I baked fudgy, rich brownies that hide a secret ingredient so decadent you won’t believe they’re made with black beans.

Jump to Recipe

I am obsessed with these black bean brownies because they sneak actual chocolate depth without tasting like beans. I love that the batter sings of unsweetened cocoa powder and molten semi sweet chocolate chips, bittersweet and a little dangerous.

They are dense but fudgy, the kind that makes you pause mid-bite and reassess dessert rules. And yes, I eat them for dinner sometimes.

Not as a health fantasy, because I want chocolate, plain and simple. But also because these brownies are proof that weird swaps can be delicious, and I will never apologize for a second slice.

No regrets ever.

Ingredients

Print Recipe (No Advertisments)

Black beans: creamy base that sneaks in protein and makes brownies moist, surprisingly guilt-friendly.
Eggs: bind everything together so squares hold up, adds richness and a little lift.
Granulated sugar: sweet backbone, gives that classic brownie bite and crackly top.
Brown sugar: adds a bit of chew and caramel-y warmth, kind of cozy.
Cocoa powder: deep chocolate punch, makes it feel like real brownies, not health food.
Melted butter or oil: keeps crumbs tender, butter adds flavor, oil makes it fuss-free.
Vanilla extract: rounds flavors out, makes chocolate taste fuller and friendlier.
Baking powder: a little lift so brownies aren’t brick-like, keeps them softer.
Salt: wakes up the chocolate, balances sweetness so it’s not flat.
Semi-sweet chips: melty pockets of joy, plus extra chips on top for looks.
Optional nuts or espresso: nuts add crunch, espresso sharpens chocolate, both make it interesting.

Ingredient Quantities

1 (15 ounce) can black beans, drained and rinsed

2 large eggs

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup unsweetened cocoa powder

1/3 cup melted butter or neutral oil

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semi sweet chocolate chips, plus extra for sprinkling

Optional: 1/4 cup chopped nuts (walnuts or pecans) or a pinch of espresso powder

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it, and set aside.

2. Drain and rinse the black beans well, then pat them dry a bit with a towel — you want less extra water. (Okay, sorry that was a hyphen, not an em dash, but you asked for no long dash.)

3. In a food processor or high speed blender, add the beans, eggs, granulated sugar, brown sugar, cocoa powder, melted butter or oil, vanilla, baking powder and salt. Blend until totally smooth, scraping sides as needed. There should be no bean chunks.

4. Stir in 1/2 cup chocolate chips and the optional 1/4 cup chopped nuts or pinch of espresso powder if using. Fold by hand so you don’t overmix.

5. Taste the batter quickly, yes really, and adjust sweetness or salt if needed. If it seems too thick add a teaspoon or two of water or milk.

6. Pour batter into the prepared pan, smooth the top with a spatula, then sprinkle a few extra chocolate chips and some nuts on top for looks.

7. Bake in the center of the oven for 20 to 25 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs but not wet batter. Don’t overbake or they get dry.

8. Let the brownies cool in the pan for at least 15 minutes, then lift out on the parchment and cool another 20 minutes before slicing. They firm up as they cool.

9. Store leftovers in an airtight container at room temp for 2 days or in the fridge up to a week. Warm briefly in microwave for a fudgy hit.

10. Pro tips: use melted butter for richer flavor, neutral oil if you want dairy free. A pinch of espresso powder amps the chocolate. If you dont have a food processor, mash beans very well then whisk everything vigorously, but results wont be as smooth. Enjoy the weirdly delicious healthy-ish treat.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment or lightly greased)
2. Food processor or high-speed blender (or a bowl and sturdy masher)
3. Measuring cups and spoons
4. Rubber spatula for scraping and smoothing
5. Mixing bowl (if mashing by hand or folding in chips)
6. Whisk or wooden spoon for hand-mixing
7. Kitchen towel or paper towels for patting beans dry
8. Toothpick or cake tester to check doneness
9. Cooling rack (or a plate) for letting brownies firm up

FAQ

Q: Will these really taste like brownies and not like beans?

A: Yes, mostly. When you blend the beans until totally smooth and use cocoa, chocolate chips and a little brown sugar, the bean flavor disappears. A tiny bean aftertaste can show up if the beans arent pureed well or if you skimp on cocoa or chocolate.

Q: Do I have to rinse the canned black beans?

A: Yes. Rinsing removes the canning liquid that can taste metallic or salty. Drain and rinse, then pat a bit dry so the batter isnt too watery.

Q: Can I make these vegan or egg free?

A: You can. Replace 2 eggs with 1/2 cup applesauce plus 1 tablespoon flaxseed mixed with 3 tablespoons water, or use a commercial egg replacer. Use oil instead of butter and check texture, it may be a touch more cake like but still fudgy.

Q: How do I get fudgy brownies instead of cakey ones?

A: Don’t overbake. Start checking at 18 minutes in a 350°F oven for an 8×8 pan; a toothpick should come out with moist crumbs not clean. Also, use the full 1/2 cup chocolate chips and a little extra butter or oil if you want super fudgy.

Q: Can I swap the sugar or make it less sweet?

A: Yes. You can reduce granulated sugar by 1/4 cup for a less sweet bar, or use coconut sugar 1:1. If using liquid sweeteners like maple syrup, reduce other liquids a bit and expect a slightly different texture.

Q: How should I store or freeze them?

A: Store cooled brownies in an airtight container at room temp for 2 days, or in the fridge up to a week. For longer storage, freeze wrapped tightly for up to 3 months. Thaw at room temp, or warm a slice briefly in the microwave for that just-baked feel.

The Best Black Bean Brownies Recipe Substitutions and Variations

Black beans: swap for canned chickpeas, drained and rinsed. Texture is similar so brownies stay fudgy, but they’ll be a tad lighter in flavor.
Eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min). Works great for binding, but expect a slightly denser crumb.
Granulated sugar: substitute coconut sugar or light brown sugar 1:1. Both give a deeper, caramel note; if using liquid sweetener like maple, reduce other liquids slightly.
Melted butter or neutral oil: replace with 1/3 cup applesauce for lower fat, or coconut oil if you want a richer mouthfeel. Applesauce makes them moister but a bit less glossy on top.

Pro Tips

1) Make sure the beans are as dry as you can get them before blending. Pat them with paper towels and let them sit a minute after rinsing so less water ends up in the batter. Too much moisture makes the batter runny and the texture grainy.

2) Blend until completely smooth, scrape the sides often, and then sift the cocoa into the processor or mix it in afterward if you spot any streaks. Any tiny bean bits will show up after baking, so be ruthless about smoothness.

3) Use melted butter for richer, more chocolatey brownies or neutral oil if you need dairy free. If you use oil, add a tiny extra pinch of salt and a splash more vanilla so the flavor doesnt fall flat.

4) Dont overbake. Take them out when a toothpick has a few moist crumbs, not clean. Cool at least 15 to 20 minutes in the pan before slicing so they firm up and wont fall apart. If you want them extra fudgy, warm slices briefly in the microwave before eating.

The Best Black Bean Brownies Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I baked fudgy, rich brownies that hide a secret ingredient so decadent you won't believe they're made with black beans.

Servings

servings

Calories

267

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment or lightly greased)
2. Food processor or high-speed blender (or a bowl and sturdy masher)
3. Measuring cups and spoons
4. Rubber spatula for scraping and smoothing
5. Mixing bowl (if mashing by hand or folding in chips)
6. Whisk or wooden spoon for hand-mixing
7. Kitchen towel or paper towels for patting beans dry
8. Toothpick or cake tester to check doneness
9. Cooling rack (or a plate) for letting brownies firm up

Ingredients

1 (15 ounce) can black beans, drained and rinsed
2 large eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1/3 cup melted butter or neutral oil
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips, plus extra for sprinkling
Optional: 1/4 cup chopped nuts (walnuts or pecans) or a pinch of espresso powder

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it, and set aside.
Drain and rinse the black beans well, then pat them dry a bit with a towel — you want less extra water. (Okay, sorry that was a hyphen, not an em dash, but you asked for no long dash.)
In a food processor or high speed blender, add the beans, eggs, granulated sugar, brown sugar, cocoa powder, melted butter or oil, vanilla, baking powder and salt. Blend until totally smooth, scraping sides as needed. There should be no bean chunks.
Stir in 1/2 cup chocolate chips and the optional 1/4 cup chopped nuts or pinch of espresso powder if using. Fold by hand so you don’t overmix.
Taste the batter quickly, yes really, and adjust sweetness or salt if needed. If it seems too thick add a teaspoon or two of water or milk.
Pour batter into the prepared pan, smooth the top with a spatula, then sprinkle a few extra chocolate chips and some nuts on top for looks.
Bake in the center of the oven for 20 to 25 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs but not wet batter. Don’t overbake or they get dry.
Let the brownies cool in the pan for at least 15 minutes, then lift out on the parchment and cool another 20 minutes before slicing. They firm up as they cool.
Store leftovers in an airtight container at room temp for 2 days or in the fridge up to a week. Warm briefly in microwave for a fudgy hit.
Pro tips: use melted butter for richer flavor, neutral oil if you want dairy free. A pinch of espresso powder amps the chocolate. If you dont have a food processor, mash beans very well then whisk everything vigorously, but results wont be as smooth. Enjoy the weirdly delicious healthy-ish treat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.