Black Bean Brownies

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.

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.

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.

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.

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

More healthy chocolate desserts

• Coconut flour brownies
• Healthy brownies
• Almond flour brownies
• Eggless brownies
• Oatmeal brownies

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