Meet your new go-to healthy treat: Fudgy Black Bean Brownies (No Flour!). These brownies are the ultimate surprise—they’re decadently rich, super moist, and packed with chocolatey goodness, yet secretly made with black beans and absolutely no flour at all. If you’re skeptical, trust me: no one will ever guess the magic ingredient, and you’ll love how easy they are to whip up. Whether you’re baking for gluten-free friends or simply craving a better-for-you indulgence, this recipe is about to become your favorite way to satisfy a sweet tooth.
Ingredients You’ll Need
You won’t believe how simple these are: just a handful of pantry staples come together to create the irresistible texture and flavor of Fudgy Black Bean Brownies (No Flour!). Each ingredient brings something special, from the creamy beans to a hint of coffee for depth. Here’s what you’ll need, with tips for the best results:
- Black beans (1 can, 15 oz): The secret hero—rinsed and drained, these create an unbelievably fudgy base without a hint of bean flavor.
- Large eggs (3): Essential for binding everything together and giving the brownies a rich, chewy structure.
- Oil (3 tbsp, canola or vegetable): Makes the brownies moist and tender—don’t skip this for that melt-in-your-mouth bite!
- Vanilla extract (1 tsp): Rounds out the chocolatey flavors with a lovely, fragrant warmth.
- Unsweetened cocoa powder (¼ cup): Provides pure chocolate flavor—use a good-quality cocoa for the best taste.
- Sugar (⅔ cup): Balances the deep cocoa with just the right amount of sweetness.
- Baking powder (½ tsp): Gives the brownies a little lift, so they’re not too dense.
- Salt (¼ tsp): Just enough to make the chocolate pop and keep the flavors balanced.
- Instant coffee (½ tsp, optional): Intensifies the chocolate flavor—totally optional, but highly recommended if you love a rich, deep brownie.
- Semi-sweet chocolate chips (½ cup): Stirred in at the end for gooey, melty chocolate pockets in every bite.
How to Make Fudgy Black Bean Brownies (No Flour!)
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (176°C). While it’s heating up, grease an 8×8 or 9×9-inch baking pan and line it with parchment paper—this makes removing and slicing your brownies a total breeze, plus cleanup is a cinch.
Step 2: Puree the Black Beans
Place your rinsed and drained black beans into a food processor, and blend until they’re completely smooth. Take your time here—smooth beans are the key to that classic fudgy brownie texture, so scrape down the sides and blend again if needed.
Step 3: Mix the Wet Ingredients
Transfer the black bean puree into a large mixing bowl. Add the eggs, oil, and vanilla extract. Give everything a good stir until it’s perfectly combined and glossy. This luscious mixture is the base for your Fudgy Black Bean Brownies (No Flour!).
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the cocoa powder, sugar, baking powder, salt, and instant coffee (if using). Mixing the dry ingredients separately ensures the cocoa and baking powder are evenly distributed, so every bite is as chocolatey as the last.
Step 5: Combine and Fold in the Chocolate Chips
Add the dry ingredients to the wet mixture, and stir until just combined—don’t overmix, or you’ll lose that fudgy magic! Gently fold in the chocolate chips, making sure they’re evenly scattered throughout the batter for those irresistible melty pockets.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-40 minutes, keeping an eye on them toward the end. You’re looking for set edges and a center that’s still a little jiggly. A toothpick should come out a bit gooey—remember, fudgy is the goal!
Step 7: Cool and Slice
Let the brownies cool completely in the pan before slicing—this is the hardest part, but it’s worth the wait! Once cool, lift them out using the parchment paper and cut into 16 luscious squares. Now dig in and enjoy the magic of Fudgy Black Bean Brownies (No Flour!).
How to Serve Fudgy Black Bean Brownies (No Flour!)
Garnishes
A sprinkle of flaky sea salt, a dusting of powdered sugar, or a handful of extra chocolate chips on top can take these brownies to the next level. For a special touch, drizzle with melted chocolate or add fresh berries for a burst of color and freshness. The beauty of Fudgy Black Bean Brownies (No Flour!) is how well they pair with all your favorite toppings.
Side Dishes
Serve these brownies alongside a scoop of vanilla ice cream for a classic combo, or pair with fresh fruit like strawberries or raspberries to balance the richness. A hot cup of coffee or a tall glass of cold milk is always welcome, especially when the brownies are still a little warm!
Creative Ways to Present
Turn your Fudgy Black Bean Brownies (No Flour!) into a dessert worthy of a dinner party by stacking them with whipped cream and berries for a brownie parfait. For a fun twist, cut them into bite-sized pieces and skewer with fruit for a party platter, or crumble over yogurt for a sweet breakfast treat.
Make Ahead and Storage
Storing Leftovers
Brownie leftovers? Lucky you! Keep any extra Fudgy Black Bean Brownies (No Flour!) in an airtight container at room temperature for up to 3 days. They’ll stay moist and fudgy, making them perfect for snacking whenever your chocolate craving hits.
Freezing
For longer storage, these brownies freeze beautifully. Wrap individual squares tightly in plastic wrap, then pop them in a freezer-safe bag. They’ll keep for up to 2 months—just thaw at room temperature or gently warm before enjoying.
Reheating
To bring back that freshly-baked magic, warm your brownie in the microwave for about 10-15 seconds. This melts the chocolate chips and revives the fudgy texture, making your Fudgy Black Bean Brownies (No Flour!) taste oven-fresh all over again.
FAQs
Can I taste the black beans in these brownies?
Not at all! The beans disappear into the background, leaving only a rich, chocolatey flavor and a wonderfully fudgy texture. Most taste-testers have no idea there are beans inside unless you tell them.
Are these brownies gluten-free?
Yes, absolutely! Since there’s no flour involved, Fudgy Black Bean Brownies (No Flour!) are naturally gluten-free and perfect for anyone avoiding wheat or gluten in their diet.
Can I use a different type Dessert
Black beans are best for their mild flavor and dark color, but you can experiment with other mild beans like navy or cannellini. Just keep in mind, the texture and color may change slightly.
What can I use instead of chocolate chips?
Feel free to swap in chopped dark chocolate, white chocolate chips, or even chunks of your favorite candy bar. You can also add nuts or dried fruit for extra crunch and flavor.
Do I need a food processor?
A food processor makes it super easy to get the beans silky smooth, but a high-powered blender will also work. Just be sure to blend really well, as smooth beans are the secret to the best Fudgy Black Bean Brownies (No Flour!).
Final Thoughts
If you’ve never tried baking with beans before, these Fudgy Black Bean Brownies (No Flour!) are about to blow your mind. They’re simple, rich, and indulgent—the kind of treat that makes everyone ask for seconds and the recipe. Give them a try and watch them disappear!
Print
Fudgy Black Bean Brownies (No Flour!) Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fudgy Black Bean Brownies are a deliciously moist and dense treat made without any flour, using black beans as a healthy substitute. They are rich in chocolate flavor with a hint of coffee to enhance depth, and studded with semi-sweet chocolate chips for extra indulgence. Perfect for a gluten-free dessert that doesn’t compromise on fudginess or taste.
Ingredients
Main Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 3 large eggs
- 3 tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ⅔ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp instant coffee (optional)
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (176°C). Grease and line an 8×8 or 9×9-inch baking pan with parchment paper for easy removal and cleanup.
- Blend black beans: Place the rinsed and drained black beans into a food processor and blend until completely smooth to create the base for the brownies.
- Mix wet ingredients: In a separate bowl, combine the black bean puree, eggs, oil, and vanilla extract. Stir thoroughly to ensure all wet ingredients are well incorporated.
- Mix dry ingredients: In another bowl, whisk together the unsweetened cocoa powder, sugar, baking powder, salt, and instant coffee powder if using, to evenly distribute all dry components.
- Combine wet and dry mixtures: Carefully add the dry ingredients to the wet mixture and stir until smooth and uniform. Then fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan and bake for 30 to 40 minutes. The edges should be set, and the center should still feel slightly jiggly. Insert a toothpick; it should come out slightly gooey but not wet.
- Cool and serve: Allow the brownies to cool completely in the pan before removing and slicing into 16 squares. This cooling step helps set the fudgy texture.
Notes
- Using black beans in brownies adds protein and fiber while keeping the texture moist and fudgy.
- Instant coffee enhances the chocolate flavor without making the brownies taste like coffee.
- If you prefer a vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips.
- Make sure to rinse and drain the black beans thoroughly to avoid any canned flavor.
- Do not overbake; removing the brownies when the center is still slightly jiggly ensures fudginess.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 1/16 of batch)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg
