The Best Black Bean Brownie Recipe! Easy black bean brownies are so good you'd never know they were healthy! Loaded with chocolate & so yummy!
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Get ready to indulge in the ultimate chocolatey brownie that is so rich and indulgent, you won't even believe it's secretly healthy!
Made with wholesome ingredients like black beans and oat flour, these brownies are the perfect chocolate treat if you are looking to indulge mindfully.
Simply blend all the ingredients together in your blender for a delicious dessert with minimal clean-up!
Black Bean Brownies will change your life
- Chocolate packed: I firmly believe brownies should be chocolate LOADED and these are absolutely packed!
- Secretly healthy: These brownies have hidden black beans in them which not only make these brownies moist, but they add so much fiber, vitamins, and minerals to your diet.
Black Bean Brownie Recipe ingredients
here's what you need to make these easy brownies
- eggs
- coconut sugar
- black beans
- oat flour
- avocado oil
- unsweetened cocoa powder
- vanilla extract
- baking powder
- sea salt
- semi-sweet mini chocolate chips
How to make Black Bean Brownies
- Blend the eggs and coconut sugar on high for about 30 seconds or until the mixture becomes light and almost fluffy.
- Add all remaining ingredients (except chocolate chips) to the blender. Blend again on high for another 30-45 seconds, or until the beans are fully pureed. Don't overblend!
- Fold in chocolate chips, then evenly pour the batter into a greased pan. Sprinkle with extra chocolate chips. Bake at 350° for about 28-32 minutes or until a toothpick can be inserted into the center and comes out clean.
- Allow brownies to cool for at least 10 minutes before removing them from the pan and cutting.
How to store this Black Bean Brownies Recipe
Storing: These will last in the refrigerator for up to a week in an airtight container or Ziploc bag. For best quality, consume them within 1 week of baking (they may start to dry out a little earlier if kept in the fridge).
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 brownies, another idea is to chop the extra brownies up into small bits and store them in the freezer to use as healthier ice cream topping!
Reheating: You can reheat this recipe in the microwave or in the oven.
Black Bean Brownie Recipe subs and variations
Eggs – Because there are three eggs in this recipe and no traditional flour, I did not test any egg alternatives. I don’t recommend substituting the eggs in this recipe.
Coconut Sugar – For a similar flavor, it can be replaced 1:1 with regular brown sugar. You can also use regular granulated table sugar or maple sugar. Avoid liquid sweeteners as they have not been tested in this recipe and the increase in liquid may prevent the brownies from setting properly.
Black Beans – I used canned beans in this recipe, but cooked dried beans will work the same. If using dry beans, cook according to the package and then drain and rinse the beans, then allow them to cool to room temperature. You can also try white cannellini beans, but black beans are more easily disguised in chocolate treats because of their color.
Oat Flour – I prefer to use store-bought oat flour in this recipe because it tends to make a smoother batter and is one less step; however, making oat flour is easy and cost-effective. Follow this tutorial for how to make oat flour.
Avocado Oil – Any neutral-flavored cooking oil will work in this recipe.
Cocoa Powder – Select unsweetened cocoa powder for the best results. I like this cocoa powder for a super-rich chocolatey flavor.
Chocolate Chips – I liked using mini chocolate chips in this recipe because they distribute really well throughout the batter. You can use any type of chocolate chips, including options that are not semi-sweet, or even options that are dairy-free or contain no added sugar.
To Make Gluten Free: Use certified gluten-free oat flour.
To make dairy free: Use dairy free chocolate chips
Serving Black Bean Chocolate Brownies
- Allow the brownies to cool for 10-15 minutes before removing from the pan or slicing.
- Try topping these brownies with a healthier cream cheese frosting or whipped coconut cream to keep these brownies dairy free.
- Do not skip the chocolate chips! They add so much to these brownies!
- 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 for a secretly healthy way to achieve a more fudgy consistency.
Black Bean Brownie FAQs
Black beans actually replace the flour when baking.
Each serving of these brownies has 19g of carbs.
Black beans have more fiber and magnesium than many other beans, so they can be a healthier option.
A perfect brownie is thick and fudgy with slightly crunchy edges.
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 Brownies Recipe
Ingredients
- 3 large eggs
- ⅔ cup coconut sugar
- 15 oz can of 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
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ⅔ cup semi-sweet mini chocolate chips + extra for sprinkling
Instructions
- Preheat the oven to 350 F. Grease an 8x8 baking pan with cooking spray or coconut oil, and line the bottom with parchment paper (the parchment paper is optional but I like to do it so that I can lift the brownies from the pan without flipping them over).
- In a high-powder blender, add the eggs and coconut sugar and blend on high for about 30 seconds or until the mixture becomes light and almost fluffy (no peaks, just aerated).
- Add all remaining ingredients to the blender with the exception of the chocolate chips. Blend again on high for another 30-45 seconds, or until the beans are fully pureed (there still may be some visible specks but no chunks). Avoid over-blending because the leavening agent has been added.
- 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 for about 28-32 minutes or until the brownies have fully risen and a toothpick can be inserted into the center and 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.
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