Rich, chocolatey, and perfectly fudgy, this recipe will change your mind about black bean brownies. Made in just one bowl, these brownies bake up in less than 25 minutes.
Black bean brownies may not sound very appetizing, however, believe us when we tell you that you won’t even taste them in your chocolate dessert.
Why add black beans to brownies?
Using black beans instead of flour to make brownies is a way to enrich them with protein and make them gluten-free without compromising the flavor or texture of this all-time favorite treat (just like our healthy brownies!).
We love making these brownies because:
- No flour needed. If you happen to have no flour at home but want to whip up some brownies, this recipe helps you make them with just a can of black beans. This is similar to our 2 ingredient and flourless brownies.
- Gluten-free. As there is no flour in this brownie recipe, it is completely gluten-free and safe for people with gluten intolerance. This is why tons of people love our brownie bites.
- Delicious and fudgy. This is the kind of healthy dessert you can serve your friends and no one will know it has legumes in it!
This recipe calls for a can of black beans and a few brownie baking staples. Here’s everything you’ll need:
- Black beans. Drained and rinsed.
- Eggs. Room-temperature.
- Sugar. Brown and white sugars. You can use only white sugar if that’s what you prefer.
- Cocoa powder. Unsweetened, sifted.
- Oil. To provide the fudgy texture of the brownies. Use any neutral-flavored vegetable oil.
- Vanilla extract. To enhance all flavors. Don’t add too much vanilla extract as it may mute the chocolate flavor of brownies.
- Baking powder. To lift the brownies.
- Salt. To balance all flavors.
- Chocolate chips. Dark chocolate chips to mix into the batter and sprinkle on top.
How to make black bean brownies
Start with preheating your oven to 180C/350F degrees. Line an 8×8-inch baking pan with parchment paper and set it aside.
Next, add all the ingredients, except for the chocolate chips, into a high-speed blender and blend until completely smooth. Fold through half the chocolate chips.
Now, transfer the brownie batter into the lined pan and sprinkle the remaining chocolate on top.
Finally, bake the brownies for 25 to 30 minutes or until a skewer comes out clean. Let the brownies cool in the pan completely, before slicing and serving.
Like any good brownie recipe, this one is quite easy to adapt with different flavors and mix-ins. It’s also easy to adapt for other diets. Here is what we’ve tried:
- Use all-purpose flour. The addition of black beans in this recipe is replacing the need for flour. If you’d like a tried and tested classic-style brownie, simply swap them out for flour. To do this, start with ¾ cup of flour and add more if needed to create a smooth batter.
- Top with chopped nuts. Adding nuts to brownies is always a good idea, so top the brownies with some chopped walnuts, pecans, or macadamia nuts along with the chocolate chips. The crunchy nuts contrast nicely with the fudgy texture of the brownies.
- Substitute the eggs to make vegan brownies. Flax eggs and bananas are two of the best egg substitutes for brownies. Use one tablespoon of finely ground flax seed and three tablespoons of hot water to replace one egg. Or, use one ripe mashed banana to replace an egg. Additionally, you can also try another egg substitute.
- Replace 1-2 tablespoons of cocoa powder with coffee. Doing this helps enhance the chocolate flavor of the brownies. Instant coffee and espresso powder both work well for this.
To store: Place brownies in an airtight container as soon as they cool. You can also wrap them tightly in food wrap or foil.
Furthermore, black bean brownies can be left at room temperature for a day so long as they are away from direct sunlight and heat sources. Stored in the fridge, these brownies will last for 3 to 5 days.
To freeze: Leftovers can be placed in a ziplock bag and stored in the freezer for up to 6 months.
More brownie recipes to try
Frequently asked questions
Katherine Hepburn brownies are known to be classic American brownies. They are chewy, and fudgy, and are made with unsweetened dark chocolate. These brownies are made with staple baking ingredients, including all-purpose flour.
Black bean brownies are healthier than brownies made with all-purpose flour. Black beans are packed with fiber. They also contain vitamins B2 and B9, as well as a high amount of potassium and other minerals.
You can make black bean brownies healthier by substituting granulated sugar with healthier sweeteners such as pure maple syrup.
Swap out the black beans for navy beans or white beans. The brownies will turn out just as fudgy and delicious.
Black Bean Brownies
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- Combine all the ingredients in a high speed blender, except for the chocolate. Blend until smooth.
- Fold through half the chocolate then transfer the batter into the lined pan. Top with remaining chocolate.
- Bake the brownies for 25-30 minutes, or until a skewer comes out clean.
- Let the brownies cool in the pan completely, before slicing and serving.
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