Black Bean Brownies
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Rich, chocolatey, and perfectly fudgy, this recipe will change your mind about black bean brownies. Accidentally gluten-free, they’re made in a blender in under 25 minutes.
If you’ve ever been intrigued by adding black beans to your brownies, I’ve done the hard work for you with my black bean brownie recipe.
I’ll be honest: it took at least ten batches to get these right because the ‘bean’ flavor can be stubborn if the ratios are off. I discovered that the secret isn’t just adding more cocoa powder (like other recipes claim); it’s the combination of sugars. I found that using a mix of brown and white sugar masks the earthy notes of the beans while creating those classic crisp edges and a gooey, fudgy center.
When processed until completely smooth, the beans act as a flourless base, so there are no gritty or grainy bits. You can then serve it to friends or family and see their reaction once they know the magic ingredient is black beans.
Why I love this recipe
- No flour is needed. Want brownies but all out of flour? This recipe is perfect. Well, this one and my flourless brownies!
- Diet-friendly. Without even trying, these brownies are gluten-free and dairy-free.
- No bean flavor. I’ve made these brownies for my friends more times than I can count, and they’ve never been able to guess my secret ingredient!
- Made in a blender. As if this recipe couldn’t get better, the batter is made entirely in the blender or food processor. That means clean-up is a breeze.
★★★★★ REVIEW
“I have made this before. Love, love, love it.” – Rosemary
Ingredients needed
- Black beans. Drained and rinsed. I also tested this recipe with navy beans and white beans, and they turned out just as delicious.
- Eggs. Room-temperature eggs are best.
- White sugar and brown sugar. I used white sugar to keep the edges crisp and brown sugar to keep the center moist. Sticky sweeteners like pure maple syrup and agave nectar can also be used.
- Cocoa powder. Unsweetened cocoa powder that’s been sifted to remove any clumps. Avoid cacao powder as it can be pretty bitter and overpowering.
- Oil. To keep the brownies fudgy. Use a neutral-flavored oil like canola oil, avocado oil, or refined coconut oil.
- Pure vanilla extract. To enhance the flavor.
- Baking powder. To give the brownies rise.
- Salt. To amplify the flavors.
- Chocolate chips. I prefer to add dark chocolate chips into the batter and sprinkle on top, but milk or semi-sweet also works.
How to make black bean brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Combine all the ingredients in a blender or food processor, except for the chocolate chips, and blend until smooth.
Step 2- Add chocolate. Fold in half the chocolate chips.
Step 3- Assemble. Pour the batter into the prepared baking dish. Top with remaining chocolate chips.
Step 4- Bake the brownies for 25-30 minutes or until a toothpick comes out clean. Let the brownies cool in the pan completely before slicing and serving.
Arman’s recipe tips
- If the batter starts clumping as you’re blending, pause the food processor or blender, scrape down the sides, and continue. This can often happen if the beans are tightly packed in the can.
- Adjust the consistency. If there’s too much liquid in the beans, the batter can become too thin. If this happens, add a few tablespoons of oat flour and continue blending. If you don’t have oat flour, just stir through some rolled oats.
- Don’t overbake the brownies. As soon as a toothpick inserted comes out ‘mostly’ clean, they can be pulled from the oven. Any longer, and they’ll get overcooked and loose the gooey middles.
Variations
- Make vegan black bean brownies. Swap the egg for a flax egg, which you can make by combining one tablespoon of flax seeds with three tablespoons of water.
- Low fat option. Use peanut butter or unsweetened applesauce instead.
- Add mix-ins like chopped nuts, almond butter, or dried cherries.
- Serve the brownies with ice cream for a more decadent treat.
Storage instructions
To store: Leftover brownies can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to two weeks.
To freeze: Wrap leftover brownies in foil, store them in a freezer-safe container, and freeze them for up to six months.
Frequently asked questions
Brownies made with black beans 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 (source).
Yes, as mentioned earlier, I did do test batches with navy beans and white beans and they baked up beautifully with no evident bean flavor. I did a batch of garbanzo beans, but I don’t recommend that. No matter how much cocoa or sugar was added, my taste testers and I could always tell it was in the mixture.
If you don’t use a high powered food processor or blender, you risk the black beans not breaking down properly.
✅ Nutrition reviewed
“Unlike typical brownies that can leave you crashing later, these black bean brownies deliver 5 grams of fiber per serving to help keep blood sugar more balanced and cravings in check.” – Felicia Newell, MScAHN, RD, CPT.
Black Bean Brownies
Video
Ingredients
- 15 ounces black beans canned and drained
- 3 large eggs
- 1/4 cup oil Any neutral oil, including vegetable, safflower, or refined coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup cocoa powder sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips divided
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- Combine the black beans, eggs, oil, vanilla extract, brown sugar, white sugar, cocoa powder, baking powder, and salt in a high speed blender. Blend until smooth.
- Fold through half the chocolate then transfer the batter into the lined pan. Top with remaining chocolate.
- Bake the brownies for 20-30 minutes, or until a skewer comes out clean.
- Let the brownies cool in the pan completely, before slicing and serving.
Notes
- Tips: See my recipe tips above for the best black bean brownies.
- Leftovers: Keep at room temp for 3 days or in the fridge for up to 2 weeks.
Nutrition
More healthy brownie recipes
- Healthy brownies– My OG brownies that are soo fudgy but skip the butter and oil.
- Coconut flour brownies– Lower carb but not low in flavor, these are great if you love cakey brownies.
- Zucchini brownies– No one can ever tell that there’s green in these brownies.
- Protein brownies– 4 ingredients and 20 grams per serving, these are great post-workout.
- Greek yogurt brownies– The Greek yogurt adds richness to these brownies without oil or butter.
Originally published August 2015
These are amazing! Minor adjustment – 2 eggs not 3 and a little instant coffee. For me its what made the difference between a dense cake and a legit brownie. These are so so good
Ohh smart thinking Stacy- the addition of instant coffee is always a great idea for more chocolate flavor 🙂
10/10 – THANK YOU
Aw, thanks for the lovely feedback and review, Ash!
Absolutely terrific! I used 2/3 c of allulose for the white sugar and 1/4 c of brown sugar, and salt substitute and they were still perfect! Added a dash of almond extract to get that cherry/almond whiff. Smooth & Easy peasy with ninja super blender, or the food processor. Everyone has been amazed and amused so far.
Anna! Thank you so much for sharing the changes you made and loving the recipe. Allulose is a great sugar-free alternative because it dissolves like sugar. Love everyone enjoying it, too.
OMG thank you for this recipe these brownies are absolutely amazing my husband even thinks they are delicious he wasn’t even going to eat them to be honest till he seen me eating them I do not eat any type of beans whatsoever and I recently just quit eating meat so I’ve been trying new recipes this was actually one of my top recipes very hesitant to try but oh my goodness I did not go wrong with this at all you cannot tell at all that these are beans they are so moist so good so chocolatey absolutely amazing hands down best brownies I’ve ever made!
And I added a little bit of coconut sugar and a little bit of vanilla cocoa powder sifted on top 😉
Aw, Blair- This comment means the world to me. I’m so glad your husband gave them his seal of approval. Love the idea of sifting some vanilla cocoa powder on top- that would have worked so well with it. Congrats on quitting eating meat- I’m cutting back on red meat consumption myself!
Absolutely gorgeous Brownies. The cooking time is exactly right. 👍🏻🥰
Also, don’t forget to check out all the things that he left to READ as tips for us. Many of y’all are asking questions and he has left the tips and substitutes in such in the recipe page.
This was a very good recipe. Everyone loved them and had no idea they were black beans in them. This recipe is a keeper.
I tried these for the fam and no one knew there were beans in there 🙂
Adelaide- I love that, and it’s the best response every time!
Turned our amazing!! I used honey as a substitute for brown sugar 🙂
Excellent recipe so rich and chocolatey
Many ingredients I already have. But beans I didnt buy. Is there any substitution?
Which oil is suitable here? Can it also be olive oil?
Wow nutritional value of this recipe is so healthy and amazing. Thanks!
Could stevia be used instead of the 2 sugars to make this more diabetic friendly?
So healthy and tasty recipe. I like beans very much but never use them in “brownies”!
I actually long time ago saved recipe for brownies that have kidmey beans but never tried!
This recipe fooled my picky six-year-old daughter! It didn’t fool my husband or 8-year-old son: they noticed something was different. My son is big on textures. Even so, they still kept going back to sneak a little more. Awesome grain-free recipe.
Love that, Melinda!
I have made this befor love , love, love it.
Just made this recipe. Used agave nectar and mink fruit brown sugar substitute. Threw in some chopped walnuts along with generous amount of sugar free chocolate chips results were excellent. Served to guests who thought they were great. Did not reveal the ingredients to them. So positive reactions were rendered in a true “blind” tasting test. Thanks for the great recipe!
Would this work with Almond Flour? Love your recipes 🙂
Hi Christina! I haven’t tried it with all almond flour but let me know if you try it using it! 🙂
I went with stevia for the sweetener. I used a combination of carob and cacao powder… As far as the add ins go I put chia seeds, hemp hearts and goji berries… Yes this recipe is a keeper! Thanks for posting!
🙂 Yay! Thanks so much, Julie! Ooo I like the combo of carob and cacao!
Can I sub honey for the 1/2 cup granulated sweetener? or will that make it too wet?
Hi KB! I haven’t tried it but I don’t see it not working- You might need to add a dash more coconut flour 🙂
These were really good. It was very difficult to not eat the entire batch once it was firm!
Thanks so much for the feedback, Molly 🙂
Is there perhaps an ingredient ,such as Cocoa, missing? Unless chocolate chips are selected as a mix in, these “brownies” are not chocolate.
Janis!! You are a lifesaver- Thank you so much for that, I’m such a goose. Obviously forgetting the key ingredient to make it chocolate like.
Wow, I am crazy impressed. No bake dessert with black beans and you pulled it off too. I’m also wondering where my package is. Um I’m a great taste tester. Hello. 🙂
You bet. You get the ones made with gold, silver and tassels.
I too would like to sign up to receive recipe samples. Also please include calories per serving. And can I make these with pickles instead of black beans?
It’s calorie free! If you drink pickle juice. You can definitely sub it for black beans! 🙂
Can I sign up to sample some recipes, please?!
YES. So much yes.
Great post! I love this 🙂 Thank you for all the inspiration!
Very welcome Cindy! 🙂
So creative! I love this collaboration and I can’t wait to give this a try!
Thanks Heather! 🙂
No bake black bean brownies…I am so there! YUM!
Thanks Alida! 🙂
I am all about the chickpeas! They make great hummus, brownies, cookies and are amazing roasted as a snack. I’ve never had black bean brownies mostly because I love black beans as they are so I eat them before I can put them into anything else 🙂
Oh nice!
I love this new series you guys are doing! So many of my favorite bloggers. 🙂
And I’m glad you decided to share these brownies with the world. They look amazing!
Thanks Sarah! 🙂
I tried chickpeas once in blondies and was really surprised that I liked them! I’ve yet to try black bean brownies because I’m still skeptical, but you just may win me over!
Trust me, if I can handle them, you can!
Can I be your friend who taste tests and gets yummy packages?? 🙂 So fun, I love this theme because weirdly, I love my bean desserts.
I’d love to get involved with this link up if possible for next time!
I’m surprised at how well the beans turned out in them! So good!
Are those brownies real life!? I’ve been eating a can of beans daily for the last couple weeks….no joke the entire can and this recipe would be perfect to cater to that.
You need these, so good!
These black bean brownies are looking good! I posted a black bean chocolate muffin recipe awhile back and you just reminded me that I do like black beans in baked goods. My favorite legume is chickpeas for sure though!
you need to try these- So good!
Not gonna lie — I always give the stank eye to bean desserts, which I know I shouldn’t because of how many times I’ve been surprised in the past when it comes to strange combinations, but yeah. I’m still bitter about the bean brownies I made 5+ years ago that weren’t even edible when they were basically drowning in nut butter. But I trust your tastebuds…
You and me both aha! I made Alison promise to be 100% honest and her dad too!
i’m pretty sure you’re the only one who can make BLACK BEAN BROWNIES look good!
Haha thank you!
I have never tried the whole beans in desserts thing, but this looks really good!
These are sooo addictive!
Dude – you have outdone yourself! These sound and look amazing for no-bake!! And only 7 ingredients!
Thanks Shashi! 😀
We need to live closer so you can send me things like this to test 🙂
Who knew there was so much deliciousness to be made with black beans.
haha sure!
YUM! I love your no-bake recipes!
Me too! 🙂
You’re weird. I love it. #strangebutgood
I love me too 😉
Need need need. Making ASAP. I have a can of black beans that needs used up anyway. I love black beans… and all beans, really. Those naan bowls too.. omg.
So good!
This recipe sounds so easy, I have to try it. I’ve never baked or used black beans in dessert recipes but your pictures and this post has convinced me to. They look great, Arman!
Thanks so much Joanie! 🙂
I made black bean brownies before, but the flavor really relied on the choco chips AND they had to be baked. I can’t bother with having to bake my shit! These look like awesome square pillows of fiber-rich tastiness. Assistant, go get me my measuring cups.
Thanks Eva! These are delicious!
I’ve never done the baking with beans things – I was pretty convinced it couldn’t be done without, you know…tasting like beans? But you might have me convinced that it’s worth a shot 😉
Promise it’s good!!!
Arman, you GENIUS! I love me a baked black bean brownie, so you can imagine I’m dreaming about what these fudgy hunks of goodness do for my face trap. I’m pretty obsessed with the fact that they’re no-bake…just sayin. 😉 LOVE being a part of this group with you!
Thanks Julia! looking forward to next month already! 🙂
I am DEAD RIGHT NOW. And really jealous that Alison got to try these and the PB&J bars because those two are now my next two recipes. (just about to finish off another “bar” before i restock/fill up the freezer =l) and having a chocolate and peanu-jelly option for pretty much the only two cravings my life consists of. Me and my blender are going to become best friends just in time TO SEE YOUUUU!!!
P.s. chickpeas make bangggggginnn blondies.. just saying 😉
I’m STOKED you enjoyed these but best of all, I’m glad we hung out!
HAh! I love your texting conversation because it reminds me a lot of how my college friends and I communicate, minus a whole lot of vulgar terms to describe how they feel about the treats I give them ;).
These look great! I’ll admit that I am a little skeptical about beans in desserts still, but if you say so and have photos like this to shove in my face, my mouth is wide open!
LOL. I was fortunate it was cut off haha!
Wow, Arman, these look great! I love baking with black beans, but have never thought to do a no bake dessert with them! Fantastic!
Thanks so much, Kelly- I was so skeptical but they turned out well 🙂
My dad prefers your treats over the ones I make. You don’t even know how many times he asked, “Do you still have those bars from Arman?” In my head: “But like, what about these oatmeal bars I made you?”
It’s okay though because these babies are seriously amazing. Pop never would have guessed there were black beans in there, and neither would I! Thanks for letting me try them as you struggled to find nourishment in the form of Fage yogurt.
Haha really?! Oh mad, well expect a tonne more, I’m experimenting next week 😀
Yes, I read ‘THE WORLD NEEDS THOSE FUDGE BARS’. What?? Then I need one
You got me inspired with the whole bean thing. In Asia the use it often in their deserts, most of which I don’t like. However there are a couple that would be quite interesting to revamp.
Thanks for sharing!
Hahaha YES. Seriously try it out- I’ve always been so skeptical with them!
When the world needs those bars then I have to try it 🙂 I wonder if I can plant this on Stefan without him noticing that it has black beens in it. I once made him eat bean brownies. The recipe was horrible and ever since he is quite aloof when it comes to beans in a dessert 😀
I love black beans! Fun fact: we have 1 brand that sells canned black beans here. I once tried to make dried ones in my slow cooker. They cooked for 24h after I watered them for 12h!
Promise he won’t be able to taste it- I made sure over 5 people try it out!
pretty much dying over these. and the photos = epic
Speak for yourself! I was dying over your layer dip like…massive Mexican cravings!
Dude! I am a huge fan of black beans! I used to not like them as a kid because we just never ate them. (You know, anything that you didn’t eat as a kid just isn’t good, right?) But some number of years ago, I overcame that fear of black beans. Now I love them! I usually toss them with some cheese into a quesadilla…but now I’ll have to save some for these bars! But you know what would have been awesome? Adding some maple syrup.
hahaha touche! Now I realllllly want a quesadilla!
I love the fudgeyness of black beans brownies, but have not tried a no-bake version before, sounds like a fun experiment.
I adore black beans in general, but have a soft spot for lentil too!
Nice one! these are great Cara!
OH MY YUM. Do you think it would work if I used peanut butter in these? Sort of like PB Chocolate Brownies! Chocolate with peanut butter is one of my favorite combos 🙂
It definitely works with peanut butter, I made that version for a friend!
I can practically taste these through the screen and I’m loving them! Black bean brownies all day every day.
Right? They are tooooo good!
I agree with Lindsay, I’ll take some samples, shipping them to Philly isn’t far 🙂 LOVE that these are no bake, thank you for not making me turn on my oven when it’s 90 degrees!
OF course! That’s my goal! 😉
Beans are tough on my system in general, which is hilarious considering the amount of fiber that I consume on a daily basis. I’m also not the biggest black bean fan, but I really do like Cuban black beans (like, give me the spoon, walk away, the pain is worth it). But I want to try again! Maybe these will be my entre back into the world of beanage.
Omg where have you been all my life and why am I only just discovering your blog in the last month. Seriously?! I want to eat every single recipe you post!
And I love how you said you didn’t trust your taste buds. I totally get that. I think pretty much everything I make is tasty, but I’m definitely used to “health food” and my taste buds have adapted. I always worry that the average person wouldn’t actually like it.
Speak for yourself- I’m not going to lie, I spent last week stalking your blog and your recipes!
Haha, when I was back in Australia, I’d have to get my sister to triple test everything
how does one get to be your epic friend and get these epic samplings? LOL!
hahaha live in New York!
I wish you would include nutrition/calories per serving
Hi Pam, I don’t count calories and focus on the ingredients- You’re more than welcome to plug the ingredients into a calorie counting service like myfitnesspal if you want such information 🙂 Enjoy!