Black Bean Brownies with Fleur de sel – Gluten-free

Black Bean Brownies with Fleur de Sel from I’ve had some troubles trying to find the perfect brownie recipe. My issue lately is that I’m starting to hate looking at recipes that use a lot of sugar. Or a lot of butter. I was looking for vegan recipes, but then I came upon this marvellous recipe. BLACK BEAN BROWNIES. I thought, weird, beans in a brownie, why? But then I thought about Vietnamese desserts and how so many desserts use sweetened beans and I thought to myself that the texture would be delicious. Plus beans are waaaay healthier than flour. Hello, pure dietary fibre?

So I went and bought myself a can o’ beans. Black turtle beans, my favourite! If you want to feel extra good about your choices, go buy yourself a can of organic beans. Heck, even the dried ones and take the time to soak them overnight. You will win points for healthiness and relieving the world of one fewer can to recycle.

Did you know that beans are SUPER good for you? Among being really low in fat, they’re an incredible source of protein, dietary fibre, iron, folate, thiamin, potassium, manganese… move over multi-vitamins. Hello beans. I actually have an aversion from taking pills and multi-vitamins. Aside from the daily allergy and regulatory pills I need to take, I avoid taking pills whenever possible. It’s not because I don’t like pills, it’s that I don’t like not knowing exactly what certain pills are doing to my body. Blood-thinning ibuprofen? Oversaturating my body with vitamins, which leads to high toxicity levels because of all the excess vitamins? Noooo thank you. I’d rather just eat the fist-fulls of kale and spinach to get my daily source of vitamins. Oh, and beans.

Black Bean Brownies with Fleur de Sel from

Makes me think of an old childhood poem I used to read, something about the… “music” beans inspire your body to make. I won’t be any more explicit than that. =P

But back to the texture of these brownies. When I took one bite, the lovely dark-chocolate flavour intermingled with the smooth, velvety texture and the little flecks of fleur de sel I added au hasard paired perfectly with the dark chocolate. Feel free to leave out the salt, they’re delicious without the fleur de sel. I just love that extra little twinge of salty flavour when you take a bite. And you don’t have to feel guilty when you eat these. Because there’s only 3 tbsp coconut oil. It’s mostly beans. And chocolate. =P

So I implore you to make these brownies. If you’re going to make something sweet anyway, you might as well make something good for you ^_~

Recipe adapted from Alida’s Kitchen.
For Nutrional facts: go to My Recipe Magic by clicking on this button: 

Black Bean Brownies with Fleur de sel – Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 16 one-inch brownies
  • - 1 can black beans (15 oz drained and rinsed, the can was 19 fl oz.)
  • - 3 tbsp coconut oil
  • - 3 eggs
  • - ½ cup cocoa powder
  • - 1 tsp vanilla
  • - ⅔ cup brown sugar
  • - ½ cup semi-sweet chocolate chips (divided ¼ and ¼)
  • - Optional: Fleur de sel to sprinkle on top
  1. In a food processor or a blender, purée the black beans, cocoa powder, coconut oil, and ¼ cup chocolate chips until smooth. If your processor is big enough, add in the eggs, vanilla, and brown sugar and purée just until smooth (try not to overmix the eggs though). If it's not big enough, transfer to a mixing bowl and mix in the eggs, vanilla, and brown sugar.
  2. Pour into a parchment paper-lined square pan (8x8).
  3. Sprinkle the remaining chocolate chips on top and if you like the salty fleur de sel, sprinkle some on top to cut through the dark chocolate flavour.
  4. Bake for 20-30 minutes at 350F until set. I like to underbake my brownies a bit, but if you don't, bake until a toothpick comes out clean when inserted into the middle.
  5. Let cool on a wire rack.
  6. Cut, and serve! Store in an airtight container for 2-3 days, or in the fridge for about a week.

Black Bean Brownies with Fleur de Sel from

These brownies have been linked up here:

Chef In Training’s Tuesday Talent Show – Pint Sized Baker’s Two-Cup Tuesday -  Lady Behind the Curtain’s Cast Party Wednesday - Back for Seconds Social Link Party - Chocolate, Chocolate, and More’s Thursday Treasures Link Party - What’s Cooking Love’s Showcase your Talent Thursday - Becoming Martha’s Keep Calm and Link On – Six Sister’s Stuff Strut your Stuff Saturday


  1. Sharon says

    Hey Lisa!
    These look AWESOME!!! I don’t want to eat any g-f baked goods that don’t taste like the REAL THING! AND… I used to make black bean stuff all the time back in the 70’s…. gonna try these ‘uns out. Once I’m off the sugar, eggs, dairy and chocolate thing, that is!

  2. Aimee says

    These turned out amazing!! I wanted to take a pic and my kids literally ate them so fast I didn’t have a chance! They were perfect, chocolatey, moist, gluten free? You would never know it! So good! Instead of buying the box gluten free brownies I’m making these from now on:)

    • says

      Right?! Beans! They’re amazing! I’m glad your kids liked em, they’re getting lotsa vitamins from eating brownies and they won’t even know

    • says

      I haven’t but I think I might try it. I have some both flax meal and faux egg so maybe I’ll try that with my next batch. If you try it, let me know how it works =)

  3. Emanuel says

    I’m not often in the kitchen, but I was inspired to try these a few days ago, everyone loved them : ) Thanks for the recipe!

  4. says

    I made my first batch of black bean brownies a few weeks ago and I was a little nervous but I love them and will definitely make them again. I used a similar recipe except that I used vegetable oil and granulated sugar instead of coconut oil and brown sugar. I’ll definitely have to try the brown sugar next time. And I made mine in muffin tins. Definitely an awesome recipe!

    • says

      Yeah, I’ve used vegetable oil in my cakes before. I definitely prefer the coconut for the health benefits and the flavour, but veg oil works in a pinch =) Brown sugar makes the brownies a bit softer and sweeter because of the molasses, but granulated sugar works fine!

  5. says

    Oh my Gaaaaaaaaaawd. These look monsterly delicious. I’d love to try them out when my weekend baking-fever kicks in. Such a pity they’re not vegan. :/ Might experiment with vegan substitutions though. Your recipes + photos are very impressive and you seem like a very fun person to be around. :)
    Bestest wishes, Lara
    Lara recently posted…Green, green, green and mint green.My Profile

    • says

      Thank you =) I like to think I’m fun. Let me know how the vegan subs work! I would have attempted it but 3 eggs is a lot to sub and I was already skeptical when I first made them.

  6. says

    I made these today and I wanted to make a few comments:
    1. My beans got way too thick (became a big ball) and clogged up my food processor without getting smooth. I added the eggs right into the food processor and it instantly fixed the problem – just needed a little more liquid in there.
    2. I mixed together the vanilla, sugar, and beans in a bowl, but honestly it seemed rather silly at that point. May as well mix all the ingredients in the food processor and save yourself a dish to clean!
    3. At 20 minutes of baking, these were still completely wet in the middle. I baked them for 35 minutes and they were a bit overdone.
    4. Taste! I could definitely taste that there were beans in this. It was faint, but still there. A bit of a coffee flavour, actually. I’ll still eat these, because they’re not bad, but the taste definitely is going to take a bit of getting used to for me.
    Anje recently posted…History’s Hearth No.1My Profile

    • says

      Thanks so much for all your feedback! You’re totally right, it’d be much more efficient to mix the beans, vanilla, sugar and egg in the food processor together. I think I’ll edit the recipe to do that. My food processor didn’t end up getting clogged but I’m sure other people may experience the same problem that you did.

      As for the baking for 20 minutes, mine baked through, but I’ll change the instructions to a range of 20-30 minutes. I checked the original recipe from which I adapted my recipe, and they baked it for 30-35 minutes, so maybe I typed it in wrong? I’m not sure.

      As for taste, yeah, they are a little bit beany, but it’s more the texture that’s beany than the taste for me. I have no idea where the coffee flavour came from though, did you add coffee?

      Thanks again for coming back to let me know how it went!

  7. Amy says

    I’m obsessed with these brownies!! I’ve made them four times already. I used kosher salt instead of fleur de sel. Still great.


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