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The Best Fudgy Black Bean Brownies

The Best Fudgy Black Bean Brownies

Fudgy flourless brownies made with black beans
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dessert
Cuisine American


  • 2 15oz cans of black beans or cannellini or navy beans
  • 6 large eggs pasture raised
  • cup coconut oil melted
  • ½ cup cacao powder or cocoa powder
  • ¼ tsp pink salt or sea salt
  • 1 cup maple syrup
  • 1 tsp baking powder
  • 12 oz chocolate chunks or chocolate chips


  • 1 tsp ground roasted coffee optional
  • cup chopped walnuts optional
  • Coconut butter optional, to taste as a frosting


  • Preheat oven to 350°F
  • Grease an 8 x 12 inch baking pan
  • Add beans, eggs, coconut oil, cacao powder, coffee, salt, maple syrup, and baking powder to a blender and blend until a smooth brownie batter forms
  • In a large mixing bowl fold chocolate chunks and chopped walnuts into brownie batter
  • Transfer brownie batter to pan
  • Bake for 45 minutes or until center is cooked through. Let cool and top with coconut butter. Cut into squares and serve.


These fudgy brownies will keep in the refrigerator for up to 5 days. 
Try heating and serving warm over your favorite ice cream for a brownie a la mode.
Keyword gluten free