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Black bean brownies sound like a health-food dare, but one fudgy, Nutella-swirled bite will win you over for good. These flourless brownies start with a secret can of black beans (you will never taste them, promise), get blended silky in the food processor, and finish under a glossy chocolate-Nutella frosting with rainbow sprinkles. My girls beg for these on lazy weekend afternoons and have no clue they are gluten free. If you love our classic fudgy brownies, meet their gooey, flourless cousin.
Grab a can of black beans, a jar of Nutella, and a food processor, because these flourless black bean brownies come together fast and disappear even faster.
Black Bean Brownies Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes plus chilling
- 🍽️ Serving: 6 servings
- ⚡ Calories: 805kcal
- 🌶️ Flavor Profile: Rich, fudgy, deeply chocolatey with a hazelnut Nutella swirl
- ✋ Difficulty: Easy, about as simple as our easy chocolate fudge
Quick Answer
Drain and rinse a can of black beans, then blend them in a food processor with eggs, cocoa powder, Nutella, sugar, coconut oil, vanilla, salt, and baking powder until completely smooth. Stir in chocolate chips, pour into a foil-lined 8×8 pan, and bake at 375 degrees for about 25 minutes. Cool, then top with a melted chocolate and Nutella frosting and sprinkles before chilling to set.
Jump to:
- Black Bean Brownies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Black Bean Brownies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Black Bean Brownies FAQs
- Other Recommended Easy Brownie Recipes
- Fudgy Flourless Black Bean Brownies
Why This Recipe Works
Click to see the technique science
- Black beans do the heavy lifting. Pureed black beans bring moisture, structure, and protein in place of flour, so the brownies stay dense and fudgy without a speck of grain or gluten.
- The food processor guarantees a smooth crumb. Blending everything in one bowl breaks the beans down completely, so there are zero lumps and zero bean flavor left behind once they bake.
- Nutella works double duty. A scoop in the batter and a bigger scoop in the frosting layers hazelnut richness top to bottom, which is what makes these taste like a treat instead of a health swap.
- Baking powder lifts a dense batter. Bean batters are heavy, so a full tablespoon of baking powder keeps the brownies from turning into a brick and gives them a tender bite.
- Chilling sets the frosting. That chocolate-Nutella topping is pourable when warm, so a stint in the fridge firms it into a sliceable, glossy layer that holds clean edges.
- Naturally gluten free. With no flour anywhere in the recipe, these are an easy win for gluten-free guests without buying a single specialty ingredient.
Why You’ll Love This Recipe
- You get rich, bakery-style brownies that happen to be flourless, gluten free, and packed with a little extra protein from the beans.
- Everything blends in one food processor, so cleanup is fast and there is no creaming butter or sifting flour.
- They are a sneaky-wholesome treat the whole family loves, just like our double fudge mint brownies but without any flour.
Key Ingredients
Here is what gives these black bean brownies their fudgy texture and deep chocolate flavor. A handful of pantry staples is all it takes.
- Black beans: One can, drained and rinsed very well. They replace flour entirely and melt into the batter once blended, adding moisture and body.
- Nutella: The signature hazelnut spread shows up in both the batter and the frosting for that unmistakable chocolate-hazelnut flavor.
- Cocoa powder and chocolate chips: Cocoa deepens the chocolate base while semisweet chips melt into pockets of gooey richness.
- Eggs: Three eggs bind the bean batter and give the brownies their structure and lift.
- Coconut oil and baking powder: Coconut oil keeps everything moist and the baking powder keeps a heavy batter from baking up dense and gummy.
See recipe card for exact quantities.
Variations and Substitutions
These flourless brownies take swaps and add-ins beautifully. Here are a few ways to make them your own.
- Make them dairy free: Swap the Nutella for a dairy-free chocolate-hazelnut spread and use dairy-free chocolate chips.
- Add a crunch: Fold a handful of chopped toasted hazelnuts or pecans into the batter for texture.
- Espresso boost: Stir a teaspoon of instant espresso powder into the batter to make the chocolate flavor pop.
- Peanut butter swirl: Trade the Nutella frosting for melted peanut butter and chocolate if hazelnut is not your thing.
- Keep it simple: Skip the frosting entirely and dust with powdered sugar, like we do on our fudgy brownies.
How to Make Black Bean Brownies
- Preheat the oven to 375 degrees and line an 8×8 pan with foil, leaving an overhang on two sides and spraying it well. Add the drained black beans, eggs, cocoa powder, Nutella, sugar, coconut oil, vanilla, salt, and baking powder to a food processor and blend until completely smooth, then pulse in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for about 25 minutes, until the center is set and a toothpick comes out with just a few moist crumbs. Let the brownies cool in the pan for 30 minutes to an hour.
- Make the frosting. Microwave the chocolate chips until smooth, then stir in the coconut oil and Nutella until glossy. Pour the frosting over the cooled brownies and spread it into an even layer.
- Scatter the sprinkles over the top while the frosting is still soft. Refrigerate for one to two hours so the frosting sets firm, then lift the brownies out by the foil, slice into squares, and serve.
Recipe Tips & Tricks
- Rinse the beans really well under running water until the water runs clear. This is the single biggest step for making sure there is no bean flavor.
- Blend until truly smooth, scraping the food processor sides at least once. Any leftover bean bits are the only thing that can give them away.
- Do not overbake. Pull them when the center is just set; bean brownies firm up more as they cool and chill.
- Chill before frosting and again after. A fully cooled base keeps the warm frosting from sliding, and a final chill sets it into clean, sliceable squares.
- Use the foil sling to lift the whole slab out before cutting, so you get neat edges instead of crumbly corners.
- Warm your knife under hot water and wipe it between cuts for bakery-clean slices through the set frosting.
Serving Ideas and Suggestions
These black bean brownies are rich, so a small square goes a long way. Serve them slightly chilled straight from the fridge for a dense, fudgy bite, or let them sit at room temperature for ten minutes if you like them a touch softer. A cold glass of milk is the classic partner, and a scoop of vanilla ice cream turns one into a full dessert.
For a party tray, cut them small and pair them with other crowd-pleasers like our easy chocolate fudge and a batch of cream cheese cookies so there is a little something for everyone.
They also travel well for bake sales and potlucks. Keep them cold until serving, and if you want to dress them up, add an extra drizzle of melted Nutella on top right before they go out, the same trick we love on our Oreo brownies.
Black Bean Brownies FAQs
No. When the black beans are rinsed well and blended completely smooth, they disappear into the chocolate batter. All you taste is rich, fudgy brownie and Nutella. The beans simply replace the flour and add moisture.
Yes. There is no flour anywhere in the recipe, so as long as your cocoa powder, chocolate chips, and Nutella are certified gluten free, these brownies are naturally gluten free and safe for gluten-sensitive guests.
A standard 15-ounce can of black beans works perfectly. Drain them in a colander and rinse very well under cold running water until the water runs clear, then let them drain again before adding them to the food processor.
Because of the eggs and the chocolate-Nutella frosting, store these brownies in an airtight container in the refrigerator for up to four days. Let them sit out for a few minutes before serving if you prefer a softer texture.
Yes. Freeze the cut squares in a single layer, then transfer them to a freezer-safe container with parchment between the layers for up to three months. Thaw in the refrigerator overnight before serving.
A food processor or high-powered blender gives the smoothest result, which is key for hiding the beans. In a pinch you can mash the beans very well and use an immersion blender, but the texture will be slightly less uniform.
Hungry for more chocolate? Try our rich Butterfinger brownies next.
Fudgy Flourless Black Bean Brownies
Ingredients
For the Brownies:
- 1 – 15 oz. 425 g can black beans, drained & rinsed
- 3 eggs room temperature
- 1/4 cup 20 g cocoa powder
- 1/4 cup 75 g Nutella®
- 1 cup 200 g sugar
- 3 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup 45 g semisweet chocolate chips
For the Frosting:
- 1 1/4 cups 225 g semisweet chocolate chips
- 1/4 cup 50 g coconut oil
- 1/2 cup 150 g Nutella®
- 1/4 cup 45 g multi-colored sprinkles
Instructions
- Preheat oven to 375°F.
- Line an 8″x8″ square baking pan with an 8″x16″ piece aluminum foil. There will be about 2 extra inches of foil hanging over on either side. Spray the pan with cooking spray before placing the foil on top. Press down, so the foil molds to the inside of the pan. Then spray the foil as well.
- Place all of the ingredients except for the chocolate chips in a food processor. Process until smooth, about a minute. Add the chocolate chips and pulse a few times to distribute them. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool for 30 minutes to an
- hour.
- Meanwhile, make the frosting. Place chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth and completely melted. Add coconut oil and Nutella®. Stir to combine. Pour over cooled brownies. Sprinkle the sprinkles on top. Refrigerate for 1-2 hours. This is important for the icing to set.
- Let it sit on the counter for about 10 minutes before cutting. Run a knife down the sides to loosen the brownies. Cut into squares and serve. Store in refrigerator.
Nutrition
Love This Recipe?
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Thanks, Jocelyn! 🙂
@Jamie – They don’t look like regular brownies when they come out of the oven. They might “jiggle” slightly but not a lot. They will set a bit during the cooling process. If they are really jiggly, I would stick them back in the oven for another 5 minutes. Oven temperature accuracy can vary.
I am in the process of making these now, and the batter tasted amazing. You will probably not get back to me immediately, so if they fail I will at least know for next time, but
QUESTION: When I remove them from the oven, should they be “done” like the consistency that normal batch of brownies has after being baked? Mine jiggles as if it is still a batch of goo inside a puffy outer layer. I put them in the oven for 25 mins @ 375 as stated…
OK would NEVER have guessed the secret ingredient here but these look amazing. Featuring when my party opens up tonight.
You had me at Nutella!! Definitely a favorite treat in our house. Thanks for linking up at Snickerdoodle Sunday- I hope you’ll come back again this week with your latest makes!
Sarah (Sadie Seasongoods)
Totally irresistible!! Thanks for linking up with What’s Cookin’ Wednesday!
I would have never guessed there was a whole can of black beans in these rich looking brownies. Definitely gonna have to try these!!!
Black beans?!? I love it! Can’t wait to try these. My hubby LOVES (not kidding) when I make delicious things with some redeeming health value. These will be a real shocker!
These look really delicious. will be pinning to make one day (from moonlight & mason jars link party)
Thanks, Amanda! 🙂
I love anything with nutella! These looks so good, and I love that they have black beans! Thanks for sharing, visiting from One Project at a Time!