Why You’ll Love This Black Bean Brownies
- Unbelievably Fudgy Texture. The black beans puree into a silky, thick base that gives these brownies an intensely moist and dense crumb, almost like a flourless chocolate cake. You won’t believe it’s not butter and oil doing all the heavy lifting.
- They’re Surprisingly Simple. Honestly, this might be one of the easiest desserts you’ll ever make. It’s essentially a “dump and blend” situation—no creaming butter and sugar, no sifting flour. Just toss everything into a food processor or blender, whizz it up, and you’re minutes away from brownie batter.
- A Secret Health Boost. While we’re not making any wild health claims, it feels good to know you’re getting a dose of fiber and protein from the beans. It’s a treat that satisfies your sweet tooth without the sugar crash, making it a fantastic after-school snack or a pre-workout bite.
- Naturally Gluten-Free. Because we’re using beans instead of flour, these brownies are inherently gluten-free. Just be sure to check that your oat flour (if using) and other ingredients are certified GF if that’s a necessity for you.
Ingredients & Tools
- 1 can (15 oz / 425 g) black beans, rinsed and drained very well
- 3 large eggs, at room temperature
- 1/3 cup (75 g) melted coconut oil (or neutral oil like avocado)
- 2/3 cup (130 g) coconut sugar or light brown sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (90 g) dark chocolate chips, plus more for topping
Tools: An 8×8 inch baking pan, parchment paper, a food processor or high-speed blender, and a rubber spatula.
The quality of your cocoa powder really matters here—it’s the star of the flavor show, so opt for a good one if you can. And don’t skip rinsing those beans; it ensures no residual canning liquid affects the pure, chocolatey taste.
Before You Start: Tips & Ingredient Notes
- Rinse Those Beans Thoroughly. This is the most crucial step for avoiding any “beany” flavor. Drain the beans in a colander and rinse under cold water for a good 30 seconds, shaking them around to make sure every last bit of the starchy liquid is gone.
- Why Room Temperature Eggs? They blend into the batter much more smoothly and create a better emulsion, leading to a more uniform texture. If you forget, just place your cold eggs in a bowl of warm water for 5-10 minutes before using.
- To Blend or to Process? A food processor is ideal for this job as it’s better at breaking down the beans without needing to add extra liquid. A high-speed blender will work, but you might need to stop and scrape down the sides more frequently to get a perfectly smooth puree.
- Sweetener Swaps. Coconut sugar gives a lovely caramel-like depth, but light brown sugar works just as well. For a less refined option, you can try pure maple syrup, but you may need to reduce another liquid slightly—the batter should be thick but pourable.
Serves: 9 | Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
How to Make Black Bean Brownies
Step 1: Prep your pan and preheat the oven. Start by preheating your oven to 350°F (175°C). This is a quick-baking recipe, so you want the oven ready to go. Line your 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides. This creates a “sling” that will make lifting the cooled brownies out of the pan an absolute breeze—no sticking, no struggling.
Step 2: The great blend. Place your beautifully rinsed and drained black beans, room-temperature eggs, melted coconut oil, sugar, cocoa powder, vanilla, baking powder, and salt into the bowl of your food processor. Now, just blend! Let it run for a solid 1-2 minutes, stopping to scrape down the sides once or twice. You’re looking for a completely smooth, silky batter. Honestly, no bean bits should remain. The mixture will be quite thick, which is exactly what you want for a fudgy outcome.
Step 3: Fold in the chocolate. Once your batter is smooth, pour it into a mixing bowl. This makes folding easier. Add in the 1/2 cup of dark chocolate chips and use a rubber spatula to fold them in gently until they’re evenly distributed. The trick is to not overmix at this point; you just want to incorporate them. This step gives you those wonderful pockets of melted chocolate in every bite.
Step 4: Bake to fudgy perfection. Transfer the batter to your prepared pan, using the spatula to spread it into an even layer. It will be thick, so take your time. For a bakery-style finish, sprinkle a few extra chocolate chips over the top. Pop the pan into the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the top is dry to the touch and the edges have started to pull away slightly from the pan. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
Step 5: The all-important cool down. This is the hardest part—waiting. Remove the pan from the oven and place it on a wire rack to cool completely. I mean it, completely! These brownies are very moist and need time to set up. If you cut into them while warm, they’ll be delicious but messy. For clean, perfect squares, patience is your best friend. Once cool, use the parchment paper sling to lift the entire block out onto a cutting board before slicing.
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean ice cream — The classic hot-and-cold contrast is pure magic here. The creamy, simple vanilla perfectly offsets the deep, rich chocolate.
- Fresh berries like raspberries or strawberries — Their bright, tart acidity cuts through the richness of the brownie beautifully, making each bite feel a little lighter.
- A dollop of lightly sweetened whipped coconut cream — For a dairy-free option that feels incredibly decadent, this adds a lovely cloud-like texture.
Drinks
- A cold glass of almond milk — It’s a nostalgic and perfect pairing that enhances the chocolate flavor without overpowering it.
- A bold cup of coffee — The bitterness of a good espresso or dark roast coffee highlights the complexity of the dark chocolate, making for a very sophisticated dessert moment.
- A glass of cherry or raspberry kombucha — The fizz and tang provide a surprisingly refreshing counterpoint to the dense brownie.
Something Sweet
- A simple orange and pomegranate fruit salad — The citrus and jewel-like pomegranate arils offer a fresh, vibrant finish to your meal after the rich chocolate.
- A few pieces of dark chocolate-covered ginger — If you really want to lean into the chocolate theme, this gives a little spicy kick that cleanses the palate.
- A small bowl of vanilla and cinnamon stewed apples — The warm, spiced fruit feels cozy and comforting, complementing the brownie without competing with it.
Top Mistakes to Avoid
- Mistake: Not rinsing the beans well enough. This is the number one reason people might detect a “bean” flavor. That starchy liquid in the can is not your friend here. A thorough rinse is non-negotiable for pure chocolate bliss.
- Mistake: Overbaking the brownies. Because there’s no flour, these brownies won’t spring back like a cake when touched. Rely on the visual and toothpick cues. Overbaking will make them dry and cakey, not fudgy.
- Mistake: Skipping the cooling step. I’ve messed this up before too, because the aroma is just too tempting. But cutting into warm black bean brownies is a recipe for a gooey, crumbly mess. They need that cooling time to firm up properly.
- Mistake: Using a weak blender. If your blender isn’t high-powered, it might struggle to get the beans completely smooth, leaving you with a slightly grainy texture. A food processor is much more reliable for this specific task.
Expert Tips
- Tip: Add a pinch of instant espresso powder. This is my go-to pro hack for any chocolate dessert. Just 1/2 teaspoon of espresso powder amplifies the chocolate flavor exponentially without making it taste like coffee. It adds a wonderful depth.
- Tip: For ultra-gooey brownies, slightly underbake them. If you’re a fan of a very fudgy, almost molten center, take them out at the 20-minute mark, even if the toothpick isn’t perfectly clean. They will continue to set as they cool.
- Tip: Toast your oat flour. If you decide to add a couple of tablespoons of oat flour for a slightly cakier texture, toast it in a dry pan for a few minutes first. This brings out a lovely nutty flavor that pairs wonderfully with the chocolate.
- Tip: Experiment with mix-ins. Once you’ve mastered the base recipe, feel free to get creative! A handful of chopped walnuts, a swirl of peanut butter, or a sprinkle of flaky sea salt on top before baking can take these to a whole new level.
FAQs
Can I make these without eggs?
You can try, but the results will be different. The eggs provide structure and help the brownies rise. For an egg-free version, a common substitution is to use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer. The texture will be denser and more fudge-like, which isn’t necessarily a bad thing! They might not hold together quite as well, so be prepared to eat them with a fork.
How should I store these brownies?
Because they are so moist, storage is key to prevent mold. Once completely cool, store them in an airtight container in the refrigerator. They will keep well for up to 5 days. You can eat them cold, which gives them a fantastic fudge-like consistency, or let them come to room temperature for 15 minutes before serving. They also freeze beautifully for up to 3 months.
My batter seems too thick. Is that normal?
Yes, absolutely! This is not a runny, traditional brownie batter. It should be thick, almost like a very soft cookie dough or a thick pudding. This thickness is what contributes to that wonderfully dense and fudgy final texture. If it’s so thick your blender is struggling, you can add a teaspoon of water or milk to help it along, but try to avoid it if you can.
Can I taste the black beans?
Honestly, if you make the recipe correctly—rinsing the beans well and using quality cocoa powder—you should not taste the beans at all. The overwhelming flavor is rich, dark chocolate. The beans are there for moisture, texture, and nutritional benefits, not for flavor. I’ve served these to many a skeptic who had no idea about the secret ingredient!
Can I use a different type of bean?
Black beans are ideal because of their mild flavor and color. I wouldn’t recommend kidney or pinto beans, as their flavors are stronger. However, I have had success with canned adzuki beans, which are also quite mild. The color will be slightly different, but the texture should be similar. It’s a fun experiment if you’re feeling adventurous!
