Healthy Fudgy Black Bean Brownies

Healthy Fudgy Black Bean Brownies (sugar free, low fat, gluten free, vegan)

I’ve come across many Black Bean Brownie recipes, but I don’t think I’ve ever been 100% satisfied with one… there would either be too much sugar, too much butter or too many eggs.  Or I was allergic to half of the ingredients (I’ll be posting more on this later).  All I wanted was a brownie that tasted authentic, sweet and fudgy, like it was from a bakery.  I didn’t want black bean taste at all, I didn’t want it to be cakey, I didn’t want it to be bland.

I got all I asked for with these brownies!!  These are super fudgy, super moist and super chocolatey!

However, it was no easy task…  these brownies caught me off guard in so.many.ways.  It’s actually kind of ridiculous how many mistakes I made in the baking process, how many things I forgot, and how many things I wasn’t supposed to do.  But despite all of my mistakes, the end result somehow turned out incredible.

Healthy Fudgy Black Bean Brownies (sugar free, low fat, gluten free, vegan)

Onto my mistakes, shall we?  First, I wanted to bake these using brown rice flour as the combination of rice and beans create a complete protein.  However, I ran out of rice flour just last week and had to sub in quinoa flour.  Wow, my first mistake and I was already a nervous wreck!  This was my first time using quinoa flour and I didn’t know how it would taste or what kind of texture it would provide.

After whisking the dry ingredients I walked to the fridge only to find that I was out of applesauce too!  I did have strawberries and blueberries though.  I chose the blueberries because I knew they were sweet and delicious after digging into them the other day, and possibly the day of  😉

After pureeing the blueberries, I realized that I forgot to preheat the oven.  Panicky little Jessica ran to the oven, pressed a couple buttons and ran back to the mixing bowl.  Frustrated and trying to hurry, I dumped in half a teaspoon of baking soda.  Wait!  Brownies don’t use baking soda!!  As of now, I’m just laughing.  Could I do anything else wrong?  Will I trip on my way to the oven and splatter brownie batter everywhere?  Well, if I did, I could totally see myself licking it off the walls…

Healthy Fudgy Black Bean Brownies (sugar free, low fat, gluten free, vegan)

Healthy Fudgy Black Bean Brownies (sugar free, low fat, gluten free, vegan)

*wipes tears from eyes*

I never thought this day would come!  A low-calorie brownie that tastes like 1,000 calories…  a brownie that is super fudgy yet low in fat…  a brownie that is full of flavor yet low in sugar.  I seriously couldn’t believe how good these were.  Especially after my gazillion kitchen errors.  Feel free to grab an extra brownie, no guilt involved!  I’m in heaven.  These truly taste like bakery-style brownies (especially the corner pieces!).  Next time I make these I’m going to add 1/2 tsp of butter extract to make it even more “bakery-style.”

Healthy Fudgy Black Bean Brownies (sugar free, low fat, gluten free, vegan)

You. Must. Make. These. ASAP!

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits


Find the recipe in the Naughty or Nice Cookbook!

With 70 secretly healthy dessert recipes, full-color pages and photos for every recipe, you’ll soon discover what heaven feels like.  See this page for more information on the book, including the Table of Contents, some sneak peaks, and sample images.

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits

Get your copy from Amazon here!

108 comments on “Healthy Fudgy Black Bean Brownies

  1. these look so delicious! i’m on a diet right now and all I’ve been craving is chocolate cake, chocolate cookies, chocolate brownies, etc and these seem to fit into my diet! is there anyway i could use all stevia instead of Granulated Erythritol?

    • Katie-
      I’m sure any other granulated sweetener (like stevia) may work in place of the erythritol, but I wouldn’t recommend using liquid stevia. The erythritol adds denseness and a good texture. As long as it’s a granulated sweetener, I’m sure it’ll work. Good luck!

  2. Oooh these look magnificent. Chocolate is my weakness… Can I sub the quinoa flour for any other type of flour?

    • I’m not sure as this was my first time using it, but I’m sure brown rice flour could be used instead. If you are not avoiding gluten, you can probably try whole wheat flour, whole wheat pastry flour or spelt flour. Good luck, hope it works! Please let me know if it does :)

  3. I will try these brownies with one change. i do not ever use canola oil as it is not real, i only have grape see oil in my cupboard.

    • I gotta get some grapeseed oil, I don’t use canola either. It’s either olive oil or coconut oil in my cupboard. And Jessica, I swear, you have got to be one of the onl people who are lucky enough to “mess up” while creating a recipe but yet it turns out splendid anyway! It’s never worked like that for me :( Sad face.

      I’ll let you know how it goes when I make these. I have a can of black beans in the cupboard just waiting to be used and I’ve been searching for a good recipe.

    • I often use grapeseed oil as well, just not in this recipe because I baked this at my sister’s apartment and all she had was canola :/
      Hope you like the recipe!

  4. Wow, these look so good! Beautiful pictures!

  5. i’m impressed with the ‘crust’ as i often find eggless brownies don’t have that crispy looking layer of a true brownie! I’ve also made some superr healthy indulgent brownies, but have never managed to get the crispiness right! :-)

  6. These look amazing! I haven’t found an egg-free black bean brownie recipe that looks this good – until now. This is on my “to make” list!

  7. Hi Jessica! I just found your blog on food gawker and I am obsessed with your recipe!! I’m so excited to dig through the rest of your site :) These brownies look so good!

  8. I just tried this recipe and it was perfect! I didn’t have blueberries so I use peaches. Out of the loads of vegan brownies I’ve tried, this is the only one that tastes exactly like a real brownie – chocolately, not gummy, but fudgey =) Thank youuuu

  9. Have you tried anything other than the Quinoa flour? I’m wondering if regular flour would work?

  10. Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I’m featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It’s a pleasure following your creations…

  11. can I use ground chia seeds instead of ground flaxseeds?

  12. nice posting.. thanks for sharing.

  13. Do these freeze well?

  14. Jessica, these were AMAZING! They were the fudgiest and softest brownies I’ve made. I liked these better than the classic, unhealthy brownies I used to make. Thank you so so much for this recipe. I cut these up into 12 pieces, so does this mean that one piece has LESS than 100 calories? Holy crap excuse me while I go eat another one. 😉

  15. how would i go about this recipe if i had to cook the black beans first? i cant find canned black beans where i live :(

  16. Hi Jessica,

    How did you create the nutrition facts label? I’d like to do that for some of my own recipes. I found a couple of sites that analyze recipes to give you the calories, fat, protein, etc., but I haven’t found one that gives the standard nutrition label like you provided.

  17. Hi Jessica!! I have already tried some of your recipes and they are awesome!! and I am planning to make this recipe this week, but I just have amaranth flour, is it okey if I use it??

  18. Could you use pumpkin puree in place of the blueberry puree?

  19. I’m sure pumpkin puree would work great in these brownies! I hope you love the brownies :)

  20. Hi Jessica, just wanted to tell you that your recipes are great and I love being able to bake while still being healthy and high in protein.
    I’m using some of your recipes for a bake sale (for the Heart Foundation), but I can’t use any artificial sweeteners (i.e. Erythrotol or Xylitol). Can i sub sugar for these? I hate using sugar in baking, but the guidelines are very strict :(


  21. Could you use powdered stevia instead of Erythrotol?

  22. do you think using chickpeas instead of black beans would have a big effect on the taste or the way these brownies cook?

  23. OK, so I made these brownies tonight and they were sooooo good! Chocolately, fudgey, with a slight crust on top…..yum! They had a very similar texture to regular brownies. The only regret I have is not making two batches! My kids couldn’t get enough. The only change I made was I used pumpkin puree instead of blueberries. I also added about 1/3 cup of chocolate chips. I will certainly be making these again and again and again….you get the point. Thanks for such a wonderful recipe!

  24. Sorry, forgot to add that I used coconut sugar instead of Granulated Erythritol, didn’t use the instant coffee, used coconut milk instead of almond milk (due to nut allergies) and used olive oil instead of canola. I guess I did make a few more alterations than I mentioned before but they still turned out great!

  25. Hey I love your blog and I can’t wait to try some of these recipes! This one is very exciting, but for religious reasons I don’t drink/eat coffee. Is there something else I could substitute?

  26. Wow! You = HERO!
    I just made these brownies tonight (only I used brown sugar since I do not have any other sweetener, and pumpkin puree in place of the blueberries). Man. These are fabulous. I am a chocolate addict, with a weakness for gooey fudgy brownies! The remarkable thing was these hit the spot without me having to reach for seconds or thirds. They are that satisfying! Thank you for your dedication to creating healthy recipes. I am looking forward to trying others!

  27. Disclaimer: I like healthy desserts, but TASTE is always top priority for me. I have tried the “chickpea cookie dough” recipe bouncing around the Web and thought it was the most disgusting thing on Earth. However, I built up the courage to make these, and THEY ARE INCREDIBLE. I prefer them to regular brownies. SOOO good. I used just 1/2 cup cocoa powder, since that’s all I had, replaced the erythritol with sucanat and the quinoa flour with spelt, subbed the pureed blueberries with one pureed and peeled apple, and stirred in about 3/4 cup of chocolate chips. HELLO AMAZING.

    • I think the chickpea cookie dough is definitely a bit controversial taste-wise. I love it, my sister hates it, my friend likes it, another is unsure. But, as for the brownies, I’m so glad you liked them!
      I’m happy the recipe worked with those substitutions, the sucanat sounds delicious :)

  28. These brownies are the first desert that everyone in my family both would and could eat! They are wonderful! We used grapeseed oil, left out the coffee and added the optional chocolate chips. Even the allergy-free picky children in the family were happy with these. Thank you very much!

  29. These look amazing, I have to make them! But, as I can’t find Quinoa flour where I live, do you think I can substitute it for Almond flour?

  30. This is the *only* brownie recipe I’ve ever made that looks exactly like the picture. And these taste awesome to boot. Thanks for the recipe! 😀

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