Healthy Black Bean Brownies
Posted Jan 21, 2018, Updated Nov 26, 2021
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This is the best Black Bean Brownie Recipe. Black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and delicious straight from the oven – gluten & dairy-free!
I enjoy dessert so much that I eat it every night – which is why I like to create healthier recipes, like these Black Bean Brownies! Dessert doesn’t have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine – because what’s a day without chocolate?
Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts. They are loaded with protein and fiber and are gluten & dairy-free! So you can feel good about enjoying a little chocolatey treat.
These are the only black bean brownies I have ever made that taste good directly out of the oven, and I’ve made my fair share over the years. I still like to let them cool a little bit so they retain their shape better. But if patience around brownies isn’t your forte, feel free to dig right in.
How to make Black Bean Brownies
This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake. Don’t forget to watch the video, plus here are a few notes about making this recipe:
Warm ingredients. Be sure that your ingredients are room temperature before adding them into the Vitamix (or another high-powered blender). Rinse the beans with warm water, not cold. Melt the coconut oil before adding it to the container of your blender. This will ensure that your mixture blends easily and becomes silky smooth.
Don’t over-blend. If you blend the mixture for too long it will start to get very warm. This becomes problematic when the chocolate chips melt when they’re added to a warm batter. Blend just until the mixture in homogenous {the same throughout} and smooth.
Store/freeze
Store these black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months. Warm them in the microwave for about 10 seconds to restore the fresh-from-the-oven taste!
Recipe FAQS
Yes, you can double the recipe and bake it in a 9×13″ pan.
The only other bean I have tried to use in this recipe is great northern beans, and while it tasted good I far prefer black beans. I don’t suggest making substitutions for them. If you want to bake with chickpeas, try these healthy chickpea blondies.
They are still a treat, but they are made with nutritious ingredients and lower in calories than other baked goods.
Black Bean Brownies: Ingredients & Substitutions
- Coconut oil. Melted butter or ghee can be used in place of coconut oil.
- Coconut sugar. Any granulated sugar works well in place of coconut sugar.
- Honey. Maple syrup can be used in place of honey.
- Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.
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Healthy Black Bean Brownies Recipe
Ingredients
- 1 15 ounce can black beans, drained, and rinsed
- ¼ cup honey
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ tsp sea salt
- 2 large eggs
- ¾ cup chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8″ baking pan and set aside.
- Put beans, coconut oil, coconut sugar and honey into the container of your (Vitamix) or food processor. Blend until well combined.
- Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
- Add in eggs and blend until just combined.
- Mix in ½ cup chocolate chips by hand.
- Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
- Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
- Let cool, cut and ENJOY!
- Store in an airtight container in the refrigerator. Reheat for 15 seconds in the microwave to restore the fresh-from the oven gooeyness.
Video
Notes
Ingredient Substitutions
- Coconut oil. Melted butter or ghee can be used in place of coconut oil.
- Coconut sugar. Any granulated sugar works well in place of coconut sugar.
- Honey. Maple syrup can be used in place of honey.
- Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.
Store/freeze
Store these black bean brownies in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the oven or microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Making these for a second time tonight because I ate the first batch so fast! I plated the brownie then topped it with a dollop of whipped cream and cacao nips! I also replaced the cocoa powder with cacao powder and then turned out decadent and delicious.
Sounds delicious, Lynne!!!
Where have these been (or bean) all my life? So great. I didn’t use any sugar at all, and half the amount of honey, and used unsweetened cacao nibs instead of chocolate chips and they are still fabulous (and healthier)! Thank you so much for this recipe.
Thank you Michelle! These brownies one of my favorite treats – so it means so much to me when other people love them too! 🙂
I made these and modified the recipe and added dried cherries and walnuts. Added nut toppings with a drizzle of manuka honey! Wow! So good
Love this recipe! I thought they were good last night after I baked them, but I pulled two pieces out of the fridge this morning for breakfast (don’t judge 😂) and they are even better today! I think the coldness from the fridge gave them even more of a fudge-y texture. Thankful to find an allergy friendly recipe that tastes delicious. I’ll be making these for thanksgiving this week!
Wow I’m impressed and thrilled I didn’t need almond flour to have a delicious dessert 🥣
I’m tired of almond flour stealing the show for my chocolate desserts
This was a great alternative & tastes delicious 😋
Thank you for sharing your recipe ✨
Thank you Stacy! You should try these flourless brownies too – no almond flour required there either! Have a great day!