Black Bean Brownies
Black Bean Brownies are my little secret weapon for nights when I want something deeply chocolatey but I do not feel like dealing with a fussy dessert. Maybe you have been there too, craving brownies and realizing you are out of flour or you just want a treat that feels a bit more balanced. The first time I made these, I honestly expected a weird bean taste and a sad, cakey pan. What came out was rich, fudgy, and the kind of brownie you keep “testing” until half the batch is gone. If you have picky eaters at home, this is a fun one to try because nobody has to know the main ingredient right away.
Why Black Beans?
So why do black beans work in brownies? The short version is this: they blend into a smooth base that acts a lot like flour and butter in terms of structure, but they bring extra moisture and a creamy texture. When you add cocoa and a good sweetener, the chocolate completely takes over.
Also, I like recipes that feel practical. I usually have a couple cans of black beans in my pantry, and they do not go bad quickly. That means Black Bean Brownies can happen on a random Tuesday, no planning required.
Here is what black beans do for you in this recipe:
- Fudgy texture without needing a bunch of flour
- More fiber and protein than a classic brownie
- Easy blending so the batter comes together fast
- Budget friendly because canned beans are cheap
One small tip that matters a lot: rinse and drain the beans really well. I rinse until the water runs clear, then I let them sit in the strainer for a minute so the batter does not get watery. If you want to go the extra mile, pat them dry with a paper towel. That helps the chocolate flavor stay front and center.
When I am making these for friends, I usually serve something fun and fresh on the side, like fruit or coffee. And if you are in a breakfast mood the next day, I have to point you to this sweet and cozy idea: Blackstone French toast. It is the kind of weekend thing that makes the kitchen smell amazing.
Substitutions & Variations
I have made Black Bean Brownies a bunch of different ways, mostly depending on what I have in the cabinet. This is one of those flexible recipes that forgives you for improvising.
Sweeteners, fats, and flavor boosts
If you are wondering what you can swap, here are the changes I have tested personally:
- Sweetener: regular sugar, coconut sugar, or maple syrup all work. If you use maple syrup, reduce any other liquid a little so the batter stays thick.
- Fat: melted butter gives the richest flavor, but coconut oil works great too. If you want it lighter, you can use a neutral oil or even a little extra nut butter.
- Nut butter: peanut butter is classic, almond butter is milder, and sunflower seed butter is a good nut free option.
- Chocolate: add chocolate chips, chopped dark chocolate, or a swirl of chocolate spread on top before baking.
- Flavor add ons: a pinch of espresso powder makes them taste extra chocolatey, and a little cinnamon is surprisingly good.
Want them dairy free? Use coconut oil and dairy free chocolate chips. Want them gluten free? Great news, the base recipe already gets you there. Want them a little more “dessert party” style? Frost them with a simple cocoa frosting and add sprinkles. No judgment.
If you are planning a whole easy dinner situation and want something savory first, I am obsessed with tossing a big bowl of salad on the table. This dense bean salad is hearty and makes you feel like you actually fed yourself before diving into brownies.
Quick baking notes from my kitchen to yours:
Do not overbake. This is the main trick. They will keep setting as they cool, so pull them when the middle looks set but still soft. If you wait until everything looks totally firm, you will miss that fudgy center.
Nutrition Facts (per serving)
I am not a dietitian, but I do like giving a realistic idea of what you are eating. The exact numbers depend on your sweetener and if you add chocolate chips, but here is a simple, helpful snapshot for one brownie if you cut the pan into 12 squares.
Typical per serving estimate:
- Calories: 140 to 200
- Protein: 4 to 7 grams
- Fiber: 3 to 6 grams
- Fat: 6 to 10 grams
- Sugar: depends heavily on your sweetener choice
What I like about Black Bean Brownies is that they feel like a real treat, but they also have some staying power. I do not get that instant sugar crash feeling the same way I sometimes do with super sweet desserts.
“I made these for my kids and did not tell them what was inside. They asked for seconds and my oldest said they were the best brownies I have baked. I told them about the beans after and they just shrugged and kept eating.”
Photos of Black Bean Brownies
I always think photos help set expectations, especially with a recipe like this. Here is what you should be looking for when you bake them:
Before baking: the batter is thick, like a dense pudding. It should not pour like cake batter. If it seems too runny, your beans might have been too wet or you added extra liquid. Add a spoonful of cocoa powder to thicken it up.
Right after baking: the top looks set and slightly shiny, and the edges pull away from the pan just a bit. The middle should not jiggle like raw batter, but it should still feel soft.
After cooling: this is when they turn into that classic fudgy brownie vibe. I know it is hard, but letting them cool is worth it. I usually wait at least 30 minutes before cutting.
If you want super clean slices for photos or for serving, chill the pan in the fridge for an hour, then cut with a sharp knife. Wipe the knife between cuts. It feels extra, but it works.
Reader Ratings
If I had to guess, the biggest reason people rate Black Bean Brownies highly is because they surprise you. You expect “healthy brownies” energy, and instead you get real brownie satisfaction.
Here is what readers and friends usually mention when they talk about this recipe:
- Taste: very chocolate forward, especially if you add chocolate chips
- Texture: fudgy and moist, not crumbly
- Ease: blender or food processor does the hard part
- Kid approval: shockingly high, especially if you do not announce the beans first
If you bake them, I recommend rating them based on your preferred brownie style. If you like cakey brownies, you might want to bake a couple extra minutes. If you like gooey brownies, pull them earlier and cool them fully before cutting.
Common Questions
Do Black Bean Brownies taste like beans?
Not if you rinse the beans well and use enough cocoa and sweetener. The chocolate flavor wins. I can sometimes smell a tiny “bean” vibe in the raw batter, but it bakes out.
Do I need a blender or food processor?
It helps a lot because you want the beans totally smooth. If you only have a strong immersion blender, you can make it work, but you will need patience and a good bowl.
How do I store them?
Keep them in an airtight container. They are good at room temp for about 2 days, or in the fridge for about 5 days. They also freeze well. I wrap individual squares so I can grab one when the craving hits.
Can I make them egg free?
Yes. Use a flax egg (1 tablespoon ground flax plus 3 tablespoons water per egg, let it sit 5 to 10 minutes). The texture is a touch softer but still delicious.
Why did mine turn out gummy?
Usually it is either underbaked or too wet from not draining the beans well. Bake a few more minutes next time and make sure the beans are really drained.
A sweet little pep talk before you bake
If you have been curious about Black Bean Brownies, I hope you actually try them instead of just reading about them and moving on. They are simple, they hit that chocolate craving, and they are the kind of recipe that makes you feel clever for using pantry basics. If you want another no fuss take, I also like this version from Black Bean Brownies – (No Flour Required!) for more inspiration and comparison. Bake a batch, let them cool, and then tell me honestly if you miss regular flour. I bet you will be too busy reaching for another square.
Print
Black Bean Brownies
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
Deliciously fudgy brownies made with black beans for a healthier twist on a classic dessert.
Ingredients
- 1 can black beans, rinsed and drained
- 1/2 cup cocoa powder
- 1/2 cup sweetener (sugar, coconut sugar, or maple syrup)
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: chocolate chips or nuts for added texture
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- Blend the rinsed black beans in a blender until smooth.
- Add cocoa powder, sweetener, melted butter, vanilla extract, baking powder, and salt to the blender, then blend until well combined.
- Transfer the batter to the prepared baking pan and smooth the top.
- If desired, sprinkle chocolate chips or nuts on top.
- Bake for 25-30 minutes, or until the edges look set and the middle is not jiggly.
- Let cool for at least 30 minutes before cutting into squares.
Notes
For the best texture, do not overbake. Adjust the sweetness to your preference by using different sweeteners. Rinse the beans thoroughly to avoid a watery batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 9g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: brownies, black beans, dessert, healthy treats, vegan baking
