Black Bean Brownies

by Arman Liew

published on Jun 10, 2024

101 comments

5 from 66 votes
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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.

Ready for more healthy brownie recipes? Try my zucchini brownies, avocado brownies, protein brownies, and Greek yogurt brownies next.

black bean brownie.

Okay, I know what you’re thinking, but hear me out. These are arguably the best brownies you’ll eat all year!

First off, there’s zero black bean flavor. Instead, they add a richer texture and amplify the chocolate flavor. What you’re left with are soft, fudgy brownies that taste like pure chocolate decadence.

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. 
  • So fudgy. 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. 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 quite 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. Dark chocolate chips to mix into the batter and sprinkle on top.

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- Prep. Preheat the oven to 180C/350F and line an 8×8-inch pan with parchment paper. 

Step 2- Make the batter. Combine all the ingredients in a blender or food processor, except for the chocolate chips, and blend until smooth.

Step 3- Add chocolate. Fold in half the chocolate chips and pour the batter into the prepared baking dish. Top with remaining chocolate chips. 

Step 4- Bake. 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.

brownies with black beans recipe.

Arman’s recipe tips 

  • If the batter starts clumping as you’re blending, dump it into a bowl and mix by hand. 
  • 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 quickly blend rolled oats until they reach a flour-like consistency. 
  • 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.
  • Swap the oil. Use peanut butter or unsweetened applesauce instead.

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. 
  • 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.

black bean brownies.

Frequently asked questions

Are black bean brownies healthy?

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).

More healthy chocolate desserts

black bean brownies recipe.

Black Bean Brownies

5 from 66 votes
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.
Servings: 12 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Rate This Recipe Print

Ingredients  

  • 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

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 25-30 minutes, or until a skewer comes out clean.
  • Let the brownies cool in the pan completely, before slicing and serving. 

Notes

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.

Nutrition

Serving: 1servingCalories: 185kcalCarbohydrates: 21gProtein: 4gFat: 11gSodium: 238mgPotassium: 182mgFiber: 5gVitamin A: 69IUVitamin C: 1mgCalcium: 44mgIron: 2mgNET CARBS: 16g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published August 2015, updated December 2022, and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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.

    Reply

  2. 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!

    Reply

  3. 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…

    Reply

  6. Dude – you have outdone yourself! These sound and look amazing for no-bake!! And only 7 ingredients!

    Reply

  7. 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.

    Reply

  10. 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.

    Reply

  11. 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!

    Reply

  12. 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.

    Reply

  13. 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 😉

    Reply

  14. 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!

    Reply

  15. 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!!!

    Reply