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.
Can I use another variety of beans? I have some cannellini beans that I’m trying to finish.
Thanks
Hello Uzi,
This has not been tested. Let us know how it turns out if you make it! Thanks for posting. 🙂
I just made this recipe but I added a few ingredients. I used honey instead of maple syrup. I also did heaping tablespoons of cocoa and added one tablespoon of cacao. I also added two scoops of coffee protein powder. Deliciousness! Thank you Tiffany! Excellent brownies! I know mine alsi have a few more calories now!
YUM!!! Thank you for sharing, Kim! 🙂
Thank you! I’m currently on a limited ALCAT diet, but just want something sweet a couple times a week. With a few subs for my particular plan (kidney beans for black, avocado oil for coconut), I can actually eat these every day! I’m a huge baker with high standards, and these make the cut big time.
Hello Sarah!
We’re so glad you enjoyed the recipe! Thank you for sharing. 🙂
Its even better, when you add an egg to the recipe!
That’s a great adaption Grace! Thanks for sharing. 🙂
what does the egg do?
What brand of chocolate chips do you use to make this a real food recipe?
Hi Rachael,
Enjoy Life brand! It’s available on Thrive Market at https://dontwastethecrumbs.com/go/thrivemarket/.
Thanks so much. Can’t wait to try this recipe!
Can you use canned black beans? Thanks
Yes, you can! Just make sure to rinse and dry the beans. Enjoy!
If I make these again, I will add more cocoa powder b/c they didn’t taste chocolatey to me. They weren’t bad; the chocolate flavor was just too weak. I wish I had remembered to put the walnuts on top! I used a food processor and it worked well (baby was sleeping and my Vitamix blender is too noisy for nap time).
I made today and I put 4 times the cocoa powder and left out the chips and nuts…. healthier and delicious!
Hello,
Do you use quick/instant oats or do you need old fashioned oats for this recipe? I wanted to make them this weekend but only have the quick oats. Thank you for all of the great recipes you post. Everything I have made so far has been fantastic. I also use your DIY household products. This website is a life changer.
So happy our website helps you! Any oats should work but normally rolled oats are used.
So glad to hear you liked this recipe!!
These exceeded my wildest expectations and were absolutely delicious! Even trying my hardest, I could not detect the beans in the flavors. (I used dry beans I had cooked rather than canned.) To me, the slight flavor of the coconut oil makes them just perfect! This recipe is one I will be making many times in the future! Thank you, thank you, thank you!
So glad you enjoyed them, Lou?
Your recipe was the 3rd black bean recipe that I ever made and now is my absolute favorite because they actually taste like brownies—even without chocolate chips. These will be my go-to healthy dessert.
I’m so glad you liked these, Andrea!! ♥
If I wish to add pitted dates, how do I use it for this recipe. Thanks
I would suggest adding dried pitted dates in place of the walnuts. Make sure they are dried because extra moisture can cause texture issues. Good luck, Lisa, let me know how they turn out!
I haven’t made these yet. They would be perfect for my daughter who is allergic to wheat and eggs. Can honey be substituted for the syrup?
Hello Linda,
Yes! You can definitely use honey instead. Thank you for posting.
Glad you love this recipe, Rohtak!
can I use Stevia for the sweetner?
Hi haven’t tried using stevia, Tammy, and I’m not sure how that would work since you’re removing a good bit of liquid. If you try this, please let us know how it turns out!
Is the cocoa powder unsweetened? Can I sub the coconut oil for vegetable oil or does the coconut oil contribute to flavor?
Ya-Tin, the cocoa is unsweetened and i would suggest staying with coconut oil but you can try if with vegetable oil if that is what you desire.
I want to make these with either applesauce or sweet potato instead of the oil. Has anyone tried this?
Tiffany,
I have a son with a big sweet tooth and aversion to vegetables. Anything I can do to get more fibre and veggies in him is definitely something I’m interested in….do you have others I could try as well?
Do you think I could use olive oil instead of coconut oil? It’s what I usually bake with and am not the biggest fan of coconut. I even omit it from Anzac biscuits :/
If you have extra light olive oil, that would be okay. You could sub butter as well!
Just wanted to say thank you for this awesome recipe…I can make a pan of brownies now and eat half the pan myself without feeling guilty. It has the perfect moist fudgy yum brownies need but you know you your actually eating real food. I cannot thank you enough for your genuis with this combination!
You’re most welcome Liz!
OH. MY. WORD!! Made these last night and they were amazing! My husband even loved them so you just passed a very hard test!! 😂 I didn’t tell him they were black beans before I asked how he liked them! Thanks for working to help us eat better but still delicious! Love your blog!!
Thanks for the high praises Bronni! I’m so glad you all enjoyed them! ♥
Hi Tiffany,
Finally made your Black Bean Brownies and true to testimony, they’re very good. Since I knew the ingredients up front, I tasted the black bean, but my husband and his friend didn’t, so I imagine I probably wouldn’t have either. I prefer lighter brownies. Do you think I could just add 1/2 c of A/P flour to accomplish this? Also, you mentioned in your fun write up that they don’t have any sugar. Since maple syrup is a form of sugar, did you mean refined white sugar? I love finally having a gluten-free recipe that doesn’t taste weird. Thank you!
Hi Linda! Technically maple syrup is a sweetener, not “sugar,” so that’s why I made that comment about the sugar. If you want to try to make them lighter, I’d switch the oats for flour and add 1/2 cup like you suggested. I’m not entirely sure they’ll actually get lighter because of the beans, but it’s worth a shot!