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.
If you’ve tried our avocado brownies or Greek yogurt brownies before, you’ll know that these more unique ingredients can actually transform your brownies into something quite special.
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
- 15 ounces black beans canned and drained
- 3 large eggs or egg substitute
- 1/4 cup 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 divided
- 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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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!
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’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!!!
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!
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! 🙂
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.
You’re weird. I love it. #strangebutgood
I love me too 😉
YUM! I love your no-bake recipes!
Me too! 🙂
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.
Dude – you have outdone yourself! These sound and look amazing for no-bake!! And only 7 ingredients!
Thanks Shashi! 😀
I have never tried the whole beans in desserts thing, but this looks really good!
These are sooo addictive!
i’m pretty sure you’re the only one who can make BLACK BEAN BROWNIES look good!
Haha thank you!
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!
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!
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!