Coconut Black Bean Brownies (gluten-free)

Desserts & Baking, Gluten-Free, Recipes

Coconut black bean brownies

My super cool grandma started making chickpea brownies long before they were trendy: I guess I have some catching up to do! I wanted to try it with black beans to get that rich dark colour to the brownies, and they turned out AWESOME.

Coconut black bean brownies

Now, these brownies aren’t your typical chewy brownie, as they don’t have any flour in them (no gluten which is what creates that texture), but they are moist, chocolatey and absolutely delicious!  My 3 year old son was over the moon that he had a brownie in his lunch yesterday, and of course I felt the same (just for a different reason).

Coconut black bean brownies


I included the options to make these vegan, you’ll see them in the notes and ingredients sections!  Please let me know what you think, I hope you love them as much as we do!  Take them to the next level with a little scoop of vanilla ice cream or dairy free ice cream.


Coconut Black Bean Brownies that are gluten free and made in a blender with a vegan option!
5 from 1 vote

Coconut Black Bean Brownies (Gluten-Free)

Delicious fudgy (flourless) Coconut Black Bean Brownies that are gluten free with a vegan option!  The black beans give these so much fibre and they are whipped up in a blender!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 servings


  • 1 large 14 oz can of black beans drained and rinsed
  • ½ cup cocoa
  • ¼ teaspoon salt
  • 2 eggs* (see vegan sub in notes)
  • 1 teaspoon vanilla
  • 1 teaspoon instant espresso powder (optional)
  • 1/2 cup sugar or coconut sugar
  • 2 tablespoons honey or maple syrup (use maple syrup to make vegan)
  • 2 tablespoons almond milk
  • 1 teaspoon baking powder
  • ¼ cup melted butter or coconut oil (or vegan butter)
  • 1/3 cup shredded unsweetened coconut
  • 1/3 cup semi-sweet chocolate chips (use dairy free for vegan)


  1. Preheat oven to 350F and line a 9″x 9″ baking pan with parchment paper, leaving some hanging over the edge to make the brownies easier to remove once baked (baker's note: spray the pan first with cooking spray to make the parchment stick!).

  2. Combine all the ingredients except the coconut and chocolate chips in a blender and mix on high until smooth.

  3. Pour the batter into the prepared pan, sprinkle with the coconut and chocolate chips, and bake for approximately 30-40 minutes or until the brownies are set (bake for less time for a more fudgy brownie).

  4. Remove from the oven and let it rest in the pan for at least 20 minutes before removing from the pan (use the overhanging parchment as handles).  Cut into squares and serve!

Recipe Notes

*to sub for the eggs mix together 2 tablespoons ground flax seeds or chia seeds with 4 tablespoons of water. Let sit for 5 minutes before adding to the blender with the other ingredients.


Coconut black bean brownies on platter

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55 Comments on “Coconut Black Bean Brownies (gluten-free)”

  1. Pat Laurin

    Seriously have to try this recipe Tori – they look so yummy! Of course just the mention of coconut garners my attention!

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  3. Stevie

    Amazing recipe!! The brownies turned out so moist. Great flavor! The black beans were totally hidden and I didn’t feel guilty having two 😉 Thank you!

  4. Susan

    Hi Tori,

    I just made a batch of these and they really are delicious. I NEVER leave comments on websites/blogs but these are definitely worthy of high praise. Thanks for sharing the recipe.

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  6. Kylie

    A friend made this and it was awesome and I just made these. Hit with the whole family ?

    I would really like to know the nutrition value of this recipe

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  8. Sarah

    Hi Tori,

    Just made these soon easy I love that you just throw it all in the blender. I baked mine as directed until they didn’t jiggle anymore but they are still super fudgy I’m worried i didn’t cook them enough? Or is this just the lovely perk of these moist brownies?

    thanks so much,


    1. Tori Wesszer

      Hi Sarah! It’s a very moist brownie indeed… I have made them three times this week and tend to cook them a bit longer to get a slightly firmer brownie. I’ll update the recipe, but I wouldn’t worry about it from a food safety aspect as they are cooked from that perspective if you kept them in for the recommended amount of time! Thanks for the note! Tori

  9. Natalie

    Such a great recipe! I never bake and it was so easy to make and turned out amazing. It has just the right amount of sweetness.

  10. Sofia

    Thank you for this great recipe!

    I am gluten sensitive and lactose intolerant so for me this is a perfect match.
    Also I consider myslef as a healthy eater so these brownies dont make me feel bad for my body =)

    Thank you!

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  13. Shawnda Charron Nardi

    These are definetly amazing.
    I’ve made at least 6 batches since coming across this recipe😊

    Love the fact that black beans replaces flour and is better for you.

    Thanx for recipe it’s a hit in our house!

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  15. Isha

    I love love looovvveeee this guilt free dessert! I’ve made it so many times and just love it! We finally have a decent blender so I’m excited to make these again! I just found a bag of black beans in the cupboard…how much would you say I should use to be equal to canned? And should I just soak them or boil them as well? I know canned is easier but I figured since I have these I may as well! Any advice would be great! Thanks 🙂

    1. Tori Wesszer

      Hi Isha! So so sorry not sure how I missed this! I can’t say exactly how much but they typically double in volume when you cook them (approximately). you would need to boil them (and ideally soak them first, I usually soak them in boiling water for an hour, drain them, then cook them in more water until tender. You can even cook up a big batch and freeze them for future brownies to make it more efficient! Tori

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  17. Tabitha

    Hi Tori,

    The IG post said there was a vegan option? I’m not seeing it in the recipe..or maybe I missed it? Can you let me know. Looking forward to making these for my son who has egg/gluten allergies. Thanks so much!

  18. Lori

    Fantastic recipe! Any substitution for the white sugar? Also, my coconut got pretty brown in the oven…maybe add it on top after its done baking?
    Wonderful almost guilt free recipe!
    Thank you 😊

    1. Tori Wesszer

      Hi Lori! You can sub coconut sugar if you want! And absolutely, if you want a lighter looking coconut topping you can add it part way through – it just may not stick to the top as it wouldn’t be baked in if you add it too late!

      Take care,


  19. Alexis

    Hi Tori,

    I must say, these are delicious bean bars! Although, I played with the recipe quite a bit as I am Type One Diabetic and avoid all forms of added sugars 🙂

    I used mashed banana instead of maple syrup and sugar, and substituted good quality Maison Orphee Olive Oil (for the butter/coconut oil), and replaced the chocolate chips with ground pumpkin seeds and chia seeds. I also doubled up on the recipe (adding 2 cans of black beans), and mixed in gluten free sprouted oats soaked prior to adding, and extra raw cacao powder to boot! I also omitted the coconut, but added raw chopped up walnuts instead to sprinkle for garnish.

    The result was rich and wonderful! These will definitely be a staple. My recipe made a total of 20 large brownie bars.

    Keep posting great recipes. They always inspire me to create wonderful baked goods in the kitchen!

    1. Tori Wesszer

      Hi Alexis, wow you are so creative I love it! Thank you for sharing that I really appreciate it!
      Thanks for following along and have a great weekend, Tori

  20. Donna

    I made these the other night and they didn’t come out fudgy at all??? And they kinda fell apart Any idea why? Would love to try again.

  21. Patty

    Love these brownies and many of your other recipes. Couldn’t find espresso powder but the coffee shop was happy to turn their espresso beans into a powder for me. I have been recommending your website to everyone interested in great food.

    1. Tori Wesszer

      Hi Brittany, it really depends on how fudgy you want them. They take a bit longer to bake vs a traditional brownie as they are quite dense, but I’ve baked them for around 35 minutes and they are still good… just much more moist! I will add a range and a note to give an option in the recipe!

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