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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.
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.
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.
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).
More healthy chocolate desserts
Black Bean Brownies
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
Nutrition
Originally published August 2015, updated December 2022, and republished June 2024
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 🙂