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 179 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 (2.5 T flaxseed meal + 6 T water)
  • 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

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  1. 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?

  2. 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.

  3. 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?

  4. 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!

  5. 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!

  6. 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

  7. 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!?

  8. 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!!!

  9. 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!

  10. 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

    • Dana Shultz says

      It shouldn’t take much! Taste the batter as you add it in little by little to check. Hope that helps!


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