Do these black bean brownies *really* not taste like beans?

Great question! This is the most common concern, and the answer is a resounding NO, they absolutely do not taste like beans! This recipe is specifically designed to hide any beany flavor. The key is using plenty of rich cocoa powder and vanilla to provide deep chocolate flavor, and crucially, rinsing the black beans thoroughly until the water runs completely clear before blending. Trust us, we’ve made sure these pass the taste test even for the bean-averse!

Are these black bean brownies actually gluten-free and safe for Celiac?

Yes! Unlike some black bean brownie recipes that might sneak in a little flour, this recipe is naturally gluten-free. It uses only whole, naturally gluten-free ingredients like black beans, eggs, oil, cocoa powder, and sugar. There is no gluten-containing flour whatsoever, making them safe for those with gluten sensitivity or Celiac disease, provided all your individual ingredients are certified gluten-free (like chocolate chips, if using).

The batter seems really soft – is that normal?

Absolutely! Don’t worry if your batter feels much softer than traditional flour-based brownie batter. Because the base is blended black beans and not flour, the consistency is naturally quite smooth and soft. As long as you’ve measured the ingredients correctly, this soft texture is exactly what contributes to the incredibly fudgy texture after baking! You’ve got this.

How important is it to thoroughly blend the black beans?

This is super important for the best texture! Blending the beans with the wet ingredients until the mixture is completely smooth, with no visible bean flecks, is key to ensuring your black bean brownies have a creamy, fudgy texture rather than a grainy or “beany” one. A blender works best for this, but a food processor can also achieve the desired smoothness if blended long enough.

Help! My brownies seem underbaked (or overbaked)! How do I know when they’re done?

Getting the perfect fudgy texture means baking them just right! Bake your black bean brownies at 325°F for about 25 minutes. Look for these signs: the top should look set and spring back slightly when gently pressed, and the center should no longer jiggle when you gently shake the pan. If the edges look dry or pulling away, or the center feels completely firm and doesn’t spring back at all, they might be slightly overbaked for max fudginess. If they still seem wet and jiggle a lot, give them a few more minutes. Remember, they’ll continue to set up slightly as they cool.

Can I make substitutions for ingredients like sugar, eggs, or coffee?

Yes, this recipe is quite flexible!

• Sugar: You can swap brown sugar for coconut palm sugar, or use sugar-free brown sugar replacements like Swerve or Lakanto (you might need a little extra liquid if using sugar-free).
• Eggs: You can try using boiled flax eggs (2 tbsp ground flaxseed + 6 tbsp water); however, chia eggs won’t provide enough structure here.
• Coffee: The coffee just enhances the chocolate flavor without adding coffee taste. You can swap it for an equal amount of milk, water, or even 1½ tablespoons of maple syrup for a touch more sweetness and flavor.

Check the “Smart Substitutions” section in the post for more details and tips on making these swaps successfully!

Can I use fresh cooked black beans instead of canned?

Absolutely! If you prefer to cook your own black beans, make sure they are fully cooked and tender, and that you cooked them in plain water only (no salt, broth, or seasonings). Drain off all the cooking liquid. You’ll need about 1½ cups of cooked black beans to replace the single 15-ounce can (drained and rinsed) required for these black bean brownies.

What’s the best way to store these, and can I freeze them?

These black bean brownies store beautifully! Keep leftovers in an airtight container at room temperature for 2-3 days, or pop them in the refrigerator for up to a week for an even firmer, fudgier texture. For longer storage, you can definitely freeze them! Freeze them in a single layer first until firm, then transfer to a freezer-safe container or bag. They won’t freeze solid, so you can enjoy them straight from the freezer for a quick treat, or let them thaw briefly at room temperature.