Save A rich, fudgy brownie recipe that swaps flour for black beans, creating a moist, chocolatey treat with a protein boost. Delicious, budget-friendly, and perfect for a healthier dessert option.
When I first tried these black bean brownies, I was amazed at how no one could detect the beans—they vanished into the fudgy chocolate, leaving behind a soft texture and rich flavor that rivals classic brownies.
Ingredients
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Eggs: 2 large
- Neutral oil: ⅓ cup (80 ml) (e.g. canola or sunflower)
- Vanilla extract: 1 tsp
- Granulated sugar: ½ cup (100 g)
- Maple syrup or honey: ¼ cup (60 ml)
- Unsweetened cocoa powder: ⅓ cup (35 g)
- Semi-sweet chocolate chips: ½ cup (85 g), plus extra for topping (optional)
- Baking powder: ½ tsp
- Salt: ¼ tsp
Instructions
- Prepare pan:
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it.
- Blend wet ingredients:
- In a food processor or blender, combine black beans, eggs, oil, and vanilla extract. Blend until completely smooth.
- Add dry ingredients:
- Add sugar, maple syrup, cocoa powder, baking powder, and salt to the mixture. Blend until well combined, scraping down the sides as needed.
- Fold in chocolate chips:
- Fold in the chocolate chips with a spatula (do not blend).
- Bake:
- Pour the batter into the prepared pan. Smooth the top and sprinkle with extra chocolate chips if desired. Bake for 22–25 minutes, or until the center is set and a toothpick inserted comes out mostly clean (some fudgy crumbs are fine).
- Cool and slice:
- Let cool completely in the pan before slicing into squares.
Save My kids could not believe these brownies were made with beans. Now, it is a family favorite—great for after school and fits our dietary needs perfectly.
Required Tools
Food processor or blender, 8x8-inch (20x20 cm) baking pan, spatula, and measuring cups and spoons.
Allergen Information
Contains eggs and chocolate (may contain milk/soy, check chocolate chip packaging). For gluten-free, ensure all ingredients (especially chocolate chips) are certified gluten-free. For nut allergies, avoid nuts as mix-ins and check for cross-contamination in chocolate.
Nutritional Information (per serving)
Calories: 140, Total Fat: 6 g, Carbohydrates: 20 g, Protein: 3 g.
Save Slice these brownies once cooled for best texture. They taste even better the next day!
Recipe FAQs
- → How do black beans affect the texture?
Black beans replace flour, providing moisture and a dense, fudgy texture while adding protein and fiber.
- → Can I use vegan substitutes?
Yes, flax eggs and dairy-free chocolate chips create a vegan-friendly version without compromising flavor or texture.
- → What sweeteners work best here?
A blend of granulated sugar and maple syrup or honey balances sweetness with natural flavors.
- → Is it necessary to blend the batter thoroughly?
Blending until smooth ensures even texture by fully incorporating black beans and other ingredients before folding in chocolate chips.
- → How do I know when they’re done baking?
Bake until the center is set and a toothpick inserted comes out mostly clean, with a few fudgy crumbs remaining for moistness.
- → Can I customize flavors?
Yes, adding instant espresso powder, nuts, dried fruit, or shredded coconut enhances depth and variety.