These black bean brownies are ultra-fudgy, rich, and surprisingly healthy. Made with blended black beans instead of flour, they’re naturally gluten-free, lower in sugar, and packed with protein—yet they taste just like classic brownies. Perfect for healthier desserts, snacks, or lunchbox treats no one will guess are made with beans.
Ingredients
- Main Ingredients
- 1 can 15 oz black beans, rinsed and drained very well
- 2 large eggs room temperature
- ⅓ cup unsweetened cocoa powder
- Flavor & Structure
- ½ cup honey or maple syrup
- 3 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- Optional Add-Ins
- ½ cup chocolate chips dark or semi-sweet
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease.
- Blend the Batter
- Add black beans, eggs, cocoa powder, sweetener, oil, vanilla, baking powder, and salt to a food processor or blender.
- Blend until completely smooth, scraping down sides as needed.
- Add Chocolate Chips
- Fold in chocolate chips if using.
- Bake
- Pour batter into prepared pan and smooth evenly.
- Bake 22–28 minutes, until edges are set and the center is slightly soft.
- Cool
- Let brownies cool in the pan for at least 20 minutes before slicing.
Notes
- Blend thoroughly—any bean texture means it needs more blending.
- Slightly underbaked brownies = maximum fudginess.
- Brownies firm up more as they cool and chill.