Black Bean Brownies Recipe

Dr. Axe Healthy Recipes Dr. Axe

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  1. Carol says:

    8 x 8 pan or 9 x 13?

  2. tufan says:

    What is the nutritional info on this? Specifically carbs and fiber.

  3. Lyna mayer says:

    it’s a great thanks a lot for all ur recipe +Dr.Axe

  4. edee says:

    Can some other sweetener replace xylitol?

  5. Leslee says:

    I just bought your cookbook today on my Kindle and I’m pleased I did. But I have to say I am disappointed you did not include how many each recipe serves. Really frustrating as I am trying to lose weight due to a recent type 2 diabetes diagnosis. So, I am cross referencing recipes on your website with the cookbook. Is there an easier way?

    Love what you have to say and love the clean recipes!

    • Thanks for the encouraging words, I am so glad you are enjoying the recipes! I do apologize for not incorporating the serving size of the recipes. In our future cookbooks, we will definitely make sure that is included! Keep checking the website as new recipes are added each week!

  6. Jen says:

    Do you use the liquid from the can of beans or drain it? Thank you!

  7. Kindra Smith says:

    Can I use coconut sugar instead of stevia?

  8. Ana says:

    Please recommend an egg replacement.
    Thank you.

  9. Dina says:

    I don’t use gluten-free flour because of the high carbohydrate content…is 1/2 and 1/2 mixture of almond and coconut flours ok?

  10. Allison says:

    Can I use coconut flour instead of gluten free flour?

    • You could try it but use less than the recipe calls for or add more liquid than the recipe calls for while using the same amount of flour. Coconut flour pulls moisture so you might have to play with the consistency

  11. Kathy says:

    Can I use Coconut Butter in place of the oil ?

    • You could try it but the consistency will be very different. Coconut oil is a liquid while coconut butter is more of a solid. I’d try using ghee or grassfed butter.

  12. Susan says:

    What size can of black beans?

  13. Kathy says:

    Could I use just almond flour instead of the gluten free flour? Also, could I use xylitol in place of the honey? Thanks for sharing your recipes with us!!

  14. Aliyyah Nubee says:

    Hi Dr. Axe! I enjoy all your helpful, healthy info!

  15. Pam says:

    Do you mash the beans or add them whole. Can’t wait to try this recipe.

    • You can do either. When you blend them they should get “mashed” and mixed with the other ingredients. If doing it by hand, it may be easier to mash them first and then add the rest.

  16. Anke says:

    350 degrees?! Sure?

  17. Lori says:

    These brownies are a huge hit with my family! So easy to make & easier to eat! I have to say initially I thought they sounded gross … so glad I tried them. I’ve made them several times. The first time I made them I didn’t have the right flour so I used the gluten free pancake mix I had & I wouldn’t change it … they’re wonderful! Thanks Dr. Axe.

  18. Dawn says:

    9 servings
    271 calories

  19. Michelle says:

    Can you use black bean refried beans?

  20. Jenny Mitchum says:

    Liquid Stevia or the powdered? Great recipe. Thank you!

  21. Esther says:

    What’s the nutritional content? Thanks!

  22. Jennifer says:

    Can I use the same amount of whole wheat flour instead of gluten free flour?

  23. Tracy says:

    Can I just use regular sugar instead of stevia (not a fan) and regular flour?

  24. Trish says:

    I have just made this for the first time…. still in the oven but I am sure it will good because i scraped the bowl and the batter tasted so good… in fact it tasted to good to be healthy lolol. Thanks Dr Axe

  25. Cori says:

    when using coconut oil, should I measure it in its solid content or do I need to liquify it and then measure the amount? Thanks!

  26. Christy says:

    Is there any other oil you can use besides cononut oil? My family just don’t like the taste of it.

    Thank you,

  27. Monica says:

    Can I leave the stevia out completely?

  28. jean gellner says:

    These were a hit. My Hubby was skepitical but he liked them and figured if he hadn’t known he would have just said they were not as sweet/chocolately as my other brownir recipe.. I would have liked them a bit more “chocolately” and next time I will mash the beans. I cooked up raw beans for the recipe. Thanks for all the recipes.

  29. Jeanette says:

    Could you edit the recipe to show correctly. I’d made it before reading the comments. You explained a lot of things but didn’t clarify in the recipe. Eg 15 oz can of beans, drained, melt the coconut oil. I used a 19 oz can, didn’t drain and didn’t melt the oil. Thanks

  30. Scott says:

    Seems like most of the questions here are insane, do any of you actually cook anything? Guess case in point why I’ve been a better cook than all the woman I’ve dated put together have been… How about using some common sense people… I see nothing wrong with the recipe.

    • NoraWriter says:

      Easy, my friend. It helps to realize that many of these ingredients are new to people, and it’s important to have detailed instructions in the beginning.

      As people become more comfortable with how the ingredients work, then all they need is a list of the ingredients and their measurements.

  31. Christine Parrinello says:

    What can we substitute black beans with? They don’t sell black beans where I live…

  32. Sandi says:

    Could I use Buckwheat instead of the regular flour? I live in Germany and we can only get dried black beans, do I have to cook them (after I soaked) first before I use them in a recipe?

    Cheers,
    Sandi

  33. Tracy says:

    Is gluten free flour still wheat based? Would quinoa flour work?

  34. Vicki Traughber says:

    I have oatmeal that I can grind for oat flour and I have coconut flour. Can I use either of these?

  35. Tracy says:

    Can quinoa flour be used as the gluten free flour?

  36. NoraWriter says:

    I tried this today with a few modifications: cocoa instead of cacao, maple syrup instead of honey, and liquid stevia. I didn’t add enough stevia, but otherwise it was really delicious!

    However, I would like you to address something. I truly enjoy your recipe ingredients, but your cooking instructions could use more details. A novice cook could find themselves very frustrated and annoyed. Thankfully I have a few years of experience, so I was able to muddle through.

    Just show your instructions to someone who cooks very little :)

  37. Stacey says:

    Great recipe, thank you so much for all you do. My question is, how best to store any leftovers? Thanks a bunch!

    • I refrigerate the leftovers!

      • NoraWriter says:

        Yeah, see. This is what I was talking about, meaning some important details have been left out of the recipe. I just left the brownies out on the counter covered with foil. Given that we ate them so quickly, it wasn’t a problem, but knowing it should be refrigerated would have been good.

        In the future, if you need testers for your recipes, I bet you would have LOTS of people who would be happy to volunteer, myself included : )

  38. mary says:

    I used gluten-free all purpose baking mix by Arrowhead Mills. I did not drain the beans, as this was not in the directions. My brownies did not hold together and were eggy. I microwaved for 2 min. to finish baking. If I made this again, I’d use prune juice for the liquid, applesauce or a flax egg for one of the eggs, and part coconut flour for more sweetness/taste/texture. My brownies didn’t look like yours.

    • NoraWriter says:

      I love using ground flax seed to replace egg! However, being me, I replace only one egg with the flax. I plan to try this next time. And YES! there will be a next time! The last batch went fast.

  39. Elizabeth says:

    I plan to use coconut sugar in place of the stevia. Do I still use the same amount of 2 tsp? I look forward to trying these.

  40. Jennifer says:

    Could I add protein powder for the extra protein? I’ve been making homemade protein bars for awhile and I’m always looking for different ways.

  41. NoraWriter says:

    This was even better the next day! What about adding chopped walnuts to this? Do you think it will cause a problem?

  42. Beedee says:

    What is your take on beans? I have heard they are high in lectins, which in animal studies proved damaging and caused leaky gut. However, I’ve also read that cooking beans almost completely eliminates that problem. Also, (as a Type 2) I avoid beans because of the carb load, but wonder about black soy beans (so much lower in carbs). I generally don’t do soy, but perhaps these are okay?

    Thanks so much!

    • Sprouted and soaked beans are much better and easier on the gut. Some people do fine with them while others may not. If you have gut issues, I would stay away from them. Always listen to your body!

  43. Steph says:

    These brownies are delicious and so easy to make in my food processor! Super moist and fudgey texture. Great recipe!

  44. Mary says:

    I am always trying these recipes and learning new ways of eating and changing or alternating the ingredients. What is the ratio of the flax seed for the egg. Thanks so much.

  45. kathrine says:

    Dr. Axe—-Thank you for all your recipes!!! you are helping bring my family to a new attitude in eating healthy. My grandchildren love the brownies. My 12 yr old has learned to make them and carries them in his school lunch. He likes to use applesauce for one egg. he says it makes them more moist. Thanks again for all your support to your followers. Keep posting!!!

  46. Patt says:

    Fabulous flavor, texture, I love it!!! thanks Dr Axe for all your teaching