These fudgy black bean brownies are a delicious way to enjoy a rich, chocolatey dessert without any flour. By pureeing black beans into the batter, you get a dense, moist texture that rivals traditional brownies while boosting fiber and plant protein. The deep chocolate flavor and gooey center make these feel indulgent without relying on flour.
Perfect for warming up dessert cravings or serving at gatherings, this recipe takes simple pantry ingredients and turns them into a crowd-pleasing treat. They bake quickly, and because they’re naturally gluten-free and high in fiber, they’re a great option for those looking to balance taste and nutrition.
Equipment
- Blender or food processor
- Mixing bowl
- Rubber spatula
- 8×8-inch baking pan
- Parchment paper or nonstick spray
- Oven
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 2 large eggs
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ cup sugar (white or coconut sugar)
- ¼ cup melted coconut oil or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips (plus extra for topping)
- Optional: pinch of salt
instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Add the drained black beans, eggs, cocoa powder, baking powder, sugar, oil, and vanilla extract to a blender or food processor.
- Blend until the mixture is completely smooth and thick, stopping to scrape down the sides as needed.
- Stir in the chocolate chips with a spatula until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle a few extra chocolate chips on top if desired.
- Bake for about 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: ~35 minutes
- Servings: 9 squares
- Cuisine: Dessert
- Course: Sweet Treat
How to store
- Room Temperature: Store cooled brownies in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap brownies individually and freeze for up to 2 months; thaw before serving.
what not to do
- Do not bake longer than recommended, or the brownies will dry out.
- Don’t skip rinsing the black beans—it removes excess liquid and starch.
- Avoid overblending; pulse until smooth, but don’t add extra liquid.
Tips & Variations
- Extra fudgy: Add a few tablespoons of melted chocolate to the batter.
- Nutty twist: Fold in chopped walnuts or pecans.
- Spicy chocolate: Add a pinch of cinnamon or chili powder for warmth.
- Sweet swirl: Drizzle peanut butter or caramel on top before baking.
- Vegan option: Replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
Approximate Nutrition (per serving)
- Calories: ~180–220 kcal
- Protein: ~5–7 g
- Fat: ~9–12 g
- Carbohydrates: ~24–28 g
- Fiber: ~6–8 g
- Sugar: ~14–18 g
Ingredients
Method
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Add the drained black beans, eggs, cocoa powder, baking powder, sugar, oil, and vanilla extract to a blender or food processor.
- Blend until the mixture is completely smooth and thick, stopping to scrape down the sides as needed.
- Stir in the chocolate chips with a spatula until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle a few extra chocolate chips on top if desired.
- Bake for about 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Protein: ~5–7 g
- Fat: ~9–12 g
- Carbohydrates: ~24–28 g
- Fiber: ~6–8 g
- Sugar: ~14–18 g
Conclusion
These fudgy black bean brownies prove that desserts can be both indulgent and nutritious. By using black beans instead of flour, you boost fiber and plant protein while keeping that rich chocolate taste and fudgy texture you love. They’re an easy way to satisfy a sweet tooth without feeling overly heavy.
FAQs
- Can I make these gluten-free?
Yes—these are naturally gluten-free because they use no flour. - Can I use a different sweetener?
Yes—honey or maple syrup works, though baking times may vary slightly. - Are these suitable for meal prep?
Yes—they store well in the fridge and freezer. - Can I add frosting?
Yes—a thin layer of chocolate ganache or peanut butter frosting pairs beautifully. - Can I use fresh beans?
Yes—just cook and cool them first.
