These are the best black bean brownies – they’re rich, fudgy, chocolatey and you’d never guess they’re made with beans. This easy black bean brownies recipe is made in the blender with 9 ingredients in 30 minutes and are delicious straight from the oven. Plus, they’re naturally flourless, gluten-free and dairy-free with no refined sugar.

I enjoy dessert so much that I eat it every night – which is why I like to create healthier treats, like this black bean brownies recipe! Because what good is a day without chocolate?

Brownies are my favorite dessert, and I’m super picky about them. Even when I make them with healthier ingredients, they still have to be fudgy and chocolatey, and these black bean brownies are all that and more. I love them so much that I’ve made them regularly (like at least monthly), for over a decade. They’re the ultimate healthy brownies recipe for people who actually love brownies.

These black bean brownies are loaded with protein and fiber and are gluten & dairy-free! So you can feel good about eating them. And you can’t taste the beans at all and they are delicious straight from the oven (unlike some other black bean brownie recipes I tried in the past). Plus, they’re incredibly easy to make. Just toss the ingredients into a blender, blend until smooth, stir in the chocolate chips and bake.

Why You’ll Love These Black Bean Brownies

• Super easy to make. Blend, bake enjoy.
• Healthy. No refined sugar or flour in these!
• So fudgy. They’re rich and chocolate and not at all cakey or dry.
• You can’t taste the beans. Seriously, you’d never know they’re in there.
• Stellar ingredient list. They’re made with black beans, coconut oil, honey, coconut sugar, cocoa powder and eggs.
• Tried and tested. I’ve been making this black bean brownie recipe for over a decade, and it’s still one of my favorite healthy desserts.

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.
• Black beans. Use a 15-ounce can of black beans, drained and thoroughly rinsed. I recommend rinsing them with warm water.
• Eggs. you can use egg replacer if you prefer.

Use Room Temperature Ingredients

For the smoothest brownie batter, use room-temperature ingredients. Rinse the black beans with warm water and melt the coconut oil before adding them to the blender. Cold beans can cause melted coconut oil to solidify, making the batter more difficult to blend.

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.

Prepare the Pan

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.

Make the Batter

Honestly, when I make these I just toss everything in the blender in one step and then blend because I have a high-powered blender, then stir in the chocolate chips by hand. If you don’t have a powerful blender, you may need to break it down into steps.

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.

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).

How to Know When Black Bean Brownies Are Done

Bake the brownies until the edges are just set and the center still has the smallest amount of “jiggle,” about 20-25 minutes. Don’t overbake them! They will continue to set as they cool, and overbaking will make them less fudgy.

Remove the black bean brownies from the oven and let them cool completely in the baking dish. Then, cut them into squares and serve.

How to Serve Black Bean Brownies

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.

How to Store Black Bean Brownies

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!

Freeze

Let the brownies cool completely, then transfer them to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight or warm in the microwave or oven.

Black Bean Brownies Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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