Flourless, rich and delicious Black Bean Brownies that are moist, fudgy, and have amazing texture! You’d never guess they’re made with beans!
I first started making brownies with beans way back in 2012, and it’s been a committed love affair ever since.
In fact, it all started with my Garbanzo Bean Brownies, which was one of my earliest recipes.
I first shared this recipe for black bean brownies in April of 2013 but I wanted to revisit the topic because they are just so irresistible! Plus, I don’t think the world was ready for black bean brownies back then, but I’m confident it is now.
Made easily in a blender, these black bean brownies require minimal basic pantry ingredients and turn out tasting so fudgy and rich.
Nope, you can’t taste the black beans!
The one difference you may notice between regular brownies and black bean brownies is that brownies made with beans tend to be slightly crumbly (to be expected), but they are still magically moist and rich.
In addition to brownies, I’ve also made other sweet treats using beans!
My 6-Ingredient Peanut Butter Chickpea Cookies, Flourless Chocolate Black Bean Banana Bread, Chickpea Banana Muffins and my Double Chocolate Vegan Black Bean Cookies are some of my favorites.
Making black bean brownies is as simple as tossing all of the ingredients into a blender, blending, then baking the batter to gooey perfection.
No need for a separate bowl for the wet ingredients and dry ingredients, and no all purpose flour.
In this sense, they are easier to make than regular brownies and are entirely goof-proof!
Let’s discuss the simple ingredients needed to make this healthy dessert.
Ingredients for Black Bean Brownies:
Black Beans: The star of the show! Pick up one 15-ounce can of black beans from the store. If you’d like, you can also use garbanzo beans.
For those of you who cook dry beans and don’t buy canned beans, use 1 ½ cups of cooked black beans. Don’t worry about any black bean flavor coming through, as it is entirely masked by the chocolate decadence.
Eggs: A couple eggs help these brownies rise and give them a very slight cake-like texture. If possible, take the eggs out of the refrigerator 15 minutes before you begin the recipe to bring them to room temperature.
I’ve tried using flax eggs using ground flax seeds to make vegan black bean brownies and the brownies stayed molten without setting up. The mixture was delicious, but I wouldn’t call them brownies. If you experiment with an egg substitute and have success, let me know.
Coconut Sugar (or regular brown sugar): I like using coconut sugar for a natural sweetener because they turn out nice and sweet but are lower glycemic than brownies made with regular cane sugar. You can absolutely use any granulated sweetener you have on hand, including white sugar, brown sugar, or sugar-free sweetener.
Oil: A touch of oil is all we need to bring more richness to these healthy brownies, giving them moist texture. I use avocado oil or coconut oil but olive oil and vegetable oil work too.
Pure Vanilla Extract: A little bit of vanilla brings warm flavor. Skip it if you don’t have any on hand.
Cocoa Powder: The majority of the rich chocolate flavor in these brownies comes from cocoa powder. I use raw cacao powder because I find it has a creamier (less bitter) flavor than regular cocoa powder, but you can use whatever you love.
Salt: A pinch of salt brings out all the lovely chocolatey flavors in the fudgy black bean brownies, so be sure not to skip it.
Baking Soda & Baking Powder: The leavening agents here are both baking powder and baking soda. They help the brownies rise and ensure the brownies hold together nicely after they are baked.
Vinegar: Balsamic vinegar is added to cause a chemical reaction with the baking soda, ensuring the chemistry is just right. Anything acidic works here. Apple cider vinegar, rice vinegar, lemon juice or lime juice are all great options.
Chocolate Chips: The all star ingredients that is responsible for the fudgy texture of these yummy brownies! I use dark chocolate chips, but semisweet chocolate chips, sugar-free chocolate chips, and any chips you like will work! If you skip the chocolate chips, you’ll lose out on the gooeyness and some of the richness, but the brownies will still taste great.
Optional Additions:
Shredded Coconut: If you love the flavor and texture of shredded coconut, sprinkle it all over the brownie batter before baking.
Instant Coffee Granules: If you have instant coffee on hand, add a couple teaspoons to the batter for deeper flavor.
Recipe Adaptations:
- Add ⅔ cup of chopped walnuts or pecans to the batter for nutty brownies.
- Cut back on the chocolate chips or omit them altogether for less sugar.
- Use garbanzo beans instead of black beans.
- If you’re like me and you love adding cinnamon to baked goods, use ½ teaspoon to 1 teaspoon of ground cinnamon.
- Add more chocolate chips for even more decadent black bean brownies.
These secret ingredient brownies have the perfect texture!
Now that we’re experts on the ingredients for black bean brownies, let’s bake a batch!
How to Make Black Bean Brownies:
Drain the can of black beans into a colander and give them a light rinse with water. No need to dry them off with a paper towel. Simply shake them around in the colander until it looks like the majority of the moisture is gone.
Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ baking pan with parchment paper.
Add all of the ingredients to a high speed blender or food processor except for the chocolate chips and blend until completely smooth.
Stir ½ cup of the chocolate chips into the batter with a rubber spatula.
Pour the batter into the prepared baking dish, making sure to scrape the sides of the blender to get all of the batter.
Sprinkle the shredded coconut on top of the batter (the shredded coconut is optional), and sprinkle chocolate chips on top as well.
Bake for 18 to 20 minutes until brownies are set up.
For gooey brownies, bake for less time. The brownies will be cooked through once they reach an internal temperature of 190 degrees F, so feel free to use a thermometer to check the temperature if you’re aiming for brownies that are nice and gooey and perfectly baked.
Allow brownies to cool for at least 15 minutes before slicing and serving.
Store any leftover brownies in an airtight container in the refrigerator for up to 5 days. Freeze brownies in a zip lock bag or freezer bag for up to 3 months.
Miraculously, the brownies taste even better the next day once they have had time to let their flavors marinate and develop.
And that’s it! The absolute best black bean brownies recipe that is guaranteed to impress every time!
I’m willing to bet your friends and family won’t be able to guess that these brownies are flourless, dairy-free, refined sugar-free, much less made with beans!
Make them the next time you’re craving a decadent chocolate treat!
If you love healthy brownie recipes, also try these out!
More Healthy Brownie Recipes:
- 5-Ingredient Flourless Peanut Butter Banana Brownies
- Healthy Sweet Potato Brownies
- Almond Flour Brownies
- Coconut Flour Brownies
- Gluten-Free Rolled Oat Pumpkin Brownies
- Flourless Avocado Brownies
Magical fruit brownies for life!
Black Bean Brownies (Flourless and Naturally Sweetened)
Ingredients
- 1 14-ounce can black beans, drained and rinsed
- 2 eggs
- 1/3 cup raw cacao powder
- ¾ cup coconut sugar*
- 2 tablespoons avocado oil**
- 2 teaspoons balsamic vinegar***
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons instant coffee granules optional
- ½ cup unsweetened shredded coconut optional
- 1 cup dark chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper, then lightly oil the parchment paper.
- Stir ½ cup of the chocolate chips into the batter and pour into a lightly oiled or parchment lined baking dish.
- Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean.
- Allow brownies to cool 15 minutes before cutting into them.
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
I originally shared this recipe on April 5, 2013. I updated the photos, added information to the post, but left the recipe the same.
Thank you so much for sharing! These were absolutely amazing!! My whole family loved it too!
After reading a few comments I added 1/4 tsp salt and 1 tsp vanilla and increased the coconut oil to 1 tbsp, and it turned out perfect.
I am definitely going to share this page with all of my friends 🙂
Wahooo! So glad you and your family enjoyed the brownies and that the recipe changes worked out! Thanks a million for your feedback, Emma!
I think this is by far the best black bean brownie recipe I have ever found.
I have made several times and tweaked slightly.
I make a 1 lb bag of dried beans and use 1/3 and freeze the rest for later batches. I increase sugar to 1 cup and eliminate coconut water, coconut, and chocolate chips.
I put chopped pecans on top, instead.
Most importantly, I added 3 teaspoons of vanilla and 1/2 teaspoon of salt which really enhances the flavor, especially if using dried beans.
Thanks for developing such and amazing recipe! It has the texture of the most decadent brownie.
AWESOME! I’ve never tried making the recipe using dried beans. I’m so happy to have your feedback and thanks for letting me know what you did to make your version work! So happy you enjoyed the recipe, and cheers to a delicious brownie made from the best bean on earth! 😉
These are incredible!!! Super moist and perfect flavor. I added only about half the coconut sugar and thought they turned out just right. I can see adding more sugar if I were sharing with others that prefer their desserts on the sweeter end. But I think I’ll keep this first batch all to myself ;). Thanks so much for sharing this wonderful recipe!
These are fabulous!! Mine were a little cakier than the pictures so next time I will do only the minimum in suggested baking time. 🙂
Just made these in my Vitamix. They are delicious! We made brownie sundaes with them. I didn’t tell anyone what they were made of until after they ate:) I didn’t have coconut, but still turned out great.
I made these today while stuck inside during a snow storm. They taste pretty good but they didn’t stay together. Fell apart easily. I had to cook them a lot longer than the recommended time too. Maybe a few more minutes would have helped. Any suggestions? Also where the beans suppose to be pureed? Mine ended up slightly chunky.
I made these abt 3-4 times in the past 6mos-the family loves them! (Once I forgot to add a sweetener though!) Anywho-Joey We toss all ingredients in our Ninja & they come out fine.So yeah-I think blender/food processor might help w/ the falling apart thing. I’ve had to bake them a bit longer too though.
I will try them again in my Vitamix. I used a regular hand mixer this time.
I also used regular sugar bc I didn’t have coconut sugar on hand.
I love that there is no flower and they have protein in them. Justifies eating the entire batch! 🙂
Hi Joey, in re-reading the recipe instructions, I realized how people could be confused, so I modified them to be more clear. Yup, you use a blender to blend everything together! The brownies will still be a little crumbly (more so than regular brownies), but probably way less crumbly than you experienced on your first batch. I’m so glad you’re going to try these again! They truly are magnificent, and I love that they’re flour-less, too! Definitely provides for a low-guilt treat 😉 Thanks so much for your interest and let me know how you like them if you make another batch!
@Mommysgirls, thanks so much for responding to Joey’s question! I’m so glad you’ve made the brownies multiple times and that you enjoy them! I’m thinking I need to bake up another batch soon and this time I’ll be sure to note the change in bake time. 🙂 Thanks again! xoxo
Hi! Great Recipe! My entire family was pleasantly surprised with the flavor! There are (seamingly) No beans present in this bean brownie! Decadent and delicious are befitting descriptions! We even added some vegan marshmellows on top in tge last 10mins of baking (then turned on the broiler for abt 1 min to give them a nice light toast like a smore) Thanks for sharing with the world!
These are amazing…i just made them to take to a friend’s BBQ – they are moist….chocolately (not even a word but don’t know how else to say it!) ….seriously yummy! I am not gluten free but am always looking for a healthier way to make sweet treats and this scores a 10/10! My Gluten free friends will love them! Thanks for the recipe!
Lindsey, I’m so glad you like them! I’m not 100% gluten-free either but love experimenting with other ingredients for treats to add an element of nutrition. Thanks so much for trying the recipe and for the note! P.S. I use the word chocolatey all the time…totally a word in my book 😉
Never one to leave a recipe alone (I consider a recipe a mere suggestion :)), I added a bit more coconut oil, some vanilla, a pinch of salt, and some strong coffee. I cut the coconut sugar a bit. I put the chocolate chips – maybe 1/3 cup, or so (didn’t measure) in the blender with the other ingredients, but left a few chunks. I didn’t add chocolate chips on top. I stuck with the coconut on top, but before adding it to the top of the brownies, I mixed in some lucuma, cinnamon, and a dash of garam masala because I had a hankering for a bit of spice. They were moist, exotic-tasting, and super yummy! Thanks!
LOL, Kim, I’m the same way…I have a hard time following a recipe to the T. Your changes sound great! You’re making me want to make another batch!
Is it ok if I use apple cider vinegar instead?
I haven’t tried apple cider vinegar yet, but I’m sure you can. You can also leave the vinegar out altogether 🙂 Hope you enjoy!
How do these have so little fat and yet look so incredibly heavenly?! I just recently discovered the true joys of baking with black beans with an amazing chocolate cake. I’m so excited to move onto these brownies next! You genius, you. You’re so funny, by the way. <3
Awww Erika, you’re too kind! I’m glad you like the recipe. It’s definitely a big favorite in my house and also very adaptable. I think it’d be fun to add some raspberries or do a peanut butter version. Hope you have a fun weekend!!
Ha–peanut butter is exactly what I ended up doing this weekend! I made these and swirled half the batter with some PB&J and my roommate was a fan 🙂 Unfortunately, my brownies weren’t anywhere near as moist as the ones in your photos! They were a teensy bit dry and more cakey than the ones in your photos. I did leave out the chocolate chips and coconut, but do you have any idea what I could have done wrong? Then again, maybe I’m projecting fudgy expectations onto these brownies where maybe they’re supposed to be more cakey…
Hmmmm…that is definitely strange because mine were moist and more on the fudgey end than cakey end. Eliminating the chocolate chips may have had an impact…I always find my brownies turn out more cake-like when I don’t add chocolate chips to the batter. Were the beans you used very dry? I drained and rinsed my beans and didn’t dry them off at all so they were still a little moist. I’m also wondering if the peanut butter played a roll. I’d definitely love to troubleshoot this. How much peanut butter did you use? I can do some experimenting (since I could always use a peanut butter brownie) and let you know what I come up with! 🙂
Hmm interesting! I’ll have to try these again with chocolate chips. I don’t think my beans were especially dry…I rinsed them in a colander and then tossed them straight into my blender. I do have a question though–why only half a teaspoon of coconut oil? It seems like it would hardly make a difference whether you add it or leave it out…
Anyway, I poured the batter into a pan and then dolloped 2 tablespoons of peanut butter and about 1 tablespoon of jam over the top of half of the brownies and kind of swirled it in. Hmmm. I’d love to see your experiments! I will definitely be experimenting more to see if the trouble was on my end (very possible!)!
I’d think the same about the half teaspoon of coconut oil…I added it plus the coconut milk simply for moisture and it seemed to work for me. I’d have to try the recipe without the chocolate chips and with the peanut butter and jam in order to know what happened. I’ll let ya know when I figure it out 😉 Thanks a bunch for the feedback!
I just followed your recipe, and those brownies are AMAZING. Just recently had to switch to a gluten-free lifestyle to help with a skin condition, and thought I wouldn’t be able to bake a satisfying brownie anymore. I was way wrong, those are delicious and my whole family loves them. Thank you, thank you, thank you for making this baker girl happy to be gluten-free 🙂
Sarah! I’m so happy you enjoyed them! These are the go-to brownie in my house. My bf’s mom makes them all the time – she was the one who introduced them to me – I love how rich and soft they turn out and you’d never know there was a black bean in sight. Good luck with your GF quest. As long as you’re willing to get creative, it’s actually not all that difficult. 🙂 Thanks so much for letting me know you tried the brownies!
I just made these healthy little morsels – mine came out looking just as delicious as your pic – and they taste incredible! However- mine are sort of fragile and crumbly and stuck to the parchment- any ideas what I could have done to prevent this ??
Were they just as fragile even after they had set up for a few hours or a day? Usually mine are crumbly just out of the oven and after they sit a while, they hold together pretty well. As weird as it sounds, I would suggest lightly oiling the parchment paper. Sounds a little over-kill, but I’ve done this and it definitely helps. SO glad you made the brownies and thanks so much for letting me know how they turned out!
Great thanks Julia! I’ll try them this weekend!
These look delicous!
I’m wondering about the coffee grinds…. instant coffee? Or real coffee grinds? I’ve never added grinds to a recipe before.
Hi Parise, I used real coffee grinds, but instant coffee grinds would yield more flavor if you have them on hand. Thanks for stopping by!
Yum! These look so good 🙂 I love the use of coconut on top for some added flavour. I’ll be making these for my kids!