These black bean brownies are rich, fudgy, and decadent, made with simple ingredients and no flour or added sugar. Indulge your sweet tooth and satisfy your cravings in a healthy way!
One of the biggest ways we save money is by making things from scratch that I used to 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 brownies…with beans!
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 black bean brownies are SO amazing with a rich, fudgy chocolate taste! The first time my family tried these black bean chocolate brownies, they fell in love.
WHY MAKE BLACK BEAN BROWNIES
Not only do they taste amazing, but these black bean 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). Simply vegan black bean brownies!
- NO refined sugar– sweetened with maple syrup! (again, double-check those chocolate chips!)
- Made with BEANS…without a black bean flavor! Need I say more?
- Fewer ingredients than processed brownies like Little Debbie’s, AND we’re avoiding the especially harmful ingredients like hydrogenated oils (bad-for-you vegetable oils) and high fructose corn syrup.
- And they still taste amazing! Moist, chocolatey, and perfectly sweet.
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 black bean brownie recipes I’ve seen use honey or coconut sugar. I prefer using maple syrup in most baking since the flavor complements the cocoa.
- Coconut Oil. You don’t want to substitute olive oil in this recipe but 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 bean brownies. Almond flour should also work.
- Salt. Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
- Baking Powder. Just enough to keep the brownies light and chewy rather than dense.
- Mini Chocolate Chips. Enjoy Life mini chocolate chips are my favorite for black bean brownies. If I don’t have mini chips, I would choose dark chocolate chips or semisweet chocolate chips over milk chocolate chips.
- Chopped Walnuts. Optional, but yummy if you like toppings on your brownies.
Note: Some brownie recipes call for instant coffee, which doesn’t turn out tasting 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 CHOCOLATE BROWNIES
Follow these simple instructions to make these brownies black beans recipe.
Step 1. Preheat the oven to 350F.
Step 2. Grease an 8×8 square baking pan with cooking spray (or use parchment paper).
Step 3. In a high-speed blender (or a food processor), combine the ingredients in the order listed.
Step 4. Process the ingredients until the batter is ultra smooth, for approximately 2 to 3 minutes.
Step 5. Fold in half of the chocolate chips.
Step 6. Spread the brownie batter in the prepared baking dish. Sprinkle the remaining chocolate chips and nuts (if using) on top of the brownies.
Step 7. Bake in the oven for 15-18 minutes, until the brownies are cooked through and set and the edges start to pull away from the sides of the pan.
Step 8. Allow the black bean brownies to cool completely before cutting.
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 in the fridge for 3-4 days, and let them sit out for a few minutes to warm to room temperature before serving.
BROWNIES AND BLACK BEANS RECIPE NOTES
- This black bean brownie 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 sweet chocolate chips (and dirtying another bowl), you can sprinkle them all on top. Alternatively, you can blend 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 taste 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.
TO SERVE BLACK BEANS BROWNIES
Are you looking for something to put on the black beans brownie as a topping? Try a pinch of flaky sea salt for a sweet and salty treat.
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 Ice Cream!
CAN REAL FOODIES STILL EAT BROWNIES?
Absolutely! No matter your nutrition goals or dietary preferences, these black bean brownies can fit into your day.
When you’re including a treat like black bean brownies in your day, keep these tips in mind:
- Accurately track what you’re eating. That means figuring out the nutrition information for the brownies AND knowing that the portion size you’re writing down is actually the portion you ate.
- Keep your goals on track for the day as a whole. Include plenty of produce and lean protein and adjust your meals so that your macros for the whole day make sense.
- Don’t fret over one snack! Consistency is key to hitting your nutrition goals, and one snack is not going to change that. What you do consistently day after day is what matters.
- Try a lower-fat substitute. The coconut oil acts as a binder in this recipe and lends to the overall richness, but if you’re looking to lower the fat, try applesauce or pumpkin puree and reduce the amount slightly – coconut oil solidifies at room temperature, but purees don’t, and you don’t want your brownies to be a gooey mess!
- Boost the protein. Add any of the following to the brownies and black beans recipe for extra protein:
- Flax seed. Add a Tablespoon of ground flax seed for a nutty flavor, plus just under 2g of protein.
- Egg whites. One egg white has 5g of protein. If you don’t need these black bean brownies to be vegan, add up to two egg whites for fluffier, more cake-like brownies with a protein boost.
- Add a scoop of protein powder or collagen. I typically drink my collagen in a smoothie, but you could also blend it in here. My favorite brand will give you an extra 10g of protein in 1 Tablespoon.
BLACK BEAN BROWNIE FAQS
What are the benefits of combining brownies and black beans?
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. And when you put them in brownies, you don’t even taste them!
Are these black bean brownies vegan?
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 chocolate brownies recipe is! Make sure you use certified gluten-free oats, and you should be good to go – there’s no flour in this recipe.
Are brownies with black beans healthy?
Yes! Since they are made with only 9 simple real-food ingredients, they are packed with nutrition. Homemade black bean brownies are much healthier to eat than processed box brownie mixes or packaged brownies with unhealthy ingredients like Little Debbies.
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!
MORE DESSERT RECIPES WITH BEANS
- Pumpkin Swirl Black Bean Brownies
- White Bean Blondies
- Maple Pecan Blondies
- Chickpea Cookie Dough Hummus
- 5 Minute Chocolate Hummus
- Cake Batter Hummus
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Black Bean Brownies
These black bean brownies are rich, fudgy, and decadent, made with simple ingredients and no flour or added sugar. Indulge your sweet tooth and satisfy your cravings in a healthy way!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 9 brownies 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 ½ cups cooked black beans (how to make them homemade) (460g)
- ½ cup maple syrup (160g)
- ¼ cup coconut oil, melted (52g)
- 2 tsp vanilla (try my homemade recipe) (8g)
- 2 Tbsp cocoa powder (10g)
- ½ cup oats (40g)
- ¼ tsp salt
- ½ tsp baking powder (2g)
- ½ cup mini chocolate chips, divided (85g)
- 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.
I tried this recipe tonight and I don’t feel like I have the same amazing results. Are these brownies supposed to rise? They were very flat. I feel like I cooked them enough and had a few cracks on the top. Maybe I have bad baking powder.
They don’t rise too much Erica – they’re going to be more fudgy than cakey. But you should get some rise. Definitely test the baking powder!
WHAT?!?!?! These are AMAZING! I made these thinking that maybe I’d have a whole pan of brownies to eat if the kids didn’t like them… was I wrong!! The 3 kids LOVED them! One said it was fudgy, another agreed that it was like a Little Debbie brownie and the last just happily ate the chocolate treat! (Beans are a treat! Ha!) I haven’t told them yet! Can’t wait to see their reactions!
A few notes… I used unrefined coconut oil. It left a stronger coconut taste (which I LOVE) It made me think of adding some shredded coconut next time! And also, I had to cook these for 21 minutes. I tried 15 and it was SO liquidy still, so I added 3 minutes, then 3 more.
But so what!!!! We’ve got amazing, delicious brownies!
Thank you so much for a wonderful recipe!
You’re so very welcome Elizabeth!! ♥
These look amazing! Could I use granulated Pyure stevia sweetner instead of the maple syrup for glycemic index reasons? How would I substitute that?
You probably can Malitha, but I don’t use stevia so I’m not sure how to substitute. Perhaps start with a teaspoon and taste along the way?
I love Pyure stevia, and I’ve used it plenty of times in this recipe. I can’t say exactly how much I use- I just go by taste.
Wow I made these brownies and thought how they possibly taste good. Was I wrong or what????Ii did pre process the oats and I found that it made a difference with the texture of the mix. I have a husband who is not a brownie fan. … but he fell in love with these and woofed down 3/4 of the pan in two days. Because they have low fat, low sugar, and are gluten free that makes it so much better to justify eating them….so the calorie count is so much better. At least that’s what he thinks… thanks for sharing I will be making them again real soon !
I’m so glad you liked them Donna! My husband was a skeptic too, but these are now a staple in our meal plan!
Looks like a good recipe!! Do you have to use pure maple syrup or can you use light table syrup? Only because that’s what I have on hand!
I’d recommend pure maple syrup, but you can substitute. You might not need as much since table syrup had added sugar. Start with half the amount, and go from there!
I just made these and they are really good! I cut the maple syrup in half and added a few drops of liquid stevia. I like to experiment with lowering the sugar content on recipes for health reasons, and I think these still game out great, though I wouldn’t know the difference since I haven’t tried them with the full amount of maple syrup. I added a 1/4 cup of water to sub for the other 1/4 cup of maple syrup I left out. I think I almost liked the batter better than the final product lol, it was delish! I can’t wait to see what they are like tomorrow after they’ve chilled in the fridge. I recently bought chocolate hummus at the store and loved it and searched for more recipes to hide beans in sweet dishes. Thanks for your recipe!!
Great substitutions Natalie, and I’m so glad you liked these! (and yes the batter IS good!)
In my household, we call these “beanies.” I’ve been making them for a few years. I use Bob’s Red Mill gluten-free baking mix instead of oats, and they always turn out great. One tip I have is they taste better cold. My husband won’t eat them warm, because he can taste the beans in them while they are warm. I have to agree that they are better cold, although I’ll eat them no matter their temp! They freeze very well. Sometimes I eat them before defrosting them, as I like the flavor and texture of them frozen. Plus, I don’t tend to overeat them when they’re frozen. Try a little cayenne and cinnamon in them, if you like Mexican hot chocolate. It’s a fun flavor variation! Especially when they are served with a little whipped coconut cream on top.
Ooh – I like the idea of cayenne and cinnamon, and I bet the texture of them frozen is DELISH!!
I making this recipe for the first time – I prepared dried beans from the homemade bean recipe that you linked – and thank you for that.
Do you skip the last step of seasoning the beans with salt and pepper?
Yes! Skip the seasoning and use plain. Glad that homemade bean recipe helped!
These are amazing! I usually never rate recipes online, but this one truly deserves it! Not only are they a healthy alternative to traditional brownies, they taste great and are SO EASY! I even messed up and ended up putting all of the chocolate chips in the blender and they still came out perfect. My husband had no idea they even had beans – these are now my go to brownie recipe.
YAY! I’m so glad you came back to review and rate, and more importantly, that you loved them!! ♥
Hi Tiffany – just made these brownies and they taste very good ! I wanted to clarify how you store them though , so mine don’t end up tasting “”beany” – do you keep your batch in the fridge the entire time , only taking them out when you want to eat one ? Or do you just keep in fridge until ready to serve and then bring to
Room temperature ,say when serving toncompany ? Would you then put the leftovers back in the fridge ?
Hey Bess! I store mine in the fridge after baking and take one serving out at a time to eat. If you’re serving company, I recommend room temperature to slightly warmed!
Thank you ! I kept them in fridge , although they didn’t last long; they were very good !! Can’t wait to try more of your recipes 😀
Can I use quinoa flakes instead of oats??
I’m not sure Kaneez, I’ve never used quinoa flakes before. But if you’ve subbed them in other recipes using oats, I’m sure you’ll be okay!
what about almond flour instead of oats?
That would work!
Tiffany
These brownies made me very happy! It’s like a dream come true when you’re trying to eat and live healthier! Thank you for this recipe. I think this is way better than eating actual chocolate. I followed your recipe and had 3 already! I just wrapped them and put in the fridge. I’m saving them for my husband when he comes back from a business trip. I saw some raspberry brownies in my local coffee shop and thought it would be fun to put a little just raspberry preserves on my next brownie! Thanks again!, it’s such a joy!
You’re very welcome, Tricia!
Silly question – do you measure the 1/4 cup of coconut oil before or after you melt it?
After 🙂
Awesome thanks! Extra question since you respond so quickly 🙂 – the internet has informed me that when a recipe calls for only baking powder, to use dutch processed cocoa powder. I have no idea if that applies to black bean brownies – did you use dutch processed, or regular?
Hey Jill! My coca is plain ol’ regular cocoa. I’m sure the difference is important if you’re making a super light and airy cake, but when you’re make fudgey brownies, I think you’re safe. 😉
Thanks! I made them and they were delicious. Both my husband and I could tell that there were beans in them, but I love them anyway!
Ho no! I forgot the oats … sily me.
Thanks for the recipe. I’m going to try this Friday while I have the oven on. I finally get to use the home canned black beans I’ve done. I’m just not a bean person so they’ve been waiting patiently. Now we’ll probably love these and I’ll want to can more. 🙂
Do you have other recipe suggestions using beans for non-bean people?
Yay! I hope you love these Joy! I do have several bean recipes for non-bean people. Here are some reader favs:
https://dontwastethecrumbs.com/2017/10/pumpkin-swirl-black-bean-brownie-recipe/
https://dontwastethecrumbs.com/2016/08/cookie-dough-hummus/
https://dontwastethecrumbs.com/2016/07/chocolate-hummus/
I did try the recipe and… I would make it again. Admittedly, I’m not that much of a brownie person. I know 😮 (and you already know I’m not a bean person. lol …BUT give me LEMON and you’ve got a winner. Hmmm, wonder if there’s a white bean and lemon recipe somewhere….
My husband knew what they were the first day and, although he’s game to try a bite of most things, he didn’t seem thrilled. I forgot about them in the garage (my big winter refrigerator) about a week, tried them again and… yeah they were quit good. Gave my husband a small piece not saying what they were and he went back for more! PS mine did take longer to bake but I can certainly handle that.
I have made these 2x. Both times tast great but don’t ever get beyond “fudgey”. Like really fudgey. Too fudgey. not like a brownie at all. I am putting back into oven. I did 5 minutes, let cool, a little tiny bit better. Trying for another 6 minutes. I can’t even cut they they are so gooey.
Anyone else have this? I followed recipe exactly.
It might be a matter of preference Alexandra. My husband prefers “cakey” brownies, but these aren’t cakey at all. If you want them to be more “done” in the middle (although, they will still be fudgey), you can use a 9×11 pan instead of an 8×8. That will make for thinner brownies, but they should cook all the way through. I’m not sure why yours are gooey – I literally just made these last week and they’re not gooey at all – even in the center pieces!
Bummer, mine are gooey too. Will NOT hold together, more like a chocolate sauce after about 40 minutes in the oven LOL, I guess I’ll just poor them onto ice cream and say “Have at it kids!” tastes great though!
SS – try refrigerating them. These are best when they cool COMPLETELY, as they will be somewhat soft fresh out of the oven!
Is there a substitute for the oil? I am eating oil free but would love to be able to make something like this just without the oil. I was wondering if a nut butter would work instead of the oil?
Hi Heather! The oil acts like a binder in this recipe, so I’d go along the lines of applesauce or pumpkin puree. I’d also reduce it slightly – coconut oil solidifies at room temperature, but applesauce and pumpkin won’t, so you want to use slightly less so they don’t “melt” apart on the counter. 🙂
I’m surprised how many of these comments are people asking if they can sub their favorite sugar for the type you used. Substituting sweetener is not the complicated.
Sometimes subbing a different sweetener can effect the outcome, especially when baking and even more so if the sweetener is a different texture (i.e. granulated sugar vs. a liquid sweetener). They’re also asking because sometimes using one sweetener actually tastes significantly better than another (like maple syrup does instead of honey in this recipe, I think anyway). It’s not hard to sub, but if you’re not sure of the outcome and don’t want to waste ingredients, it never hurts to ask! 🙂
Have you tried adding eggs to this recipe? We here LOVE a fudgy gooey brownie!
I haven’t Joni, but you’re welcome to! I’ve found that if you undercook the brownies a bit, they’re fudgy, but they also don’t hold together well. Maybe adding an egg would do the trick!
My Husband hade it today and does not like it bud he doesn’t like brawnies any way
I’m sorry he didn’t like it Erika, but if he doesn’t like brownies, I can see why. These are definitely for brownie-lovers only. 🙂
I’m boing to make you black been braunes. Right now I’m cooking the beans will make the brownies tomorrow.
Will give you heads up after every one has tried them.
Made the brownies today. Thay are great my Son loves them , all you taste is chocolate.
My Husband sase if it tastes like beans he wont eat it all ready brushed his teeth will
trye them tomarow its 11:30PM . I made a double batch my Son and I allreddy ate have of it.