Deliciously Fudgy Black Bean Brownie Recipe (Vegan, Gluten-Free)

This black bean brownie recipe is one of my top favorite treats. Plus it’s always a win at my house when my kids and husband like what I make. 

These chocolatey brownies are so good no one will ever know they are made with black beans. I was pleasantly surprised by how yummy they turned out. 

Black beans are full of fiber, protein, and so many other great nutrients. They are a major pantry staple in our house. You can use black beans in just about anything. 

This black bean brownie recipe is made with whole, real ingredients. I’m not big on labeling food but for those of my readers with dietary restrictions who need vegan, gluten-free, dairy-free, and nut-free this is your recipe, my friend. Plus, it’s made with real maple syrup.

They are the perfect combination of gooey, chocolatey (not too sweet) goodness. You’ll definitely want to give this easy recipe a try.

Main Ingredients for Black Bean Brownie Recipe

black bean ingredients

Made with real food ingredients and lightly sweetened.

  • 1- 15 ounce can of drained and well-rinsed black beans
  •  2  flax eggs
  • ½ cup whole rolled oats
  • ⅔ cup real maple syrup
  • 2 tablespoons extra virgin olive oil (or other healthy oil)
  • 2 teaspoons high-quality real vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ dark vegan chocolate chips (or regular if you don’t need vegan), plus more for topping

And that’s it. Simply combine all the ingredients together, bake, and enjoy. Super easy to make and surprisingly delicious. 

What does the taste and texture of black bean brownies resemble? Black bean brownies taste like fudgy, chocolatey goodness. They resemble a traditional brownie and are just a little gooey. I’m excited for you to try this one.

You’ll be pleasantly surprised how black bean brownies don’t taste like black beans. Once you make them, have others try them before revealing the secret ingredient.

Use Quality Ingredients

Quality ingredients will result in better tasting and healthier black bean brownies. Be sure to always read the ingredient label.


One of nature’s superfoods, black beans are a great source of plant protein, fiber, and folate. Their versatility makes them a perfect pantry staple to always have on hand. 

You’ll need one 15-ounce (plain) can or box of drained, well-rinsed black beans. This amounts to about 1 ¾ cup.


Full of natural chocolatey richness with no added sugars or dairy. Cacao powder provides antioxidants, vitamins, and minerals. 

You can substitute with vegan unsweetened cocoa powder in a one-to-one ratio. If not vegan, regular unsweetened cocoa powder works as well. The idea is to go for quality, minimally processed ingredients.


For this black bean brownie recipe, you’ll need one-half cup of whole rolled or old-fashioned oats. Whole rolled oats are naturally gluten-free and great for baking as they hold their structure. 

Be sure not to use quick or instant oats as they tend to be more processed and become mushy when cooked. 

chocolate brownies


Flax eggs have been life-changing for me. I give my husband credit for introducing me to this concept a few years ago. When you’re getting ready to bake something (like I was) and find you’ve run out of eggs, flax eggs are a great substitute. 

You’ll need two flax eggs for this recipe and will need to let them sit for 10-15 minutes in order to gelatinize. 

Another pantry staple to have on hand is flaxseed. You can make your own flax meal with flaxseed which you’ll need in order to make a flax egg. Plus, flaxseed keeps longer as the outer coating hasn’t been stripped.   

And if you’d prefer to use regular eggs, you can certainly do that. Simply substitute the flax eggs for two large eggs.


Use real, high-quality maple syrup either Grade A or Grade B. Be sure to skip imitation maple syrup which is made of high fructose corn syrup. Maple syrup adds the perfect amount of sweetness and is a healthier alternative to cane sugar as it contains some vitamins and minerals. 

Keep in mind, at the end of the day sugar is sugar. But because maple syrup is slightly sweeter than cane sugar you can get away with using less of it.


process chocolate chips

Dark chocolate chips combined with cacao powder create a rich chocolatey treat. Dark chocolate is naturally higher in antioxidants and contains less sugar. 

However, if you want to use semi-sweet chocolate chips, that’s perfectly fine. Always read the ingredient label and choose the highest quality brand with fewer added ingredients. 

Whichever chocolate chips you choose, you’ll want to add ¼ cup to the batter to process for a minute or two and use up to two tablespoons to lightly sprinkle on top.

How to Make the Best Ever Black Bean Brownies

This black bean brown recipe is easy to make and comes together quickly. Following a few simple tips will result in the most deliciously fudgy brownies– full of potassium, fiber, folate, and magnesium.   

  • Make the flax eggs first to give them time to gel. This recipe calls for two flax eggs. In 10-15 minutes you’ll be ready to add them to the mix. 
  • Drain and rinse the black beans well. You’ll want to not only drain the liquid from the black bean can but also rinse them well. Rinsing removes excess sodium that’s usually added to canned goods as well as the liquid they’ve been sitting in.
  • Use a food processor or powerful blender. Mix the ingredients in a food processor like a KitchenAid or Cuisinart or a powerful blender. This will ensure a smooth consistency.
  • Process the chocolate chips for a couple of minutes. After all the ingredients are mixed together, you’ll add the chocolate chips and process for 1-2 minutes. 
  • Let the brownies cool for 30 minutes. Black bean brownies are best served after sitting for at least 30 minutes. This rest time allows the brownies to firm up. You can also put them in the fridge (after they’ve completely cooled) and serve them the next day for even better results. 

Black bean brownies make for a perfect midday snack or your next family get-together. You can store the brownies in the fridge for a few days or freeze them for a couple of months.

Additional Notes

Black bean brownies come together quickly and are delightfully delicious. Here are a few tips to keep in mind:

  • Food processor. I used a KitchenAid food processor (Cuisinart is also a good brand). You can use a powerful blender as well. The goal is to create a smooth brownie batter. Be sure to scrape down the sides as you process.
  • 8×8 pan. For this recipe, I used an 8×8 glass pan. You’ll lightly coat the pan with olive oil (either spray it on or use a paper towel to coat). Do not use baking paper.
  • Check the brownies for doneness. Every oven differs in terms of cooking time. A toothpick inserted in the center should come out mostly clean when done. The brownies will remain somewhat gooey in the center until they have a chance to cool and firm up. Look for cooked edges. 
  • Rest time is important. Giving the brownies time to rest is crucial. This allows them to adhere together as they cool and makes for easier serving. Like aged wine, these get better with time.
  • Serving suggestions. I love eating these as is but you can certainly serve them with a scoop of your favorite ice cream.

Want some more black bean recipes? Check out these ones:

Quick, Zesty Black Bean & Quinoa Salad

Black Bean, Peach, & Mango Salsa (Fresh & Delicious!)

Deliciously Fudgy Black Bean Brownies Recipe (Vegan, Gluten-Free)

This black bean brownies recipe is made with real, whole ingredients. It makes a healthy chocolatey treat with no black bean flavor. If you try it and love it, please leave a 5-star rating in the comments to help other readers in the community.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 16


  • 2 flax eggs (can substitute with two large eggs)
  • 1 15 ounce can black beans, drained and well-rinsed
  • 1/2 cup whole rolled oats
  • 1/2 cup cacao powder (or unsweetened cocoa powder)
  • 2/3 cup maple syrup (Avoid imitation syrup)
  • 2 tablespoons extra virgin olive oil (Or healthy oil of your choice)
  • 2 teaspoons real vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup dark vegan chocolate chips, plus more for sprinkling (can use semisweet instead)


  • Make flax eggs and let sit for 10-15 to gelatinize.
  • Preheat oven to 350°
  • Prepare an 8x8 pan by lightly coating with oil. Do not use parchment paper.
  • Prepare the rest of the ingredients. Draining and rinsing the black beans and measuring out the other ingreidents.
  • Once the flax eggs are ready, combine all of the ingredients (except for the chocolate chips) in a food processor. Process for 3-5 minutes being sure to stop a couple of times to scrape the sides.
  • Once the batter is a smooth consistency, add the chocolate chips and process for 1-2 minutes.
  • Pour the brownie mixture into the pan and top with 1-2 tablespoons of chocolate chips.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out mostly clean. Look for completel cooked edges.
  • Let rest for at least 30 minutes before serving. Brownies can also be stored in the refrigerator once cooled to allow them to firm up more.


  • Check out my flax egg recipe
  • I used a 12-cup KitchenAid food processor. Cuisinart is another great brand. You can also use a powerful blender just be sure to scrape down the sides and process until smooth. 
  • I used an 8x8 glass pan lightly coated with oil. Do not use parchment paper. I tried this and it was an epic fail. 
  • You can substitute almond flour in a 1:1 ratio in place of whole rolled oats.
  • Resting time is important as it allows the brownies to take shape and firm up.  
Keyword black bean brownies, black bean recipes, brownies, Gluten-free chocolate dessert, vegan

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