Vegan Gluten-Free Black Bean Brownies

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Stack of Vegan Gluten-Free Black Bean Brownies with walnuts

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.

Colander of rinsed black beans and food processor of flaxseed meal for making black bean brownies
Measuring cup of cocoa 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 decent 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.

Measuring cups of sugar
Food processor filled with batter for making Black 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 a blender) and a muffin tin.

Does clean up get much easier than that? Let me answer that, NO.

Muffin tin filled with Black Bean Brownies with half of them topped with walnuts
Batch of our Vegan Gluten-Free Black Bean Brownies on a cooling rack

Besides being simple they’re insanely delicious. The edges have a slight crispness and the inside is all fudgy, chocolaty goodness.

Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. How convenient!

Showing the fudgy texture of the inside of one of our Black Bean Brownies

Enjoy these plain, with some vegan ice cream (coffee, chocolate, or vanilla), 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!

More Black Bean Brownie Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter filled with a batch of the Ultimate Black Bean Brownies

Vegan Gluten-Free Black Bean Brownies

Black bean brownies (vegan and gluten-free) that require just 1 bowl and about 30 minutes to prepare! Healthy, easy, and delicious – the best kind of dessert.
Author Minimalist Baker
Stack of 4 Vegan Gluten-Free Black Bean Brownies made with walnuts
4.78 from 685 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 heaping Tbsp flaxseed meal
  • 6 Tbsp water
  • 1 15-oz. can black beans (well rinsed and drained // 1 can yields ~ 1 3/4 cups)
  • 3 Tbsp coconut oil (melted // or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better // such as this one)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 heaping cup organic cane sugar (slightly ground or pulsed in a food processor or coffee grinder for refined texture)
  • 1 1/2 tsp baking powder

TOPPINGS optional

  • Crushed walnuts
  • Pecans
  • Dairy-free semisweet chocolate chips


  • Preheat oven to 350 degrees F (176 C).
  • Lightly grease a 12-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
  • 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.
  • Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  • 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.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • 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.
  • 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.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.



*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 113 Carbohydrates: 18 g Protein: 3 g Fat: 4.7 g Saturated Fat: 3.3 g Polyunsaturated Fat: 0.52 g Monounsaturated Fat: 0.58 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 194 mg Potassium: 176 mg Fiber: 4.6 g Sugar: 9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 60 mg Iron: 1.4 mg

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My Rating:

    • Support @ Minimalist Baker says

      Hi Iris, we think it would be okay, but a liquid sweetener will make the batter runnier, so you may need to compensate with more cocoa powder and/or some gluten free flour. Let us know if you try it!

  1. Gigi says

    I made this as directed. These were amazing! I put nuts and chocolate chips on top. So moist and excellent texture. You would never guess there were black beans it, but I appreciate a dessert that has some fiber and nutrition! Wow. I will make these often. Thank you!

  2. Carissa Highman says

    I’ve made these so many times and have loved them every time. I will say it is way better in my experience to use a food processor instead of a blender as the skin of the bean seemed to stay intact with the blender. Making them again now and can’t wait!

  3. Amber says

    I’m brownie lover who hasn’t been able to find a recipe I love since I went vegan 7 years ago.

    I really want to like these but I just can’t get around the bean flavor. I bought a vegan black bean brownie at a farmers market last month and really enjoyed it so I don’t think it’s just the fact that it’s black bean based.

    Cons: Strong black bean flavor, a bit like “burnt coffee”. I am a person who likes my coffee with lots of milk and sugar, so maybe that’s my problem. The flavor was just too sharp and not sufficiently sweet for my taste buds.

    Problem Solving ideas: Could that be caused by using too much cocoa powder? Or maybe I need a higher quality cocoa powder (I used Whole Foods brand). Maybe I need to add more sugar? For reference, I used cane sugar. Perhaps my sugar wasn’t quite at “heaping” levels.
    FYI It was more edible to me when i put some peanut butter on it, but I don’t want to have to eat my brownies with peanut butter.

    For background: I used a fraction fewer black beans (some fell on the counter when transporting them to the food processor), 3 chocolate chips pressed into each brownie, and some chopped pecans on top.

    Pros: They look beautiful and the texture is wonderful.

    I love minimalist baker, but I wish I’d seen a more critical review with suggestions. Then I could have modified it by adding more sugar to the recipe and maybe a bit less beans? Not sure. Open to suggestions/ideas!

    Giving 3 stars for the texture and possibility that more sugar might help!

    • Support @ Minimalist Baker says

      Hi Amber, sorry to hear you didn’t enjoy these brownies. This recipe does go more “dark chocolate” in taste, so more sugar could help if you make them again. Your cocoa powder shouldn’t be an issue! We also have easy vegan gluten-free brownies and sweet potato brownies that are both on the sweeter side. Thanks for your honest review! xo

  4. Suee33 says

    This is one of my go to recipes – naturally gluten free – moist and delicious. Plus it is fast and easy – all in your food processor.

  5. Ella Rock says

    I was bored and stumbled upon this recipe. I had everything in my pantry so I figured I might as well give it a try. Omg…. I was shocked at how good these are! The texture is so moist and fudgy. As a vegan I’ve ended up making a lot of date based brownies, but these are beyond compare. I found that they get a little too soft (almost oily?) when left out, so I personally prefer keeping them in the fridge.. but either way you can’t go wrong!

    • Suee33 says

      Agree, these are great brownies, but keep them in the refrigerator, if they all don’t get eaten at once!! They are so good cold – not to be left on the counter, in my opinion.

  6. Myranda says

    Really enjoyed the fudgy texture and flavor of these. Were a little like a mini brownie lava cake but that definitely wasn’t a bad thing. My husband ate three in one setting so I don’t think we’ll have leftovers for long! Were definitely a win and will likely make again.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed them! Thank you for sharing, Myranda! xo

  7. Carla Bowker says

    This brownies are amazing!!!! I love how heathy they are while tasting JUST like a classic brownie. I also love that they don’t have much sugar! They are so rich and gooey. My family loves them. Thank you soooo much for this recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We’re so glad you and your family enjoy them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  8. Nina says

    Oh my gosh these are great! Delicious, rich yet not too sweet fudgy goodness. I am not a great baker so I usually don’t make “standard” baked items let alone vegan/gluten free/etc. I found this recipe incredibly simple, quick to put together with pantry staples. I don’t have a large food processor so prepped the flax egg in my mini processor and then transferred to our Blendtec when ready. I also don’t have cupcake/muffin tins so baked it in a ceramic dish – I did have to bake for about 35 minutes to get them to set. Topped with crushed pecans and these are out of this world! Absolutely never would guess there are black beans inside. My little guy enjoyed licking the spatula and having a “healthy” brownie after. Thanks MB! This will be on my rotation!

    • Support @ Minimalist Baker says

      Woohoo! So glad you enjoyed this recipe, Nina. Thanks so much for the lovely review and for sharing your modifications!

  9. Megan says

    Fudgy and delicious! I must have filled the muffins tins up a bit more because these only made 7 brownies for me, so I just baked them for longer!

  10. chrissy says

    Shockingly good recipe! Will have fun trying all the variations! Having a sensitive tummy: the low fat, gluten free, and low ph (7) of the dutch process cocoa makes it a winner for me! Thanks so much for a healthy alternative for my chocolate obsession😍

  11. Sheena Kelly says

    I’ve made these brownies many times and they are always a big hit! I don’t pre-grind the sugar and the brownies are always super smooth. I’ve topped with walnuts, almonds, and chocolate chips but I think the walnuts are my favorite. I’ve also frozen them (for about a week) and they thawed perfectly. Amazing recipe!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sheena! We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • Caitlan Pianzio says

        Decided to make this to help with my sweet tooth. The batter was a great indication of the flavor and I was very excited. I followed the recipe but also added a little maple syrup for extra sweetness. I placed it in the oven for about 26 min and pulled them out only to find them still in a batter like state in the middle. I put them back in for another 10 min then took them out again. Still they were very jiggly but I thought maybe that they needed to set. After one hour to cool I went to cut only to find it was still just batter on the inside. I then turned The oven back on and put them in for another 30 min. The batter like state seemed to settle but they are still very gooey. I cannot figure out what I did wrong.

        • Support @ Minimalist Baker says

          Hi Caitlan! So sorry these didn’t work out for you. What size of pan did you use? Because this recipe was made in a muffin tin the type of pan may have made the difference in the final texture.

  12. Caitlin B says

    Is there a bake time or temperature adjustment I could make to bake these in a mini pan? I’m looking to make bite size for a school group. Thanks!

    • Support @ Minimalist Baker says

      Hi Caitlin! Depending on the size of your pan you could bake them for 25-35 minutes, until the top is dry and the edges start to pull away. Hope this helps!

  13. Janet Decardenas says

    Yummy! Rich, chocolaty. Crispy on the outside and moist on the inside when baked in cupcake pan. So delicious and I’ve made these many times.

  14. Elodie says

    I made it as a whole cake instead of muffins (as i dont have the forms) and used only half the sugar (but i guess my cocoa powder comes a bit sweet). I cooked for 20min and it worked out great, everyone was surprised to hear there was a full can of black beans in there. It is super rich and delicious.
    Will definitely do again

  15. Jeneen says

    I’ve tried these a couple of times and maybe I am not understanding what consistency I need and haven’t added enough water. Both times I made them they are DRY even with baking at 20 mins. Is there a liquid in the ingredient list that is missing?? Great flavour but I need eat with ice cream or yogurt as they basically crumble. I used a food processor both times.

  16. Dani says

    First and foremost I’ve been making recipes and keep coming back to this site for the past 5-6 years. I’m trying this recipe for the first time. They’re still in the oven but I did get a sneak taste YUM. I did not have black beans, only white. I followed the recipe as is after that with a couple of optional additions: chocolate chunks and walnuts and topped the brownies with some flaky sea salt and a sprinkle of raw sugar for crunch and texture. All I know is your raw brownies have had my health conscious friends BEGGING me for the recipe they’re insane. Most recipes that I make from your site receive “need-to-have-recipe-now!” reactions from friends and family 😍 You never disappoint. I’m not vegan but I absolutely love and make a ton of your recipes! And it does help me incorporate more plant based meals and snacks in my life.

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Dani!

      • Madison says

        These are awesome. I was on the fence about using a regular egg vs. flax because I’m not vegan but I went with the flax. Used Dutch process cocoa and put a few chocolate chips on top. Texture was perfect, crumbly but moist. My only qualm was that the batter was hard to work with and it got on everything but I used a silicon muffin pan and was able to get these out cleanly.

  17. angie says

    I have made these brownies several times. I love them and so do my friends and family. I do NOT use any oil. I have substituted either apple sauce or date paste for the oil. I subtract 1 tablespoon of water from the flax eggs since I am adding the date paste/ applesauce. I make everything in the food processor and it comes out great. The batter is thick ~ almost like a frosting. I spoon it into silicon heart shaped muffin molds about 2/3 full. My batch makes 8 brownies. I bake them for about 25 minutes. Cool BEFORE removing from silicon molds, the centers are moist but not raw. These are RICH with a deep chocolate flavor. I use 2 kinds of coca powder when I make them. They are sweet but not too sweet. I add about 1/2 cup walnuts. SO delicious.

  18. Patti says

    I have to know before I invest my time and energy and end up eating the entire batch myself…will my teenagers be fooled?! They seem to know nearly every time I try to health-ify something!

    • Support @ Minimalist Baker says

      Hi Patti, it’s very possible! We’d suggest reading the comments to see what others have said.

  19. Mark Robinson says

    Dates and a little extra water worked great! Very decadent.

    I will try apple or banana blend in lieu of oil to approach guilt free.

    Many thanks!

  20. H says

    Wow! What a recipe. i thought it looked a little odd but it certainly works – not for the fainthearted perhaps as it’s very chocolatey but I think this will be my new go-to for any need-all-the-chocolate-now situations. I am commenting in case it may help others in terms of the can of black beans. I can see how the recipe might not work it you don’t carefully check your can. Cans in the UK are a standard 400g. I weighed out the drained beans and got 215g beans. I disregarded the 15g for the purposes of weight (though added them into the mix) and had to do a bit of maths for the rest of the ingredients by taking away 1/5th of the grams of each ingredient (I worked out what the drained weight of your can of beans might be via another website), I could see it was one of those recipes where winging it might not work first time round. Glad I did this as it is perfect, fluffy-fudgy and delicious :-) Thanks.

  21. jaimie says

    i would definitely recommend baking for at lesst 26 minutes. best way to remove from pan is to turn the entire pan upside down and tap them out because the brownies are extremely “fudgy”

  22. Britta says

    I doubled the recipe using the convenient servings dial, however I did not realize that the flax egg recipe within the recipe does not scale when you change the servings. It’s still unclear to me if the 2 T flaxseed flour to 6 T water is for a single egg, or for the default recipe asking for 2 eggs.

    Result was very underwhelming. Perhaps due to the incorrect number of flax eggs, or maybe because I’m not vegan and I expect brownies to taste a certain way with a certain consistency and texture.

    • Support @ Minimalist Baker says

      Hi Britta, we’re sorry to hear that happened and for the confusion! 2 Tbsp flax to 6 Tbsp water is for two flax eggs or a batch of 12 brownies. It does sound like there wasn’t enough flax and water if you doubled the batch, but didn’t use 4 Tbsp flax and 12 Tbsp water. We’ll take another look and see if we can make improvements to the clarity.

  23. Christy says

    Was craving a nice gf vegan brownie and these definitely hit the spot. Best part was that they were super quick to whip up and didnt require mixing bowls! I added chopped walnuts and a few mini vegan chcoclate chips which were really good in the recipe.
    Your recipes never disappoint!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoyed them, Christy! Thank you for your kind words and lovely review! xo

  24. Rosie says

    This recipe worked out perfectly for me! The only substitution I had to make was to use coconut sugar as I didn’t have any cane sugar. Ran the ingredients through the food processor for 3 min. and the batter was the perfect consistency. I really liked the fact that they were made in individual muffin cups – great, easy family pleasing recipe!

  25. Riley says

    These are fudgy and delicious! I used a Ninja blender, and it was a bit difficult since the Ninja cups are tall and narrow. It was only blending the black beans at the bottom that were closer to the blade, and it wasn’t able to reach the top beans since it was a thick batter (even with a bit of added water). I’m gonna try halving the recipe next time, so that hopefully the Ninja can handle half the amount of beans better. I also used 2 eggs, and mixed in cranberry & walnuts, and both me and my partner loved them!

    • Support @ Minimalist Baker says

      Hi Riley, thank you for sharing your experience! We’re glad you both enjoyed them. If you have a food processor, that would work better. Or as you suggested, a half batch might be a better fit for the Ninja.

  26. Donna says

    These are SO delicious! I made them as is & subbed chick peas for the black beans the next time. I doubled the recipe & spread the batter in a brownie pan. Wow, those were great if not even better! Thanks for a new favorite fudgy chocolate recipe! My whole family loves these!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy them, Donna. Thank you for the lovely review!

  27. Meg says

    These weren’t actually too bad!! I thought they’d be weird considering black beans but the I love the texture that the beans give. I used half 1:1 sugar substitute and half granulated white sugar (105g in total), and used a zig zag potato masher instead of a food processor since it was in use. I’m not sure if it’s because of the substitution, but the end result was way too sweet for me, but it was good with my parents. Also recommend following the recipe and using a food processor because potato mashers just can’t get it that smooth and although we didn’t mind the occasional piece of black bean, it definitely could’ve gone better! Will try this again with slightly less sugar and an actual food processor next time! Should turn out pretty good :)

    • Support @ Minimalist Baker says

      Thanks for sharing, Meg! A food processor should definitely help with texture. Let us know how it goes next time!

  28. Helena says

    I have black bean flour. Any idea how to make brownies with the flour instead of fresh beans? I’m at a lost and can’t seem to find anything online. Thanks.

    • Support @ Minimalist Baker says

      Hi Helena, we’ve never experimented with black bean flour – so sorry! Let us know if you try it!

  29. Kathy says

    These are unbelievably good. Put them in the fridge before eating them if you like it dense and fudgey! I bought a food processor just to be able to make this recipe!! No regrets!!! Thank you so much!

  30. Tish Lambert says

    I’ve been making this for years. You can change out the coconut oil for peanut butter for oil free. So delicious! We love it as is, or with date caramel & toasted coconut on top.

  31. V says

    SO chocolatey and delicious! I subbed 2 chicken eggs for flax eggs. The batter looked a little dry, so I added another tablespoon of oil. I baked in a glass brownie pan for 25 minutes. The results were cakey and still a little dry somehow, but tasty! My guess is that the added protein from the eggs affected the resulting structure. Perhaps one egg will work better! Putting them in the refrigerator to firm up.

    • Support @ Minimalist Baker says

      Hi, Thanks for sharing your experience! Eggs do make these less fudgy. Flax is best here!

  32. Kar says

    What can you sub for the cane sugar? I would prefer to use maple syrup? Would it be a 1 for 1 substitute? Has anyone tried it with a sugar substitute?

    • Support @ Minimalist Baker says

      Hi Kar, we’d suggest trying a granulated sweetener such as coconut sugar so it doesn’t have as much impact on the texture. Hope that helps!

    • Alicia Ullrich says

      Maple syrup tastes amazing! You might just have to balance out the liquid/dry ratio. Personally i added some flour:)

  33. Nicole MacDonald says

    Love these! I made them today for the first time and they were a hit, even with my husband who once asked me never to serve him black bean brownies for fear of what a bean might taste like in a dessert 😂 I don’t have a large food processor so it took a little longer, but I made it work using my small food chopper to grind up the beans, and then my immersion blender to mix all the ingredients together. Total cook time was 27 minutes in my oven. These are super fudgy and moist, I can’t wait to make them again. Thanks for the recipe!

      • Tina says

        I made it this past weekend and i learned i need to do a double portion, cause 2 of us ate it all in a day. They are delicious and easy to prepare. I shared the recipe with everyone i know who has a sweet tooth.

        I love your website with healthy and tasty recipes! Thank you for sharing then with us, they really bright up these lonely long covid days.

        • Support @ Minimalist Baker says

          We’re so glad you enjoyed them, Tina! Thanks so much your kind words and lovely review! xo

  34. Christina Rodriguez says

    I have made these Brownies several times and I think they are delicious. Today I am making them again, but will freeze half for another time. I love this website and I really enjoy so many of the recipes I have picked up from this site.

    I have been doing a lot of non vegan non plant based baking this past year of this pandemic and it sure has shown up on my labs. I just found out that my Cholesterol is starting to climb which is not unusual in someone of 68 years but I am positive this past year of mega baking and eating is the cause.

    Thank you for all that you do to offer us healthy alternatives to the foods we all love.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Christina! Glad you enjoyed these. And so glad you are enjoying more vegan baking!

  35. Cassidy says

    These came out so well! Perfectly fudgy and chocolatey. Usually my husband is tentative about “bean sweets” but he is really enjoying them, too!

  36. Glady says

    I made these over the weekend and they turned out delicious and fudgy. Mine did break apart easily but I think I may have taken them out too soon. I put in 3 tbsp of coconut butter instead of the oil— not sure if that’s why it broke apart easily. I also put some chopped walnuts in the batter (not just on top) so my husband won’t notice the beans. He didn’t notice the beans at all! He said he liked these brownies. I like them coz they’re not too sweet. I put chopped walnuts and Enjoy Life semi sweet chips on top for decoration.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, I’d say the coconut butter (which is thicker than the oil) likely caused the texture. Glad you still enjoyed these!

  37. Lara says

    Just out of the oven – these are terrific!

    A few amendments that may or may not make a difference: I subbed in canola oil because I’m trying to use up a last bit, added 2 TBSP flour to give it some heft, and added 2 TBSP almond milk to offset the flour. Folded chocolate chips in at the end. Used cupcake liners and a cookie scoop to evenly distribute and baked for 28 minutes.

    These are great! They smell amazing coming out of the oven and are super yummy. Thanks!

  38. Kari says

    Followed recipe as per the site.
    Altered on the site for a larger can of black beans (so I changed the final amount to 15 as this was the closest I could get, 540ml = 19oz.) Our cans of beans and veggies tend to be a standard size of 540ml in Ontario. 15oz can is 423ml here and thus not available.
    Turned out horrible. Was not fudgey at all, was cakey and fell apart. Too salty, upon closer inspection of the can of beans was were salted (even though they were well rinsed) it definitely impacted the recipe.
    Even though the pan was generously greased, it stuck horribly.
    Ended up throwing it all in the trash because it was such a crumbly mess.
    Do not recommend.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kari, sorry you had trouble with these! I’d say they were definitely too salty because of salted beans (even when rinsed, they contribute quite a lot of salty flavor). And the quantity of bean here is crucial – likely what contributed to your issues. As for sticking to the pan, we haven’t had that issue reported by anyone else. If you’re looking for a more fudgy brownie, I’d suggest these ones!

  39. Alexis says

    These were delicious! Love the simple ingredients. I personally enjoyed them more the next day, they are super fudgy! Definitely will be making again

  40. Valerie says

    So glad I gave these a try! Super fudgy and just sweet enough. I was worried they would be too bean tasting but not at all.

    These will definitely be my new go to for a easy vegan chocolate treat. Super easy and I like the adding of ingredients to processor and no extra steps. My brownies were done in 20 minutes. Perfect!

    Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Valerie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Natalie says

    I made these today and they came out great! I replaced the oil with applesauce and it was delicious. I ended up cooking the brownies for 27 minutes. I’ll be making these again, the whole family loved them!

  42. Katcsy says

    Love how this brownie recipe doesn’t require any sort of flour. Excluded the sugar and added some mashed bananas for sweetness. 3/4 cup cocoa powder feels a bit much for me so be sure to taste as you go.

  43. Laura says

    Just made these spur of the moment after seeing them on your Instagrm with my 16 yo daughter. We both loved them. So good!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed them. Thanks for the lovely review, Laura!

  44. Claire says

    These are insanely good. I did make a couple adjustments that worked great so I would also say this is great as is or as a foundational recipe if you need to make substitutions or want to get creative. They are especially good with vanilla ice cream and/or drizzled with peanut butter. The texture is super fudgey and my kids devoured them without noticing any difference from standard flour brownies.

  45. Nicola says

    Cannot wait to try these!

    Thanks so much for adding the metric measurements for those of us outside the US.

    I adore your recipes and it just makes life so easy when I don’t have to figure out the conversion.

    • Support @ Minimalist Baker says

      Aw, thanks so much for sharing, Nicola! We’re so glad the metric measurements are helpful and that you enjoy our recipes =) xo

    • anji says

      Amazing! Super dark chocolatey, fudgy and healthy! ❤️❤️❤️ Thank you for sharing your delicious creations.

      • Support @ Minimalist Baker says

        We’re so glad you enjoy them! Thanks so much for your kind words and lovely review, Anji!

  46. Nicole says

    These are such a great snack! Make sure you run the food processor for the full 3 minutes to get the best overall texture! Everyone (toddlers included) in my home enjoys these!

  47. Becky says

    My little girls and I just made these this morning, and they were delightedly licking the batter off the mixing spoons…KNOWING there were black beans in there. My 5 year old is a clinically extreme picky eater, and I was blown away at her love for these brownies! They came out perfect, but I did have to add about 10 minutes baking time. That’s normal for us, for some reason. Will be making these weekly! THANK YOU!

  48. Christy says

    Just whipped these up last night. Honestly were so delicious, tasty, warm, fudgy, … just amazing!!!
    Great recipe! Thanks, as always!

  49. L.C. says

    I can’t wait to make these! I have only icing sugar right now, can that work as a sub for the cane sugar? Measurement similar? Thank you!

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure that would work. It’s typically just used for frosting/icing. Let us know if you try it!

  50. Kelsey says

    Hi! I have enjoyed every recipe of yours that I try! I make a batch of these brownies most weeks with minor variations (I’ve been adding a couple drops of peppermint extract lately!). Could I make these in an 8×8 pan instead? Should I adjust temperature or cook time if I do? Thanks!!

  51. Kaitlyn says

    I have made LOTS of black bean brownies and these are BY FAR the best! I only had brown sugar on hand so I equally subbed for the cane sugar and added two tablespoons of flour to get what looked like the right brownie consistency and wow! So good. Fudgy and just the perfect amount of sweetness. I set up a toppings station with choc chips, sprinkles, nuts and coconut and let my three year old go for it. I will definitely make them again, and again, and again! Great recipe!

  52. Melissa says

    These were exactly what I needed – chocolaty, gooey & just sweet enough to hit the spot. Used my Ninja blender & made sure to blend a full 3 minutes for a super smooth batter. Also added a splash of leftover coffee to the mix & topped them with a mini vegan chocolate chips, walnuts & a sprinkle of sea salt.
    Will definitely make again.

  53. Elizabeth says

    Pretty good! While they’re not sweet like traditional brownies (compare 1/2 a cup of sugar to the 1-2 cups in a regular brownie recipe), they give a nice deep dark chocolate contrast when served with ice cream. Adding the semi-sweet chocolate chips (I used Guittard) also give a nice pop of sweetness.

    I used ground chia seed “eggs” instead of flax, since elsewhere on this site, it says the 2 are interchangeable.

    Like other bean brownies they don’t have a “crumb” (the photos on this post kind of look like they do, but mine didn’t and I don’t *think* you can get that texture without flour). Cooked for 25 min in my oven, they weren’t so much gooey as soft in the middle (again, to be expected since gooeyness comes from fat + sugar + flour).

    The directions to blend for 3 full minutes was very helpful – made for a much better texture than other bean brownies I’ve tried. I still don’t love the bean brownie texture on its own, but served warm with some ice cream, they made for a satisfying treat :-)

    • Support @ Minimalist Baker says

      Hi! Some other readers have used dates in various ways in this recipe. You can search the comments by using the ctrl+F or command+F function on your keyboard. Hope that helps!

    • Heather Chrystie says

      I made these totally without sugar (it was an accident…) and they are still delicious. I did add in about half a cup of quick cook oats because of another recipe, and also added walnuts as well as chocolate chips. Have recommended this variation to everyone I know on a low-sugar diet!

  54. Marie says

    Perfectly fudgy, chocolatey, and not too sweet! I made my brownies in a glass baking dish which measure (roughly) 13inx9inx3in. They turned out over 1.5in. thick. Because I baked them in a glass dish, the total bake time was around 50 minutes – 1 hour to cook to my liking: cooked through with a fudgy center. Despite it cooking for much longer than suggested in the directions, they were fudgy, chewy and tasted amazing!

    Next time I make them I would stir a tablespoon or two of corn starch or oat flower because I like a crumb and some firmness to my brownies. I found it hard to pick them up with my hands and eat them cleanly without them falling apart. This didn’t keep me from eating half the pan, though!!

    I might’ve also added too much water while I blended the ingredients because my blender isn’t very high powered and wasn’t mixing everything in properly.

    Overall, I would make these again!!

  55. Sarah Killaire says

    Made these brownies this evening and I somehow forgot the baking powder but they still turned out delicious, fudgey and fluffy all at once so that’s a bonus! You can screw it up and it’s still delicious! Once cooled, I topped them with chocolate hummus for a little extra sweetness and it is divine! Will be making these again for certain :)

    • Support @ Minimalist Baker says

      Hi Duncan, you can find this information by clicking “metric” beneath the ingredient header. Hope that helps!

  56. Sarah says

    I was scared to make these, thinking that there’s just no way black beans would be good – But I was WRONG. Wow these are amazing. So fudgey. Definitely will make again!

    • Support @ Minimalist Baker says

      Hi Lisa, we haven’t tried it, but LSA would be more likely to work out of those two options. Let us know how it goes!

  57. Nicole Karaszewski says

    This recipe was my first go with black bean brownies- and they were a hit for my kids (ages 3 and 9) and neighbors. I added a heaping teaspoon of cinnamon, and topped with chocolate chips and chopped pistachios. I mix in my Vitamix. I baked in a silicone mini-muffin 24 cup pan and 350 for 17 minutes- they were cakier than expected based on other reviews, and the texture was great!
    Has one tried these with dates or date syrup instead of sugar?

    • Support @ Minimalist Baker says

      Hi Nicole, some other readers have used dates in various ways in this recipe. You can search the comments by using the ctrl+F or command+F function on your keyboard. Hope that helps!

  58. Erin says

    These brownies are absolutely mind blowingly delicious!
    I am actually speechless…
    You would never know that they are flourless or made with black beans!!
    Now… not to eat the whole tray to myself!!

  59. Erika says

    I’ve made these several times–amazing!!!!!!!!! I use a mini-muffin tin to make 24 tiny brownies and bake for about 23-25 min. There are more crusty brownie edges that way :) I also use brown sugar, works great. To make them fancy, I dust with powdered sugar. They’re so cute and yummy, I frequently bring them to parties or give them as thank-you gifts. Thanks for a fantastic recipe!!

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure that would work. It’s typically just used for frosting/icing. Let us know if you try it!

  60. Pip says

    LOVE this recepie!
    super simple and they turned out perfect.
    I’m about to make it for the second time. I added in some crushed walnuts and *chefs kiss* Yuuum!!

  61. Nora Serres says

    Absolutely amazing recipe, I’ve made them so often with great results every time! I usually make these in reusable silicone baking cups (from IKEA) which holds the shape really nicely. I’ve also substituted for chicken eggs with good results.

    Mine have also turned out much fluffier than the picture, it might be because I use a blender and the batter gets more whipped.

    For a topping, I sprinkle shredded coconut on top halfway through the baking time — doesn’t burn and sticks to the brownie :)

  62. April says

    I have been really curious about black bean brownie and today I’m gonna give it a go. Do you think that it will work if I bake the brownie in a bigger pan to make it super thin and dehydrate it later on to make brownie brittle? Thank you

  63. NolaRegina says

    These are the most delicious black bean brownies I have ever had. I like the fact that there is no flour in the recipe. They are moist and delicious. I use the dark chocolate baking powder and my family enjoys them. I make them almost every week!!

  64. Rebekah says

    Have been curious about black bean brownies for a while, finally took the plunge and these did not disappoint! Loved the fudgy texture. Next time I’ll definitely add nuts. Adding these to the “sweets” rotation.

  65. Flora says

    So delicious! I really enjoyed these brownies. They’re definitely more bittersweet than just a sweet brownie with a mild chocolate flavor. I liked it and thought it was a refreshing change, because most most brownies and desserts tend to be overly sweet and almost sickly to me. However, my mom didn’t. If you like a more dark chocolate flavored, less traditional brownie, this is a recipe for you!

    • Pat Doyen says

      These are amazing! I have made them a few times and because the recipe is great they are always consistent. I have even subbed in applesauce for the oil and it came out delicious!! Thank you, thank you, because it’s REALLY hard to find a decent vegan, gluten free, oil free recipe and yours worked!

  66. Annette says

    These brownies hit the spot. I used Lakanto golden sugar and walnuts. Also, I added too much water to thin the batter. I was concerned that they wouldn’t come out well. Heed the warning to only add a tablespoon of water to thin. I left them in the warm oven to allow extended time to cook. The middle sunk but that created a perfect spot for my “nice” cream. Mine were not very sweet and tasted better with a dollop of ice cream. I would make them again.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Annette! Thanks so much for sharing your experience!

  67. mya valdez says

    Hi I tried to make this recipe and it just started to crawl up the sides of the muffin tin pan and didn’t cook at all. how would you describe to fix this

    • Support @ Minimalist Baker says

      Hi Mya, hmm, is it possible your muffin tin is extra large and they needed more time to cook? Or could your oven temp be off? They should be moist/fudgy on the inside, but not uncooked.

    • Support @ Minimalist Baker says

      Hi Amanda, some other readers have used dates in various ways in this recipe. You can search the comments by using the ctrl+F or command+F function on your keyboard. Hope that helps!

  68. Doina says

    These are delicious and the texture is perfect, although I used generic cocoa and found them to lack a certain ‘oomph’. I’m going to add some maple syrup and instant coffee next time, or use higher quality cocoa. Baked in a brownie pan and 35 mins was perfect! I don’t think I’ll ever make ‘regular’ brownies again.

      • El says

        Not at all trying to be disrespectful, but the recipe really didn’t go very well for me. I’m not sure what or if I did anything wrong, but it tasted like a mouthful of cocoa powder and the texture was nothing like a brownie.

        • Support @ Minimalist Baker says

          Sorry to hear that, El! So many others have enjoyed these, so we wonder if something went wrong? Did you make any modifications? Also, if you prefer sweeter brownies with less cocoa taste, you could add more sugar.

        • Aly says

          I am so sad to agree with El! I was stoked to try these after all the rave reviews. These are a big no from me…I love a good bittersweet dessert but all I tasted was unsweetened cocoa and even after baking longer than recommended it still seemed undercooked not fudgy. I triple checked everything thinking I must have done something wrong, but it went to plan. So disappointing!

          • Support @ Minimalist Baker says

            Hi Aly, sorry to hear that! Were the beans well drained? It almost sounds like there was too much moisture. Did you make any modifications to the sweetener?

  69. Giddy says

    Loved these brownies, very chocolatey and satisfying!
    I added a teaspoon of instant coffee to boost the flavour.
    Mine were done in 21 minutes.
    Bit of a pain to get out of the muffin tin – definitely grease well. I might try baking as a slice next time.

    Thanks for this recipe!

    • Support @ Minimalist Baker says

      Hi Giddy, we’re so glad you enjoyed them! Baking in parchment-lined muffin tins works well for getting them out easily.

    • Support @ Minimalist Baker says

      Hi Sarah, we haven’t tried it, but we think it would work! Let us know if you try!

  70. Sarah says

    I was a bit wary of these brownies at first because I’ve made some very untasty black bean brownies. I didn’t have baking powder, so I replaced it with baking soda and vinegar. Let me just say that I will definitely be making these again. Some of the best brownies I’ve ever eaten! Also pretty simple to make!

  71. Liva says

    Perfect. I have made these at least 3 times over the last few years and today I want to make them again. One of my favourite dessert recipes. I love to serve them with raspberries and icecream 😍
    Thank you for the great content!

    • Support @ Minimalist Baker says

      Raspberries and ice cream sound like a perfect pairing with these! Thanks so much for sharing, Liva!

  72. Rachel V says

    I work for a non for profit, and with my job I promote healthy eating to under-privileged children. With this being said, I was asked to bring a healthy dessert to the Holiday Extravaganza Party. Most children & their families were shocked that this recipe tasted like regular brownies. As soon as I told everyone what was in it they were confused!! I’m so glad I found this recipe, it makes me feel better knowing that it’s vegan & gluten free & low in calories. A healthy treat to share with my students! I wanted to add a picture but I wasn’t sure how! Thank you!!!

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear it, Rachel! Thanks so much for sharing that! You can tag us in a photo on instagram. xo

  73. Clarissa says

    The flavor was delicious! But the texture didn’t work out for me. I soaked dry beans overnight and cooked them, but they were still not soft enough for Those muffins. I made what looked like biscuits

    • Support @ Minimalist Baker says

      Hi Clarissa, we used canned beans for this recipe. If using dry black beans, you would need to cook them first.

  74. Shantipriya says

    Hi, I’m wondering can you make this in a square 8″ baking tin ? and if so could you suggest an approximate baking time? Thank you.

    • Support @ Minimalist Baker says

      Hi Shantipriya, it might work! We’d suggest ~35-40 minutes. Let us know how it goes!

      • Nora says

        Hi! I tried this recently in a brownie baking pan and they turned out super well. ~35min was enough for me in the end, I first set my timer for 30min and then checked again a few times.

        Thanks for all of the amazing recipes :)

          • Claire Watson says

            Fantastic recipe. So yummy!
            I substituted the oil for 1 baby pouch of Ella’s Kitchen ‘the green one’ works brilliantly and its healthy, quick and easy sub!

          • Support @ Minimalist Baker says

            Thanks for sharing, Claire! We’re so glad it worked well!

  75. Melissa says

    Just made these and topped them with your vegan ganache from the no-bake vegan brownies recipe. Amazingly good!!!

  76. Teresa says

    Just made these today after being won over by the seeming ease of this recipe and rave reviews here. As the 1st “legit” / intentionally vegan thing I’ve ever baked (for a Mother’s Day gift), my expectations were low. MAN, was I pleasantly surprised. The batter was so fragrant and delicious I had to lick the bowl and all implements clean. And my mom (an accomplished vegan baker) was thrilled with her treat. I recommend a scoop of mint chocolate chip ice cream on top for a sort of healthy Junior Mint experience. Thank you so much for the fabulous online find, this nonvegan (and black bean lover) will definitely make these again!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed them, Teresa! Thanks so much for the lovely review!

  77. Emily says

    Amazing! So fudgy. Baking in muffins tins is perfect for portion control and serving. Definately recommend adding chocolate chips. Also very messy and sticky to clean up, but worth it 😋

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Emily! Feel free to use muffin liners for less mess =)

  78. Stephen D says

    Good and easy dessert which I’ve made a few times, but not my favorite minimalist baker dessert. It has a slightly one-dimensional beany-chocolatey taste. l. But if I were using a higher grade cacao that chocolately taste might be more rich and satisfying .* (I’m using trader joe’s cocoa)
    As suggested, I added 1/2 bar of dark chocolate to give it some gooy chocolate inside, and walnuts too. :)

  79. Sam says

    16g flaxmeal is more like 1tbsp not 2. The tbsp to g conversions are off. And as a whole, the flax egg instructions here don’t match what is linked. Please fix! I’ve actually made this before, it’s delicious, but I just remade my flax egg. Someone how I didn’t notice last time. Please fix! I’m looking forward to this next batch! :)

  80. Leanne says

    I made this with flax eggs, and it was a hit! I enjoyed these brownies with a scoop of nut-milk ice cream on top. Yum!

    I really don’t like baking, but I love food processing, so this was an excellent recipe for me! I’m making it for a second time today, with agave instead of sugar.

  81. Dana says

    Very good recipe, I made them with chicken eggs for lack of flax seed & coconut sugar, since I’m insuline resistant, and they were amazing. Next time I’ll make them with flax egg for more chewy texture & a bit more sugar, because the cocoa I used is quite bitter.

  82. Jen says

    I made the recipe and found the consistency to be very powdery, not gooey at all. I checked several other similar recipes online and found that they call for 1/4 cup of cocoa powder or less, instead of 3/4 cup, as listed in your recipe? Could this be a typo?

    • Support @ Minimalist Baker says

      Hi Jen, it’s not a typo. But it does sound like it ended up too dry. Did you make any modifications? Or perhaps they baked too long?

  83. Missy says

    These are incredible!! I can’t imagine that I will bother making “regular” brownies again after making and devouring these. Soo easy and delicious! Made exactly as written. Texture is great. About to make another batch with a mini muffin pan to attempt to help with my portion control. Thanks for the great recipe!

  84. Camilla says

    I adapted this recipe into oil-free brownie cookies and they were amazing.
    Used peanut butter instead of oil
    Used 5 Tbsp of water to 2 Tbsp of flax

    Mixed in chocolate chips after processing!


  85. Vanessa says

    They are definitely tender and moist! I used eggs and pinto beans and they were just as delicious! I’m ashamed to say I finished half the batch in one sitting!! I am glad I found your website!!

    • Vanessa says

      I forgot to mention I also used hot chocolate packets I had lying around (4 to be exact) since it was my first time making brownies at all and during quarantine you get creative with what you’ve got!

  86. Britni says

    This recipe is AMAZING!! I love that it’s so simple and you’ve listed sub ingredients. My 2 and 5 year old LOVE these and so do I! I did make in an 8×8 so it took about 45 minutes then I let them cool all the way and stuck them in fridge. We did try them before fridge, so good but I personally like them nice and cold, so fudgy! My kids couldn’t get enough and today we will add some chocolate chips. This is soo good especially if you’re a dark chocolate love like myself. Thanks so much for this recipe. So simple and such a keeper! Oh, and we get to lick the spoon since theres no eggs! ✌ ❤

  87. Pamela E Babb says

    The brownies look great though I haven’t tried to make them. I would love to know the name and artist of that song though. Can’t find it anywhere.

  88. Tash says

    I used an immersion blender and blended the beans up with the (vegetable) oil. I also blended up 1/2c raw sugar with the beans. Then added 2 (chicken) eggs, and all other ingredients and cooked them in a mini muffin tin with dark choc chips for about 9-10 minutes. They’re quite nice. Although a little bit cakey. But a fudgy cakey.
    I’d make again but I do think flour brownies are a bit better ? but that’s not to say these aren’t good!

    • Support @ Minimalist Baker says

      Hi Tash, thanks for sharing! We think the cakey texture is due to the chicken eggs. Maybe try with flax eggs next time for a more fudgy texture.

  89. Susan W. says

    I was looking for recipes for leftover raw egg yolks and found this recipe for Black Bean Brownies. I subbed 4 egg yolks for the flax eggs and carob powder for the cocoa powder. I love the batter, it is thick and yummy. I read the cooking instructions carefully but somehow skipped Step 6: “smooth the top with a spoon or your finger.” I have a delicious batch of abstract-shaped brownies. I’ll try the flax eggs next time but I’m quarantined due to the Covid 19 pandemic, I’m trying to use what I have in the pantry before my next visit to the grocery store.

    • Judy says

      Absolutely delicious! Can’t believe it’s vegan! My husband and I ate the whole batch in two days. I added 1/4 cup of extra cocoa. We like things to be more dark chocolatey. Made these during covid shelter in place; super glad this recipe doesn’t need chocolate chips because there aren’t any in my house or in the stores. This recipe is phenomenal! Thank you!

      • Support @ Minimalist Baker says

        We’re so glad you enjoyed this recipe, Judy! Thanks so much for the lovely review!

  90. Kath says

    Delicious! They remind me of Japanese sweets that have bean in them, and I can imagine they would be great with icecream.

      • Sarah says

        ? Iove that these don’t require chocolate chips and that you included the amount of beans for those of us who use cooked dry beans…. And as always your kindness is heartening…❤

  91. Rachel says

    Hey there! Love your blog :) My pantry is fulll of dry red beans, can I replace the black beans in this recipe with the red ones? Thank you!!

    • Support @ Minimalist Baker says

      Hi Claire, you would probably have to play around with the amount of dry ingredients, but it might work! Let us know if you do some experimenting!

  92. LeeAnn Patricia says

    This was a very easy recipe. My 13 year old loves to bake and we are on a vegan diet right now and she wanted to experiment with vegan desserts and she did it all by herself. They tasted very good and I hope my daughter and I can make them together next time.

  93. Emilie says


    I bet this recipe is DELICIOUS as-is. I avoid refined sugar so here are my modifications:

    – 3 tbsp raw, creamy almond butter instead of oil or butter
    – 6 dates and 4 prunes, soaked and drained and thrown in with the ingredients in the food processor
    – about 1/2 cup of unsweetened flaked coconut (because why not)
    – 1 tbsp coconut sugar (it gives the dried prunes and dates just that little sweet push they need)
    – I did go for the chopped walnut recommendation in my second batch but folded them in instead of serving over the top

    I served the batter with apple slices for a dessert and baked the rest and I honestly can’t get enough. This is one of those recipes I’m wondering where I’ve been my whole life, and how many more recipes like this I’ve been missing out on!

    Thank you, Dana, for always being a seriously reliable source. Every single time I look up a recipe online, I search for Minimalist Baker as the source.

    Emilie (also from Portland!)

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Emilie! We’re so glad you enjoy them! xo

    • Lisa says

      I tried with stevia in the raw. Tasted the batter and just not sure. I’ll let you know when they come out of oven. Hubby 61 just diagnosed with type 2 diabetes

  94. Beverley says

    Hi there. I made this for the first time last night – made it in my blender and it turned out great, except it was messy in the blender. I never thought about using my kitchenaid – would have been great in there I think (don’t have a processor). Anyway – the only concern I have is the sugar. Has anyone tried it with honey or maple syrup instead? Thanks again – tasted great and texture was perfect!

    • Support @ Minimalist Baker says

      Hi Beverley, thanks for sharing! We would recommend searching the comments to see what others have done in regard to maple syrup and honey. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

    • Foodlover says

      Fyi maple syrup and honey are sugar, both are made up of glucose and fructose just in different compositions. Sucrose, table sugar is made up of both of these. Your body metabolizes them the same way.

  95. Juliana says

    So SO good.
    I’ve made these at least a dozen times a year since I found on your site in 2015! I’m only sad I didn’t leave a rave review earlier. I’ve send your recipe to so many people, even passed along today! I’ve made for birthdays, valentines, or just any occasion to have something sweet!
    My 4 year old loves these topped with chocolate chips so much.
    Ps We use chicken eggs a lot more these days and they seem to rise more.
    Thanks so much for all the amazing recipes.

  96. Jean says

    I’ve never had a recipe from you that hasn’t been genius level. What I particularly liked was the idea to put it in muffin tins, this way the portion sizes are controlled and I can limit my consumption. I usually eat 2 or 3 and then put the rest in the freezer. When I want one, I just gently heat it up in the oven (or microwave, if I am in a hurry!). Although i love baked goods, I don’t have a real sweet tooth, so I omitted the sugar and added a tablespoon of Stevia. The choc chips were sweet enough for me. I also made a second batch and experimented with less oil and adding coconut milk instead. Equally delicious, just more cake like and less fudge. Thanks again, Dana!

  97. Michelle says

    These are amazing!! I ended up making them in my mini muffin tin. They made a perfect 24. I cooked them for 11 mins and they turned out great! The second time I made them, I added a scoop of greens(powder + 2Tbsp water) to the batter (anyway I can sneak veg to my kids I will)! They were delicious both ways!
    Thanks for the recipe!!

  98. Jenin says

    This was a first for me! No flour brownies… Honestly, I really loved the batter before I cooked it! I would rate that 5 stars. I think next time I will make it a little denser and try freezing it to set a raw brownie! Cooked these are fudgy and delicious, and I was missing something texture-wise I might get used to if I keep eating them! ? I love your recipes, and Minimalist Baker has become a go-to for me. Thank you!

  99. Amanda nimmer says

    I keep having issues with them not seeming done all the way… I’ve cooked them even longer up to 30 minutes.

    Will they appear cooked when you are done baking them or must they cool completely following? I followed everything just as mentioned

    • Support @ Minimalist Baker says

      The insides are meant to be very fudgy, so it sounds like you’re doing it right! Have you taste tested?

  100. Harlow says

    I am fully obsessed with the use of the muffin pan to make bite size brownies- I don’t think I’ll ever go back to using a flat pan- might try a mini muffin pan next time! Other honorable mentions: used an instant pot to make my own black beans, found out that flax and flax meal cannot be used interchangeably, and I used sunflower oil in lieu of coconut oil. <3

  101. Stacey says

    Hi Dana! I am looking forward to making this recipe, but only have chia at home. Have you heard of these working with chia eggs? I’m on a phone so I can’t search the other reader comments, but I would love to get your thoughts. Thanks!

  102. Karin says

    The only thing I did different was olive oil instead of coconut oil. Came out delicious!!! My husband, 3 and 4 year old kids loved it. I barely had one because they are it all but it tasted amazing soom going to make it again so I can have more than one :)

  103. Jennifer says

    Hi! I made these in a mini-muffin pan and reduced the cooking time to 10 minutes. They turned out beautifully, and it made about 30 2-bite sized brownies.

    Thanks for the great recipe.

  104. Rocio says

    Hi Dana! thanks for sharing this amazing recipe, from sure I will do it.
    But Ill do it with black beans bought by weight. Could you help me with those amounts?
    Thank you so much !!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not exactly sure. The gram measurement is a 425 g can of black beans, drained. So I’m guessing that would be about 300g without the excess liquid and can?

  105. daisy says

    First of all, thank you Dana for making my transition to a cleaner diet so easy. There are no words to express the depth of my gratitude. I am thinking I really can beat this sugar addiction! That being said, do you think that subbing out dates for the cane sugar would work well? I am really trying to eliminate processed sugar from my diet. Keep up the amazing work!

    • Support @ Minimalist Baker says

      Hi Daisy, thanks so much for your kind words! Some other readers have used dates in various ways in this recipe. You can search the comments by using the ctrl+F or command+F function on your keyboard. Hope that helps!

  106. Erika_L says

    Absolutely delicious and so easy to prepare!
    I did have to add almost double the amount of water, could be that my heaped tbsps of flaxseed flour were too heaped :).. also, I substituted 1/2c of organic br sugar for 1 heaped tbsp of blackstrap molasses – just my way of incorporating it into my family’s diet for it’s mega benefits whilst avoiding any resistance *grin*. My husband couldn’t guess what the substitute for flour was and he loved them even more after the big reveal! My 2,5 yr old twins are fans too! Thank you for this mega alternative to a classic dessert option.

  107. Alexis Platis says

    I’d like to do these in mini muffin trays (for a toddler birthday), how long would you recommend I let them bake for?

    • Support @ Minimalist Baker says

      Hi Alexis, we haven’t tried them in a mini muffin pan, but another reader mentioned success at 350 for 12-15 minutes. Let us know how it goes!

  108. Elle says

    I made these brownies on Halloween for my newly vegan-ized husband. We were blown away by how good these are. I was too lazy to grind the organic sugar so I substituted regular white sugar, and I used vanilla paste instead of extract. Plus, I had some black cocoa powder on hand, so I added about 1 tablespoon of that too. I sprinkled the tops with chocolate chips and walnut pieces. Your description of how to tell when they are properly baked was spot on. Mine took only 20 minutes to bake and it was nice to know they were done. I let them cool completely before removing them from the pan, and they came out perfectly. Hubby requested I make them again today. Looks like I will be stocking up on black beans! Thanks so much for this recipe.

  109. Ceilidh says

    This is my second time around making these brownies. The first time I made them, I was at the cottage and used my family’s old (like, really old) food processor. The old food processor didn’t break down the skins on the black beans enough and left them with a less-than-pleasant texture. Plus, everyone was walking around with black bean skins stuck to the teeth for the rest of the night.

    This time around, however, I used my KitchenAid mini food processor and it did a much better job of breaking down the skins…to the point where they were undetectable. The flavour of these is great and the texture is dense and chewy. I found the recipe only made 8 standard muffin-size brownies (instead of the 12 listed). I baked them for 22 minutes.

    **Make sure you allow them to cool in the pan about 30 minutes before removing them! They will break if taken out of the pan if you take them out too early but hold together fine if you allow them to cool for a bit first.

  110. Elaine says

    This is a delicious brownie recipe! Thanks for sharing. I did as one other reviewer suggested and used cannellini beans in place of the black beans and it worked perfectly. I will definitely keep this as my “go to” brownie recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Elaine. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  111. Bobby de Hamer says

    Made it last night and loved it! I also added some salt flakes (and the other suggested toppings!) on top which was delicious!

    Mine took 25 minutes but would definitely not bake them any longer to prevent the burnt cocoa taste. Oh and ofcourse let them cool like Dana says so they ‘set’. Tried one right out of the oven (impatient) and it was really soft and crumbly.

  112. Mary LaVoy says

    I made a few changes the second time around. Great Northern white beans made for a lighter texture. The cocoa gives the dark color, no need to use black beans. I added a half teaspoon of instant espresso powder and also a few dried prunes for depth of flavor. As always, topped with chocolate chips and pecan halves.

  113. Lilian says

    My spouse and I made this recipe countless times with these modifications:
    – We used leftover pinto beans from our taco night instead of black beans (I purposely began leaving out the garlic and onion when I made beans because I knew I would be making these brownies!)
    – Regular eggs instead of flax
    -No vanilla because we never had any :( – I do not consider this an improvement, but we worked with what we had
    -Maple syrup or honey in place of the sugar (and I think we reduced it to 1/3 cup?)
    -We omitted incorporating the salt but sprinkled pink Himalayan salt on top of the batter right before going into the oven
    -8×8 instead of cupcake pan
    -sometimes we added chocolate chips
    Definitely not vegan but 100% gluten free and they were amazing! We made them in our Magic Bullet which took a lot of patience as you can’t run the motor continuously but so worth it. It ought to be noted that it took a long time to puree the pinto beans but the velvety texture was so worth it.

    • Support @ Minimalist Baker says

      Hmm, it sounds like something definitely went wrong. Did you make any modifications? Do you have a conventional or convection oven?

  114. bailey says

    I used cacao instead of cocoa powder and put mine in an 8×8 pan. It’s almost been 40 minutes at 350 and still don’t seem to be cooked yet… Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The cacao powder shouldn’t be the issue. I’m guessing it’s the 8×8 pan. These do work best in muffin tins. I’ll refer you to this recipe for cooking recommendations in an 8×8.

  115. Kalah says

    So good. I’ve made this recipe many times. I’ve made “cookies” out of them, and doubled the recipe to make in a 9×12 pan and bake for 40mins. I always add either a little spelt or oatmeal flour (and a little less sugar), which just makes them turn out a little more cakey and not so gooey.

  116. Liva says

    I love these brownies. Have made them more than once. I don’t even remember how many times. You’re recipes are no fail every time.

  117. Carla says

    I reduced the oil by substituting applesauce and they were still so good. They turned out to have more of a flourless cake texture. Very dense and soft. A little homemade hazelnut spread on top with some raspberries and my family devoured them. Sooo good

  118. Mira says

    These came out great! I followed the recipe as written, except we added peanut butter cups in between layers of the batter. Definitely made them not healthy, but made for a fantastic treat.

  119. Julie says

    I’ve never tried a black bean brownie before, and I am impressed! I’ll be making these again. I tend to go a little overboard with baked goods so I wanted something healthier than the normal brownie, and I’m glad I found this recipe. Substitutions: I used eggs instead of flaxseed, brown sugar instead of cane, and subbed one tbs of light olive oil for coconut, and I added chocolate chips on top. I didn’t do individual servings, but used a 9×9 pan (25 minutes was perfect), with a greased parchment sling, let them cool and then chilled the pan in the fridge before slicing (they sliced beautifully). Thanks for developing this recipe!

  120. Alex says

    I made this recipe (minus the nuts) for my friend that’s on the auto-immune protocol diet and they turned out amazing! So fudgey and rich and decadent. I added mini marshmallows on top during the last few minutes of bake time, then torched the tops afterwards for incredible healthy s’mores brownies. Will definitely make again! And I also used silicone muffin cups, which made taking them out a breeze.

  121. Mallory says

    These turned out delicious! My stepdaughter was requesting to make black bean brownies and we came across this recipe. The only modification I made was that we used eggs because we didn’t have flax meal to make the flax egg on hand. They turned out a little less fudgey as described, with a more cake-like texture – and still amazing! We’ll have to try it again with the flax egg just to see the difference. My skeptical husband even loved them – we will definitely be making these again!

  122. Midlife to Best Life with Carmen Reed-Gilkison says

    This recipe is phenomenal! If you love uber-rich, decadent (think molten lava cake) brownies,
    this is the recipe for you!

    I needed a chocolate fix and followed this recipe replacing the oil with unsweetened applesauce, and the sugar with maple syrup.

    I was in a hurry and didn’t want to mess with muffin cups so I put it in a loaf pan and cooked it for the recommended time. OMG! It is heavenly!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Carmen. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  123. Helene says

    Sounds great! Is there an alternative to flax egg? To be honest I kind of hate flax seeds. I like all other seeds though. Could I use some other seed? Or regular eggs? Thanks!

  124. JourneyingTeacher says

    I simply cannot believe these brownies are made of black beans …no eggs or flour!! They were not only simple to make, they taste AMAZING! I’m trying to make better decisions in terms of eating choices! With this recipe there is no sacrificing! Thank you for sharing!

  125. Neerali Parag says

    I made these today for non-vegan friends. The brownies were a complete hit. They were blown away by the fact that there wasn’t any flour and instead beans and flax seeds were used.

    I am a complete novice in the kitchen and especially with baking, and so was very nervous about entertaining. I want to thakyou for the recipe and the inspiration to make something vegan, relatively healthy yet tasty for my friends and their 4 year old twin girls as well as my husband and 4 year old little boy. Thanks to you we had A successful dinner party.

  126. Katie says

    Just made these for a picnic with friends, followed the recipe exactly and baked for 20 minutes topped with walnuts. Have just eaten one chilled from the fridge and it is SO delicious and nice and gooey on the inside. I used a good quality fair-trade organic cocoa powder and the flavour is lovely. Will be serving them with blueberries or strawberries, I think that will go well. Love that they’re individual little cakes, it makes a nice change from brownie squares. Thank you!

  127. Hope says

    It’s a fantastic recipe as is. The only thing I did different was add 1 tsp of cinnamon. I adore it with chocolate. We are plant based and my kiddo cannot have gluten so this was a really great, simple recipe.

  128. Stephanie Ray says

    So rich and dark and fudgy! I even forgot there were black beans in it. My new favorite go-to healthy brownie recipe!

  129. Heather says

    Yummmm! I like to make a recipe as written before modifying. So, my first try I only subbed maple syrup for the sugar. However, I completely forgot the oil. I was bringing them to a work dessert party, so I knew I would be making another batch. They were good, but not as sweet as I knew people would expect. Maybe it was a problem with the maple syrup substitution.

    My second batch was amazing! I remembered the oil and added some extra brown sugar, along with the maple syrup sub again. Topped with vegan chocolate chips. They were a hit. No taste of black beans at all. A bit gooey inside. I used a good Dutch processed cocoa. And I made some of them in a mini cupcake pan because I was doing a double batch.

    I will definitely be making these again. I might try using dates as a sweetener.

  130. Shannon says

    Hi there
    This sounds like a GREAT recipe! I am looking for something to make for potlucks this weekend and I happen to have a bunch of dry black beans in my cupboard. I have all of the other ingredients too. I assume that using real eggs shouldn’t be a problem? As well, have you tried it with beans that don’t come from a can?

    • Support @ Minimalist Baker says

      Hi Shannon, other readers have used chicken eggs with success! We haven’t tried this recipe with black beans made from dried beans, but as long as they are thoroughly cooked, we think it should work. Let us know if you give it a try!

  131. Brooke says

    I loved this! I wasn’t sure it would be good after tasting the batter, but once it was cooked…heavenly!

  132. Andrea says

    I have now made this a number of times over the past year or so, I am currently sitting in front of the oven waiting for my fourth dozen to be done, as I am baking for my two daughters’ birthday party and one of their best friends has a complex range of food intolerances. This is one of two cake-type recipes her guts can tolerate, and she really likes it.

    The only change I made was to use chia instead of flaxseed, because that is what I had in quantity.

    Thank you for this recipe. I like eating, but not so much cooking and baking. Something like this is very achievable for a novice.

  133. Katy H. says

    I followed most of the recipe. I had to use olive oil because that’s what I had. I used dark chocolate cocoa powder because I thought it would help make it taste more “chocolate-y”. I had to mix it like one of the other commentors said with the nutribullet and separate bowl. To me, I can taste the beans and flax quite distinctly. The texture is fine, like fudgy brownies, but it tastes only very slightly chocolate. It tastes like if I were to eat black beans and Grape Nuts together. Please Help! I was going to try it again with canola oil, regular cocoa, and mixed better in a real food processor. Will this fix the flavor?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s strange! Did you make any modifications? Olive oil can have a strong flavor, so perhaps that was aprt of it. Did you add chocolate chips or nuts? That tends to enhance the chocolate flavor as well. And did you use a good quality cocoa or cacao powder?

      • Melanee says

        Dark cocoa has a more mellow flavor as compared to regular cocoa. The dutching process takes the sharp flavor down. Try half reg and half dutched for cocoa.

      • Km says

        I made this amazing recipe last night. It tasted yummm. But when it was in the oven I saw it raised but as soon as I took it out all brownies flattened. I did it in cupcake pan using your exact recipe. Also I used fresh beans soaked overnight and pressure cooked. Please help me.

  134. Jodie Zoll says

    Can I substitute maple syrup for the sugar, or would that change the pre-bake consistency too much?

  135. Esmari Marais says

    Who thought you can bake with black beans! Super delicious. I used real eggs and mixed in hazelnuts and chocolate chips. The kids loved it.

  136. Stacey says

    I was curious if using brown sugar, golden or dark, would be an ok substitute for the cane sugar and if not, do you have a different sugar recommendation?

      • Lorri A says

        I’ve just made these for the first (of many) times. And I have a problem . . . . . how do I not forget myself on the whole batch. These are by far the best brownies I’ve ever made, vegan, gluten free, regular, these are THE best.
        Oh, and I substituted 90ml of aquafina for the flax eggs (am out of flaxseed atm) and brown sugar for cane.

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Lorri. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  137. Ali says

    Hi Dana,
    I love this recipe and make them all the time. I made two batches in advance and had planned on freezing them. It says at the top of the post they will freeze well for up to a month, but I noticed a comment stating you haven’t frozen them. I was wondering if you are able to clarify. I would rather enjoy these and make more if needed to prevent waste! Thanks!

    • Support @ Minimalist Baker says

      Hi Ali, we haven’t tried freezing them, but have tried something similar with success which is why we indicated they could be frozen. Hope that clarifies!

  138. Kate says

    I love this recipe and have successfully made it several times in the past. They are so tasty.

    For some reason my last two attempts have failed. They end up as little chocolate puddles in the baking tin, although the sides cook through. Any suggestions?

    • Support @ Minimalist Baker says

      Hmm, that’s rather odd! The only thing that might have changed in terms of the recipe is that it now says 1/2 heaping cup cane sugar where as before it might have been a more precise measurement (such as 1/2 heaping cup + 1 Tbsp). Hope that helps!

  139. lindsey lukacs says

    Love these! Will probably add a little more sugar or add agave next time if I make them for non -vegans who are quick to criticize. For me, they were great, really rich! I topped mine with chocolate chunks! I will definitely make them again.

  140. Sarah w says

    Loved these! This is the first time I’ve used beans in baking. I’m super impressed at the results! Can’t taste the beans at all.
    Few things I found while making them:
    My old nutribullet could not handle all the ingredients. I used the nutribullet to make the flaxseed ‘egg’, then I added the beans and melted oil and blended all the wet ingredients. I then mixed the wet and dry ingredients together in a mixing bowl.
    In summary: Great texture, super rich and so easy to make! ?

  141. ermine says

    These are really excellent. I had only half a can of black beans left (I used some to make some shrimp and veggie wraps, yum!), so I halved this recipe. I didn’t quite have 7.5 oz of beans, so I just added some prunes until I had the correct weight. The brownies turned out so nicely! The prunes added a sweet fruity undertone that actually turned out way nicer than I expected.

  142. Kristina says

    Made them and they were absolute chocolate heaven!! They were so goos I had to leave a comment and I never did this before – so that’s how good they were!! I used organic high quality cocoa, also cooked black beans (organic) and sprinkled on top with some vegan 70% dark chocolate- couldn’t tell they were made out of beans. And topped with fresh blueberries when serving, definitely deserve 5 stars! Next time I will top with some walnuts I bet it will be awesome as well

  143. Henrike says

    This is an amazing recipe, not overly sweet, baked up beautifully with edges and a fudge center. No need to bake even, serve batter alongside fruit as brownie dip. Thanks for this, this will be in our rotation.