Black bean brownies are fudgy and chocolatey, and taste like the real thing. The best part is, these oat flour brownies are healthier and easy to make, too!
Get ready to indulge in the ultimate chocolatey brownie that is so rich and indulgent, you won't even believe it's secretly healthy! Rich in fiber and protein, plus they're gluten-free and have refined sugar!
Made with wholesome ingredients like black beans, coconut sugar, and oat flour, these brownies are the perfect chocolate treat if you are looking to indulge mindfully.
Why You'll Love This Recipe
- Taste like the real thing! Honestly, the chocolate flavor shines! You really can't taste the black bean flavor.
- Freezer friendly. Save time by making a batch or two at one time. They keep in the freezer for a few months!
- Secretly healthy: These brownies have hidden black beans in them which makes them moist, and adds fiber, vitamins, and minerals to your diet.
Ingredients
See ingredient substitutions in the next section. ⬇️
here's what you need to make these healthy oat flour brownies
- eggs: The eggs give brownies structure, texture, and a fudgy consistency.
- coconut sugar: This is a low glycemic, natural sweetener.
- black beans: You'll need a 15-ounce can of beans, or you can cook them yourself.
- oat flour: Oat flour brownies are lower in carbs than those made with all-purpose flour.
- avocado oil: This is a heart-healthy cooking oil that's full of omega-3 fatty acids.
- unsweetened cocoa powder: Be sure to use either unsweetened natural cocoa or Dutch process. Do not use hot cocoa mix (it has sugar in it).
- vanilla extract
- baking powder: This leavener helps the bars rise in the oven. If you haven't used yours in over 3 months, you might want to test it for freshness before baking with it.
- sea salt
- mini chocolate chips: I like using mini chocolate chips in this recipe because they distribute really well throughout the batter.
📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:
- Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
- If the solution doesn't start to bubble immediately, it's time to replace your leavener.
Substitutions and Recipe Variations
- oat flour: I prefer to use store-bought oat flour because it's convenient. However, making oat flour is easy and cost-effective. Follow this tutorial for how to make oat flour.
You can also substitute the oat flour with almond flour or gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour. - eggs: Egg yolks are important for creating moisture and structure. Because there is less gluten in oat flour brownies, I don't recommend substituting the eggs.
- avocado oil: Any neutral-flavored cooking oil will work in this recipe.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
- baking powder: If you happen to be out of baking powder, but you have baking soda and cream of tartar on hand, you can make a baking powder replacement!
To use baking soda as a substitute for baking powder, mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda for every 1 teaspoon of baking powder. - coconut sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monk fruit sugar is a good option.
For a similar flavor, substitute with an equal amount of light brown sugar. You can also use regular granulated white sugar or maple sugar. Avoid liquid sweeteners like agave nectar and maple syrup, as the increase in liquid may prevent the brownies from setting properly. - mini chocolate chips: I like using semi-sweet chips. You can use any flavor or variety of chocolate chips, including dairy-free and/or sugar-free.
For some extra protein and fiber, feel free to stir in up to ½ cup of walnuts, pecans, almonds, or other nut of your choice.
Another tasty addition is to stir 2-3 tablespoons of almond butter or peanut butter.
Liz's Tips for the Healthiest Brownies
- To prevent the dessert from being too salty, use low-sodium black beans.
- The coconut sugar can be substituted with any low glycemic, cup-for-cup granulated sugar substitute. Monk fruit sugar is a good option.
- Oat flour is naturally gluten free, but if you are allergic or have Celiac disease, be sure to use certified gluten-free flour.
- To make dairy free, use dairy-free chocolate chips.
How to Make Black Bean Brownies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Blend the eggs and coconut sugar.
- Incorporate remaining ingredients (except for the chocolate).
- Fold in chocolate chips and bake in a parchment-paper lined pan.
- Cool, cut, and serve.
Liz's Tips for Baking Brownies
- Line your baking pan with parchment paper. Use enough so that some parchment hangs over the edges of the pan. This prevents the bars from sticking, and makes them easier to remove from the pan.
- Allow the brownies to cool for 10-15 minutes before removing from the pan to slice them.
- If you like ultra-fudgy brownies, you can reduce the oil to ¼ cup and add the flesh from a large ripe avocado to the blender. This achieves a more fudgy consistency while keeping the black bean brownies healthy.
- Want to frost them? Use a healthier cream cheese frosting, or serve with whipped coconut cream to keep them dairy free.
Storage
Storing: Keep them in the fridge in a covered container. For best quality, consume them within 1 week of baking. They may start to dry out after 5 days.
Freezing: Seal them tightly in a freezer bag or airtight container. Thaw in the fridge overnight and then enjoy. If you only have a few extra, another idea is to chop them into small bits and freeze to use as a healthier ice cream topping!
Reheating: You can warm up the black bean brownies in a microwave or in the oven.
Black Bean Brownies Recipe FAQ
Black beans actually replace the flour when in brownies, but they also add moisture and density to them.
This recipe yields 16 brownies, each having 19 grams of carbs and 4 grams of fiber.
Other Brownie Recipes
- Sweet Potato Chocolate Brownies
- Reese's Peanut Butter Cup Brownies
- Easy M&M Brownies Recipe
- Dark Chocolate Brownies
- Easy S’mores Brownies
Black Bean Oat Flour Brownies
Ingredients
- 3 large eggs
- ⅔ cup coconut sugar
- 15 ounces canned black beans drained and rinsed well (about 1 ½ cups after draining)
- ½ cup oat flour
- ⅓ cup avocado oil
- ¼ cup unsweetened cocoa powder natural or Dutch process
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ⅔ cup mini chocolate chips + extra for sprinkling
Instructions
- Preheat the oven to 350℉. Grease an 8x8 baking pan with cooking spray or coconut oil, and line with parchment paper that overhangs the edges. (For easier lifting from the pan.) Set aside.
- Add the eggs and coconut sugar to a high-powder blender. Blend on high speed for about 30 seconds, or until the mixture becomes light and almost fluffy (no peaks, just aerated).
- Add all remaining ingredients except for the chocolate chips to the blender. Blend again on high speed for another 30-45 seconds, or until the beans are fully pureed (there still may be some visible specks but no chunks). Avoid over mixing.
- Remove the blade from the blender and fold in the chocolate chips using a rubber spatula.
- Pour the batter into the greased pan. Spread evenly with the rubber spatula. Sprinkle the top of the brownies with some extra chocolate chips and place the pan in the oven.
- Bake in preheated oven for 28-32 minutes, or until the brownies have fully risen and a toothpick inserted into the center comes out clean (don’t worry if the toothpick has melted chocolate on it!).
- Allow brownies to cool for at least 10 minutes before removing them from the pan and cutting.
Helpful Notes and Tips From Liz
- To prevent the brownies from being too salty, use low-sodium black beans.
- The coconut sugar can be substituted with any low glycemic, cup-for-cup granulated sugar substitute. Monk fruit sugar is a good option.
- Oat flour is naturally gluten free, but if you are allergic or have Celiac disease, be sure to use certified gluten-free flour.
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