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Vegan Gluten-Free Black Bean Brownies

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 brownies

Measuring cup of cocoa powder for making black bean brownies

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.

Measuring cups of sugar for making our Black Bean Brownies recipe

Making Black Bean Brownie batter in a food processor

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 Gluten-Free Vegan Brownies with half of them topped with walnuts

Batch of our Vegan Gluten-Free 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, 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!

Platter filled with a batch of the Ultimate Black Bean Brownies

Print
Stack of 4 Vegan Gluten-Free Black Bean Brownies made with walnuts
4.75 from 461 votes

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 (brownies)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

US Customary - Metric
  • 1 15-oz. can black beans (well rinsed and drained // 1 can yields ~ 1 3/4 cups)
  • 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water as original recipe is written)
  • 3 Tbsp 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
  • 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

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. 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.

  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.

Notes

*Nutrition information is a rough estimate calculated without toppings.

Nutrition Per Serving (1 of 12 brownies)

  • Calories: 140
  • Fat: 6g
  • Sodium: 163mg
  • Carbohydrates: 22g
  • Fiber: 7g
  • Sugar: 9g
  • Protein: 5g
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adapted from mylittlecelebration

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1,195 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Fall, Featured, Gluten Free, Grain-Free, Nut-Free, One Bowl, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for MariamMariam says

    April 11, 2013 at 5:31 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 11, 2013 at 2:29 pm

      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!

      Reply
      • Avatar for JennJenn says

        December 26, 2013 at 4:10 pm

        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!

        Reply
        • Avatar for DeeDee says

          January 30, 2014 at 12:51 pm

          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..!!????

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            January 30, 2014 at 1:41 pm

            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!

          • Avatar for DeeDee says

            January 30, 2014 at 2:52 pm

            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????

      • Avatar for PatriciaPatricia says

        January 2, 2014 at 1:33 pm

        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!

        Reply
        • Avatar for JohnJohn says

          January 2, 2014 at 8:56 pm

          Thanks Patricia! Those are great ideas!

          Reply
          • Avatar for RianeyRianey says

            January 31, 2014 at 1:58 am

            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 :)

          • Avatar for phyllis freakephyllis freake says

            April 17, 2015 at 12:57 pm

            I’m just about to make recipe and need measurement of water added to eggs?

        • Avatar for AngellAngell says

          March 23, 2017 at 6:20 am

          Another tip: using pulses that are “no salt added” helps prevent the bean-y flavour!

          Reply
        • Avatar for TarynTaryn says

          November 4, 2018 at 2:28 am

          Hi! How much zylitol did you use? I’d like to sub the sugar as well :) thanks!

          Reply
      • Avatar for DeeDee says

        January 30, 2014 at 2:46 pm

        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!!!!

        Reply
        • Avatar for StephanieStephanie says

          February 16, 2014 at 8:24 pm

          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.

          Reply
          • Avatar for leah leitchleah leitch says

            February 17, 2014 at 2:01 pm

            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!

        • Avatar for Call It Like I See ItCall It Like I See It says

          January 11, 2015 at 9:05 am

          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!

          Reply
          • Avatar for VanessaVanessa says

            March 20, 2015 at 11:19 am

            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.

          • Avatar for PeteyPetey says

            March 21, 2015 at 4:26 pm

            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

        • Avatar for mikiemikie says

          January 21, 2015 at 2:04 pm

          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!

          Reply
        • Avatar for ParisaParisa says

          November 22, 2015 at 7:12 pm

          DEE listen TO me!!!! No bean taste over heree!!!!!!!!! Hubby could not tell and sayd to me “yum!!!!!!” delicious maybe next time add mre nuts????!! yum!!! nice work

          Reply
        • Avatar for Nicola CibretteNicola Cibrette says

          August 7, 2017 at 11:18 pm

          Maybe you should tell your DH to make his own brownies

          Reply
          • Avatar for AlexandraAlexandra says

            January 11, 2019 at 12:18 am

            Seriously.

      • Avatar for Dana PreshousDana Preshous says

        March 2, 2014 at 11:05 am

        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!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          March 2, 2014 at 9:49 pm

          Lovely idea with the cashew frosting! So glad you enjoyed these, Dana. (great name, btw : )

          Reply
          • Avatar for MerriamMerriam says

            March 26, 2015 at 6:35 pm

            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 :)

      • Avatar for ArleneArlene says

        April 4, 2014 at 11:26 am

        Can I use Stevia extract it is a powder. In place of raw sugar?

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          April 4, 2014 at 12:07 pm

          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!

          Reply
          • Avatar for AndyAndy says

            March 11, 2015 at 2:40 pm

            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)

          • Avatar for JudyJudy says

            December 2, 2018 at 11:08 am

            Andy, be aware that at least some of the powdered stevia contains some other ingredient to prevent caking. I switched to liquid stevia because the brand of powdered stevia I tried had Erythritol as the other ingredient, which is a migraine trigger for me. I am not sure how much of the liquid stevia to use though.

        • Avatar for teri vogtteri vogt says

          June 28, 2014 at 12:30 am

          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.

          Reply
          • Avatar for PeanutloverPeanutlover says

            January 19, 2015 at 8:35 am

            Huh??? Are you giving us another recipe?

          • Avatar for FuchiaFuchia says

            January 26, 2015 at 1:12 pm

            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.

          • Avatar for BrandyBrandy says

            June 30, 2015 at 10:55 am

            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! =)

          • Avatar for MamuskaMamuska says

            August 31, 2018 at 5:56 pm

            So you turned vegan brownies into non vegan brownies. Vegan sugar is same as honey why did you changed ??????

        • Avatar for CathyCathy says

          January 17, 2017 at 9:10 am

          Please use caution when using Stevia. I used it for ten years and couldn’t figure out why I developed asthma. If you are allergic to ragweed, you will probably be allergic to Stevia. The asthmatic symptoms begin gradually and worsen to the point, when exposed to other antagonists, that you can’t even talk to save your breath to enable breathing. Stevia should be treated the same as peanuts or any other food allergen.

          Within three days of stopping Stevia I was able to breathe normally again.

          Reply
          • Avatar for AvalonAvalon says

            November 17, 2018 at 3:56 pm

            This is great to know, especially with two children who have had breathing issues in the past.

        • Avatar for HuwaydaHuwayda says

          September 30, 2018 at 7:16 pm

          Bocha Sweet is my go to natural sugar substitute. Made from Kabocha squash, No aftertaste, one to one sugar replacement

          Reply
      • Avatar for Charlotte ChevallierCharlotte Chevallier says

        February 12, 2015 at 2:54 am

        Can i do them in a large square cake tin, instead of muffin tins.. like a traditional brownie?

        Reply
      • Avatar for EricaErica says

        April 18, 2015 at 8:22 am

        Hi Dana,

        I have a question about the brownies. Do I use sweetened or unsweetened cocoa powder?

        Reply
        • Avatar for JaclynJaclyn says

          November 19, 2018 at 11:02 pm

          Unsweetened. Hence the sugar called for in the recipe…

          Reply
      • Avatar for KatjusKatjus says

        June 9, 2015 at 9:56 am

        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?!

        Reply
        • Avatar for KaraKara says

          January 7, 2017 at 9:04 pm

          you have to cook the dried black beans first. Best way is putting them in the slow cooker overnight just covered with water. I leave them in the slow cooker for about 10-12 hours until soft. Then drain the water and rinse the beans before use

          Reply
      • Avatar for KarenKaren says

        June 16, 2015 at 11:38 am

        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!

        Reply
      • Avatar for JudyJudy says

        September 9, 2015 at 12:29 am

        Is it 350 degrees F or C?

        Thanks

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          September 10, 2015 at 11:03 am

          F

          Reply
          • Avatar for mm says

            April 22, 2017 at 3:25 am

            Dana
            I ‘ve joined your list because you were not pushy in asking, and I like your writing /site style. I might even try the recipe as this is why I was making a search. Thanks

      • Avatar for PatrickPatrick says

        January 11, 2016 at 10:33 am

        They are ridiculously delicious – sweet but not overwhelmingly so!

        Reply
    • Avatar for JacquieJacquie says

      April 13, 2013 at 4:40 pm

      Made these last night. They are wonderful. No regrets!

      Reply
      • Avatar for Yon DoeYon Doe's says

        May 7, 2013 at 10:48 am

        They are simply fantastic. Super Califorgeristic Explelidocious!

        Reply
    • Avatar for RhiannonRhiannon says

      May 14, 2013 at 4:58 am

      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.

      Reply
      • Avatar for MariamMariam says

        May 15, 2013 at 1:54 am

        Thank you guys! I’ve just found black beans so I’ll be trying them tonight!

        Reply
    • Avatar for JaneJane says

      September 17, 2013 at 12:44 am

      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!

      Reply
      • Avatar for JaclynJaclyn says

        November 19, 2018 at 11:01 pm

        Then you did it wrong. These are amazing. I’ve made them twice in 2 weeks because between my boyfriend and friends, 12 do not last long.
        The only issue I can see people having is subbing white sugar for cane sugar. I do 3/4 cup of white sugar for this recipe instead of the 1/2 cup of cane sugar recommended. If you are in Canada, Redpath sugar is vegan.

        Reply
    • Avatar for HilaryHilary says

      October 1, 2013 at 1:43 pm

      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???

      Reply
    • Avatar for Juanita EckerJuanita Ecker says

      November 29, 2013 at 8:15 pm

      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.

      Reply
      • Avatar for JeneiqueJeneique says

        February 3, 2015 at 12:33 am

        Thank you for your post I was wondering about using coconut sugar !

        Reply
      • Avatar for CC says

        March 4, 2017 at 2:53 pm

        Subbing sugar with coconut palm sugar is nonsensical. Both are refined sugars. Both have pretty much no nutritional value. Coconut sugar has nearly as much fructose as cane sugar. Environmentally, they both come from impoverished tropical areas, and rainforest is cut down to plant coconut palms.

        If you want a sugar substitute, i suggest a sugar alcohol (xylitol or erythritol) which has much less calories. Or dates, which are high in fiber and nutrients because they are a whole food.

        Reply
        • Avatar for BridgettBridgett says

          March 20, 2017 at 4:39 am

          Coconut palm sugar is much lower on the glycemic index than regular sugar, making it a better choice for diabetics or pre-diabetics.

          Reply
    • Avatar for theresa.alley.3@facebook.comtheresa.alley.3@facebook.com says

      March 17, 2014 at 6:23 pm

      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.

      Reply
    • Avatar for MarielMariel says

      March 23, 2014 at 10:26 pm

      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!!

      Reply
    • Avatar for Mama bearMama bear says

      March 25, 2014 at 11:45 am

      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!!!!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        March 26, 2014 at 5:42 pm

        Yay! SO glad you’ve enjoyed these so much!

        Reply
    • Avatar for SufiaSufia says

      June 10, 2014 at 1:03 pm

      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.

      Reply
    • Avatar for Rancher girlRancher girl says

      June 13, 2014 at 6:19 pm

      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.

      Reply
      • Avatar for SueSue says

        September 29, 2014 at 1:30 pm

        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.

        Reply
      • Avatar for LizLiz says

        November 8, 2014 at 9:39 am

        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.

        Reply
        • Avatar for SageSage says

          December 11, 2014 at 2:02 am

          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 :)

          Reply
          • Avatar for TaoTao says

            February 24, 2018 at 9:12 am

            Hey there!

            I’m a wee bit late replying to this, but when I first made it I used a chia egg instead and they turned out beautifully. :)

            Have a great day!

      • Avatar for AngelaAngela says

        July 31, 2015 at 5:27 pm

        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

        Reply
    • Avatar for gail clarkgail clark says

      November 28, 2014 at 11:28 am

      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.

      Reply
    • Avatar for gepegepe says

      December 27, 2014 at 10:13 pm

      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.

      Reply
    • Avatar for CGotheCGothe says

      January 13, 2015 at 1:56 pm

      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!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        January 13, 2015 at 7:04 pm

        Yay! Glad you enjoyed them. Thanks for sharing!

        Reply
    • Avatar for KellyKelly says

      January 15, 2015 at 3:17 pm

      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.

      Kelly

      Reply
      • Avatar for VanMitchVanMitch says

        January 18, 2015 at 4:56 am

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

        Reply
    • Avatar for JoyJoy says

      April 14, 2015 at 9:46 am

      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!

      Reply
    • Avatar for KobusKobus says

      April 22, 2015 at 2:53 am

      I am a diabetic. Wife made this for me and Wow! I thoroughly enjoyed it. Thanks!

      Reply
      • Avatar for KobusKobus says

        April 22, 2015 at 2:57 am

        I must hasten to say that she replaced the raw sugar with a suitable substitute of course :-)

        Reply
      • Avatar for KobusKobus says

        April 22, 2015 at 3:03 am

        I must hasten to say that she replaced the raw sugar with a suitable substitute (like Xylitol) of course :-)

        Reply
    • Avatar for MeghanMeghan says

      February 3, 2016 at 9:53 pm

      These were super easy and delicious!

      Reply
    • Avatar for DeniseDenise says

      November 2, 2016 at 2:16 pm

      These are awesome. I don’t like black beans at all, you don’t taste them . I have some in the oven now.

      Denise

      Reply
  2. Avatar for Sophie {The Cake Hunter}Sophie {The Cake Hunter} says

    April 11, 2013 at 6:21 am

    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!

    Reply
  3. Avatar for TieghanTieghan says

    April 11, 2013 at 7:23 am

    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!

    Reply
  4. Avatar for Ellen M. GreggEllen M. Gregg says

    April 11, 2013 at 7:34 am

    Fabulous! Making these this weekend. :-)

    Reply
  5. Avatar for KateKate says

    April 11, 2013 at 7:51 am

    Can you substitute 2 fresh eggs for the flax eggs? We have chickens you see….

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 11, 2013 at 2:29 pm

      See my answer to Sarah’s question!

      Reply
      • Avatar for claireclaire says

        August 7, 2013 at 12:44 pm

        I can’t find your answer would you ind saying again if normal eggs work or not?

        Reply
      • Avatar for suesue says

        September 28, 2013 at 9:34 pm

        Really is it that hard to ans a question rather than have someone search for it? Geesh.

        Reply
        • Avatar for MelindaMelinda says

          December 22, 2013 at 10:36 pm

          Yes, eggs would work.

          Reply
          • Avatar for SONJASONJA says

            October 1, 2017 at 3:34 pm

            Same amount – 2 real eggs ?

    • Avatar for StephanieStephanie says

      February 16, 2014 at 8:25 pm

      I have tried regular eggs but my brownies do not turn out fudgy, just dense.

      Reply
  6. Avatar for AshleyAshley says

    April 11, 2013 at 8:34 am

    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!

    Reply
  7. Avatar for TiffanyTiffany says

    April 11, 2013 at 8:35 am

    Are the beans cooked or dry? I am new to all this and didn’t know. Thank you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 11, 2013 at 2:28 pm

      Cooked!

      Reply
  8. Avatar for LisaLisa says

    April 11, 2013 at 8:55 am

    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. :)

    Reply
  9. Avatar for Laura (Blogging Over Thyme)Laura (Blogging Over Thyme) says

    April 11, 2013 at 9:26 am

    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! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 11, 2013 at 2:28 pm

      Thanks Laura! I use photoshop to edit my photos and add texts. I actually cover a lot of that (with video tutorials) in my food photography e-course. You should check it out!

      Reply
  10. Avatar for erykaeryka says

    April 11, 2013 at 10:57 am

    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.

    Reply
    • Avatar for AllisonAllison says

      June 15, 2013 at 4:24 pm

      That’s a great idea using cooked sweet potato. Especially to use up extra sweet potatoes we might have for leftovers.

      Reply
    • Avatar for KirstenKirsten says

      October 24, 2014 at 7:12 pm

      Is it the exact same amount of sweet potato? I made these yummy brownies and my husband doesn’t digest beans well. It’s an issue so that would be great. Do you add more oil?
      Thanks

      Reply
  11. Avatar for SarahSarah says

    April 11, 2013 at 11:05 am

    Can you substitute using 2 eggs?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 11, 2013 at 2:27 pm

      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!

      Reply
      • Avatar for JessicaJessica says

        April 11, 2013 at 7:04 pm

        I used 2 eggs and cooked for 20 minutes. They came out cake like instead of fudgy, but still delicious.

        Reply
      • Avatar for JulieJulie says

        July 2, 2013 at 2:46 pm

        I just made these with one egg and a can of light red kidneys. They are delicious!

        Reply
      • Avatar for Debbie BDebbie B says

        October 10, 2013 at 1:48 pm

        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.

        Reply
    • Avatar for ErikaErika says

      April 20, 2013 at 1:32 am

      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.

      Reply
      • Avatar for Rachelle MartinezRachelle Martinez says

        May 1, 2013 at 8:37 pm

        Erika,
        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

        Reply
        • Avatar for ErikaErika says

          May 2, 2013 at 12:34 am

          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!

          Erika

          Reply
    • Avatar for BrandyBrandy says

      March 24, 2014 at 11:30 pm

      I’ve just tried replacing the flax with one egg. It turned out a bit fudgey. :)

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        March 26, 2014 at 5:55 pm

        Yes, cashews provide a certain creaminess that coconut milk lacks. Hope you like!

        Reply
        • Avatar for GlennGlenn says

          December 17, 2014 at 10:10 am

          can chia be used instead of flax for the egg replacer?

          Reply
    • Avatar for Sheila AbrahamsSheila Abrahams says

      March 26, 2014 at 7:40 pm

      Yes you can. Did not have any flax on hand, so I substituted 2 large eggs. Delicious!

      Reply
  12. Avatar for Courtney WestCourtney West says

    April 11, 2013 at 11:12 am

    Oooh yum! These are similar to some chocolate black bean cookies I’ve made. I added cacao nibs to those so I might have to add them to these, too!

    Reply
  13. Avatar for Wendy SteinWendy Stein says

    April 11, 2013 at 12:40 pm

    Can you substitute chia for flax and maple syrup for sugar?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 11, 2013 at 2:27 pm

      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.

      Reply
    • Avatar for AngelinaAngelina says

      December 13, 2014 at 5:38 pm

      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.

      Reply
  14. Avatar for EWEW says

    April 11, 2013 at 1:24 pm

    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.

    Reply
  15. Avatar for Amanda@ Spiritual SweatAmanda@ Spiritual Sweat says

    April 11, 2013 at 2:27 pm

    I’ve recently made the similar version and LOVED them! I used coconut sugar and it worked great. SO YUMMY!!!

    Reply
  16. Avatar for KateKate says

    April 11, 2013 at 2:53 pm

    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!

    Reply
  17. Avatar for KathrynKathryn says

    April 11, 2013 at 4:03 pm

    Oh I want these so badly. You’re killing me with all the deliciousness you’ve posted recently!

    Reply
  18. Avatar for JuliaJulia says

    April 11, 2013 at 5:01 pm

    Oooh I am so excited to see the new recipe next week!! :D I am sooo looking out for it!

    Reply
  19. Avatar for RebekahRebekah says

    April 11, 2013 at 5:19 pm

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

    Reply
  20. Avatar for Holly @ EatGreatBEGreatHolly @ EatGreatBEGreat says

    April 11, 2013 at 8:11 pm

    I’ve made black beans brownies before and you’d never know. In fact, they’re super tasty!!

    Reply
  21. Avatar for Mimi @ Culinary CoutureMimi @ Culinary Couture says

    April 11, 2013 at 10:02 pm

    Oh man I have to make these as soon as possible. Brownies are my ultimate weakness.

    Reply
  22. Avatar for Amanda @ Once Upon a RecipeAmanda @ Once Upon a Recipe says

    April 11, 2013 at 10:56 pm

    Holy. Crap. Dana, these look amazing! I’ve made black bean cake before, but these totally look better. I like the use of the flax eggs too. Must try!

    Reply
  23. Avatar for JessJess says

    April 12, 2013 at 12:35 am

    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!

    Reply
  24. Avatar for JessicaJessica says

    April 12, 2013 at 4:06 pm

    These are delicious and so easy!

    Reply
  25. Avatar for Kiran @ KiranTarun.comKiran @ KiranTarun.com says

    April 12, 2013 at 4:35 pm

    need to incorporate black beans more often into my desserts. that looks insanely delish!

    Reply
  26. Avatar for HopephilosophyHopephilosophy says

    April 12, 2013 at 11:17 pm

    Great recipe! Think this would work in a brownie pan (8×8 or 9×9)? Would the cooking time vary in that case?

    Reply
    • Avatar for GillGill says

      April 24, 2013 at 1:56 pm

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

      Reply
  27. Avatar for KarinKarin says

    April 13, 2013 at 8:25 am

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

    Reply
  28. Avatar for mm says

    April 13, 2013 at 9:25 pm

    You are my healthy baking Goddess!!!!!!!!!

    Reply
  29. Avatar for Monique @ Ambitious KitchenMonique @ Ambitious Kitchen says

    April 14, 2013 at 12:45 am

    Black bean brownies are the best! LOVE.

    Reply
  30. Avatar for hannahhannah says

    April 14, 2013 at 8:51 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 14, 2013 at 9:20 am

      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.

      Reply
      • Avatar for hannahhannah says

        April 14, 2013 at 9:44 am

        Okay thanks :) These are now on my to-do list for today.

        Reply
  31. Avatar for KathyKathy says

    April 14, 2013 at 5:49 pm

    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!! :)

    Reply
  32. Avatar for GabyGaby says

    April 15, 2013 at 5:28 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2013 at 4:20 pm

      I think so but no guarantees!

      Reply
  33. Avatar for TrishTrish says

    April 15, 2013 at 4:47 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 16, 2013 at 4:20 pm

      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.

      Reply
    • Avatar for JudyJudy says

      January 23, 2016 at 9:42 am

      What a great idea to sub dates! How did the brownies come out though?

      Reply
  34. Avatar for Moni Meals & FitnessMoni Meals & Fitness says

    April 15, 2013 at 6:39 pm

    Just lovely! Talk about wonderful photos too! Amazing.

    I also have a few black bean recipes that I adore but I am totally diggin’ these. Great job! I am sooo hungry now. :)

    Reply
  35. Avatar for MarcyMarcy says

    April 15, 2013 at 11:10 pm

    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.

    Reply
  36. Avatar for NalimaNalima says

    April 18, 2013 at 10:52 pm

    Can you clarify how much baking powder to use?

    Reply
  37. Avatar for MelissaMelissa says

    April 21, 2013 at 10:28 am

    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?

    Reply
  38. Avatar for KK says

    April 21, 2013 at 12:35 pm

    Um… Am I right to assume that these aren’t canned beans?

    Reply
    • Avatar for MartiMarti says

      May 17, 2013 at 12:34 pm

      The recipe says canned beans and tells you how many cups just in case you use the other.

      Reply
  39. Avatar for LisaLisa says

    April 22, 2013 at 11:33 am

    Question: Did you use sweetened or unsweetened cocoa powder?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 22, 2013 at 3:53 pm

      unsweetened!

      Reply
  40. Avatar for CandiceCandice says

    April 22, 2013 at 12:36 pm

    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.

    Reply
    • Avatar for KellyKelly says

      April 30, 2013 at 3:18 pm

      These add ons sound delish! I’m going to try them next time I make this recipe.

      Reply
  41. Avatar for SunitaSunita says

    April 23, 2013 at 2:33 pm

    Ummm… how much baking powder do you use? Definitely want to make these!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 23, 2013 at 2:36 pm

      1 1/2 teaspoons.

      Reply
  42. Avatar for PennyPenny says

    April 24, 2013 at 5:40 pm

    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?

    Reply
    • Avatar for JacquelineJacqueline says

      September 19, 2013 at 12:10 am

      I used coconut sugar which is low glycemic index and tastes amazing! Check it out! Brownies were AMAZING!!

      Reply
  43. Avatar for TheresaTheresa says

    April 25, 2013 at 4:22 pm

    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!

    Reply
  44. Avatar for TheresaTheresa says

    April 26, 2013 at 12:15 pm

    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.:)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 26, 2013 at 11:08 pm

      Love to hear it!

      Reply
  45. Avatar for SahejSahej says

    April 28, 2013 at 1:24 pm

    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.

    Reply
  46. Avatar for MimiMimi says

    April 28, 2013 at 1:36 pm

    Question: I don’t have raw sugar… can I use granulated sugar? Or would brown sugar be a better substitute?

    Reply
    • Avatar for KellyKelly says

      April 30, 2013 at 3:12 pm

      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.

      Reply
  47. Avatar for KirstenKirsten says

    May 1, 2013 at 12:34 pm

    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. :)

    Reply
  48. Avatar for Laurie HigginsLaurie Higgins says

    May 3, 2013 at 6:56 am

    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”. :) )

    Reply
  49. Avatar for PamelaPamela says

    May 6, 2013 at 6:54 am

    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)

    Reply
  50. Avatar for Emily P.Emily P. says

    May 6, 2013 at 8:06 am

    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!!

    Reply
  51. Avatar for AnonymousAnonymous says

    May 7, 2013 at 11:54 am

    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!

    Reply
  52. Avatar for Beth SwallowBeth Swallow says

    May 13, 2013 at 7:46 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 13, 2013 at 4:11 pm

      Updated! Sorry for the confusion.

      Reply
  53. Avatar for JazzJazz says

    May 14, 2013 at 9:19 am

    THANK YOU SOOO MUCH!
    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,
    Jazz
    P.S. I couldn’t get black beans so I subbed cannellini beans. Works just fine!

    Reply
  54. Avatar for DianaDiana says

    May 16, 2013 at 10:59 pm

    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?

    Reply
    • Avatar for SharonSharon says

      May 21, 2013 at 8:07 am

      I used agave in mine and they were wonderful!

      Reply
      • Avatar for ChrisChris says

        June 22, 2013 at 12:17 pm

        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?

        Thanks!

        Reply
        • Avatar for SharonSharon says

          June 24, 2013 at 6:29 am

          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.

          Reply
          • Avatar for JennieJennie says

            June 24, 2013 at 11:53 am

            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?

          • Avatar for SharonSharon says

            June 24, 2013 at 8:32 pm

            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.

          • Avatar for JennieJennie says

            June 25, 2013 at 3:26 am

            When you say granulated stevia you mean something with erythritol in it?

            Oh, and thanks for your quick reply!

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            July 3, 2013 at 12:41 am

            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.

          • Avatar for JennieJennie says

            July 3, 2013 at 3:31 pm

            Hi Dana,

            Do you use a baking blend or regular stevia. 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. :(

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            July 3, 2013 at 9:00 pm

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

          • Avatar for JennieJennie says

            July 5, 2013 at 10:43 am

            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. :)

  55. Avatar for SaraSara says

    May 17, 2013 at 1:33 am

    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!

    Reply
  56. Avatar for catbearcatbear says

    May 17, 2013 at 2:08 pm

    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!!!

    Reply
  57. Avatar for NoorNoor says

    May 18, 2013 at 12:46 pm

    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

    Reply
  58. Avatar for Lori BeasleyLori Beasley says

    May 18, 2013 at 12:48 pm

    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.

    Reply
  59. Avatar for BulutBulut says

    May 19, 2013 at 4:58 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 19, 2013 at 5:46 pm

      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!

      Reply
  60. Avatar for BulutBulut says

    May 19, 2013 at 6:56 pm

    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.

    Reply
  61. Avatar for cristinacristina says

    May 20, 2013 at 9:27 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2013 at 11:10 pm

      Love to hear it!

      Reply
  62. Avatar for SharonSharon says

    May 21, 2013 at 8:05 am

    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!

    Reply
  63. Avatar for MicheleMichele says

    May 21, 2013 at 5:16 pm

    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.

    Reply
  64. Avatar for IvaIva says

    May 22, 2013 at 3:12 am

    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!

    Reply
  65. Avatar for LucieLucie says

    May 23, 2013 at 8:56 pm

    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!

    Reply
  66. Avatar for SarahSarah says

    May 23, 2013 at 10:26 pm

    Has anyone tried to sub the sugar for stevia? if so how much would you use?

    Thanks

    Reply
  67. Avatar for DonnaDonna says

    May 24, 2013 at 6:34 pm

    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!!

    Reply
  68. Avatar for Kristin TranKristin Tran says

    May 25, 2013 at 9:49 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 25, 2013 at 11:24 pm

      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.

      Reply
  69. Avatar for AmandaAmanda says

    May 25, 2013 at 11:19 pm

    I substituted the oil for applesauce and they came out amazing! Great recipe! Delicious! Thank you!

    Reply
  70. Avatar for Jon BrandtJon Brandt says

    May 26, 2013 at 2:33 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 27, 2013 at 12:14 pm

      That’s fine, Jon. Thanks for asking!

      Reply
  71. Avatar for LeilaLeila says

    May 26, 2013 at 4:48 pm

    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!

    Reply
  72. Avatar for MeganMegan says

    May 26, 2013 at 10:39 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 27, 2013 at 12:13 pm

      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!

      Reply
  73. Avatar for sandysandy says

    May 27, 2013 at 1:49 am

    made these yesterday. very impressed. loved them. and making more this week. used regular eggs.

    Reply
  74. Avatar for SwellnomadSwellnomad says

    May 29, 2013 at 11:11 pm

    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.

    Reply
  75. Avatar for Katie O.Katie O. says

    May 30, 2013 at 10:46 am

    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?

    Reply
  76. Avatar for SeanSean says

    May 30, 2013 at 10:48 am

    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.

    Reply
  77. Avatar for LaurieLaurie says

    May 30, 2013 at 3:17 pm

    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!!

    Reply
  78. Avatar for BrookeBrooke says

    May 31, 2013 at 5:24 pm

    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

    Reply
  79. Avatar for BrookeBrooke says

    May 31, 2013 at 5:25 pm

    oops…forgot to rate the recipe….5 STARS!

    Reply
  80. Avatar for MeesaMeesa says

    May 31, 2013 at 7:03 pm

    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.

    Reply
  81. Avatar for MariamMariam says

    June 2, 2013 at 6:00 am

    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!

    Reply
  82. Avatar for Island girlIsland girl says

    June 2, 2013 at 1:34 pm

    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!

    Reply
  83. Avatar for NaomiNaomi says

    June 2, 2013 at 6:59 pm

    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!

    Reply
  84. Avatar for maria josemaria jose says

    June 5, 2013 at 7:31 am

    Hi you use the letter T next to coconut oil … is that for teaspoon?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 5, 2013 at 11:26 am

      Tablespoons!

      Reply
  85. Avatar for cherrychip77cherrychip77 says

    June 6, 2013 at 4:33 pm

    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. :)

    :D

    Reply
  86. Avatar for StephanieStephanie says

    June 9, 2013 at 7:11 pm

    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.

    Reply
  87. Avatar for BarbraBarbra says

    June 10, 2013 at 12:10 pm

    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.

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 3, 2013 at 12:16 am

      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!

      Reply
  88. Avatar for AlexAlex says

    June 12, 2013 at 6:35 pm

    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.

    Reply
    • Avatar for Sally Von ButaneSally Von Butane says

      June 17, 2013 at 2:36 pm

      I tend to top-rack everything out of habit but the middle is probably fine. Hope you liked them, mine came out great.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 3, 2013 at 12:17 am

      the middle one is fine! hope they turned out yummy :D

      Reply
  89. Avatar for AllisonAllison says

    June 15, 2013 at 4:27 pm

    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!
    Allison

    Reply
  90. Avatar for Sally Von ButaneSally Von Butane says

    June 17, 2013 at 2:35 pm

    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.

    Reply
  91. Avatar for KateKate says

    June 17, 2013 at 10:05 pm

    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

    Reply
  92. Avatar for JanelJanel says

    June 18, 2013 at 12:53 am

    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!

    Reply
  93. Avatar for MarieMarie says

    June 19, 2013 at 10:29 am

    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!

    Reply
  94. Avatar for AnnieAnnie says

    June 21, 2013 at 8:56 pm

    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.

    Reply
  95. Avatar for TaliaTalia says

    June 21, 2013 at 11:46 pm

    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!?

    Reply
  96. Avatar for CarolCarol says

    June 24, 2013 at 7:00 am

    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.

    Reply
  97. Avatar for SusannahSusannah says

    June 25, 2013 at 12:31 pm

    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!

    Reply
  98. Avatar for KatKat says

    June 26, 2013 at 8:09 am

    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.

    Reply
  99. Avatar for AmyAmy says

    June 26, 2013 at 9:13 am

    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!

    Reply
  100. Avatar for SherriSherri says

    June 26, 2013 at 2:06 pm

    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!

    Reply
  101. Avatar for KatyKaty says

    July 1, 2013 at 12:37 pm

    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!

    Reply
    • Avatar for GISELEGISELE says

      July 3, 2013 at 11:54 am

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

      Reply
  102. Avatar for LizzyLizzy says

    July 5, 2013 at 9:55 pm

    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! :)

    Reply
  103. Avatar for ViVi says

    July 6, 2013 at 7:21 pm

    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!

    Reply
  104. Avatar for BaileeBailee says

    July 9, 2013 at 1:04 am

    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.

    Reply
  105. Avatar for GraceGrace says

    July 11, 2013 at 3:23 pm

    These were amazing!!! Fudgy and chocolately. Thank you for the recipe!

    Reply
  106. Avatar for JoryJory says

    July 12, 2013 at 2:40 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 12, 2013 at 6:09 pm

      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

      Reply
  107. Avatar for Sophia StobbsSophia Stobbs says

    July 12, 2013 at 4:30 pm

    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?

    Reply
  108. Avatar for Terrie SlocumTerrie Slocum says

    July 13, 2013 at 8:53 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 14, 2013 at 10:30 pm

      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

      Reply
  109. Avatar for VeoVeo says

    July 14, 2013 at 10:16 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 14, 2013 at 10:29 pm

      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

      Reply
  110. Avatar for DesireeDesiree' Lloyd says

    July 15, 2013 at 4:19 pm

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

    Reply
  111. Avatar for FionaFiona says

    July 18, 2013 at 1:26 pm

    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!

    Reply
  112. Avatar for MelissaMelissa says

    July 19, 2013 at 10:41 pm

    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)?

    Reply
  113. Avatar for Victoria R.Victoria R. says

    July 20, 2013 at 11:52 pm

    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!

    Reply
  114. Avatar for KellyKelly says

    July 21, 2013 at 12:20 am

    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!

    Reply
  115. Avatar for FayeFaye says

    July 21, 2013 at 2:26 pm

    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!

    Reply
    • Avatar for RR says

      July 22, 2013 at 7:41 pm

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

      Reply
  116. Avatar for RR says

    July 22, 2013 at 7:40 pm

    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!!!

    Reply
  117. Avatar for ClariceClarice says

    July 27, 2013 at 12:05 am

    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.

    Reply
  118. Avatar for AnnaAnna says

    July 27, 2013 at 10:57 am

    These brownies kick b…
    The best GF cake I’ve ever had!
    :)

    Reply
  119. Avatar for MiaMia says

    July 29, 2013 at 6:04 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 30, 2013 at 10:50 pm

      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!

      Reply
  120. Avatar for MaryMary says

    July 31, 2013 at 7:20 pm

    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. =)

    Reply
    • Avatar for Rebecca DuranRebecca Duran says

      March 21, 2018 at 5:21 pm

      How much apple sauce did you use?

      Reply
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  122. Avatar for MeghanMeghan says

    August 3, 2013 at 12:48 am

    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!

    Reply
  123. Avatar for NancyNancy says

    August 5, 2013 at 11:43 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 5, 2013 at 3:19 pm

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

      Reply
      • Avatar for Christian BundyChristian Bundy says

        August 30, 2018 at 7:33 pm

        The batter fit perfectly into my 4×6 min-muffin pan and I took them out of the oven at 18 minutes. They looked a bit gooey at 12 mnutes and I forgot to check them again until 18 minutes but they look great. Baking for 18 minutes is probably fine unless I comment back in 30 minutes with a disaster story. Good luck!

        Reply
  124. Avatar for claireclaire says

    August 7, 2013 at 12:55 pm

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 7, 2013 at 8:28 pm

      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!

      Reply
  125. Avatar for NicoleNicole says

    August 7, 2013 at 9:47 pm

    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!

    Reply
  126. Avatar for lucylucy says

    August 8, 2013 at 3:14 pm

    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!

    Reply
  127. Avatar for RoxyRoxy says

    August 10, 2013 at 10:37 pm

    I just baked these and they’re awesome! Delicious. So chocolatey!! Thank you.

    Reply
  128. Avatar for MelissaMelissa says

    August 11, 2013 at 3:35 pm

    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!

    Reply
  129. Avatar for MercedesMercedes says

    August 11, 2013 at 3:45 pm

    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
    Mercedes

    Reply
  130. Avatar for MariekeMarieke says

    August 16, 2013 at 1:17 pm

    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 :)

    Reply
  131. Avatar for KalinKalin says

    August 17, 2013 at 5:21 pm

    How many servings will this make?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 17, 2013 at 8:23 pm

      About 12 brownies.

      Reply
  132. Avatar for DanielleDanielle says

    August 18, 2013 at 12:56 am

    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.”

    Reply
  133. Avatar for HazelHazel says

    August 23, 2013 at 8:32 pm

    Ann Kroeker on her Food on Friday site, referred us to your recipe for black bean brownies, and I definitely will try them.

    Reply
  134. Avatar for Tasha FowlerTasha Fowler says

    August 25, 2013 at 12:03 am

    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?

    Reply
  135. Avatar for Melissa MilamMelissa Milam says

    August 26, 2013 at 3:50 pm

    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!

    Reply
  136. Avatar for Kidron BrookKidron Brook says

    August 28, 2013 at 3:25 pm

    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.

    Reply
  137. Avatar for CaitCait says

    September 2, 2013 at 8:15 am

    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.

    Reply
  138. Avatar for JazzJazz says

    September 4, 2013 at 3:14 pm

    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,
    Jazz

    Reply
  139. Avatar for ChristineChristine says

    September 6, 2013 at 5:58 pm

    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!

    Reply
  140. Avatar for katikati says

    September 7, 2013 at 7:57 pm

    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. :)

    Reply
  141. Avatar for MrsHartleyMrsHartley says

    September 8, 2013 at 4:02 pm

    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!

    Reply
  142. Avatar for BeckyBecky says

    September 8, 2013 at 5:53 pm

    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.

    Reply
  143. Avatar for KiranKiran says

    September 9, 2013 at 8:33 pm

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

    Reply
  144. Avatar for AnnieAnnie says

    September 16, 2013 at 11:34 pm

    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 :)

    Reply
  145. Avatar for MARIA PEREZMARIA PEREZ says

    September 17, 2013 at 1:02 am

    I will try this recipe tomorrow…..thanks!

    Reply
  146. Avatar for Olivia LaneOlivia Lane says

    September 17, 2013 at 7:29 pm

    These were a bake sale hit. Thank you! I’ve been sharing this recipe everywhere.

    Reply
  147. Avatar for BrigidBrigid says

    September 22, 2013 at 7:20 pm

    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!

    Reply
  148. Avatar for RachRach says

    September 24, 2013 at 2:20 pm

    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!

    Reply
  149. Avatar for LauraLaura says

    October 3, 2013 at 7:34 pm

    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.

    Reply
  150. Avatar for Andrea MAndrea M says

    October 4, 2013 at 8:10 pm

    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.

    Reply
  151. Avatar for DaniDani says

    October 5, 2013 at 8:49 am

    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!

    Reply
  152. Avatar for GabiGabi says

    October 6, 2013 at 6:24 am

    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.

    Reply
  153. Avatar for sahysahy says

    October 8, 2013 at 8:28 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 8, 2013 at 11:04 pm

      Yay! Glad to hear it. Thanks for sharing!

      Reply
  154. Avatar for GloriaGloria says

    October 18, 2013 at 9:17 am

    Dana,

    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. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 20, 2013 at 2:34 pm

      Yayaya! So glad to hear it. This is seriously one of my favorite and most popular recipes. Glad you like!!

      Reply
  155. Avatar for LaurelLaurel says

    October 20, 2013 at 8:17 pm

    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.

    Reply
  156. Avatar for LaurelLaurel says

    October 20, 2013 at 8:20 pm

    Really delish. I do not think I rated it in my last comment. Five stars.

    Reply
  157. Avatar for RobynRobyn says

    October 20, 2013 at 8:49 pm

    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.

    Reply
  158. Avatar for RachaelRachael says

    October 21, 2013 at 6:51 pm

    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!

    Reply
  159. Avatar for KatherineKatherine says

    October 22, 2013 at 10:39 am

    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.)

    Reply
  160. Avatar for virginiavirginia says

    October 23, 2013 at 10:18 am

    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?
    Thanks

    Reply
  161. Avatar for Abby S.Abby S. says

    October 23, 2013 at 2:34 pm

    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?

    Reply
  162. Avatar for CynthiaCynthia says

    October 27, 2013 at 2:57 am

    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!

    Reply
  163. Avatar for YolandaYolanda says

    October 28, 2013 at 8:24 pm

    Can you substitute the oil for applesauce?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 29, 2013 at 4:19 am

      I wouldn’t substitute it ALL, but up to half, yes.

      Reply
  164. Avatar for CevyCevy says

    October 31, 2013 at 11:18 am

    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!

    Reply
  165. Avatar for KaitlynKaitlyn says

    November 6, 2013 at 3:29 pm

    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!

    Reply
  166. Avatar for LauraLaura says

    November 7, 2013 at 2:17 am

    I love black bean brownies! Can this batter be frozen to use later?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 7, 2013 at 1:11 pm

      I wouldn’t recommend it, but yes it’d probably work :D

      Reply
  167. Avatar for LL says

    November 8, 2013 at 10:32 pm

    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.