Vegan Gluten-Free Black Bean Brownies

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Stack of Vegan Gluten-Free Black Bean Brownies with walnuts

It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! 

But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again.

They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients.

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

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

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

Measuring cups of sugar
Food processor filled with batter for making Black Bean Brownies

These brownies are ridiculously simple to make.

They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin.

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

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

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

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

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

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

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

More Black Bean Brownie Recipes

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

Platter filled with a batch of the Ultimate Black Bean Brownies

Vegan Gluten-Free Black Bean Brownies

Black bean brownies (vegan and gluten-free) that require just 1 bowl and about 30 minutes to prepare! Healthy, easy, and delicious — the best kind of dessert.
Author Minimalist Baker
Stack of 4 Vegan Gluten-Free Black Bean Brownies made with walnuts
4.78 from 710 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


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

TOPPINGS optional

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


  • Preheat oven to 350 degrees F (176 C).
  • Lightly grease a 12-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
  • Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  • If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  • Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.



*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 12 servings)

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

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My Rating:

  1. Cassidy says

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

  2. Glady says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  3. Lara says

    Just out of the oven – these are terrific!

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

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

  4. Kari says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  5. Alexis says

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

  6. Valerie says

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

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

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  7. Natalie says

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

  8. Katcsy says

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

  9. Laura says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Claire says

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

  11. Nicola says

    Cannot wait to try these!

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • anji says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Nicole says

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

  13. Becky says

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

  14. Christy says

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

  15. L.C. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. Kelsey says

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

  17. Kaitlyn says

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

  18. Melissa says

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

  19. Elizabeth says

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

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Heather Chrystie says

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

  20. Marie says

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

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

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

    Overall, I would make these again!!

  21. Sarah Killaire says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  22. Sarah says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. Nicole Karaszewski says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. Erin says

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

  25. Erika says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  26. Pip says

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

  27. Nora Serres says

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

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

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

  28. April says

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

  29. NolaRegina says

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

  30. Rebekah says

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

  31. Flora says

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

    • Pat Doyen says

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

  32. Annette says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. mya valdez says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  34. Doina says

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

      • El says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Aly says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. Giddy says

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

    Thanks for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. Sarah says

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

  37. Liva says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. Rachel V says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. Clarissa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. Shantipriya says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Nora says

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

        Thanks for all of the amazing recipes :)

          • Claire Watson says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. Melissa says

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

  42. Teresa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. Emily says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. Stephen D says

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

  45. Sam says

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

  46. Leanne says

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

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

  47. Dana says

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

  48. Jen says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. Missy says

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

  50. Camilla says

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

    Mixed in chocolate chips after processing!


  51. Vanessa says

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

    • Vanessa says

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

  52. Britni says

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

  53. Pamela E Babb says

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

  54. Tash says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. Susan W. says

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

    • Judy says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  56. Kath says

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

      • Sarah says

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

  57. Rachel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  58. LeeAnn Patricia says

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

  59. Emilie says


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

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

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

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

    Emilie (also from Portland!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Lisa says

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

  60. Beverley says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Foodlover says

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

  61. Juliana says

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

  62. Jean says

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

  63. Michelle says

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

  64. Jenin says

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

  65. Amanda nimmer says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  66. Harlow says

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

  67. Stacey says

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

  68. Karin says

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

  69. Jennifer says

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

    Thanks for the great recipe.

  70. Rocio says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  71. daisy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  72. Erika_L says

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

  73. Alexis Platis says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  74. Elle says

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

  75. Ceilidh says

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

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

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

  76. Elaine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  77. Bobby de Hamer says

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

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

  78. Mary LaVoy says

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

  79. Lilian says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  80. bailey says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  81. Kalah says

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