The Best Black Bean Brownies Recipe
This chocolatey black bean brownies recipe is so fudgy and delicious that I was surprised at how well they turned out—you really cannot taste the black beans at all!
Black beans make the perfect healthy base for brownies without leaving any traces of black bean flavor. I was skeptical, too, but now I’m a believer.
Don’t mention the secret to anyone until after they eat them—no one will know that these are flourless, naturally sweetened, gluten-free, and secretly healthy!
These healthy brownies with black beans have a rich dark chocolate flavor and are not overly sweet, thanks to the raw chocolate powder and all-natural ingredients. They make a great healthy dessert and are also tasty for a midday snack.
The Best Black Bean Brownies Ingredients
Here’s what you need to make these little guilt-free showstoppers that still satisfy a sweet tooth.
Black Beans
One of nature’s most impressive superfoods, black beans double as a protein, cholesterol-lowering fiber, and good carbohydrates.
Look for a 15-ounce can or box of black beans (plain, no seasoning added) and rinse and drain them well. One 15-ounce can of black beans is approximately one and three-quarter cups.
Are black bean brownies healthier? Black bean brownies are healthier than traditional brownies as they remove the need for all-purpose flour. Black beans also offer a tasty source of potassium, fiber, calcium, and vitamin A, while keeping the taste of fudge-y and chocolaty goodness.
Raw Chocolate Powder
Raw chocolate is also known as cacao. It has an earthy chocolate flavor and is another superfood packed with vitamins, minerals, and antioxidants. I use cacao powder in almost all of my chocolate recipes for its purity and health benefits.
I use the Thrive Market brand because it’s high in quality and at a great price. You can substitute unsweetened cocoa powder (cacao’s roasted cousin) if you prefer.
You can also use regular cocoa powder in this recipe if that’s what you have.
Flax Eggs (or Eggs)
I know this sounds weird at first if you’ve never made a flax egg, but trust me, it works. Once you’ve tried it, you’ll want to use it often. A flax “egg” is simply one tablespoon of ground flax seeds mixed with three tablespoons of warm water.
Let it sit for 15-30 minutes for the flax seeds to absorb the water and gelatinize, and voila! You’ve just made yourself a vegan egg replacement. Flax eggs usually do a great job of replacing a regular egg in baking.
You can read more about how to make the best flax eggs here. If you’d prefer regular large eggs, that’s fine too.
Whole Rolled Oats
I used whole rolled oats in these black bean brownies to give them some structure. Oats are gluten-free by nature, but they’re usually stored with other grains. Look for certified gluten-free oats if you need to avoid cross-contamination.
To make this recipe totally grain-free, you can substitute the oats with almond flour one for one. I prefer the texture with the oats, but almond flour works if you want a proper grain-free brownie.
Pure Maple Syrup
Use real maple syrup to sweeten your black bean brownies for that classic rich taste. Or, you can substitute for honey if you prefer. I don’t recommend any other substitutions for the sweetener as you’ll have mixed results.
Pure Vanilla Extract
A few teaspoons vanilla extract go a long way to giving any black bean brownie recipe that gourmet flavor.
Dark Chocolate Chips
Look for the highest quality possible. Adding chocolate chips to the cacao powder makes these brownies extra chocolatey and full of flavor. Like the cacao powder, I use the Thrive Market brand because they’re healthy and priced well.
Use vegan chocolate chips if that’s important to you.
If you choose to grab semisweet chocolate chips, read your labels and use the highest quality you can find. These often have unwanted filler materials like vegetable oil or canola oil.
Black Bean Brownies Recipe Tips
These gluten-free brownies are a hit at parties or as a mid-workday treat. Here’s what to keep in mind.
- Pan Size: I wrote this black bean brownie recipe for an 8×8-inch baking pan. You can check with a toothpick to see if they’re done once they’ve reached their total cook time. Prepare the pan with a little avocado oil or vegan butter so they don’t stick.
- Blending: I used a Cuisinart 12-cup food processor to make this recipe and many others, and I highly recommend it for this recipe. An 8-cup food processor would work, too. A blender can work if that’s your only option, just stop often and scrape down the sides until you puree a smooth brownie batter.
- Shopping: Don’t forget to check Thrive Market for the best natural recipe ingredients.
- Serving suggestions: I love eating one of these with a bit of dairy-free nice cream, vanilla ice cream, or with a cup of peppermint tea.
Variations:
You can add up to 1/2 cup add-ins to this recipe if desired.
- Walnuts or pecans wold be a nice addition to these brownies if you want a nuttier version.
- A swirl of peanut butter or almond butter into the batter after it’s poured into a prepared baking dish would be nice.
- Extra chocolate chips on top, or white chocolate chips or butterscotch chips, or peppermint chips would be nice if you want to change up your brownies’ flavor.
- You can also add 1 tablespoon of instant coffee grounds if you want to add an espresso flavor.
Storage
Let the cooked brownies come to room temperature, then cover.
You can store them on the counter at room temperature for up to 2 days. After that, keep them in the fridge for up to 3 more days.
Freeze them after 5 days if you have any leftovers (we never do!)
If you’re looking for more black bean goodness, check out these recipes:
Description
This black bean brownie recipe makes a decadent treat, but it contains only healthy ingredients (and you can’t even taste the black beans). If you love it, please leave a 5-star rating in the comments to help other readers in our community.
- First, make the flax eggs, as they need to sit for 15-30 minutes to gelatinize.
- While the flax egg mixture sits, prepare the rest of the ingredients.
- Preheat the oven to 350°F.
- Spray an 8×8-inch baking pan with a healthy extra virgin olive oil spray, or use a paper towel with 1 teaspoon extra virgin olive oil to grease the pan. Don’t use parchment paper.
- Place the ½ cup of whole rolled oats into the food processor and process for about 30 to 45 seconds until you have milled oat flour.
- Add the rest of the ingredients except the chocolate chips and process for about 2-3 minutes, stopping to scrape down the sides a few times. Mix until very well combined and thick.
- Once the brownie batter is ready, add ¼ cup of dark chocolate chips and pulse once or twice to combine.
- Pour the mixture into an 8×8 baking dish and smooth evenly with a spatula.
- Sprinkle on an additional 2 tablespoons of dark chocolate chips if desired. A few tablespoons of chopped walnuts would also be a great addition to the top if desired.
- Bake for 20 to 25 minutes until the sides appear completely cooked. The middle will stay a little gooey but will firm up as it sets.
- Remove from the oven and let sit for at least 30 minutes before serving, to allow the brownies to firm up. I find them even better the next day.
- Store in the refrigerator for up to a week, or freeze for up to three months.
Notes
This black bean brownie recipe is written for an 8×8-inch dish.
I used a Cuisinart 12-cup food processor to make this recipe and many others, and I highly recommend it for this recipe. An 8-cup food processor would work, too. A blender can work if that’s your only option, just stop often and scrape a spatula down the sides until you have a smooth brownie batter.
Be sure to check out my flax egg recipe, which is super important to this black bean brownie recipe.
Nutrition
- Calories: 117 kcal per serving
Is it hard to make black bean brownies? No, it isn’t hard to make black bean brownies. The prep time for my all-natural recipe is only 15 minutes.
What does the texture of black bean brownies resemble? The texture of black bean brownies resembles a traditional brownie: fudgy, dense, and just a little gooey.
I love black beans in salads, soups, and tacos, but using them in brownies is potentially my favorite use for them. Plus, this is one of the easiest dessert recipes you can make.
