These black bean brownies are super quick & easy. With 9 REAL food ingredients, you’ll want to satisfy your sweet tooth every week! They’re flour-less, vegan-friendly, and simply delicious!
One of the biggest ways we save money is by making things from scratch that I’d ordinarily buy at the store, like Hot Pockets and Instant Oatmeal Packets. Our family was craving a sweet chocolate treat so I developed a healthy recipe for black bean brownies…
Now you’re probably thinking there’s no way that something WITH beans and WITHOUT sugar could even remotely, possibly be good.
But these super moist brownies are SO amazing with a rich, fudgy chocolate taste! The first time my family tried these brownies, they fell in love.
WHY MAKE BLACK BEAN BROWNIES?
Not only do they taste amazing, but these brownies are also a healthy treat!
- Made with 9 ingredients that are all 100% real food.
- Very allergy friendly– gluten-free, dairy-free, and no eggs! (Just double check your chocolate chips if you are baking dairy free).
- NO refined sugar– sweetened with maple syrup! (double check those chocolate chips!)
- Made with BEANS…without a bean taste! Need I say more?
- LESS ingredients than processed brownies like Little Debbies, AND we’re avoiding the especially harmful ingredients like hydrogenated oils (bad-for-you vegetable oils) and high fructose corn syrup.
I hope I have convinced you that this black bean brownies recipe is quite possibly the best thing that will happen to you this year!
BLACK BEAN BROWNIE INGREDIENTS
- Black beans. I like to make homemade beans in the Instant Pot. This method in the slow cooker or stove top works great too. Plus you save money over buying canned black beans.
- Maple syrup. Some recipes I’ve seen use honey or coconut sugar. I prefer using maple syrup in most baking since the flavor compliments the cocoa.
- Coconut oil. You don’t want to substitute for olive oil on this recipe. Melted butter or avocado oil might work in a pinch.
- Vanilla. Use this homemade vanilla extract or one of these vanilla substitutes if you’re out!
- Cocoa Powder. I like Dutch cocoa or unsweetened cocoa powder.
- Rolled Oats. Be sure to choose certified gluten free for gluten free black brownies.
- Salt. I love Real Salt for baking!
- Baking Powder. Don’t skip this one.
- Mini Chocolate Chips. Enjoy Life mini chocolate chips are my favorite for this. If I don’t have mini chips, I would choose dark chocolate chips or semisweet chocolate chips over milk chocolate chips.
- Chopped Walnuts. Optional if you like toppings.
Note: There are some brownie recipes that call for instant coffee, which doesn’t turn out with a taste like coffee, but deepens the chocolate flavor of the brownies even more. Although I haven’t tested it in this recipe, I’m sure it’s a delicious option. Let me know if you try it!
HOW TO MAKE BLACK BEAN BROWNIES INSTRUCTIONS
Step 1. Grease an 8×8 square baking pan (or use parchment paper).
Step 2. Blend the ingredients in a high speed blender (or a food processor).
Step 3. Fold in the chocolate chips.
Step 4. Spread the brownie batter in the baking dish.
Step 5. Bake in the oven at 350F for 15-18 minutes.
Step 6. Bake. Cool. Enjoy!!!
A batch of these goes pretty fast around my house, but if you happen to have any leftovers, you can save them in an airtight container on the counter for 3-4 days.
TO SERVE BLACK BEANS BROWNIES
Are you looking for something to put on as a topping? Try a pinch of salt on these delicious black bean brownies!
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
For a yummy peanut-butter-and-chocolate combination, you could use peanut butter chips instead of chocolate chips, or top with Peanut Butter Frosting. Yum!
Chopped walnuts work well as a nut topping, but if you’re not a walnut fan, try chopped pecans or slivered almonds.
And for a really decadent treat, top your brownie with a scoop of Homemade Vanilla Bean Ice Cream!
BLACK BEAN BROWNIE FAQS
What are the benefits of using black beans in the brownies?
Black beans are a great source of protein, quality carbohydrates, and fiber! They are also low in fat and contain magnesium, zinc, phosphorus, and several minerals.
Are these vegan black bean brownies?
I have good news for you if you prefer vegan treats: these black bean brownies can easily be vegan if you use dairy free chocolate chips.
Are black bean brownies gluten free?
This black bean brownie recipe is made without using gluten ingredients! Just be sure to check the oats and the chocolate chips to be sure that they are without gluten, if necessary for you.
Are brownies with black beans healthy?
Yes! Since they are made with only 9 simple real-food ingredients, they are packed with nutrition. Black bean brownies are much healthier to eat than processed box brownie mixes or packaged brownies with unhealthy ingredients like Little Debbies.
You could even boost the nutrition even more by adding a tsp of flax seed!
According to Harvard Medical School, black beans are loaded with fiber, protein, vitamins, and a ton of other nutrients. It’s a great idea to make them a regular part of your diet!
I can’t mention enough that these brownies are free of refined sugar (even store-bought brown sugar is refined sugar), and sweetened with natural maple syrup, which is real food that our bodies recognize as food!
MORE DESSERT RECIPES
- Triple Fudgy Paleo Brownies
- Homemade Yellow Cake Mix
- White Bean Blondies
- Healthy Chocolate Chip Cookies
- Chickpea Cookie Dough Hummus
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Black Bean Brownies
These black bean brownies are super quick & easy. With 9 REAL food ingredients, you’ll want to satisfy your sweet tooth every week! They’re flour-less, vegan-friendly, and simply delicious!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 brownies 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 ½ cups cooked black beans (how to make them homemade)
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tsp vanilla (try my homemade recipe)
- 2 Tbsp cocoa powder
- ½ cup oats
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup mini chocolate chips, divided
- 2–3 Tbsp chopped walnuts (optional)
Instructions
- Preheat the oven to 350F.
- Grease an 8×8 baking dish or line with parchment paper.
- In a high powdered blender OR in a food processor, combine the ingredients in the order listed.
- Process the ingredients until the batter is ultra smooth, approximately 2-3 minutes.
- Fold in ¼ cup of the chocolate chips.
- Spread the batter evenly in the prepared baking dish. Sprinkle the remaining chocolate chips and nuts (if using) on top of the batter.
- Bake in the oven for 15-18 minutes, until the brownies are cooked through and set.
- Allow to cool thoroughly before cutting.
Notes
- This recipe is easy to double. Use a 9×13 pan and bake for 17-18 minutes so that the center is thoroughly cooked through.
- If you don’t want to go through the trouble of folding in the chocolate chips (and dirtying another bowl), you can sprinkle them all on top. Alternatively, you can fold all the chocolate chips in too. My kids liked having the small bits of chocolate on top.
- I’ve made these with canned beans and dry beans cooked from scratch and we preferred the tasted of dried beans from scratch, although the canned beans came in a close second. If you use canned beans, be sure to rinse them thoroughly (until the water runs clear) before using.
Nutrition
- Calories: 199
Keywords: Black Bean Brownies
I just made these and they are coming out of the oven the batter was awesome tasting have to wait for them to cool off thanks for this recipe!
You’re very welcome Carla!!
I’m attempting to eat healthier, and these sound fabulous! That being said, I’m not a fan of maple syrup, and neither is my son. Is there any maple syrup taste to these? My son can detect maple at 50 paces, lol. Thanks!!
I don’t think there is Lorrie, but you can reduce or sub entirely with honey if you’d like. I couldn’t taste the maple syrup, but I definitely tasted the honey. 🙂
I am preparing for life after birth 🙂 with baby no. six…… So, do they freeze well? Also, your bean blondes?
I haven’t tried freezing them yet Tara, but I think they would. They hold up very well in the fridge. Congrats on the new baby!!!
The Little Debbie brownies are a treat.. A healthy version, with natural, easy to find ingredients is especially is nice to see. Kudos on your “blind taste test” results! Let’s face it, black beans in dessert just doesn’t go- or so we thought! I love the mildness of black beans but never would’ve imagined them being desert-worthy. Thank you for this recipe & the picture of these beautiful brownies, Tiffany. I’m looking forward to making these very soon!
Will steel cut oats work? I’m putting ingredients together for this, and chocolate hummus. Whizzy whiz whiz, bake, eat.
Definitely worth a shot Sangeetha! I’d blend that up first though, to ensure it’s a super fine powder. Do that and you should be good to go!! Enjoy! 🙂
Blending them separately? Yeah, it wasn’t going to happen. I was going to use the same blender that I made the chocolate hummus in, without washing, because I couldn’t get all the hummus out with a screaming toddler at my legs! Plus, I couldn’t remember if the steel cut oats are gluten-free, while the rolled oats I have are. My guest has a wheat allergy. So, I went with the rolled oats. She loved it and upon hearing that it was made of beans, she wanted the recipe.
I haven’t eaten brownies a whole lot but I remember those being crunchier. These have a softer texture. If one doesn’t have a wheat issue, subbing with wheat flour might make those crunchier, perhaps? Or rice flour? Indian savory crepes use rice flour for crispness. So, I’m guessing.
Also, I mixed the chocolate chips right into the batter in the baking pan. Gooey, sticky, licky stuff! Thanks for the recipes!!
I didn’t use any nuts. I wanted to keep the option of sending it as a school snack open.
Not entirely separately, just first so that you can make sure they’re a powder before adding the other ingredients. I wouldn’t wash either! 😉
My family LOVES these. After the 4th batch I revealed the recipe to my husband, but the kids still don’t know. 😉
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I won’t tell if you won’t! 😉
Can I use half the amount of Syrup? I was going to add lakanto which is a blend of erythritol and monk fruit to compensate for lowering the syrup. Will I need to add extra water or anything to keep the same viscosity? Trying to make them with less sugar.
Yes, I have made a ton of the recipes on the site with less of the real sugar added.
Hello there. Can I substitute sucanat instead of maple syrup? Thanks
I haven’t tried it myself Sofia, but I bet you could. 🙂
I don’t know if anyone else has had this experience, but my batch was only pretty good until I covered them. They were completely cooled before cutting and sampling. Then I put them in a cookie tin and they became squishy and very beany. My tasters didn’t taste beans on the first taste, though I did, but after putting them away, no one wanted to have any more. Very disappointing! What do you think the problem was?
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Did you store them in the fridge BF? That would be my only guess as to what the problem was. I also don’t know about other readers, but I personally don’t cut them all at once. I lightly score them, then keep them in together covered, still in the parchment paper, in the fridge. It’s hard to say which one of those methods would contribute to success – if any – but if you make them again, I’d definitely give this a try. 🙂
These are all great recipes. I can’t wait to try them on my ceoliac wife and diabetic friends who continue to eat shop bought muck despite their health problems. Thank you for these.
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Thanks for the kudos Tony!
Have made these multiple times and they are wonderful. For those asking you can substitute honey and they are still delightful. Thanks so much for this recipe.
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Made these today and they are great! Thanks for the recipe!
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You’re absolutely welcome Hannah!
I am reporting back and found that I had no trouble doubling the recipe and they taste fine after frozen, so itll be great to have to pack in future lunches! Love this recipe!
Thanks for the follow up. We really liked these brownies and they’ll make a great freezer treat this summer.
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I forgot to rinse the canned beans!!!! Have I ruined them?
It still smells chocolatey and I guess I’ll find out tomorrow after a night in the fridge, but ack!!!
Sasha,
It’s ok. Draining and rinsing is to remove the salt and excess starch. I’m sure it won’t change them much. Let us know how they came out. 🙂
Do you think these could be doubled and if they could be frozen? Id love to make these and stock them up in my freezer as summer is coming and I dont like to turn on my oven once it hits the 70s.
I’ve been craving brownies lately. These are on the agenda for TODAY!
Enjoy!
Five minutes after reading through this post, I was in my kitchen making a batch of these. Just as you wrote, they taste incredible and have no hint of the black beans at all – just a delicious chocolate brownie flavor. My husband was amazed when I told him the ingredients. He then asked if these could be renamed “Breakfast Brownies” and served for breakfast since they included oats. Hmmm…
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That’s awesome news Anneliese! So glad your family liked them, and I think the re-name is very appropriate! 😉
These look outdtanding! But we have an oat allergy at out house. Any suggestions as to what would be a good substitute? Love your blog!!
Thanks Miriam! I’d suggest either almond flour or even regular all-purpose flour. It seems to act as a binder more than anything.
I’m sure this is not a smart question but if I use canned black beans do I drain rinse and cook prior to making the brownies? I’m assuming I cook them just to soften them up?
Thanks 🙂
Hi Erin! Canned beans are already cooked, but I would definitely rinse them multiple times – until the water runs clear. 🙂
Do you know the nutritional info per serving? And the number of servings? Looking forward to making these ASAP
I don’t know the nutritional value Margota, but I cut these into 12 servings. I’ll update the post to reflect this!
These look good. Do you think I could substitute butter for the coconut oil and carob powder/chips for the cocoa? I’ve recently found out I have severe food allergies.
Diana – you could probably sub the butter without any issues. As for the carob powder/chips, I haven’t tried those personally. If you use them in lieu of cocoa/chocolate chips in other recipes and haven’t noticed a difference in flavor, then I say go for it!
I’ve used carob powder and chips in other recipes. The carob has a less powerful chocolate flavor but it’s still delicious. Plus, carob doesn’t have the caffeine that cocoa has. So if you’re caffeine free, it’s a bonus.
Thanks for the tip Liz!
Great recipe! In my house we are chocolate fanatics so I added some extra chocolate chips. Also, as per recommendation of a friend who loves this recipe, I blended some of the chocolate chips to incorporate the chocolate flavor even more. They were delicious and I’m sure they will become a staple in our house!!
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Hi Kate! We’re so glad that your family loved these! 🙂
Hey! I have used carob powder in mine, sometimes mixing cocoa and carob with a bit of ( decaf ) coffee for a stronger chocolate flavor.
That s a great recipe, I m going to try it soon!
Do you think I could substitute the maple syrup with honey?
I m a huge fan of your blog and I admire a lot your whole adventure in budgeting and eating healthy ???
Thank you for your posts and even if this is the first time I comment, I m reading “you” every day ?
Hi Andreea! You CAN substitute honey for the maple syrup, but I think the honey flavor would be too pronounced and interfere with the chocolate. I haven’t tried this yet, but go 50/50 maybe and it wouldn’t be so bad.
Thank you for following and taking the time to comment! It’s always encouraging and it makes my day!!
First, I’m definitely pinning this recipe! Second, when I use natural sweeteners for baking, I almost always blend honey and maple 50/50 – it really gives a balanced flavor so neither one of them takes over!
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Thanks Dena for chiming in! I’ve used this same 50/50 trick in quick breads and muffins, just not this brownie. I will next time though and update with the results!
I made these tonight and the batter was super thick and hard to blend in my food processor. Still tasted good though, just not mixed enough and the oats didn’t process as well as I would have liked. I used the honey. They could have been sweeter. I had to add two eggs just to get them to process a little better. Any helpful suggestions?
Hi Niffa! Next time I’d process the oats by themselves first, and then add everything else. This is definitely a thick batter. Instead of adding another egg, I’d increase the sweetener by 2 tablespoons, especially if you prefer it to be sweeter.
I made it with honey and it turned out delicious!
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Yay! So glad you liked it Joey!
I put honey in mine….If I didn’t exhibit self control, I could eat the whole thing….all of it~~~ right by myself.
Haha!! I love this! ♥
These were awesome. I had to go 50/50 due to what I had on my shelf and the honey/syrup combo was great. I’m too busy too cook and these took no time. Thank you so much!!
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You’re most welcome Kim!
While this seems like a great recipe and I probably will try it for my family, I have to disagree with the statement about our bodies recognizing maple syrup as a real food. Sugar is sugar! I have type 2 diabetes. My body doesn’t digest maple syrup or honey or agave any differently than refined sugar or brown sugar or molasses! They’re all carbs. It’s better to have less sugar, certainly and the fibre from the oatmeal and beans is helpful but this is still a treat to be enjoyed occasionally.
Colleen, I agree it is definitely a treat! However, the difference between real sugar and added sugars is how fast your body digest them which can cause the full feeling. As you said above the fiber helps with that by putting a fiber-real sugar combination like a fruit. Although, after it passes your stomach your body does digest them similarly as far as the glucose index.