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
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!