Best Black Bean Brownies
Posted Aug 23, 2023, Updated Oct 21, 2024
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These black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and are delicious straight from the oven. This is the best black bean brownies recipe and it’s gluten-free, dairy-free and has no refined sugar.
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 good is 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.
Black Bean Brownies: Ingredients & Substitutions
- Coconut oil. Melted butter (highly recommended) or ghee can be used in place of coconut oil.
- Coconut sugar. Any granulated sugar works well in place of coconut sugar. Or you can replace the granulated sugar with additional honey.
- Honey. Maple syrup is a good substitute for honey.
- Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.
Room Temperature Ingredients
Make 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 blending container.
This will ensure that your mixture blends easily and becomes silky smooth.
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, and follow the step-by-step instructions.
Begin by greasing an 8×8″ baking pan, then set it aside. I suggest a ceramic or glass baking dish for the best results. If you use a 9×9″ baking pan, reduce baking time by 3-5 minutes.
Next, blend the black beans, coconut oil, honey and coconut sugar together until well-mixed.
Then, add the cocoa powder, vanilla, baking powder and sea salt and blend until combined.
Next, add the eggs and blend until the mixture is completely smooth.
Finally, stir in the chocolate chips by hand. I have also used pieces of chocolate bars, peanut butter cups, etc, and pulsed carefully to break them up in the batter.
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.
Then, pour the batter into the prepared baking dish and spread until the top is smooth.
If desired, top the black bean brownies with extra chocolate chips, then bake until the top and edges are just set (about 25 minutes).
Remove the black bean brownies from the oven and let them cool completely in the baking dish. Then, cut them into squares and serve.
Serve
These black bean brownies taste amazing on their own. If desired, here are some serving suggestions:
- Nut Butter. I like to drizzle some peanut butter, almond butter, Nutella, etc. on top of the brownies.
- Ice Cream. Serve them slightly warm with homemade ice cream like dairy-free vanilla ice cream, vanilla ice cream, chocolate ice cream, dairy-free chocolate peanut butter ice cream.
- Frost the brownies: or slather your favorite frosting on top. Suggestions include: peanut butter frosting and chocolate buttercream frosting.
Store/Freeze
Store 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.
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Healthy Black Bean Brownies Recipe
Ingredients
- 15 oz black beans drained and rinsed
- ¼ cup honey
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¼ cup coconut sugar
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon 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!
Video
Notes
- Coconut oil. Melted butter or ghee are great substitutions.
- Coconut sugar. Any granulated sugar works well, or you can replace it with additional honey.
- Honey. Maple syrup or agave are good substitutes.
- Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so simple and so good. I made them for a friend who is diabetic but the rest of us agreed they are delicious. Didn’t add chocolate chips. Didn’t have ingredients at room temperature , used a 9×9 pan, and they were perfect. Have made them twice and will continue.
Hello
These sound lovely and am going to attempt them for my Dad.
Is it possible to substitute the black beans for another bean – say red kidney beans, perhaps?
I realise it can be irritating when people constantly want to change your recipes and I’m not normally one for doing it. I only ask as I have RKBs in stock so could avoid a marathon trip to the shops!
Thank you!
Helen
Hi Helen, I’m not the author of this recipe, but I have used chickpeas as a replacement. I don’t know how red kidney beans will work thought
These brownies are absolutely delicious, made with all-natural ingredients! From the first bite, they melt in your mouth, delivering a soft and chewy texture that’s simply irresistible.
I’m a vegetarian and this is such a treat !! Thank you so much . Grandkids ate them all up
Cane sugar is virtually the same as coconut sugar and much cheaper, so say many neutral sources.
These are delicious. The texture isn’t quite a brownie texture. They aren’t chewy or cakey. It is a very dense and fudgy dessert and has more of a delicate melt-in-your-mouth texture best eaten with a fork. Honestly, If you made these in a round pan, cut into triangles and called this a flourless chocolate torte, I would never suspect it was healthy at all. You could fool anyone.
This was exactly what I was looking for when I got the idea to make some black bean brownies. The recipe turned out so perfect. My toddlers and I love them!
Supper yummy and easy. I swirled in some peanut butter and will definitely make them again!
Coming from a family of 6, these were FABULOUS! The only thing I had to change was we had kidney beans instead of black beans. Think red bean paste desserts. They were a hit and so moist! Definitely not your normal brownie but I actually prefer these.
hi. id like to 3x the indredients, place in a 9×13 pan. can you recommend a bake time, please? thank you. kylee