I want to let others know that I halved the recipe with no problems either. Definitely a keeper recipe. I would have no problem setting these treats out without feeling obligated to reveal the beans. Thanks for printing such a good recipe.

    • says

      Hi, I make a version of these and they are very good (often even better the 2nd day). You can easily sub out the eggs with milled flax seed: just use 1 tablespoon milled flax seed and 2 of warm tap water for each egg. Let the mixture sit for a couple of minutes in a separate small bowl, then whisk or stir with a fork and add to the recipe as you would an egg. This works for most baking recipes.

      • Rachelle Martinez says

        Let me make sure I understand. 1 tablespoon of milled flax seed with 2 tablespoons of warm water? I need to use 2 eggs, so do this twice? I would love to try baking without eggs.
        Thank you

        • says

          Hi Rachelle,

          Yes, you would multiply the flax and water amounts for each egg in the recipe. I have had a lot more luck in vegan baking with the milled flax seed vs. something like Ener-G egg substitute.

          It even works for cake!
          Good luck and enjoy!


    • Dana says

      Wendy, I would guess, but I haven’t tried that so no guarantees. The flax substitution is fine. But the maple syrup will likely make them runnier, so I’d recommend compensating with more cocoa powder and/or some gluten free flour.

    • Angelina says

      I used chia seed/flax seed blend and it worked JUST FINE.

      By the way this recipe is delicious. I don’t taste no beans. Just chocolaty sweet goodness.
      I’m not crazy about sweets :) So just one overwhelmed me.

  8. EW says

    Just made these! They really are the perfect brownie, no joke. I’m a dark chocolate lover and these have a really rich taste. I licked quite a bit of the batter out of blender and even without baking they tasted great: no bean flavor.

  9. Kate says

    Okay, just made these and they are all gone. My 3 kids and husband scarfed them up! They came out perfect, looked just like your picture. Nobody knew they were gluten-free, or made with beans. Shhh our secret!

  10. Rebekah says

    I just made the original black bean brownie bite recipe for easter. Eager to try the new and improved updated version now.

  11. says

    Dana, you have such a way with desserts with extra nutrition “snuck” in! The texture of these looks amazing, and I just love that they are made in a muffin tin – such perfect little rounds!

    • Gill says

      I used an 8×8 and cooked 27ish minutes, maybe 30, I can’t recall. But they were fudgy with a cakey top. Amazing.

  12. Karin says

    This recipe is great! Just made them today, and wanted to ask, can they be frozen and saved for later? Did anyone try this?

  13. hannah says

    These look great, but where in the intructions does it mention the rest of the ingredients? I dont see any mention of cocao powder, salt, vanilla, or sugar.

    • Dana says

      In the instructions I say “add black beans through baking powder,” meaning all all the remaining ingredients besides the toppings. That includes the cocoa powder, salt, vanilla and sugar! Hope that helps.

  14. Kathy says

    I made these and loved them! I did however put 2 tsps vanilla instead of 1. I also added a little honey and pecan bits to the mix . So good! I dont feel so guilty eating these brownies so Thank You!! :)

  15. Gaby says

    These look fantastic! Do you think using Egg Replacer would be ok, instead of flax seeds? I don’t have flax seeds, but have everything else ready and waiting in the cupboards! Thanks xx

  16. Trish says

    Hey! I have yet to try out any of your recipes but they look so good! I have a 7 year old cousin with gluten allergy and I am definitely trying the recipes out for her when I visit her this summer. :)
    Can you subsite dates instead of the sugar? I have a lot of dates in my house (I try to eat a date a day) and I noticed that some of your recipes use dates instead of sugar. I was wondering if I could use some of my dates (especially the slightly dryer ones) in the recipe

    • Dana says

      I think that might work, but no guarantees on the texture and taste. I find that processing dates rarely fully purees them, which would make the brownies unevenly sweet and chunky. But if you were able to get them down to a puree, I don’t see why not! Hope that helps.

  17. Marcy says

    The first batch came out a little dry, but I added some applesauce and olive oil and oh my goodness, moist brownie heaven. I’m eating these for breakfast tomorrow.

  18. Melissa says

    What are your thoughts on subbing unsweetened applesauce for the oil? I know that making that switch often results in more cakey rather than fudgy baked goods, but since these are already flourless and pretty fudgy I’m wondering if they’d still be nice and fudgy with the applesauce instead of oil. What do you think?

  19. Candice says

    Just made these, delish! I only changed two things, one: I lined my pan with If You Care cupcake liners and two: I threw in a handful of 60% cacao chocolate chips into the batter while it was whirling around versus putting them on top before baking. I sprinkled with pecan chips, baked…and they are wonderful. Thanks for such a great, healthy alternative to regular brownies! Love your website and always look forward to the emails.

  20. Penny says

    These are so good!!! If I hadn’t used two eggs because I was too impatient to wait for the flax ‘eggs’, my 3 year old and I may have eaten the entire bowl of batter.
    I used my Magic Bullet, so I had to pour each ingredient out into a bowl and then combine it with a spoon. I’m not a big fan of any kind of sugar, so I would like to try maple syrup next time. Has anyone had any success subbing maple syrup in this recipe?

  21. says

    In the oven as I write this and none too sooner…my hubby just walked through the door! Told him I’m making him brownies. I tasted the batter and no way will he even suspect black beans!! LOL They smell DELISH!

  22. says

    Hubby LOVED them! No reason to let him know they’re made with black beans…LOL The next day out of frig the taste is even more intense…YUM! Thank you for posting the recipe.:)

  23. Sahej says

    Thanks for the great recipe. I just made these. Because I don’t eat chocolate I substituted organic dehydrated coconut powder for the cocoa. They turned out FANTASTIC. I almost didn’t give them to my grandchildren because I like the muffins so much. In the end I did, because I know how to bake and they don’t.

    • Kelly says

      I used granulated sugar and they came out quite nicely. I used the same ratio and they are pleasantly sweet. I’ve never made it with raw sugar though so I don’t know if it’s different in the end.

  24. Kirsten says

    Delish! I added a pinch of instant coffee (to take the edge off the bean taste) and accidentally forgot to add vanilla… still fantastic – couldn’t taste the beans at all. Can’t wait to try them WITH vanilla. :)

  25. Laurie Higgins says

    I tried some black bean brownies the other day and decided to look for a recipe. This looks great.

    (psst: “descent amount” should be “decent amount”. :) )

  26. Pamela says

    AMAZING!! Fantastic recipe :) I had not tried anything like this before, but am soo happy I did! Super easy to make, and took hardly any time or effort, but they turn out soo decadent and look like you’ve been chained to the stove for ages :)
    Hubby was super impressed, and shocked even more when I told him the ingredients ;)
    (Only thing I did different was chia instead of flax, and coconut sugar instead of raw)

  27. Emily P. says

    I made these on Sunday because I simply could not stand the curiosity anymore! I used one real egg instead of a flax egg and they were PERFECTION! I think I like them better than “real” brownies. Thanks for the recipe!!

  28. Anonymous says

    As a preschool teacher, I’m always looking for awesome healthy projects to bake with my kids! I made a batch of these at home last night and they are seriously DELICIOUS. Skeptics, take heart! It would be impossible to detect the black beans in these. I also added chocolate chips for my sweet-tooth hubby, and replaced the cane sugar with coconut palm sugar – more nutritive and lower glycemic. I’m definitely using this recipe for my next baking project at school! Also great because the kids can lick the bowl as much as they want :)
    Thanks for an awesome recipe!

  29. Beth Swallow says

    You left out part of the directions. After making the flax egg and adding the beans (step 4), you proceed to scraping down the sides and putting in the pan! Is the order of adding the rest of the ingredients important? You might want to change your directions to include the other ingredients so us linear-thinking folks can understand it. Thanks, Beth

  30. Jazz says

    Due to my daughters allergies we’re on a strict no dairy, egg, wheat or soy diet which has made baking quite the hassel… These brownies however are a true enlightenment! We no longer miss “real” brownies. I don’t think I’ll ever want to bake “traditional” brownies ever again!
    Love from Germany,
    P.S. I couldn’t get black beans so I subbed cannellini beans. Works just fine!

  31. Diana says

    Since we are vegans who don’t use sugar, we tried substituting erthyritol sweetener for the sugar. It was awful! Had an aftertaste so bad we had to throw them out. I am sure it must have come from the erythritol. I am wondering if agave syrup or stevia would be more healthy?

      • Chris says

        Hi Sharon –

        I’m considering baking these with the agave nectar (afraid to put in sugar – don’t want to trigger the sugar cravings that come with it). Did you have to adjust the ratio of agave? (meaning, did you put in the full 1/2 cup, or did you reduce it or add more?) Was the batter thinner because of more liquid and if so, did you just add more flour and/or cocoa?


        • Sharon says

          I used between 1/2 half and 3/4 cup of agave, and the batter was just perfect. I made them once with stevia, and even though the batter was a little more stiff, the fudgy consistency was still the same. I prefer the agave flavor, though. As a side note, I have also made these with real eggs…they come out like muffins instead of fudgy brownies.

          • Jennie says

            Hi Sharon,

            How much stevia did you use? Half a teaspoon? I have pure stevia powder and from what I remember one teaspoon stevia is like one cup sugar. Did you change the cooking time?

          • Sharon says

            Jennie, I used the same amount of granulated stevia as the amount of sugar called for in the recipe. Personally, it could have used a little more sweetness, so some extra granulated stevia with a little extra liquid would probably work well.

          • Dana says

            erythritol would probably work fine, though I have not tried it. When I say Stevia, I am referring to powdered stevia. I use Nu-Stevia, non bitter.

          • Jennie says

            Hi Dana,

            Do you use a baking blend (like this one or regular stevia (like this one I have something like the second one but one teaspoon of stevia equals one cup of sugar and the results aren’t really that good. To be honest, I actually don’t want to try erythritol and I would prefer if I could stick to plain old stevia, but like I said before, the results, not so good. :(

          • Dana says

            Just Nu-Naturals Nu-Stevia non-bitter packets. And a little bit goes a LONG way.

          • Jennie says

            I made a boo-boo, 1/2 tsp stevia = 1 cup sugar. No wonder the brownies I tried making (different recipe) tasted kinda funny. So, I’ll use 1/4 pure stevia powder because that equals 1/2 cup sugar. Should I add anything else to bulk it up since I’m omitting the sugar (maybe 1/3 cup apple sauce) or should I follow the rest of the recipe as is?

            Thank you so much for your replies. :)

  32. Sara says

    OH MY GOD. I made this last night and they are unbelievably good!! Even though I have a very small food processor, which started smoking and smelling weird, and I had to blend the beans with a hand mixer, and then I miscalculated the temperature conversion and nearly burnt them, and even though I almost forgot to put the beans in at all…..

    This is a failsafe recipe. Despite my ineptitude, the brownies are sticky, fudgy, rich and gorgeous. Next time I think I’ll add some chopped dates as well. Mmmmmm. Thank you so much!

  33. catbear says

    Wow…amazing! I wouldn’t have said so yesterday when they came out of the oven (not set and crumbly at the same time), but after sitting in the fridge overnight they are fudgy fantastic! The texture is perfect.

    I used some black beans I had around with onions and chipotle peppers in them (tried to pick it out) and that little chipotle kick is amazing! Just the batter was so awesome, I knew these were going to be great.

    To make them healthier, I used coconut sugar. I want to try using dates next time like Dr. Fuhrman’s recipe. You would never know they are made with beans, really!!!

  34. Noor says

    These brownies were absolutely amazing! I used stevia instead of the sugar for reduced calories.. everybody in my house loved them so much! Thank you for a great recipe!
    All the best from Amman, Jordan

  35. Lori Beasley says

    1st attempt: in the oven now, I was so surprised that the flax and water, after sitting had the egg consistency. I could not help but to eat the batter, oh my goodness. If the finished product is anything like the batter… well lets just say it totally fooled me. I will bring these to family functions and then tell them after they eat it. Thanks for sharing, I am now subscribed to your emails. Looking forward to trying other recipes.

  36. Bulut says

    Wow I really love the looks of these. Do you think I would have success with baking these in an 8 inch square pan? Also that looks like a lot of cocoa. Is the amount of sugar enough to offset the bitterness of cocoa? I love bitter chocolate, but sometimes when I try to reduce sugar in recipes, the bitterness tends to be off-putting. I’ll be trying these asap!

    • Dana says

      Yes! Some readers have commented that they used an 8×8 pan without any issues. Also, if you prefer a less chocolate intense flavor simply add more sugar! It sounds like a lot of cocoa but I wouldn’t cut that back or the bean flavor may shine through a bit more. Hope that helps!

  37. Bulut says

    Thanks for the prompt response! I’ll try the recipe as is, it makes sense to use plenty of cocoa to hide the bean flavour.

  38. says

    This are amazing! I think I added a bit too much water – but not too bothered as they taste like a cross between fudge and a brownie. A winning recipe – many thanks!!

  39. Sharon says

    This was the best bbb recipe I had seen and had to try. Made them a couple of days ago, only I substituted 2 eggs for the flax egg (although I do have flax on hand and will try that also in the future), and organic agave nectar for the sugar. Love them – they are so dark chocolaty and I don’t feel guilty eating two of them with a glass of red wine! Hubby likes them also, but he has no idea what’s in them!

  40. Michele says

    I was skeptical about these, because of the beans, but they are absolutely amazing! So fudgy and delicious, you can’t taste the beans at all.

  41. says

    These are SO good!! I made them with a regular egg, since I’m not vegan, just avoiding gluten and dairy and they turned out amazing! I almost ate the whole batch before I even baked it, so I made double the quantity :)) My whole family, none of who are vegan or interested in eating healthy even loved it! It was hilarious when I told them the ingredients, haha I’m making more today :D
    Thank you for this recipe! I honestly like these more than regular brownies!

  42. Lucie says

    Just made these and they were delish! Didn’t have any black beans so made them red kidney beans and they turned out yummy! Also left them in for 20 mins and probaby could have even done them for 15 to get them more fudgey. But yum!

  43. Donna says

    I just made these with dark red kidney beans,1&1/2 real eggs and added a hand full of fresh spinach…they are great!! I topped them with melted choc chips for my kids. I love this recipe! Thank you!!

  44. Kristin Tran says

    I’m in the process of making these brownies and was just wondering… I thought vegan excludes eggs…

    • Dana says

      flax eggs are a vegan substitute for real eggs. See the notes in the recipe. 1 flax egg = 1 heaping Tbsp flaxseed meal + 3 Tbsp water.

  45. Jon Brandt says

    These look great. We intend to bake a few dozen to sell for fundraising at the Relay for Life in Salinas on June 8th, 2013. Would it be appropriate to print and distribute the recipe in case any of the walkers or visitors want it? I would print it as it comes off the web, with credit to the author. I just don’t want to presume. Thank you.

  46. Leila says

    Made these exactly as directed and they were amazing! My (very picky eater) kiddos devoured them…what a great recipe! We will be making again and again!

  47. Megan says

    I tried this recipe and they turned out great! My friend made them too and had similar success. Thanks for posting!

    I do have a question though:
    You mentioned that you had trouble with another recipe setting up. I have this problem all the time but I can’t figure out what I’m doing wrong! I feel like it has something to do with the flax but I can’t seem to find a pattern – do you have any insights?

    • Dana says

      Yes, flax definitely has a tendency to leave baked goods extra moist in the middle, but it’s something I don’t mind. Ashley at EdiblePerspective would actually be a great resource if you’re looking for more information on the topic. She’s done a TON of experimenting and has come up with alternative “egg” substitutions that set up nicely. Hope that helps!

  48. Swellnomad says

    Made these… Exactly according to the recipe. They are edible, not amazing. The texture is good. They taste about as good as a chocolate diet bar. While the beans aren’t detectable, the high fiber taste is there. I am so disappointed, all these comments got my hopes up. But apparently commenters are not comparing these to real brownies. Headed to the bakery to buy real brownies, can’t take these to a luncheon.

  49. Katie O. says

    I’m going to try my hand at these tonight, but since all of the reviews are raving about the recipe as is, I am going to follow it to a “t”. I don’t need them to be vegan (just gluten free), but I have no clue about these “Flax Eggs”! In the recipe, does “2 large flax eggs (2.5 T flaxseed meal + 6 T water)” mean that the 2.5 T flaxsee meal/6 T of water make one “flax egg” or is the amount for the 2 flax eggs the recipe calls for?

  50. Sean says

    For the imperially challenged among us, also I wasn’t able to find tinned black beans, so used chickpeas (400 g) instead. I also substituted maple sirup for the sugar, added more cocoa approx. 1 cup as you mentioned; and added approx. 3 tsp Hemp flour. They would have turned out perfectly had I cooked them another few minutes but they were looking ready. Thank you very much indeed for a great recipe.

  51. Laurie says

    OMGosh!! AMAZING!! I made using 1/3 cup honey, 10 drops of Chocolate Stevia, 1Tbs of GF flour & I flubbed on the “flax egg” making with only 2Tbs flaxseed meal & 4Tbs water…(but it worked) everything else per the recipe..sprinkling w/chopped walnuts. Baked for 22 min & next time will bake for only 20, as the center wasn’t quite as gooey as I like, but still AMAZING & DELICIOUS!!! I’ll put them to the test serving to friends that are neither GF or plant based to see if they notice a difference.

    Thanks for posting such a healthy, delicious & GF dessert recipe!!

  52. Brooke says

    I just made a double batch of these babies for our house warming party!
    This recipe is gorgeous & just the perfect proportions.
    Great recipe, I’ll be making a lot of these goodies !

    Keep em comin,
    Brooke in Toronto

  53. Meesa says

    I tried these tonight w/high hopes that were quickly extinguished. I did sub in dates for the sugar (after looking up and verifying several times how to do it). I am going to try once again following the directions to a tee this time and adding perhaps a bit more sugar than called for. Honestly, it kind of tasted like bitter mush, w/no other flavor. Hoping changing the sweetener makes the difference as I really want these to work.

  54. Mariam says

    This is so delicous, thank you so much for the amazing recipe! Totally in love with them and don’t feel guitly eating a little too much! So delicous, i’ve converted my family and can’t wait to bring a batch for my friends without telling them what’s in it! The worst thing is waiting for them to cool, I still sneak in one while warm but it’s so much yummier once cooled!

  55. Island girl says

    OMG! I was craving a rich chocolate brownie and thought I’d try this. I love making favorites foods even healthier! These were AMAZING! I am a chocolate snob and they were perfect taste and texture without the sugar taste or sugar crash afterwards! I try tons of online recipes and this is the first comment I’ve ever written! THANK YOU!

  56. Naomi says

    Made these to add to your chocolate ice cream recipe and they are SO good! I’ve made black bean brownies before, but this is by far the best recipe! And the fact that they’re gluten free is so perfect. I think I’ll even add some mini chocolate chips next time. Thanks for a fantastic recipe!

  57. cherrychip77 says

    Oooohhh!!! :) I’m making a pan of these for a picnic on Friday, and I can’t wait to see how they turn out. All I can say is, they smell de-lish!! ;) thanks for the recipe…it might be used again…and again…and again. :)


  58. Stephanie says

    I just pulled these brownies out of the oven, and am waiting for them to cool a bit. However, if they are half as good as the batter tasted, they will rock! I did not have flax seed, so used 1/2 cup applesauce instead.

  59. Barbra says

    I was wondering if I could use an over ripe banana and reduce the sugar?

    I didn’t see anyone saying anything in the prior posts.


    • Dana says

      You may be able to, but if it makes affects the consistency of the batter you may want to thin it out. Hope that helps!

  60. Alex says

    ok. bare with me. im a regular guy and i dont bake ( learning tho. )
    this looks like a simple desert. but what rack to use in the oven?
    Im going with the middle one.
    will let u know how it comes out.
    the batter tastes good tho.

  61. says

    I made this brownie! Totally a keeper recipe! I didn’t think a half a cup of sugar would be enough for us… so I had to add more after tasting. After baking…I still will add more sugar next time and believe me… we aren’t big sugar users.. but that just wasn’t enough for us. Otherwise… excellent!

  62. says

    I loved the ingredients in this recipe and made them last night, right before Mad Men. I had to restrain myself from eating more than 1.5. They were very fudgy and delish and my boyfriend (non-vegan brownie maniac) ate one and proclaimed them delicious. I didn’t even mention how good for him they were. I also topped them with cocoa nibs for the crunch factor, worked out swell.

  63. Kate says

    I never say this, but- Oh. M. G. These are — they’re so good I don’t even have the words. I’m eating a huge piece as I type and I’m trying to eat it slow because I don’t want this bliss to end… I baked them for my husband and his sceptic friends, “Michael! She’s putting black beans in the $&@#in’ brownies!” And needless to say the pan is completely devoured. They’re like vegan flourless chocolate cake, healthy dark chocolately goodness. Well done. Can’t wait to try your other inventions :) and my husband is in love with brownie batter blizzards (though they’re pure junk so he hasn’t had one since he was in his teens) so I’m most likely making that next. You made my night, thanks ;D

  64. Janel says

    First attempt at bean dessert, plus the use of flax “eggs”. Tasted great, but the batter was super-runny and did not look anything like brownies or cakey. King of blobbed together. What might I have done incorrectly? Did I just not let the flax eggs set long enough? Thoughts? I’d like to give these another try. Thanks!

  65. Marie says

    Made these as a gift for a vegan teacher. Have never eaten anything vegan.
    OMG they are delicious and I hope she will think so too!

  66. Annie says

    Excellent recipe. I am not a brownie fan, but I enjoy these. especially with extra nuts. They are very chocolatey and not too sweet. My extra picky brownie loving husband even liked them.

  67. Talia says

    I attempted these tonight. Used one whole egg instead of flax eggs but kept everything else the same. They came out dry and powdery. Couldn’t even hold one without it falling apart! :( they tasted good. Really chocolatey minis the powdery consistency. What went wrong!? I did add a little water to get it to blend and cooked for 24 mins. Let cool before attempting to remove. I’m so disappointed. Any suggestions so I can give em another go!?

  68. says

    I really want to give these a try. I just made some low kal, gluten free brownies and they turned out really tasty, it’s hard to believe that they are so healthy.

  69. Susannah says

    These are delicious! I substituted 1 egg because I didn’t have flax meal and chickpeas because I was out of black beans and they still turned out well. Thanks for the great recipe!

  70. says

    Tried these last night, and they turned out great! I added shredded coconut on top before I baked which took it over the top. I also didn’t have enough flax so I used half flax and half chia seeds tor the ‘eggs’, kept it nice and chewy.

  71. Amy says

    These are the best brownies I’ve ever eaten! The family can’t even tell they are healthy! I’ll never make another type of brownie! Thank you for sharing this!

  72. Sherri says

    I made these exactly as written then topped them with mini chocolate chips and walnut pieces. They were delicious! I took them to a concert in the park and shared with my non-vegetarian friends and now everyone wants the recipe!

  73. Katy says

    I had a similar problem to Talia’s: I subbed 2 regular eggs, cooked for about 20 minutes, and though they tasted DELICIOUS, they turned out really dry and crumbly. What do you suggest I add or change? Would it help to drop it down to 1 egg? (I saw someone else added apple sauce and olive oil, but I wanted to hear your particular advice). Thanks!

    • GISELE says

      Don’t use regular eggs use the flax eggs and let the flax mixture sit in the fridge for 20 minutes or so

  74. Lizzy says

    These were AMAZING! Previously I’d been disappointed by a black bean brownie recipe, but these were delish – rich, chocolatey fudginess that my non-Celiac, non-vegan family devoured within an hour. They couldn’t tell there were beans in them! The batter and brownies tasted and had the same texture as the regular, gluten-containing recipes I used to eat. I used 1/3 cup of cane sugar, 1T of brown sugar, and 3 packets of PureLeaf stevia to cut back a bit on the sugar and they were perfect. Definitely making these again, and I’m going to try them with pureed dates instead of sugar to see how that works. Thanks so much! :)

  75. Vi says

    I really like this recipe! I’ve been searching for a healty brownie recipe and this one appealed because of its simple ingredients and easy preparation. I tried it tonight usign canola oil and brown sugar and topped with chopped walnuts. They have a great texture. My husband would like them a bit sweeter, so next time I’ll add chocolate chips on top next time or maybe try honey or pureed dates as a sweetener. I can’t wait to prepare them for my friend on a gluten-free diet. Beign vegan is a bonus. I will be sharing this link. Thank you!

  76. Bailee says

    These are AMAZING! I have read before that, with bean brownies, you need to let them completely cool before eating, otherwise they will taste like beans. I tried one hot, and then one cool, and the cool one was much better. Super fudgy, rich, sweet, and amazing. Brownies are my all time favorite dessert, and these might be some of the best I have ever had. I added a small chunk of chocolate and some almonds to each, and I cannot wait to make these again. I’m going to serve these to my junk food addict relatives and see if they can taste the difference.

  77. Jory says

    These, Were. Amazing. I’m using the past tense because they didn’t last long! I’ve recently stopped eating grains, not necessarily Paleo or Atkins, just no grains. The batch of Paleo brownies I made were gritty from the almond meal, and had a bitter taste. These tasted exactly the way brownies should taste. No grittiness, just fudgy goodness. I’m VERY particular about my brownies…either making my own from scratch or using Ghiradelli mixes. These rival either of those, and sooo much healthier! I’m thinking I could even fool my husband with them (who was definitely not excited about the garbanzo bean cookies I made him try). I didn’t have any flax seed, so I used one egg, and I added 1/2 cup Good Life MINI chocolate chips. The mini chips are great because they suspend in the batter instead of sinking. Fabulous. I ground the raw sugar in my coffee grinder, so there was a little bit of coffee flavoring in these as well, which was a nice layer of flavor. I love baking them in the muffin tins because it’s like getting a corner brownie every time, and they cool more quickly, which means you can eat them more quickly. I’m excited about this recipe…can you tell?

    • Dana says

      Jory! So glad you enjoyed these brownies. You sound like a certified brownie expert so I’m SO glad these held up to your rigorous standards. It means so much to hear from our readers with such kind feedback. We especially love it when our recipes turn out fabulously for you. Thanks for sharing! John and Dana

  78. Sophia Stobbs says

    I have made these brownies twice and they have not come out whole either time I have made them. They do taste delicious but they broke. I did substitute black beans for chick peas. I am wondering if that makes any difference. Can someone please help?

  79. Terrie Slocum says

    I have a 6 year old son with severe food allergies to wheat, eggs, and nuts. I made these brownies and everyone went crazy over them. I have to tell you that they are the best allergy free dessert that I have made. I just whipped up another batch for tomorrow. Even my teenagers, who know what brownies are supposed to taste like, loved them. I can’t wait to try some more of your recipes!

    • Dana says

      haha, love to hear it! Especially when non-vegan eaters dig these brownies. Did you tell them they had black beans in them? I’m sure their jaws dropped! Thanks for sharing :D

  80. Veo says

    I have a question about the can of black beans. Do you use regular sodium or low sodium? Wanted to know how the sodium level would affect the flavor. I use Goya black beans for everything outside of baking as they have a perfect texture. Thanks!

    • Dana says

      Veo, I use regular. Since you rinse them so well it doesn’t matter either way. If you prefer low-sodium, that’s fine! hope that helps :D

  81. Desiree' Lloyd says

    Just out of the oven……..Amazing! Can’t help but wonder Who thought to use
    Black beans! Genius..

  82. Fiona says

    I’ve made a few different kinds if bean brownies and these were the best so far but still not quite sweet enough for me. I used unpacked brown sugar, so maybe that was my problem. I will make these again but just add some more sweetener. Thanks!

  83. Melissa says

    These were really good! However, mine didn’t sink in the middle like yours, but rose. I was looking forward to the little cups yours seemed to form. Any suggestions? Is it an altitude thing (I’m in Florida)?

  84. Victoria R. says

    Should I not have used unsweetened cocoa powder? My batch seemed to turn out kind of strangely and based on all the rave reviews, I must have done something wrong. Argh!

  85. Kelly says

    Just made these brownies and they taste AWESOME!! I’m tricking my boyfriend to eat these tomorrow since he is disgusted by anything that gluten free and/or vegan! Can’t wait to see his reaction because these are the best gluten free brownies I have ever had!

  86. Faye says

    In regards to the coconut oil, does it make the brownies taste coconut-y? Also, I’ve seen both refined and unrefined coconut oil in the stores, is one preferred over the other? I’ve never used coconut oil, but I’ve been wanting to try it!

    • R says

      The coconut oil didn’t give off a coconut flavour! I find that often when it’s cooked the coconut flavour kinda just disappears!

  87. R says

    Okay, so I just made these after convincing my gluten-free hubby that they sounded amazing. …..OMG! Amazing! I just tried one and I am in complete heaven. Delicious! Thank you so much for this!!!

  88. Clarice says

    made these subbing chia+water for the flax eggs and they were awesome. made a second batch without any baking powder and put into pop molds, yumm.

  89. Mia says

    Will chia seeds work for this recipe? Also, will these taste like regular brownies? I’ve recently converted to veganism from being a meat eater, and I kinda need these to fool a meat eater as well.

    Any answers would be super appreciated!

    • Dana says

      They DO taste like brownies – be convinced by the reviews, not just my word! And I would stick with flaxseeds because they’re going to give it a better consistency. If using chia seeds, grind them first if possible. Hope that helps!

  90. Mary says

    Just made these… substituted the olive oil with unsweetened apple sauce because we are oil free and they came out AWESOME! Thanks so much for a great recipe. =)

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  92. says

    These were delish! I have made a handful of different black bean brownies, all vegan and gluten free, but this was the simplest, most delicious recipe! I used beet sugar, because that’s what I had, and baked them in a square pyrex, which added about 5 extra minutes to the baking time. They were fantastic!

  93. Nancy says

    I am going to make these for an event, but need bite size. So am using mini muffin pans. Does anyone know the amount of time I should bake them?

    • Dana says

      Nancy, I’d check them at 12, 15 and 18 minutes. They shouldn’t take longer than 20 at most. Hope that helps!

  94. claire says

    Can you use normal eggs instead of flaxseed eggs and could you sub kidney beans in for black beans? Your advice would be really appreciated :)

    • Dana says

      You could give it a try but I haven’t given that method a go myself, so no promises that it will turn out the same. Let me know how it goes if you do though!

  95. Nicole says

    Oh. My. Goodness.

    I was having a hankering for brownies tonight and was searching google for brownie recipes that didn’t require a million ingredients and were soy-, nut-, dairy-, egg-, AND gluten-free. I was pretty sure whatever I would find would taste like my cereal box but I was pretty desperate.

    Anywho, I found this recipe and decided it was worth a go. Literally, the beans are undetectable. I couldn’t believe it. SO good. Thank you so much!

  96. lucy says

    I tried these and they are one of the best brownies I’ve ever tried! i tried another black bean brownie recipe before and it failed, so I was skeptical. But definetley try these they are a keeper!

  97. Melissa says

    Delicious, fudgy texture and a rich chocolatey taste! I added a scoop of cappuccino protein powder and balanced that out with a few tablespoons of coconut milk and they tasted great!

  98. says

    I just made these delicious brownies today, and they were all gone within a couple of minutes! I posted the recipe on my blog(with full credit to Minimalist Baker!) because I knew people would love them?
    Thank you

  99. Marieke says

    I topped 3 with pecans, 3 with cashews, 3 with raspberries and 3 with banana. They turned out incredibly! Thank you for the great recipe :)

  100. says

    Oh my goodness!! These are amazing. I have tried other black bean brownie recipes that didn’t produce the most desirable results but these, you weren’t messing around when you created these. Thank you! This recipe is going in my “favorites.”

  101. Tasha Fowler says

    These are fantastic! I made them as a surprise for my daughter and for company tonight and everyone loved them, adult and child alike. Who woulda’ thunk?

  102. says

    THANK YOU for this recipe! It was the inspiration for our recipe overhaul at Rocky Mountain Middle School. Last year they were cooking boxed brownies in a microwave. Very exciting new year for them!

  103. Kidron Brook says

    I just made this. OMG!!!! Delish. I made only 1 substitution. 1/4 c Ideal Brown sugar substitute and 1/4 c coconut sugar simply because I did not half 1/2 c of either. Wonderful. Will definitely make again.

  104. Cait says

    THIS RECIPE IS DA BOMB!!! I haven’t had a decent brownie since I went gluten free over a year ago and this brownie is soooo satisfying. I love that it’s mostly just beans and cocoa powder! The only tweak I made (cause I didn’t want them to come out sticky, and the ones in the photos here look a little collapsed) was I added 1TB of tapioca flour and 1TB of coconut flour. They came out sooooooooo good- still fudgey but with a decent crumb as well- but next time I’ll probably just add 1TB of tapioca so they’re a bit more dense.

  105. Jazz says

    Hey there!
    Has anyone ever tried making these in one big pan instead of the muffin tins? Would it work if I adjusted the baking time a bit?
    Thanks in advance,

  106. Christine says

    Thank you for this recipe. I’ve tried other black bean brownies recipes, some with twice as many ingredients and some of them expensive or hard to find. This is a winner and I’ll make it often!

  107. kati says

    I just took these out of the overn + tasted them.. not bad at all, but they DID taste a tad nutty… nothing I mind, but we’ll have to see if they pass the test of my younger brothers. It may be the almond extract I added rather than the beans (I used white, because though I SWORE we had black, a thorough searching of the cabinet revealed I was mistaken), but I’m not quite sure. I will be making these again though, considering the amount I would like a chocolate dessert. :)

  108. MrsHartley says

    Hey, I made these tonight after a tough day craving sweet things and helping my sister recover from an operation and am happy to report that they were DIVINE!!!! Very good recipe; I tweaked slightly and swapped half the sugar for agave and used two eggs, cooked for 20 minutes which made them cakey but still amazing, and am very much satisfied after eating two do them (and some batter…!). Thanks so much for a great recipe!

  109. Becky says

    Just made these today and they are AMAZING! Can’t detect the beans at all. I am blown away. I wanted to make smaller brownies so I used a mini muffin pan and reduced the baking time to 12 minutes and they turned out great.

  110. Kiran says

    Vegan, free of flour, gluten, and refined sugar AND full of fibre, protein, antioxidants and other nutrients? AND delicious??? Holy grail.

  111. Annie says

    Surprised at how easy this was to make! They’re rich and fudgy- and I used 1/4 c raw honey, 1/4 c sugar and they still turned out great. The taste came out to be more like a dark chocolate (probably due to the cocoa powder I used) which is a beautiful thing! I sprinkled mine with shredded coconut, paprika, and walnuts (separately). The variations are endless- I bet you could even do some orange zest to twist things up :)

  112. Brigid says

    I used eggs from my backyard chickens, granulated organic sugar, and a combo of chick-peas and kidney beans. I baked them a little too long, so no fudgy centre, but I still think this is an excellent recipe! I’ll make them again!

  113. Rach says

    Just made these, they are awesome! I think I would use a little Les cocoa next time, and I think I over cooked them. But they were still amazing! Thanks for sharing the recipe!

  114. Laura says

    Just made a batch this evening. I followed the recipe to the letter. They are super easy to make, chocolatey-rich and — as so many others have commented — you’d never know they were made with black beans. The extra treat (aside from their nutritional value, compared to traditional brownies) is being able to lick the spoon when you’re done, since there are no eggs in the mix! Thanks so much for sharing the recipe.

  115. Andrea M says

    Just made these! The house smells wonderful. I’m not a big brownie fan and I found this recipe whilst searching gluten free / dairy free / sugar free treats. The picture hooked me! I’m just tasting them now. I used eggs instead of flax (2 large) and based on other comments I reduced the cooking time by 5 min. I substituted Truvia for the sugar. And I did one batch as two-bite brownies (mini muffin tin) and those were ready in 15 min. You don’t taste the black beans at all. I do however find them very salty – guessing this is based on the amount of baking powder. I would use more sugar / sweetener, no salt and top with chocolate chips or similar next time. I’m missing a real chocolately experience. All in all, a great success and I will definitely try these again.

  116. Dani says

    These are amazing. My husband said these are the best brownies he’s ever had. My daughter wolfed them down and I just had two for breakfast. An absolutely amazingly great recipe. I added a handful of unsweetened coconut to the batter and a pinch of himalayan salt to the top. Yum!

  117. says

    They’re in the oven right now. I substituted rice syrup for sugar and cashews for walnuts (didn’t have the respective ingredient in the house). The kitchen smells like a chocolate factory already! Can’t wait to have a bite.

  118. sahy says

    amazing! wow, these were so so so so good. not to mention really quick to make. i substituted an equal amount of agave for the sugar. the result was decadent. not too sweet. topped with walnuts and a chunk of 85% dark chocolate and BLISS. thank you so much!

  119. Gloria says


    I made those last nite and they came out great! I use agave instead of the raw sugar and I had a few of my friends/family try them out and they Loved them. Thanks Dana for sharing your recipe. :)

  120. Laurel says

    By far the best black bean brownies. I love that there is no flour. They come out soft, rich, and dense with a bit of crunch at the edges. I topped mine with chopped hazelnuts amd used coconut sugar as my sugar. i bet you could probably use date syrup too although I am uncertain as to how you would adjust. Next time I will try that, same proportion. Other than the fact they ate gluten free, I also like that this recipe does not use flour. Superb, and I have enough for 11 more days.

  121. Robyn says

    Made these exactly as stated except I did not have any vanilla extract.

    Fantastic texture, no discernible bean flavor but nowhere near sweet enough for my family or me. I like less sweet than my husband but found these verging on blah. Maybe the vanilla extract would help?

    I will make these again when I get more vanilla and will definitely use more sugar.

  122. Rachael says

    These brownies are wonderful! Thank you so very much for the recipe! I like them because they’re healthy but many of my family members are gluten intolerant so they’re great for family functions as well. I’ve made them a few times now and they’ve been great every time!

  123. Katherine says

    Word to the wise: these do NOT do well as sheet brownies!!!

    They do, however, work great in cookie form if, like me, you don’t own a muffin tin.

    (Also, the idea of beany sweets isn’t actually that weird–if you look at Chinese food, there are lots of sweet bean dishes, and few savory ones.)

  124. virginia says

    hello, I tried them however the batter was really hard, there was not enough moisture to absorb the cocoa and I had to add some oil. Is it possible to have the measurements in grams?

  125. Abby S. says

    I’m planning on making these today! But I’m just curious if you think honey would work as a sugar substitute in this case?

  126. Cynthia says

    I am so happy with these brownies! I’m doing a cleanse right now (and i’m a vegan) and I really wanted something motivational to give some non-vegan friends tomorrow that screams “vegan can be freakin delicious too!” This does it! Even the batter amazes me I can’t believe how well everything comes together, other black bean brownie recipes are not this good….Bravo!

  127. Cevy says

    I substituted 1/2 an small avocado plus 2 tbsp water for the oil. These turned out perfect! My nieces and nephews ate them up and the adults had a couple each even after I “spilled the beans” about the ingredients. Thank you for the brilliant recipe!

  128. Kaitlyn says

    I just made these today and they are fabulous! I was a little nervous at first to make them considering you don’t usually put beans in brownies, haha- but after they came out of the oven they looked great and they taste even better! I am so happy I made these and I will definitely be making them again!

  129. L says

    I’ve made this many times- it has a fudgey texture and rich chocolate flavor. I use 1 1/2 cups black beans instead of 1 3/4 and 1/2 cup + 2 tablespoons cocoa powder instead of 3/4 cup. I prefer to use regular cocoa powder over Dutch-processed (Hershey’s Special Dark), which I find to be slightly bitter in this recipe.

  130. Laura says

    Thank you so much for this awesome recipe. Just a quick question: I used a cookie sheet because I did not have muffin tins and the texture is kind of gooey rather than cakey. Did I do something wrong or is it supposed to be fudgy and gooey? What can I add to make it more cake-like?

    • says

      Well the muffin tins help separate the batter and create “crusts” or hard edges on all of the brownies. If you use a regular pan only the outer edge gets crisp and the center remains kind of soft, which is OK, but not preferable if you were looking for a more cake-like texture. To remedy the issue, I’d say add a quarter up of flour (whole wheat pastry or even oat flour?) and a splash of almond milk if it appears too thick. Hope that helps!

  131. LibrarianGal says

    Have been gluten-free for just a month. I have been searching high and low for everyone’s “best” recipes. I decided to try this recipe and have to say, I love it. Is definitely a keeper!

  132. Aji says

    I made these but cut the sugar in half and replaced with organic apple sauce.

    I added a bit more flax because the apple sauce made it runnier.

    Got yourself a winner here! Yum yum yum!

  133. Stepanie says

    I’ve made these several times now and they’re fantastic. My children love them and, as we’re vegan, it’s an easy way to get them to eat something rich in iron.

  134. Indigo says

    This may be a silly question

    I notice there are canned beans being sold that have no added salt.

    Which ones are being used in the recipe?

    • says

      Indigo, I just realized this recently myself after going to a new grocery store that had the two kinds. I would recommend the no salt added. But either way, because you rinse and drain them well, it shouldn’t impact the flavor that much either way. Hope that helps!

  135. Kathleen says

    Redonkulous good. Fudgy and perfect. I used chia eggs (1 tbsp ground chia plus 3 tbsp water) and date sugar. I added 1/4 cup walnuts and chocolate chips.

  136. JK says

    Made these for a family holiday gathering and everyone loved them (not just the GF folks they were made for). Just wanted to add that I did use a mini muffin pan and they turned out just fine (and the bite size serving helped). Thanks for posting this recipe!

  137. sarwat says

    hi! looking forward to trying these! i scanned the comments for brown rice syrup substitution, and one person did that but didn’t mention how much, or how they turned out. have you tried it, and what would you suggest?


  138. sarwat says

    wow. these are incredible! i did use brown rice syrup, 3/4, plus a couple of dried figs (soaked for few minutes). the grocery was out of unsweetened cocoa powder, so i used a bar of unsweetened baker’s chocolate (100% cacao) instead (melted it!), and skipped adding any oil (as baker’s chocolate has cocoa butter). i upped the baking powder a pinch because of the substitution. (sorry for all the detail; hoping it helps someone in a similar situation)

    the batter was rich, smooth and thick. i was concerned that maybe the subs would make it too moist or runny, but i ended up with incredible, thick brownies with wonderful crust and moist centers. they were not delicate as i had feared, held up about as well as any regular brownie. my folks (who have no food sensitivities) were amazed when i told them the ingredients. dad likes dark chocolate and the unrefined sweetness did well for both of them. i was so happy to share a chocolate dessert with them for the first time in many, many months!!!

    thank you, and bless you for your blog! i usually don’t comment on these things, but this experience was exceptional!

    happy holidays.

  139. says

    I made these using a 9×9 pan, to thin, I will use an 8×8 next time. definitely satisfied my chocolate craving. These turned out so good, thought I would try some of your other recipes.

  140. Heather says

    Totally awesome brownies! The beans are not detectable at all and they passed the 10-year old chocoholic test. I didn’t mention the vegan part or the beans part and everyone is gobbling them up. Totally in love and totally making these again! Thanks for another great recipe.

    • says

      Thanks for sharing, Heather! I’ve shared these with many people and didn’t mention until later that they had black beans and were vegan. They were shocked! But you really can’t tell. Another variation of this recipe coming soon that I think you and your 10-year-old will love! Stay tuned :D

  141. Natalia says

    My friend and I tried out this recipe today and followed the measurements exactly, using Ghiradelli dark cocoa. We baked them for 24 minutes and then let them cool for a good 25. The brownies turned out VERY successfully! They were firm on the outside, and fudgey on the inside. Couldn’t taste the beans at all whatsoever. SO GOOD.

    They weren’t super sweet (so if you like sweeter brownies, add a littlee more sugar…) but the cocoa made them VERY rich and gave just the right touch of sweetness. Would totally recommend this to anyone who loves brownies but is looking for a healthier version of them ;)

    • says

      Yes, I believe so, but you may want to compensate with more cocoa powder or a bit of flour since the sugar dries the batter up a bit. Hope that helps, April!

  142. DrT says

    Xylitol (sugar free-no carbs) is what I use now in replacement of sugar. For glycemic reasons. It is expensive but well worth not having my blood sugar crash.

    I was looking for a black bean muffin recipe I lost and found this. Very similar.

  143. DrT says

    PS Hersheys now has sugar free chocolate chips. Maltitol (gives some digestive disturbance) and some sucralose( but with a small amount) not a big deal. Better than eating the sugar. Also I substitute honey for sugar since honey is a monosaccharide and doesn’t turn to bacteria in the gut (ileum) like regular sugar does.

  144. Justine says

    Amazing! I used maple syrup and real eggs for mine. Also added dark cocoa chips and they were perfect. Thank you so much for this amazing recipe.

  145. Mardi says

    I made these with real eggs and I thought they were very good. My husband and I tasted the batter and my husband gave it an 8 to 9.

    I used a reader’s suggestion to make them in an 8 x 8 pan and cooked them for 30 minutes. They cracked on top, but were fine.

    When my husband tasted the brownies, he gave them a 7 thought the batter received a higher rating. That being the case, I was thinking that the batter might make a good pudding.

    Could I put nuts in the batter without affecting the result negatively? I think I noticed a comment about putting the nuts ON TOP.

    Also I am wondering how I can make them less sweet. If I reduce the sugar, will they turn out or would I need to replace the volume of the sugar, and if so, with what?

    I thought they were great, but too sweet. What could replace the volume of the sugar, so that I could make them less sweet?

    • says

      So glad you and the hubb approved. Thanks for the tips, too. You can absolutely put nuts IN the batter. I just put them on top for aesthetic effect. To reduce the sweetness, pull back the sugar a little and cut back the water you add for the flax eggs and/or add a Tbsp or two of flour. Hope that helps!

  146. Moe says

    Hey thanks for making this recipe available.. Honestly though, I tried this recipe and I guess must’ve did it wrong because even though it tasted a like brownie, it made me really thirsty and have to poop immediately after eating only a little bit. I can appreciate that it is vegan, but I don’t think its a fool proof recipe for beginners.

  147. Moe says

    Well actually I take it back, it isnt fair to say that, when I DID substitute the flax egg for flax oil and water, and substituted the coacoa powder-because i didn’t have enough-for partial corn meal mixed with coacoa powder. That could have a lot to do with it… Obviously you can’t subsitute that much in this recipe, but next time i’ll make sure i have everything!

  148. says

    Soooooo beans are my least favorite food in the world but brownies are my favorite, aannnd some of my friends recently went dairy and gluten-free. I made these for them and they’re not out of the oven yet but I CANT WAIT TO EAT THEM. The batter tastes nothing like beans, even my bean-hating little sister could not detect them. I made them in my Vitamix and the recipe worked perfectly! I used canola oil instead of coconut and they are still amazing. Thank you for my new go-to brownie recipe-Ghirrarhdeli mix no more!

    • says

      haha! I know beans are kind of strange, right? But they totally work in these brownies! So glad you (and your sis) liked them. Be sure to stay tuned b/c I have a STELLAR spin on the original coming soon!

  149. Alayn says

    Fantastic! I substituted the Chickpeas for All Purpose flour, and the coconut oil for a stick of butter. I also used 2 eggs as opposed to the Flax eggs and a cup of Granulated sugar… To top them I used reeses cups and crushed oreos (to make them vegan). Will be baking more often… yummy yummy!

  150. says

    Your gluten-free banana muffins are my fiance’s favorite (and he doesn’t even like GF!). I cannot wait to try these as well! Hopefully they will go over as well as the others :)

  151. DrT says

    I am back again!
    Not being vegan, and trying this recipe 3 times already and having it come out dry, I have tweaked it and wanted to share my changes for those who are not vegan.

    I used a stick of salted butter.
    Left out the salt.
    Added a heaping 1/4 tsp of instant coffee
    used 1/2 cup xylitol and 1/2 cup honey
    upped the chocolate powder to one cup.

    I mix in a ninja so maybe that’s why it comes out soft.
    I think omitting the eggs will make it fudgy but I would rather have the protein from the eggs than the flax!

    I found my recipe for chocolate bean muffins and it is almost exact-the difference is the flax vs eggs.

    I hope vegans know that without animal protein it is almost impossible to get amino acids for building protein and neurotransmitter for the brain. God gave us meat for food. I was a vegan for many years in the 1970’s and did not get adequate protein, and was very sickly.

    Using this much sugar without fat or protein to balance it out is not healthy!

    • Marla says

      Couldn’t resist saying that fat is in coconut oil and flaxseed meal, and protein is in the beans. There are lots of complete proteins that are vegan, such as tofu (or unprocessed soybeans, like black soybeans), amaranth (I think), buckwheat, quinoa. I’m sure there are others, too. Plus just pair a nut/seed or bean with a grain. Easy peasy, right? I don’t understand why people would have to eat meat to survive. Lots of animals survive without eating meat or dairy other than their mother’s milk. At least this person’s comments were friendly. Some people get so mad at vegans. Personally, I don’t really care if people choose to eat meat, etc. I guess it’s bad for the environment, but so are a lot of things. Eating meat isn’t the core issue, I don’t think. Presence and really doing something that matters to you is probably what’s missing. Human beings are kind of missing, and everything is just systems that seem unmanned. Well, a lot of things. But I think this will change. All is well, really. I will try to report back when I try this recipe.

    • Valerie Lewis says

      What utter nonsense, sorry. Tofu and tempeh have the same complete amino protein profile as meat. Also combining legumes and grains. Show us one documented case of a vegan who eats a good diet (not just fries or oreos etc) who is protein deficient, and I will happily eat my keyboard. Meat has no fiber, and many recent medical studies link red and processed meat with colon and other cancers….possibly due to growth factor that is in meat but not in plants. I had colon polyps aplenty until I went vegan- they are now gone.

      I plan to try this recipe with stevia, for some diabetic friends.

  152. KT says

    WOW these are incredible. I’ve been on an elimination diet and thankfully chocolate and sugar seem to be doing ok in my body…plus on top of my senstivities, my kids are sensitive to gluten, dairy, and eggs. It’s been hard to find any recipes that work for the whole family and actually taste great. I have been fiending for a decadent brownie for a month and while I was making them, I couldn’t resist tasting the batter but I was deep-down sure it would taste like a can of beans. NOPE. Just fudgy, chocolately goodness. These are incredible unbaked, a batch almost didn’t make it into the oven because of my double-dipping.

    FYI I subbed 1/2 of the sugar for maple syrup. I didn’t change anything else and the brownies still cooked up perfectly in 25 min @ 350F. A fudgy, chewy center is the gold standard in brownie baking. These went beyond that expectation, as the coconut oil gave the crust that perfect crunch reminiscent of a ‘bad for us’ brownie. My kids are clamoring for more and I can’t wait to fool my husband. THANK YOU THANK YOU THANK YOU for giving this chocoholic family a new go-to recipe!

    • says

      Thanks for sharing, KT! I’m glad to know maple syrup subs in well for at least a portion of the sugar. I too am quite fond of these brownies, and I’m glad to hear you plan to share them with your family, too! Cheers!

  153. YerMom says

    I made these today, and substituted out the sugar for stevia and applesauce. wrong. they didn’t turn out well at all. I tried to like them. I even buttered one to see if they would pass as a muffin. nope. I did the only humane thing left to do. I tossed them out. I’m not sure what makes me sadder, that I wasted the ingredients (raw. organic), or that I still need something sweet on my no-sugar regimen. I know the original recipe is wonderful, my daughter served them at a kids party and they went in a snap. But I cannot have the sugar. Also, I used real organic eggs.
    Do you have any idea how to make this work with stevia? It is the only sweetener I can use. That’s right. No agave, no honey, no maple syrup, no xylitol. nope. none. nada.
    Thanks! My taste buds eagerly await…

    • says

      I’m currently on a vegan, gluten-free, and refined sugar free cleanse, and I’ve been having a serious brownie jones. I made these with puréed dates instead of sugar and they turned out great! I’m assuming you can have dates? I used 1 cup packed dates, puréed in a food processor with a few tablespoons boiling water (just to moisten the dates a little and make them easier for my old machine to process). I did this first, then added the flax eggs, black beans, and the rest of the ingredients. I also folded in some cocoa nibs, since I love them so much.

      • YerMom says

        That sounds great, and I will try it. I probably should avoid the dates since sugar is sugar, as far as my body can tell. I might not be allowed to use dates, but I will give it a go, even if it means my kids get them all in the end! If anyone else out there has a tried and proven solution with stevia, I would love to know what it is!
        thank you!

      • Marie says

        Thanks for the idea about using dates – I can’t use dates but I’d like to try using prunes and doing the same thing! Great idea – thank you!

  154. Sergio says

    Beautiful brownies, I had an almost identical recipe before, I love the fact that theyre loaded with the goodness of black beans; the only thing is that SUGAR is a NO NO for me, it kills the healthy food-factor IMO. I used dates to sweeten them instead, (or any dried fruit, maple syrup, honey > in moderation <, stevia works too).
    Thank you for sharing this wonderful recipe.
    ~for a sugar free world~

  155. Janice says

    Thanks for this recipe, my first attempt at vegan brownies….

    I think I will try them again, but with more sugar. A “heaping 1/2 cup” of raw sugar might mean different things to different people, maybe? Next time I will use at least 3/4 of a cup of sugar, and see. Or maybe a little less cocoa! As much as we love chocolate around here, the balance wasn’t quite to our liking.

    But I loved the ease of making them, had all the ingredients, and thought the texture was great!

  156. Beth says

    I just made these using my Vitamix and they turned out perfectly! I didn’t have black beans so I used navy beans. My husband is eating them and has no idea what’s in them, teehehehe.

  157. Nadia says

    WOW. Just, WOW. For all those doubting this recipe, TRY IT! I was really skeptical after reading the ingredients that these brownies would turn out in any way resembling the taste and consistency of a real brownie, but I love to perform experiments, and my curiosity got the better of me, so I gave it a go. The result? BEST brownies I’ve ever made or tasted in my life (and let me tell you, I’ve eaten a lot of brownies in my life!). The batter looks and tastes so much like real gooey fudgey brownie batter that I ended up eating half of it during the making process (which I also found to be the fastest and most straightforward recipe I’ve used, took just a few minutes and only dirtied my blender!) then the finished brownies were like crack. Just. So. Good. Absolutely no hint of bean taste or texture, just delicious fudgey brownie goodness with NONE of the usual guilt as they’re packed with protein and omega 3s and free from all dairy, egg, soy, gluten AND refined sugar! Um, total win! I will be passing this recipe onto all of my friends and fooling everyone who visits my house with these deceptively healthy indulgent treats. Can’t wait to see the looks on people’s faces when I reveal the secret ingredient! Thank you!!!!

  158. Kimberly says

    Occasionally, I like to convince myself that 2 of these brownies and a glass of homemade almond milk are a well-balanced lunch.

  159. Olivia says

    I just want to say that I just finished making a batch at 11:13pm (Australia time) because after the gym I was craving chocolate and they are amazing! I made them a few months ago and came back for the recipe again but this time I was out of flaxmeal so I substituted psyllium husk and they’re as good as ever! Oh, and because I’m so lazy and didn’t want to grease my pan, I just used cupcake liners, works a charm. Anyway, thanks so much for the recipe. It’s now printed and permanently in my recipe repertoire!

    • Dana Shultz says

      sorry! if you click the print button in the upper right hand of the recipe it should only print the recipe (not the comments), which has been modified to typically stay under 1 page. Hope that helps.

  160. Fran says

    No help. Printer can’t be cancelled – Virus???? got 120 plus pages and now it is starting again. need to take it all into the shop. disaster. Never had this kind of trouble before Expensive recipe. Now need new toner.

  161. Elise says

    I made the brownies last week, using 1/2 tsp. liquid stevia instead of the suger. Unfortunately the brownies ended up with a rather salty aftertast. Today I doubled the amount of liquid stevia and I think this nailed my problem. They’re now cooling down, but I had a quick taste when they came fresh out of the oven, wich was very good!

  162. Amber says


    I can’t have eggs, flaxseeds or sugar, What can I use instead??

    I am sorry if someone asked this question before. I am on my way to work and I don’t have time to read the other comments.

  163. Amber says

    I just have to say YOU ARE AMAZING! I am a visual person and I LOVE that all your recipes come with PHOTOS which help immensely. You are an awesome photographer.

  164. Mollie says

    I am fascinated by the idea of using black beans in brownies. Made a batch tonight, and I have some troubleshooting questions. They came out cakey at about 21 minutes. Other brownie recipes have hinged on the mixing time. The batter for this one looked about right to me at around 1.5 minutes. Should I have kept it going? Other reasons they might have been cakey? I used regular eggs. Also, mine baked up, and some of them nearly filled the muffin cups. Perhaps too much baking powder? I loved the batter–tasted sweet and just like other brownie batter–but my brownies somehow turned out not sweet. Thoughts? Thanks!

    • Dana Shultz says

      Regular eggs will make them a bit more fluffy/cakey, I’ve found. As well, these aren’t overly sweet brownies so add a little more sugar and/or chocolate chips next time. They are a bit more cakey than super dense brownies, so I don’t think you were off on the texture! Hope that helps, Mollie.

  165. Laurie says

    These are our household’s favorite treat, regardless of them being “healthy”/vegan! LOVE. Question–I think the amount of total flax meal used in a batch is 5 tablespoons, correct? And the water mixed with it should be about 6 teaspoons, yes? As written, it seems 2.5 tablespoons flax and 6 tablespoons water makes a pretty liquid-y mixture. Maybe this is why some folks were having trouble with it not baking properly and being too wet? Maybe you could clarify in the recipe? Thanks! We love you. ;)

    • Dana Shultz says

      Good observation, Laurie. I’ll take a second look at the recipe. So glad you and your family has enjoyed this recipe so much!

      • says

        I used it as written and it’s perfect. You just have to let the flax eggs sit–i make them first and then putz around in my kitchen for 10-15 minutes doing other things before i mix the eggs in–perfect every time

  166. Amy says

    I just made these and they turned out so good! I used organic coconut sugar instead of raw sugar and topped them with a couple chocolate chips and walnut pieces. Thank you for a yummy, healthy, sweet treat!

  167. Maria says

    So excited about these! I barely had any flour in the house, but I wanted to whip up something tasty for a Valentine’s Day treat for my husband and our two boys. My 5-year old helped me bake them, and he licked the Vitamix practically clean! Not sure if I did something wrong, but I will say that I had to add quite a bit of water to get the Vitamix going–I was eyeballing, but I’d guess it was in the region of 6T. :0 I’ve just pulled them out of the oven, and I wonder if you can tell me why some of them are fluffier than others? I was careful to fill the tins pretty evenly (1/2 way up the sides), and I don’t think it will make a bit of difference as far as taste is concerned, but from a purely aesthetic standpoint, yours look much more even than mine. (Just thinking back–I *did* use whole flax seeds, which I ground up in my Vitamix first with the water. Do you think that is why they were too thick? I did not change the amount.)

    Regardless, these were perfect for what I was looking for. I made a cherry whipped cream frosting for the top (made from pureed dark sweet cherries, coconut oil, a stick of butter, raw sugar, and a vanilla almond milk/flour roux for fluff), and I expect these to be a huge and unexpected hit tonight. Thank you! <3

    • Mardi says

      I used my Vitamix too. I had to stop and scrape and stir periodically. Vitamix is like that. May be a food processor would work better. I also think I got too much air into my mixture from the Vitamix because they came out of the oven very high and cracked and then after they cooled, were flat like regular brownies. But in the end, it all worked out fine anyway.

  168. Ben says

    This recipe nails the black bean brownie! I’ve tried it before with other formulations that were unconvincing. This one turned out some rich, dense, chocolate-goey brownies that I was able to serve to several folks without anyone being aware they were made from beans.

    Picture of my results:

    I used crushed pecans, walnuts and choc-chips in the center. I cannot emphasize enough how delicious these are.

  169. Lori says

    I just mixed a batch up and they are in the oven now. I did taste the batter and these are delicious so far. There is no indication that these are made from beans. They are sweet and chocolaty tasting. Now I just have to wait for them to come out and cool! Thanks for the recipe.

  170. Kait says

    These were the best brownies I have EVER had. So delicious!! My roommate tried one and said the same thing, then I told her what they were made of and she couldn’t believe it.

  171. Tianna Szczesniak says

    I added 1/4 c. flaxseed and 4 tbsp almond milk… They turned out absolutely amazing!! Thanks for the share!

  172. Stacie says

    These are so wonderful! I told my son, who is 5 and loves black beans, that the brownies in the oven were made from black beans. He looked at me like I had three heads. I convinced him to try them when they were done and he said ‘awesome’ after every bite and he gave me at least 3 thumbs up! Even my super picky 3 year old daughter liked them! They think I’m a super hero! If only they knew I was stalking you! ;)

    • Dana Shultz says

      This made my day! So glad your family loved them, even the kiddos! These brownies really are magic. Thanks for sharing, Stacie!

  173. Mary says

    Can’t. Stop. Eating. These.
    And I don’t feel as guilty eating them (: Ran out of flax seeds so I just used two organic eggs instead of the flax eggs. Still turned out great! It’s a bit bitter than regular brownies, but that’s why I love them (:

  174. says

    I’ve made two double batches in the past week–the first for Valentine’s day treats for the grownups at the party and the second double batch for my twin’s birthday–she can’t stop eating them! THANK YOU! I think i’ll be making these at least once a month for the rest of my life

    • Dana Shultz says

      I would scan the comments and search “coconut sugar” because I believe at least 2-3 people have tried it with success. AS for cacao powder, it should be interchangeable with cocoa powder. Hope that helps!

  175. Lily says

    Oh my goodness, wow! I just made these, and even though I forgot the baking powder, they were delicious, like soft melty fudge with a crisp top. Thank you for sharing! (And now I have an amazing dessert I can make when I visit my gluten-free vegan friend!)

  176. Ashley B says

    For the people who feel the bean taste is too strong- try making the flax egg with brewed coffee (I used the leftover in my pot from earlier in the day) rather than water. Coffee intensifies the flavor of the chocolate. I just tried it, so good! Thanks for this recipe!

  177. says

    Egads! These look freaking delicious! thank you for being a source of inspiration as I guide my family down a path of gluten free treats!

  178. Gloria says

    These were amazing best brownies!! Curious if I could subsutute avocados for black beans next time if they would come out the same and how many should I use??

  179. Jen says

    Hi! I am attempting these right now but realized I don’t have raw sugar but I do have cane sugar. How much cane should I use??
    Thank you!

  180. Hammarlund says

    Okay, I really really feel the need to comment on this recipe. I am NOT a fan of beans. Or lentils. They give me the creeps. I’m also equally suspicious to anyone commenting on a “odd” recipe saying that it’s good. From my experience, paleo, vegan or otherwise restrictive diets desserts or baked goods don’t yield the same result as when using traditional ingredients and I have been disappointed multiple times.

    But against all odds, I decided to give this recipe a shot. Lawd almighty. They are good. Not just good considering the lack of refined ingredients, but honestly seriously good.
    They will not firm up or become chewy like a regular brownie, but it will be sticky and moist and wonderful. I put mine in the freezer to make eating easier.

    Then I had the most wonderful of ideas. Slice the muffin across and spread peanut butter on one half, stick the top back on. Enjoy. It’s like Reeses peanut butter cup but a zillion times better. I actually swore out loud because it was so good.
    Now, how to restrain myself from eating the entire batch…

    • Dana Shultz says

      So smart! So glad you enjoyed this recipe despite your initial hesitations! I was skeptical myself, but now I’m a black bean brownie believer!

  181. Luiza says

    Omg I made this with so high hopes, they turned out soooo bad! I threw the whole thing away. I mean no offense. I’ve seen similar recipes on the internet, which is probably the same thing and I cant believe it. Did I do something wrong? Only thing I changed was that I put real eggs, which should not affect it, as texture was fine, the taste was the real turn off. Im used to vegan recipes and I’ve baked vegan and gluten free with sucess but this one was inedible. Sorry, but so dissapointed.

  182. mario says

    These came out taste of black beans at all (I eat them all the time so i’d know)
    The only thing i did different was the flax egg..I followed another recipe and let it set in the fridge for 1hr and it came out like egg whites..I also used ghirardelli unsweetened cocoa for this with some 70% cocoa morsels mixed in.

  183. Fiona says

    First I just had a comment/suggestion to make. This was my very first time using coconut oil! I melted it and added it to the food processor. I actually went down the list and added the ingredients as they appeared. My problem was that the coconut oil had re-set back to its solid form in the food processor making mixing stressful and not mixing properly. I highly suggest alternating the order and putting coconut oil at the bottom, or making a note in the instructions. If this is a repeat comment I apologize! I just wanted to make sure others didn’t have the same problem and possibly waste expensive ingredients (you and I both know!) Otherwise, the simplicity of the recipe was very “minimal”, it didn’t have strange ingredients so thank you for that. They tasted good, I could taste the beans a bit but it doesn’t bother me. Also they were grainy… not sure why? The beans were very soft, maybe its the hardened coconut oil? I find that hard to believe but who knows! Any suggestions? Any how this comment seems like all complaints but I do like them! I’ve learned from it and will make them again. I hope you take my comments into consideration :) Thanks Dana! And John too :)

    • Dana Shultz says

      Fiona, thanks for the coconut oil tip! Mine has never reset on me, but if it does, it really shouldn’t affect the flavor. As for graininess, not sure where that could be coming from. Mine have never tasted grainy. Perhaps the problem lies with the type of sugar you used? They should be pillowy and soft if prepared as instructed. Hope that helps!

  184. Technus says

    I just made these and they turned out fantastic! I was worried that they would look deflated like in the pics, but they looked great, just like regular brownies. And they had the perfect moistness. They taste pretty amazing too. I think I will make some for my friends and coworkers and not tell them that there are beans in them until after they eat them, lol. And hopefully show them in the process that eating vegan or healthier is not all that bad.

  185. Mariel says

    I just want to tell you that these are the best black bean brownies I’ve ever made!!! They do not taste like black beans at all!!!

    I also just made your banana bread!!!

    Thank you thank you!!!

  186. Colleen says

    Do you think dates or date paste would work instead of the raw sugar? Would you recommend any adjustments to the recipe if using dates?

    Thank you.

    • Dana Shultz says

      It would likely affect the texture, but give it a go! It will probably make them a bit more dense, but that’s not necessarily a bad thing for brownies!

      • Althea says

        Then I just read this post and realized that I always have dates too. I’ll try dates next time.
        Thanks for the awesome help. I made another of your recipes this week and it was an absolute hit!!

  187. Altjust don't bbuy hea says

    So I’ve made these brownies many many times! I LOVE THEM! they are super yummy!!!
    but… today I tried them with maple syrup and they came out soupy. Any thoughts or suggestions. I just don’t buy raw sugar and I always have maple syrup. Did they turn out this way because there was too much liquid?

    • Altjust don't bbuy hea says

      hahaha! seriously?! is there no way to edit my comment?! i had 3 kids talking to me and pulling on me and my name got typed all kinds of wrong. LOL! ANYWAY… Althea, is my name

    • Dana Shultz says

      Yeah, that’s probably why. You must need more dry ingredients to even it out. I’d suggest more cocoa powder or even a bit of GF or regular flour. Hope that helps! (good luck with those kids! They sound busy ;D)

  188. Mycale E says

    I love black beans and chocolate so automatically thought I would love these. Boy was I wrong, mine turned out like baked unsweetened chocolate bean paste. For me, the cocoa to sugar ratio is off. The taste and aftertates were both unpleasant.

  189. Donna says

    Just took the first batch out of the oven. Delicious. Cannot, I repeat cannot, taste beans. I taste cocoa and a hint of the coconut oil.

    I never used/bought coconut oil, but my daughter brought a jar home 2 weeks ago; I planned to use vegetable oil; very glad that I did not b/c the coconut oil smell and, therefore, “hint” of taste, exists in the final product. I used 1 egg, and had to add water as the batter was too thick. Also, I don’t have a food processor so made these in the Vitamix – big mistake. It was a thick gummy mess, but nonetheless I was able to beat the thickness back with some water and the pressure tool, and scraped it all out.

    Were I to make these again, I’d go to a friend’s house for an afternoon of baking and borrow the food processor :) – also, if the batter was too thick, I think a tsp. of oil may have made a better difference.

    The final product turned out on the dry side, but nonetheless, delicious. Oil may have helped instead of the water.

    Overall, for my first attempt at “bean dessert” I think these are amazingly delicious, and fit into my new gluten free life. Thanks so much for your talents.

    • Donna says

      Wanted to add that after these sat for a few hours, they got more dense and more fudgelike. The cake-i-ness disappeared. Even better than when they first came out of the oven. They are very filling tho; after you eat one, you really don’t “need” another.

        • Valerie Lewis says

          re coconut oil…I use it to make cheeses (Gentle Chef recipes) and so always have refined, unflavored on hand. It is possible to get organic, refined coco oil…eliminates the taste issue and is also amazing for cooking with.

  190. Julie says

    These were awesome and kid approved (although I did make a frosting for my son)! I had someone else’s version of the Black Bean Brownies over the holidays and they were decent enough for me to consider making on my own. I choose this recipe because I had all the ingredients on hand and this version is way beyond just decent – even the batter was yummy! I used a food processor and we didn’t notice any bean taste.

  191. Dylann says

    I am sorry to say that I didn’t find these enjoyable. For some reason, they just didn’t turn out well for me! Maybe because I was expecting a non-vegan sweet buttery brownie, but this is vegan and gluten-free and has beans so I realize I couldn’t expect the same flavor. I love all of your other recipes, but I wish this one had worked out better! :(

  192. says

    These are the best brownies I’ve ever made. I cannot believe that I’m using beans instead of flour and how amazing it tastes. I sprinkled sea salt on top instead of toppings because I was originally looking for a salted brownies recipe. Also used coconut syrup to taste, which reduced the amount of sugar intake considerably. They turned out amazing! Very fudgy indeed!

  193. Maria-Elaina says

    I’m a whole foods person, not a vegan, but love cooking great tasting gluten free vegan dishes and recipes whenever I can. You were right, I already had all of the ingredients on hand. The batter for this recipe alone was AWESOME! (So much so that there was only enough batter left for 10 brownies in the cupcake pan instead of 12! =) I can’t wait for them to come out of the oven and cool. I can’t taste the black beans in them at all. So thankful to find such a wonderful, simple, healthy treat to sooth my sweet tooth every once in awhile. Thank you for sharing this recipe!

    Maria-Elaina (your newest fan =)

    • Dana Shultz says

      This made my day! Thanks so much for sharing, Maria-Elaina! I agree, the batter is so good it could almost double as a dessert dip! Ha! If you liked these be sure to try the PB swirl version! Cheers :D

  194. Melanie Deysenroth says

    I would like to substitute Stevia and/or Agave nectar. What are your recommendations to make sure the texture is right?

      • Melanie Deysenroth says

        Thanks for the info. I ended up using 1/4 cup agave and 3 packets of stevia. The batter was a little thin so I added 1/2 cup whole wheat flour which is fine as I am not gluten intolerant. I also added about 3/4 tsp of cinnamon and about a tsp of finely ground coffee as I have read these are good additions to further mask the black bean taste. They came out a little cakey so I will cut back on the flour next time. Other wise very successful and not overly sweet. I will be trying them out on my vegan boyfriend at dinner tomorrow. :)

  195. Heather says

    I made these (they were so easy!) and found the bitter chocolate flavor overwhelming. How do you suggest I alter the recipe to make it a little sweeter?

  196. Jessica Ho says

    I just made these and they kinda ended up a baking fail. :( they weren’t gooey in the middle, they were almost cake-like. And they were bitter…. Can you tell me what I did wrong??

  197. says

    I just made these and although they taste great (cannot taste the beans at all!), they are crumbly and are falling apart. The only change I made was subbing 2 large eggs for the flax eggs. What could have gone wrong? Please help! I really want to perfect these!

    • Dana Shultz says

      Hmm, I’m not sure! They are supposed to be gentle, so expect that. perhaps you under-baked them. That’s the only thing I can think of!

  198. Courtney says

    These are so so good. I made some and took them to work. I shared them with my co-workers who are not vegan and they all stated they were very good as well! Some even asked for seconds!

  199. says

    I’ve made these about 10 times now and thought it was about time I leave a comment! These have by far become my favorite dessert, and I always get rave reviews when I make them for other people. A couple times I’ve added a bit of mint extract which gives them a refreshing kick. Thanks so much for the great recipe!

  200. says

    These were great! I have a couple notes:

    1) Probably for those who baked them forever and they were still gloopy, it seems important to use muffin tins because there aren’t enough dry ingredients in the recipe to solidify a whole big pan. I don’t know, maybe that’s not a thing but it makes sense to me. :) Also, baking in muffin tins makes it easier to put some fresh fruit on top, and they are much cuter with raspberries! Yum.

    2) It is pretty important to let them sit 30-60 minutes before eating them! I love brownies/cookies straight out of the oven (I’m not vegan), but you could definitely taste the beans while they were warm! You lose a lot of the bean taste after they have sufficiently cooled. In fact, we put some in the fridge overnight and they were even better cold!

    This is great and I will definitely make these again (and again and again). We used unsweetened cocoa, I love the semisweet/darker chocolate taste and don’t have much of a sweet tooth anyway. We also replaced the sugar with equal parts raw honey. Loved it.

      • Matt Aiden says

        Most vegans don’t eat honey as they consider it an “animal product” but some vegans do eat honey and still consider themselves vegan. I am vegan, but I do eat honey occasionally, especially if it is local. (:

  201. Jennifer says

    Love Them!!! My husband and I are trying to get away from flour, so it was nice to find that we can still have tasty desserts. Anyone have any luck with substitutes for sugar? I would like to reduce the sugar content. stevia maybe, but I know that it would throw off the ratios. Maybe applesauce in place of some of the oil?

    • Dana Shultz says

      I’m going to develop a version of this recipe with less sugar soon, so stay tuned! In the meantime, add non bitter stevia powder and then compensate the lack of dry ingredients with additional cocoa powder.

      • Jennifer Dioguardo says

        Any suggestions on a good cocoa brand? We only had Hersheys, so that it what I used. After making these again, we couldn’t help but wonder what good cocoa powder would do.
        Thanks for the recipe!!

  202. Anna Banana says

    I may have just died and gone to black bean heaven.
    I did use maple syrup and one egg, plus 6 dates & about 9-12 soaked, processed nuts: 3 or 4 of each: pecans, brazil nuts, and cashews. I made a soft “paste” of the syrup, dates, and nut butter and added it into the already-processed beans, which I had soaked for 2 days and slow cooked.
    The texture is truffle-like…dreamy!
    For a little extra “pow,” I added cacao nibs and freshly-grated organic orange zest.
    I blended the baking powder and cocoa powder together, then added to the whole “bean batter.” As I hand-stirred, it became fluffier and fluffier.
    The brownies rose like lovely muffins, and I topped 6 of them with cacao nibs and the other six with a few raw pepitas. They look so inviting!
    Of course, I had to sample just one. Perfection. No beanie taste; pure deliciousness.
    My family is gonna love me for these!

  203. lisa says

    I made these with yogurt (instead of the oil), applesauce (instead of the sugar), 2 “farm” eggs & 2 small bananas.

    Husband says that they are good; except they taste “bananey”. I will leave that out next time. Had to cook for 30 minutes. I put Hershey’s syrup on top for the “drizzle”!

  204. Tonia says

    I was going to google black bean recipies looking for something to make for supper when “black bean brownies” popped up as one of the suggested searches.
    As a new vegan I’ve found it hard to find a baked good that doesn’t taste like cardboard. Well I’m happy to say I’ve found it. These are absolutely amazing I could hardly believe it. Even my non-vegan brothers agree (my younger one ate about a third of the batter before I even got it in the oven).
    I didn’t have flax though so I used organic peanut butter and water instead and was not disappointed.
    Thanks so much for the recipe! It’s definitely helped my transition to vegan a lot more delicious :)

  205. Nicole says

    These are the best brownies I’ve ever had. You can’t tell at all that they are made out of black beans let alone that they haven’t got so much as a teaspoon of flour in them. I love the delicate crispiness of the outside and the gooeyness of the inside, and their cute round shape is irresistible. I gave one to my boyfriend, and he loved it. Only after he’d chomped it down did I reveal (more than a little bit smugly, I’m afraid) that they’re made of beans. I’m not sure he believed me. But at any rate, this is totally my new go-to brownie recipe. Thank you for it!

  206. Natalie says

    I had a bar of Ghiradelli 85% cocoa that needed used, so I substituted that melted with a tbsp of cococut oil instead of the cocoa powder and 3 tbsp coconut oil, and they turned out rich and delicious. Only problem: they weren’t quite firm enough, so I popped them in the freezer and enjoyed them cold. Next time, I’ll definitely use cocoa powder and let them bake longer, but the beans really do work!

  207. Lydia says

    So i found this recipe when i felt like having some brownies and had come across black bean brownies while doing some surfing of the internet. I have always been very skeptical as to how on earth they would be not noticable, well i am sure glad i have found this recipe. I am not vegan so i just used regular eggs and didn’t have any raw sugar so used plain old white sugar, i plan to make these again with coconut sugar.

    The only problem i had is that my batter was quite hard to get forming (i used my kitchenaid blender) i tried pulsing and just straight up going hard but nothing, i added water as suggested but i found because i used normal eggs maybe there was not enough liquid to combine the dry together. I added two tbs still not enough so i kept adding until it was the right texture, mine also only cooked for 10 could have taken them out at 8 or so to be a bit more gooey which is how i like them but definitely a great easy recipe.

    Don’t be hesitant like i was and try these ASAP!

  208. sweet teas says

    I so wanted to love these but just didn’t. I found the consistency to be too smooth, not chewy enough, nowhere close to flaky, not quite fudgy, slightly bitter and somewhat beany, despite eating them fully cooled.
    60% of the people I served these to liked them enough to comment (in one respect what’s not to love about sugar and chocolate in any form) but my son and I did not. I gave them a 4 out of 10. My son gave them 0 out of 10 and one guest gave them 5 out of 10 similar to me. I will try a more traditional gluten free flour type next time and maybe add some tapioca to give it chew, with the addition of chocolate chips in the recipe to create variation in the texture. I eat plenty of beans and protein so don’t really need it in my dessert.
    But it’s a great idea and I’m glad so many people love it.

  209. Emily says

    Just made these…I’m sure they’re delicious as the recipe is written but I added 1/2 tsp coffee powder and used two eggs (since I’m not vegan). These are some of the most delicious brownies I have ever tasted. The texture is like silk and goes great with chocolate chips or walnuts on top. Where it says to add water one TBSP at a time, I ended up adding about 4 total to get the right consistency.

  210. Lois says

    Just made these, with a few modifications. Used a tin of cannellini beans instead of black beans, swapped the flax seeds for one egg, and used soft brown sugar (I think it’s the same as raw sugar?). I found the mix very bitter so I added some mixed raisins and cranberries to sweeten, and a little more sugar. I topped them with milk choc chips. However, I still don’t find them sweet enough to have mass appeal, though chocoholics would enjoy them.

    Is raw sugar different from soft brown sugar? Should I have compacted it when I measured a heaping half a cup?

    P.S. I’m now eating the one that broke up with blueberries, strawberries and double cream and it is SCRUMPTIOUS :D

      • Lois says

        Hmm, so if it doesn’t contain molasses but it’s still brown sugar, does that mean it’s closer to unrefined golden caster sugar (caster is the usual kind of sugar used in cakes, think you call it superfine or baking sugar? It’s finer that granulated but not powder like icing sugar). Or is it more like demerera (which has larger crystals than granulated)?

        I’ve been googling and have also found something called Turbinado sugar which I’ve never seen in a supermarket here.

        Help much appreciated as this isn’t the first recipe I’ve seen calling for ‘raw sugar’.

  211. Maddie says

    I just made these – they’re super good! I switched the oil for PB and the sugar for a banana. I also only had 1/4 cup of cocoa powder, but ya know. I just did it anyway. I also used a mini-muffin tin instead. They turned out really delicious and fudgy. Not too sweet like a lot of other bean brownies I’ve tried! Thanks for a great recipe!

  212. Whitney says

    I was looking for a healthier low calorie brownie, since the fiber one brownies I was buying were just too expensive. I am not vegan, so I substituted melted butter for the coconut oil, since that is what I had on hand, and just used regular white table sugar. I made them in my blended twister jar. I found I had to add quite a few tablespoons of water to get the right consistency. But I got 13 brownies from the batch, which gave me about 100 or 110 cal per brownie. I couldn’t taste the beans at all and the texture was very silky which I enjoyed. They are definitely more of a grown up chocolate- not very sweet but with a rich deep cocoa flavor. My kids ate them, but mentioned they tasted “funny”. I decided to make a second batch right away, since I like them and thought they made a great chocolate fix snack for my diet. But this time adding a heaping spoon of Splenda for a little additional sweetness, since I do like a sweeter brownie. I almost added mini chips, but wanting to keep my calories down, so I didn’t. But they would be a great addition. Mine firmed up nicely around the edges, silky smooth gooey in the middle. Thanks for the recipe.

  213. says

    Wow, these are amazing! The real deal, texture is fantastic and fudgy with a crispness to the edges. I recently made garbanzo bean blondies which were decent, but this recipe is the best grain free baked treat I’ve ever tried! I took a batch to a friends house and they ate them blind and loved them. No detection of beans at all. So happy (and scared, since I just bought two more cans of beans to make it again and again) to find this!

  214. Jasmine says

    Hi! I’m really excited to try these brownies for the family (and me :). My daughter has a load of allergies and intolerances so the dietician has recommended the use of golden syrup as opposed to sugar in cooking. As it’s a wet ingredient, should I adjust any of the dry ingredients to compensate? Thanks!!

  215. Kayla says

    I’m not a vegan, hell I’m not even a vegetarian nor do I have any issues with gluten. I am however an adventurous eater and a lover of both black beans and brownies so I figured, why not?

    They’re not bad… I did double the sugar in the recipe simply because the batter tasted bitter and after gradually adding more and more sugar twice the recommended ammount ended up being what it took to make it as sweet as I would expect brownie batter to be. Like most vegan baked goods these are moist… Not so much in the wet bread way I’ve come to expect. Basically, if these were regular brownies I would just assume they’re slightly under cooked. Being what they are, the issue isn’t that they’re under baked but that there isn’t enough dry ingredients to compensate for the moisture. It makes me wonder if adding flour to the recipe wouldn’t get them closer to a typical brownie texture (perhaps a rice, bean, or nut flour to preserve the “gluten free” cred). That might also help with how much these fell and improve the structural stability so the end result is thicker and less likely to fall apart while you’re trying to eat it.

    As to the flavor, they taste like brownies. My brother, who hates black beans with an irrational passion, tried one and said simply “it tastes like a brownie” so this recipe gets brownie points there.

    All in all not bad for a vegan recipe.

  216. Leah O says

    Have you tried freezing these? I want to make some ahead of time for this weekend but not sure how the beans do in the freezer. Thanks!

  217. says

    I am so confused. Black beans make brownies?! I have been vegan for almost 3 years and gf for about a year, and it’s time I start eating healthy. So, did you buy a can of black beans and just rinsed them for awhile. PLEASE HELP A SISTER OUT.

  218. Louisa says

    This is the second black bean brownie recipe I’ve used, and I’ve only ever eaten black bean brownies that I’ve made. I rather like this recipe. It did not produce a typical rich, dark, dense, fudgy, crackly-topped brownie for me, however.

    I was rewarded with a pan of soft, almost (almost) -fluffy-but-moist, cocoa-y brownies. The color of the exterior was nice and rich, with a firm, nicely-baked top that reminded me of chocolate cake. The interior is a lilac-brown, pretty and porous, filled with many little air bubbles that collapse when one bites into the dessert.

    I’ve learned not to expect the quintessential brownie (sugary, chewy, butter-scented, very decadent) when presented with a black bean brownie. Otherwise, I experience disappointment, making enjoying the bean brownie harder. Bean brownies are actually very delicious. They make the brownie light and give the moist body a good brownie requires. But there will always be this unique, bordering-bitter note accompanying each chocolate-y bite. It’s the bean flavor, and it’s something that makes bean brownies exceptional. The bean brownie is still rich from the cocoa powder (I used the Tumaco one from Trader Joe’s– it’s rich and dark and fragrant) and the coconut oil, and still passes for a brownie, but a slighter more airy, feathery one. I do find that I can eat more of these than butter- and sugar-filled ones, though. These are not overwhelming. They are more delicate. I like them. So did one of my classmates, who proclaimed them as really delicious, and the best brownies he’s ever tasted. I was surprised. But he was very genuine and pleased with the treat. (In case it helps, I am in high school).

    Changes I’ve Made:
    -just less than 1/2 cup newly-opened organic brown cane sugar (probably added more moisture than turbinado sugar, which I’ve used quite a lot in the past)
    -2 medium brown eggs
    -baked in an 7×6 in. pan lined with foil
    -no add ins
    -baked at 350 degrees F for 22 minutes, then at 300 degrees F for about 9 minutes.

    Happy Baking!

  219. says

    Yesterday, while I was at work, my sister stole my apple ipad and tested to see if it can survive a thirty foot drop, just so she can be
    a youtube sensation. My apple ipad is now broken and
    she has 83 views. I know this is entirely off topic but I had
    to share it with someone!

  220. Erin says

    These are delicious!!! My kids licked the bowl clean and started eating out of the muffin cups before I could get them into the oven to cook. I love the muffin pan idea — it allowed me to customize the add-ins for each child, which also ensured that no one else ate “their” brownies. They had no idea about the “secret ingredient.” Thank you!!

  221. Kaspa says

    These are amazing and I think about them all the time! I did not taste the beans. They are rich without being sweet. I sprinkled chocolate chips (okay, so not vegan) and walnuts on top. I was skeptical about the muffin tin, but they came out easy. Thanks!

  222. Sarah says

    Just made these brownies. They were very good! I found that they taste best when allowed to cool in refrigerator. Thanks for the great recipe!

  223. Ronda says

    Wish I could post a picture as these turned out great. Used 2eggs and brown sugar and added a little cinamon. Baked them in a 8 x 8 approx. 25 min. Topped with roasted walnut and shaved dark chocolate before baking. No bean taste here! Fabulous!

  224. Danica says

    These brownies are amazing! I made the recipie for dessert tonight and had rave reviews from the whole family, even my 5 and 7 year olds! No bean taste, just rich chocolate goodness. I can’t wait to try the chocolate beet cupcakes (GF version)! You obviously know your desserts <3

    • Dana Shultz says

      3 Tablespoons! Big T is for Tablespoon and little t or tsp is for teaspoon. Sorry for any confusion!

  225. says

    Hi Dana! Good to hear you realized about making healthy brownies rather than unhealthy ones. And guess what, it is really delicious! Thanks for the recipe!

  226. Melissa says

    My life is…I mean wow…did you just? I just don’t know!! I doubted when I saw the recipe, I bought the stuff and still doubted…I put the batter in the pan thinking well thats a waste of stuff, there’s no way. And OMG freaking amazing brownies came out of the oven!!!!! I can’t have dairy or eggs so resigned myself to no chocolate brownies that are GOOD years ago, but wow these are just awesome. Out of beans?? I know right??

  227. Mariane says

    This will help so much when I have my sweet and chocolate cravings.
    Unfortunately I didn’t make right the first time. I was unsure if the black beans were the same as we have here in Brazil so I used adzuki beans wich I know are used to make anko. But the taste of beans was very noticeable and after 25 min the brownies were still uncooked. I’ll try with different beans next time.

  228. Shaileigh says

    I baked these today and they were AMAZING!! I ate them with cashew cream on top and they were divine!! I even took them to a friend’s house and they liked them too :-) Thanks for a delicious AND easy recipe! I will definitely be making them again!
    Shaileigh, Australia

  229. says

    I’ve made some pretty nasty bean brownies in the past…so I was hesitant…
    But these. Oh wow. So delicious. So fudgy. So so amazing and not a hint of beans!
    Also…easy peasy.
    In love. I will make these again and again. :) thanks!

  230. Brenda says

    These are AMAZING! Totally fudgy, soft, sweet, chocolaty. My husband says they are the best brownies he’s ever had. I was skeptical using beans but trusted the recipe. My batter was actually pretty thick and I left it that way. They are so chocolaty you could possibly cut the cocoa back to 1/2 cup and they’d still be great. I will be making these again and again, and telling everybody the recipe too.

    As a diabetic, I measure my craving for a sweet treat against whether it’s worth the insulin. At 15 net carbs per serving, it’s totally worth the insulin!

  231. says

    I’m just eating one still slightly warm from the oven and WOW, these are DELICIOUS! I’ve made them with adzuki beans instead of black beans and baked them in 9 inch brownie pan for 40 minutes. I’ve added 100 g dark chocolate with almonds and they’re absolutely perfect.

    (And I’ve found out that you can make them with ordinary hand blender, hoorray! :) Just blend beans, oil, eggs and vanilla at first and then mix it in a bowl with remaining ingredients.)

    Great recipe, Dana! :)

  232. ishita says

    I am a fan of these brownies. They taste so amazing. I made 12 of those but sadly the 4 that I were treasuring went bad 2 days after I made them :-( Can you please help me find the reason. Thanks.

  233. says

    These are incredible! Chocolatey, moist… I topped them with a frosting made from almond butter, powdered sugar and orange juice – highly recommended! Thank’s for sharing the recipe :)

  234. says

    Just made these, came out well, to my pleasant surprise. And yes, it works fine with a blender.

    Problem: It is very hard to get all the batter out of the blender. What if I just blend the beans and then mix everything else in a bowl – which is easier to wipe?

  235. Lore says

    Idea – what do you think of adding prunes for fiber & natural sugar? It may take away the bitterness & add sweetness? If so, how many?

  236. Megan says

    I made these last night. SO AMAZING. My bf ate 2 before I told him they were made with beans. He was shocked… then ate a 3rd. These just might become a staple in my house.

    Oh, I used Adzuki beans instead of black beans…. just because I had some. Amazing!

  237. ellen says

    just made these tonight, as I couldn’t find my old go-to black bean brownie recipe. they were amazing! I plopped 3-4 chocolate chips onto each one after funneling the batter into the muffin tins, and I think that made such a difference!

  238. Christine says

    Our family is making a lifestyle change. This is VERY new to me, but I am trying. Your website has given me great ideas – and I’m trying new recipes each day. I have to tell you – I made these last night, adding a few chocolate chips to the tops. I couldn’t help but giggle when our 16 year old son took one, and came back for seconds. The 19 year old daughter loved how “chocolately” they were. I didn’t dare tell them truth – but I’m so happy!!! I brought one into work for a gluten-free friend, and she LOVED it….she will be making them this weekend. Thank you, and the pictures are a great help! Keep posting!!!!!

  239. Monica says

    These are absolutely delicious!! My official go-to brownie. I want to make them this week topped with raspberries – should i fill the cups & top them with the berries before I bake?

  240. Alex says

    What the heck!!! New favorite recipe. I used Ener-G egg replacer instead of flax and olive oil instead of coconut. I gave these to my whole chocolate-obsessed family and they all LOVED them…and were absolutely ASTONISHED to find out they were made with black beans. I’m still not sure they believe me.

  241. Holly says

    Can I use cacao instead of cocoa? I’m just an awful baker and have no comprehension of baking science (I’m more of a breakfast/lunch/dinner cook.. Not so many desserts in my repertoire). Would I just have to add a little more sugar to account for the bitterness?

    • LightGesture says

      Cacao is only in English. Cacao (Powder/Nibs) is the Cocoa in RAW form (Powder/Nibs). Other languages would say “Raw Cocoa” or something to that is a 1/1 replacement. You shouldn’t need extra sugar to compensate for the bitterness usually..just use a little less Cacao.
      Happy baking!LightGesture

  242. says

    OH MY GOD. Second time I try one of your recipes and I’m already hooked. I ADORE those brownies. Just the batter was making me drool. The texture is so rich, they’re so crispy on the outside and so decadent on the inside. I topped them with pecan bits and grossly chopped non-sweetened dark chocolate. I adore the taste of bitter dark chocolate, so those are a big win for me. To people who like more sugary dessert, I’d suggest adding a bit more sugar, or semisweet chocolate chips to them, but I love them as they are!

  243. Christine says

    Just came out of the oven and I inhaled 2 of them! I used natural sweeteners and so guessed at the measurements because I am new to this. They could have been a little more sweet, otherwise they were delicious!

  244. Mike says

    The taste was pretty good, but in have never made a dryer brownie ever. They were like dust. What did I do wrong? I followed the recipe to the letter. Anyone else have this issue. It’s so annoying because I wanted more because the flavor was rediculous. Thanks

    • julie says

      The might have been dry if they were overbaked. Does your oven run hot? even a couple of min. at a hotter temp can overbake something small. Also, the oil may have been measured incorrectly. If your cannned beans were really dry or starchy, there may not have been enough moisture. Also, if your cocoa powder is old, it may be really dry and need a little extra oil and water to compensate. So many reasons why baking recipes can go wrong! I just pulled mine out of the oven and am impatiently waiting to take them out of the pan. They smell amazing!

      • mike says

        Our oven runs a bit cold, we checked and pulled them slightly before fully done….coca powder was new. I can try adding a bit of oil next time. Let me know how yours turn out, thanks for the help

      • Madeline says

        Try cooking them for just a little longer – maybe around 4 minutes. Unless you like them gooey; that would be yummy with a some fresh homemade whipped cream or a scoop of icecream :-)

  245. heather says

    Just put mine in the oven but have to bounce off to the gym asap could I put them in the freezer to set the outside so I can take a few with!?

  246. Christine says

    I made a double batch of these for my sister’s family yesterday. I used chia eggs instead of chicken eggs and brown sugar instead of another sweetener. I gave her a note to read AFTER they ate them telling her what was in them and she replied that they were deliciously fudgey and they loved them! I now have a double batch in the oven for me! I’m vegan, gluten free and sugar free and they are so addicting!!!

  247. cs says

    I’m not one to comment, but I have to say that these are HEAVENLY! I just happened to sneak a couple of licks of the batter too (just like any brownie mix out there, and better). Homemade brownies that are healthier and EASIER than any traditional recipe where you have to melt chocolate. I will be making these again and again!

  248. says

    Oh my goodness these are so good! I have made them, photographed them (after doing your fabulous food photography ecourse) and today they are on my blog, thanks again for the recipe, Mary

  249. Natasha says

    Just to let you all know, these are a PERFECT after workout snack, as they have carbs and protein in the magical 4:1 ratio, plus super chocolatey flavour. Forget manufactured stuff out of a wrapper, these are a hundred times better! Thanks for the recipe.

  250. Mary says

    I loooved these!! Brought them to a picnic today and the unanimous reaction upon biting into one was “oh my god…” brownie heaven :) No one guessed there were black beans in there. I added one tablespoon of coconut flour, since I had it on hand, and I loved the fudgy texture. Will definitely be repeating this recipe!

  251. Kate says

    I’m excited to try these brownies for my sisters gluten free baby shower! I was wondering if it’s possible to use regular eggs, melted butter, and brown sugar instead of flax eggs, coconut oil, and raw sugar? Maybe that sounds silly..I’m a grad student and on a budget, so gluten free is a priority but vegan is not. What exactly is flax and what purpose does it serve in this recipe?


    • Maria says

      Flax meal is ground flax seeds. In this recipe it substitutes eggs as a binding agent, besides adding good omega 3 nutrients! I did this recipe adding one teaspoon of espresso grinds and I used a baking tray instead of muffin tins. Delicious!!

  252. A.G. says

    I’m not one to comment on baking blogs, but these are divine. And versatile. Instead of black beans I used red kidney beans. Instead of cocoa powder & sugar, I used 1 c. hot chocolate mix and half bag melted semisweet chocolate chips. Despite the modifications, they came out perfectly; a rich, dense texture but not sickly sweet. I also loved that they cut so smoothly and it was easy to clean the pan. I will definitely make these again, thank you.

  253. Melanie says

    Excellent recipe – my children LOVED these and my oh-so-skeptical husband pronounced them “good” (which is a big win, since he’s rejected every vegan brownie recipe for nearly 4 years). I consider the kids to be the bigger win here tho: they had 2 for snacks after school and wanted more after dinner. I thought the batter was decadent as I was making them and loved the gooey texture, combined with excellent fudge flavor (and that’s just with Kroger brand cocoa!). Thanks for a terrific recipe (and blog)!

  254. Christine says

    I made these again today, but I left the oil out as mine have always been a bit too gooey. I also made mine in a glass pan and then poured this on top when they were cool.

    OH. MY. GOSH.

  255. JP says

    Thanks a lot for this recipe, it made my son who eats gluten free happy! I used red beans instead of black and it worked well too! Will try with mung beans one of these days. :)

  256. JoCo says

    I made this recipe last night. It. Was. Amazing. In my second batch, I added peanut butter and cinnamon. Wow. With banana “ice cream,” it’s heaven. I love this recipe so much, I had some for breakfast with berries. So in love. Thank you for sharing.

  257. Linnea says

    Could someone PLEASE convert the messures to gram/dl, I’m new to cooking with cups and get so confused about US/English cups and so on. Would really appriciate because they look amazing!

  258. Maia says

    Are you sure I can use my blender instead of a food processor? I don’t think I can “puree for 3 minutes” /leave it on for 3 minutes because it might explode… after 1 minute of blending a thick smoothie it starts to smell like burning rubber

  259. Heather says

    Finally. A delicious vegan brownie recipe! I’ve been waiting years to find this! Simple, delicious, and fudgy – thank you for your sharing your recipe :)

  260. Maia says

    I just made these! I don’t have a food processor and my blender is not very good so I figured it wouldn’t work in there. I blended the black beans with a bit of water and the vanilla and Orgran egg-substitute eggs. I then used the electric egg-beater to mix that with the other ingredients and it worked fine :) Anyways, the brownies came out pretty good aside from being slightly bitter and undercooked in the middle (giving them an extra-extra gooey centre…). I will be sure to make these again with some more sugar, less cocoa powder and longer in the oven! Great recipe but definitely recommend trying it first if you’re planning to take them to an event as it seems to turn out different for everyone :) oh and I used regular granulated sugar

  261. Annette says

    I just wanted to say that i absolutly dislike that recipe, then I found out, that I wasn’t taking flaxseeds but fleeseeds… What a pitty..

  262. Kate says

    i took half of everything because i wasnt sure if I would like the taste… oh how wrong was I!!
    These came out so good, my husband did not realize, there made from black beans!!
    Thank you for sharing this.

  263. Herman says

    I am new to this vegan thing, I made these for the first time today. Took 30min to make (not including cooking time) and they are FREAKIN AWESOME!!! Never have to eat a traditional brownie again in my life. can I rate it 10/5???

  264. Jennifer says

    First of your receipe I tried last week. I baked them a couple minutes too late, so they were kinda dry, but I won’t be fooled next time! Might also add some chocolate chips in the mixture to make them more chocolated-tasting, but overall very satisfied!

  265. Ameera says

    Hi! I’m still new to this whole healthy eating thing and wrapping my head around black bean brownies is certainly proving to be difficult. However, I feel like I’m ready to overcome my fear and take the plunge! One question though, it’s either difficult to find or too expensive to buy raw sugar where I live so can that be substituted with brown sugar? It’s okay if the health benefits are compromised a bit. ;)

  266. Miss Chef says

    Well, I didn’t have any black beans or kidney beans, but did have a can of beetroot in the pantry. (I have made awesome non-vegan chocolate cake using beetroot previously, so thought it was worth a try.)
    I drained just substituted for the beans. Turned out great and moist, and no-one could tell the beetroot was there.
    and with all the positive comment, I will try with beans next time.

  267. Sayre says

    I must thank you from the bottom of my heart. My seven year old was recently found to have celiac disease which is a big adjustment for a little guy. He loves these. I love these. I love that I can practically serve these to him as a lunch- they are tiny little bean burgers that taste extra delicious. Thank you , thank you!

  268. says

    I made these for a family dinner last night where my cousin’s daughter is allergic to gluten, dairy, eggs, potato, garlic, onion, and cranberries. Poor little thing!

    The whole family LOVED them. We had them with coconut ice cream and berries. Delicious. Couldn’t taste the black beans and so happy they are so healthy!

    I subbed in half a cup of almond meal because my can of black beans was smaller, and used white sugar not raw sugar.

    I’ll definitely be making these for myself later this week. Yummmm

  269. says

    AWESOME recipe. Simply amazing. You cannot taste the black beans at all. Rich, sumptuous and delicious. Next time I may try adding some coffee powder and I might also try it with red kidney beans. A guilt free pleasure for sure!

  270. says

    Made these for my husband and stepson, and they loved them so much I had to make another batch. Definitely recommend trying these – don’t fear the beans, you don’t taste them at all!

  271. Augusta says

    I just made these, they were AMAZING!!!!!

    I added scraped vanilla beans, half a tsp of instant coffee, some agave syrup (and a little white sugar, i had ran out of raw sugar) and some fresh strawberry pulp from a juice i had just made.

    Everyone loved them, they’re so fudgey and gooey, and just oh so good!

    You can’t even tell there are black beans in them.

    Thank you so much for your great and delicious recipes <3

    Love from Chile

  272. Brigitte says

    Do you think I could substitute a cooked apple for the sugar? For it would be healthier if we eat a lot of them. They look so yummy!

    • Dana Shultz says

      It would definitely affect the texture, but it’s worth a shot! Just compensate with more cocoa powder and perhaps a little flour?

  273. Charlotte says

    Absolutely delicious! I think the measurements may be wrong though: they didn’t account for me eating half the batter during preparation :(

  274. Carolyn says

    Made these twice already but I have some adzukis that need to be used up so think I will try those out. :) The black bean ones were fabulous, and fun, and no one at work believed they were black beans! Heh.

  275. Karen says

    I eat gluten free and am also a chocoholic. Most brownies recipes are too sweet and unhealthy. I really appreciate the creativity of using black beans and flax seeds instead of flour and eggs. I have made these brownies twice and they are amazingly good! There is no “beanie” taste. I substituted coconut palm sugar for the sugar in the recipe and added 1/8 cup of additional water to moisten the thick batter.

  276. alex says

    I’m sorry…just want to confirm, what is the 3 T of coconut oil?!? is it 3 Cup?!? can you help me please…..these look so good!

  277. Ronana says

    I WAS a skeptic. I plan to try other recipes. The “missing” eggs was my doubt. I am SO glad I tried these and very glad to have stumbled upon the site.


  278. Joy says

    These are mega wonderful!! I’ve been craving brownies, and these absolutely satisfied that craving. I only had red beans on hand, and didn’t add any sugar or sugar substitute, but those are the only changes I made. They are quite gooey and delicious, though I could stop myself after eating one! I think I will try your exact recipe (including the raw sugar) before I introduce these to my friends, as they have more of a sweet tooth than me. Oooh, and I topped them with sliced almonds… it contrasted lovely with the gooeynes.

  279. Valentine Reltien says

    Do you reckon they taste better after a night in the fridge?
    Have you ever tried making them with agave syrup?
    Also, what does T stand for?

    Very excited about baking these, thank you for the recipe!

  280. renay says

    fantastic recipe, and i was majorly skeptical to begin with! husband loved them (i told him afterwards what they were made of). i used coconut sugar and topped with chopped walnuts. i might use a tiny bit more coconut sugar next time if i’m taking it for a family event. thank you & keep up the great work!

  281. Sarah says

    I am trying to make this sugar free as well – I boiled some dried dates in a little water and added raisin to the food processor. Can’t say how they will turn out but I’ve given it a shot…

  282. Melrose says

    These are super yummy! I don’t have a food processor so I ended up subbing in some agave for part of the sugar, just to make it a little easier on my blender. They turned out great! I’ll definitely be making them again. Thank you! :)

  283. Kristina says


    You have no idea how much easier you make my life. These were so moist, chewy and rich! I couldn’t taste the beans at all. I love it. I love how I’m sneaking protein in it too! One question, do you think these would turn out at all without ANY oil (beside greasing)? We are high carb low fat low sodium vegans (rawtill4) and would love to have more variety without cheating.

    • Dana Shultz says

      Thanks for the kind words! I’m not sure how this would work without oil. Perhaps sub a little mashed avocado for natural oil? Let me know if you give it a try!

  284. Valentine Reltien says


    I just made this recipe and my brownies turned out just the right consistency but too bitter for general taste. How do you recommend I sweeten them after they’ve come out of the oven?

    I thank you all in advance!

  285. Elisabeth says

    I made these tonight and they are soooo good! I’m not vegan or gluten free but am looking for healthier alternatives. I loved these!

  286. Maggie says

    Loved these!! I only had dried black beans on hand, so I cooked those up with a cinnamon stick. The hint of cinnamon was delicious. Will definitely be making these again!

  287. Hannah says

    I LOVE this recipe! I’ve been making them almost once a week for about 6 months. The only thing I do differently is use chia instead of flax.
    BTW… I ran out of cocoa, and found some peanut butter powder. I used the same amount (3/4 c.) but reduced the sugar to 1/4 cup (the powdered peanut butter has sugar in it), and they were delicious!! Side note: I used garbanzo beans for this, just for appearance sake. They’re especially delicious if you put some jam on top.

  288. Melissa says

    These are DELICIOUS! My 5 year old is gluten free, and a major bean-hater…he LOVED THESE! I’ve made quite a few black bean desserts over the years, and this one is by far the best one I’ve made. I used 2 eggs instead of flax eggs, and sprinkled mini chocolate chips on top. I’m feeding them to a group of 7-8 year old cub scouts tonight, and I’m pretty sure I should have made a few more batches. :)

  289. sarah says

    I’m not vegan, and I was wondering if these would work with normal eggs? Just because I already have eggs so it would be easier for me :)

  290. AJ says

    These were great! Didn’t have a food processor, so used the Vitamix–helped create a smooth batter. I added 2 tbspn water, 1 1/2 cup brown sugar (instead of 1 cup raw sugar), 1 tspn mint extract (as well as the vanilla listed in the recipe), and good quality cocoa. Turned out perfect, no bean taste–protein and dessert in one! Thank you.

  291. Jen says

    OMG!!. X-mas came early. I just made these and followed the receipe to a “T”. As I was putting this together I was getting very excited. Once the batter was done…you know…had to stick a finger in it to try it…and it was velvety smooth and delecious….I just knew I had a winner..Yeah!! I can’t believe there are black beans in there…wow…I’ve been trying various vegan receipes and my husband said this was the first dessert one that tasted great…believe me…that’s sayin Thank you so much.

  292. Amelia says

    Nice texture; & my brownies turned out looking very similar to the photos. but the taste is not too delicious. None of my friends liked them, & I’m a serious chocoholic, but having a hard time eating them.

  293. Y B says

    Thanks for this recipe. I didn’t read all the comments, but in case someone asked:
    I used a vitamix, not a food processor. I needed to add 4 extra tbsp of water, but batter came out a great consistency.
    I used chia for the egg replacer, since I was out of flax. I liked it so much, I think I’ll start using it from now on!
    I used white beans, not black beans.
    Silicon muffin tin made it easy to get them out.
    I definitely need to double the sugar. I used organic cane sugar, but perhaps raw sugar is sweeter? I covered them with powdered sugar so my kids would eat them.
    No one tasted beans.
    These will become a common dessert around here. I love that its made all in one “bowl”. My Vitamix is basically self cleaning, so this recipe is a breeze!
    Thanks again,

  294. Lindsay says

    I made these today and love them! I have been trying to figure out what to do with my extra few cans of Aduki beans in the cupboard, because I discovered that I HATE them as a legume (much in the same way that I do not like black eyed peas). Well, they worked beautifully in this recipe and now I don’t have to eat them in soups and salads anymore! Thank you Dana and John! I will hashtag my finished product to your instagram feed this week!

  295. Monique says

    These turned out GREAT. I would add to make sure to only fill muffin halfway as they do rise, and use the small muffin tin to help them firm up more and get crispier on the outside. Also, I used four dates and two packets of stevia when I mixed everything in my Vitamix instead of the sugar as I am trying to avoid sugar. The flax eggs worked great, and I loved the idea of a healthier alternative to eggs. Next time, I may try to substitute the oil with a ripe banana and add walnuts inside as well as on top. I also added quite a bit of cinnamon to add some punch to the chocolate! Thank you so much for this recipe. Let me just say, not all black bean brownie recipes are that good!

  296. Helen says

    Just made these, turned out amazing even though I accidentally forgot the baking powder!! They also look just like the pictures :)

  297. says

    I made these for the first time today because I am experimenting with leaving flour out of my diet for health reasons.. but would never want to sacrifice my sweet tooth. I did use 2 eggs instead of the flax eggs and perhaps I should have used 1 egg to gain that fudgey taste, but they were still great! Would you mind if I shared your article and obviously plugged your site when I discuss making these on my blog next week? I write about everything Mommy and life while living in Costa Rica. If you want to check it out. first, but I can’t wait to share your recipe with my adaptations! Thank you!

  298. Heather says

    Just made these today they’ve got a really nice rich chocolate flavor, not too sweet but you get an underlying mealy bean texture. Doesn’t impact the flavor at all but the texture is a little hard to get past. Thanks for the recipe though!

  299. Emily_Asque says

    Hi there,

    I’m going to make these for my sister in law, shes fine with eggs..can I just replace the flax eggs with 1 or 2 eggs? or will this effect the end product? Also is raw sugar similar or able to be substituted with a type of brown sugar? I cant seem to find any solid results that bring up raw sugar in any shops near me.

    Thank you!


  300. Natalie says

    I was really hoping to make these using my mini muffin tin but can see in the recipe this is not recommended. Is this a definite no no??

  301. Terri says

    I was really intrigued with this recipe… So I made it and brought it to my Enology group meeting last night. I decided that I would not tell them what the brownies were made from til after they tasted them and let me knwo what they thought. I used a Dark Cocoa powder and thought it was not quite sweet emougg, so I added a little bit more sugar to the batter. I was really impressed by the rich dark chocolate flavor that the battter had. Ans Surprise!! They all loved them – the flavor and texture were great! ANd… These browies are even GOOD for you! Absolute Success! (I’ll try the Coconut Whip Cream next time! YUM!~: )

  302. Linda says

    I’ve seen comments about people using honey and agave nectar in place of the sugar… would maple syrup work as well? And how much should I use? 1/4 like the honey user, or 1/2 like the agave nectar person?

  303. Jen says

    Just made this today and it was absolutely delicious! My kids enjoyed them and I passed them off as homemade dark chocolate brownies.

  304. Jen Ramirez says

    Thank you …they were delicious! My daughter loved them! FYI…I did substitute two eggs since I didn’t have flax seeds and used honey instead of sugar and it turned out great!

  305. Ruby Drake says

    I made a batch of these yesterday and, oh my god, they were spectacular (I’ve had to hide them from my family)! I found that even when I had filled my muffin tray there was still a lot of mixture left so I made 4 large ones in a large bun tin and increased the cooking time just for those. I had to add a lot more sugar to suit my taste too, just added 2 tbsp of water along with it to keep the mix the right consistency. Other than that there was not a single bad thing I had discovered in this recipe. I HIGHLY recommend heating them in a warm oven (make sure you wrap them in foil) the next day and serving with cold milk or cream! I had it earlier and it was just like a gooey hot fudge cake with cream. <3 Thank you for such an amazing recipe.

  306. Candace says

    I have tried a few black bean brownie recipes and this is by far my favourite. I did substitute 1/2 cup maple syrup instead of sugar because in the past I have always had to add quite a bit of water. They turned out perfect!!!

  307. Stephanie says

    Thank you. My extremely fussy nine-year-old LOVED these and even told me I should open a bakery and sell them. He has no idea about the beans.

    I used chia gel instead of flax, and regular sugar. They took a bit longer to bake, but were just perfect.

  308. Lisa says

    I can’t believe how absolutely amazing these are. I may or may not have eaten quite a bit of the batter before I filled the muffin tin. :) My husband, who can smell healthy a mile away, had no idea that these little gems were made with beans. All you taste is the chcolatey brownie goodness. This recipe is goof proof, quick and easy, and absolutely yummy. Thank you for creating such a delicious vegan, gluten free treat!

  309. Brian Hughes says

    I made these last night…delish!

    I even took a few to put in my dehydrator. I flattened them a bit. Turned into yummy slightly crunchy cookies.

    Thank you!!

  310. amanda says