Vegan Gluten-Free Black Bean Brownies

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

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

Have you ever tried them on just a bakeing tray?

Could eggs be substituted?

Totally in love with this recipe!
I just posted it on my blog and linked U guys. (the post is in portuguese)

Many thanks !

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

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

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

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

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

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

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

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

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

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

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

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

Great recipe, Dana! :)

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

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

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

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

Made them. They taste amazing. To be honest the batter might taste even better :).

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

I just made these for the kids (and me!) and they taste fantastic! thankyou.

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

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

Hi, keen to try these out! just wondering though, what is the saturated fat content for per brownie?

hello, i will try this recipe, only one question: 3 T coconut oil means 3 teaspoons ? thank you !

These were SO good! I had them in the oven a little too long, but still yummi!

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

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

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

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

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

Just made them and they are sooooo awesome. Was hard to stop myself to eat them all. Thank you for great recipe.

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

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

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

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

Happy Baking!

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

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

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

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

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

All in all not bad for a vegan recipe.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

These were great! I have a couple notes:

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

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

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

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

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

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

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

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

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

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

Sincerely,
Maria-Elaina (your newest fan =)

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

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

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

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

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

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

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

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

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

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

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

Thank you.

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

I also just made your banana bread!!!
AH-MAZING!!!!

Thank you thank you!!!

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

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

These came out awesome..no taste of black beans at all (I eat them all the time so i’d know)
The only thing i did different was the flax egg..I followed another recipe and let it set in the fridge for 1hr and it came out like egg whites..I also used ghirardelli unsweetened cocoa for this with some 70% cocoa morsels mixed in.

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

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

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

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

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

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

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

Slightly off topic, but do you know egg to flax egg conversion?

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

Isn’t 3/4 cup cocoa powder too much?

Will this work as minis? Your instructions specifically states “not minis”. Let me know please! Thanks!

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

Hi – just wondering does this recipe work well with coconut sugar and cacao powder? thanks

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

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

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

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

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

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

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

Picture of my results:
https://plus.google.com/u/0/photos?pid=5980724124291845378&oid=108612435717290423688

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

Hello

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

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

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

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

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

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

These are fabulous with a heaping tablespoon of instant espresso added. Or more.

I left out the oil due to Dr Esselstyn and it’s still tasty. I used brown sugar.

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

Hi,

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

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

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

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

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

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