Bakery-Style Black Bean Brownies Recipe (Gluten-Free & Vegan)

Looking for the ultimate gluten-free vegan brownie recipe with a dense, fudgy bite and a glossy top? While many alternative brownie recipes rely on canned beans—which can add excess moisture and create a soft, cakey finish—using finely milled black bean flour is the secret behind this black bean brownies recipe.

Because Pride of India Black Bean Flour blends seamlessly into liquid and fat, it bakes into a deep, chocolatey brownie with zero grittiness and no bean taste.

Ingredients

Dry Ingredients

• ¾ cup Pride of India Black Bean Flour (sifted)
• ½ cup Dutch-processed cocoa powder (or unsweetened cocoa powder)
• ½ tsp espresso powder (enhances rich chocolate flavor)
• ½ tsp baking powder
• ¼ tsp Pride of India Himalayan White Salt or Pride of India Himalayan Pink Salt

Wet Ingredients

• 2 tbsp Pride of India Ground Flaxseed Meal+ 5 tbsp warm water
• ¾ cup Pride of India Coconut Sugar
• ½ cup Cold Pressed Coconut Oil (melted & cooled slightly)
• ¼ cup pure maple syrup
• 2 tsp vanilla extract
• ½ cup dairy-free dark chocolate chips (plus 2 tbsp extra for topping)

Step-by-Step Baking Instructions

Step 1: Prep the Oven and Baking Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with a dab of melted Pride of India Cold Pressed Coconut Oil.

Step 2: Prepare the Flax Gel & Whisk Wet Ingredients

In a small bowl, whisk together the Pride of India Ground Flaxseed Meal and warm water. Let sit for 5 minutes until thick and gelled.

In a large mixing bowl, whisk together the gelled flax mixture, Pride of India Coconut Sugar, melted Pride of India Cold Pressed Coconut Oil, maple syrup, and vanilla extract for 60 to 90 seconds until smooth and fully combined.

Step 3: Fold in the Dry Ingredients

Sift in the Pride of India Black Bean Flour, cocoa powder, baking powder, espresso powder, and Pride of India Himalayan White Salt.

Sifting the dry ingredients ensures your batter stays completely smooth—an essential step for giving this black bean brownies recipe its signature dense, rich texture.

Use a rubber spatula to gently fold the dry ingredients into the wet mixture until a thick, glossy batter forms. Fold in ½ cup of dairy-free dark chocolate chips.

Step 4: Spread Batter & Bake

Pour the brownie batter into your prepared baking pan and smooth the top with a spatula. Scatter the remaining 2 tablespoons of chocolate chips over the surface.

Bake at 350°F (175°C) for 22 to 25 minutes.

Doneness Check: Insert a toothpick into the center around the 22-minute mark. Because these are ultra-fudgy, you want a few moist crumbs attached—not wet batter, but not completely clean either. Overbaking will turn black bean flour dry rather than fudgy.

Step 5: Cool & Slice

Remove the pan from the oven and set it on a wire cooling rack. Let the brownies cool completely in the pan for at least 30–45 minutes.

Black bean flour needs time to set as it cools; cutting into them hot will make them crumble.

Once cooled, use the parchment overhang to lift the brownie slab onto a cutting board. Slice into 16 equal squares with a sharp, warm knife (wipe the blade between cuts for clean edges).

Pro Tips for the Best Texture

• Dissolve the Coconut Sugar Fully: To maximize that shiny, paper-thin crinkly top, vigorous whisking in Step 2 is key. Whisking the Pride of India Coconut Sugar directly with the melted Pride of India Cold Pressed Coconut Oil, maple syrup, and flax gel for 90 full seconds helps dissolve the sugar crystals, which migrate to the surface as it bakes.
• Sift the Flour: Pride of India Black Bean Flour is naturally dense. Sifting prevents flour pockets in your batter.
• Storage: Store leftovers in an airtight container at room temperature for up to 4 days, or chill them in the fridge. Cold black bean brownies take on an almost fudge-truffle texture!