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These Black Bean Brownies are rich, fudgy and so chocolatey that you’ll never guess they are also good for you. Made with no eggs and no flour, they’re the perfect high protein vegan treat.
If you are looking for more healthy vegan brownies, then you should also try my 3 ingredient brownies with banana, the viral pumpkin brownies and my flourless avocado brownies.
My flourless chickpea brownies were a hit. I made them for a family dinner and everyone enjoyed. They loved my chocolate dessert so much that they couldn’t believe it had chickpeas inside.
Fed by the positive feedbacks, last weekend I ventured into a new brownie recipe using black beans. Another success, this time even bigger than the previous. Trust me, if my picky brother approved, it means that they are really good. So good that “they can’t have beans inside. Unbelievable!”
Why you’ll love this recipe
- Real brownie taste. They are rich, fudgy, chocolatey and so indulgent that you’ll never believe they are made with beans and have no flour.
- Good-for-you dessert. My recipe makes black bean brownies healthy, vegan and gluten-free. No need for eggs, flour, or refined ingredient of any kind. Plus, they are packed with protein from the beans.
- Easy blender prepping. This easy black bean dessert comes together in a blender in a couple of minutes. You’ll love how quick and simple my recipe is.
- Budget-friendly recipe. The main actors here are black beans, which stand as one of the most affordable foods in the planet.
Ingredients and replacements
- Black beans. I prefer low-sodium canned black beans, but you can also use regular canned black beans or cook dry beans at home. If cooking them from scratch, you’ll need to plan ahead (soaking and boiling takes hours).
- Cocoa powder. I used unsweetened cocoa powder, it is healthier and sugar-free. You can replace with dutch cocoa powder.
- Almond flour. Swapping regular flour for blanched almond flour makes your brownies extra rich and fudgy; plus it keeps them gluten-free. If not available, substitute with rolled oats, oat flour or your flour of choice.
- Peanut butter. This adds taste and gives a fudgier texture without eggs. You can replace it with almond butter or cashew butter. Sunflower seed butter and tahini are great nut-free alternatives.
- Coconut oil. A couple tablespoons of coconut oil make them fudgier and tastier. Substitute with a vegetable oil of your choice or (dairy-free) melted butter, if desired.
- Maple syrup. Pure maple syrup acts as natural sweetener, with no need for refined sugar. Honey, date syrup, agave and sugar-free syrup are all great replacements.
- Nondairy milk. I used unsweetened almond milk to keep back bean brownies vegan and low sugar. But any dairy or dairy-free milk works.
- Vanilla extract. A teaspoon of vanilla extract enhances all the good chocolate flavors.
- Salt. Little salt balances sweetness. Reduce or omit the salt if your canned black beans already come in salted water.
- Chocolate chips. I like extra dark chocolate chips, they are rich in taste and low sugar.
How to make black bean brownies
This is a very easy black bean brownie recipe. It comes together in a food processor or a blender in minutes using just a handful of pantry staples. Here are the step-by-step directions; for more details you can refer to the recipe card at the bottom.
- Step 1 – Blend. Drain and rinse the beans, then add to a blender with all other ingredients: almond flour, cocoa powder, nut butter, coconut oil, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Process until you get a smooth batter. You may need to adjust the mixture with additional milk, in case the brownie batter is still dry and crumbly. If sticky instead, add more almond flour. As a final step, stir in the chocolate chips without blending again.
- Step 2 – Bake. Transfer the mixture to a prepared baking pan and top with chocolate chips if you desire. Bake in hot oven for 18 to 25 minutes, or until the brownies are firm but still fudgy – do not overbake, or they will get dry. Remove from the oven and let cool at room temperature before serving.
Dietary adaptations
This recipe makes black bean brownies gluten-free, vegan, flourless, refined sugar-free and fairly high in protein. But in case you have specific needs, here are some common dietary adaptations.
- High protein. Replace 30 grams (1/3 cup) of the almond flour with a protein powder of your choice, and adjust with more milk or almond flour if necessary. I recommend vanilla or chocolate flavor plant protein.
- Low carb & keto. Swap maple syrup for sugar-free syrup alternatives and use extra dark chocolate chips. Since these are almond flour black bean brownies, they will be perfect also for keto.
- Nut-free. Swap almond flour for rolled oats and use sunflower seed butter or tahini as a replacement for peanut butter.
- Low calorie. Use rolled oats instead of almond flour, PB2 or PBFit instead of regular peanut butter and sweeten with calorie-free syrups. These simple tweaks will make them suitable for weight loss and weight watcher diets.
Recipe tips
- Choose the right black beans. Opt for unsalted or low-sodium black beans to better control the flavor. If using canned beans with added salt instead, consider skipping the extra pinch of salt in the recipe.
- Swap peanut butter. You can replace peanut butter with any nut butter of your choice. Almond butter and cashew butter work well, but in case of nut allergies also sunflower seed butter and tahini are great.
- Adjust batter consistency. If the batter is too thick, add a splash of milk to loosen it up. If it’s too wet and sticky, blend in more almond flour to thicken it. This depends on how much water the beans contain.
- Add your favorite mix-ins. Level up your bean brownies with chopped walnuts, pecans, pieces of almonds or hazelnuts. For an extra touch of sweetness, try them with cranberries, chopped dates or raisins.
- Avoid overbaking. Overbaking will make them dry and tough. Remove the dessert from the oven as soon as a toothpick inserted in the center comes out with a few moist crumbs.
Storage directions
To store. After baking, let the brownies cool completely to room temperature. Once cooled, cut them into squares and place in an airtight food container or in zipper bags. At room temperature, they will stay fresh for up to 3 days. In the fridge, they will last for a maximum of 5 days.
To freeze. After they have cooled completely, transfer to freezer-safe zipper bags and freeze for up to 2 months. To serve, remove from the freezer and allow them to thaw either in the fridge or at room temperature overnight. Reheat in hot oven at 350°F (180°C) or microwave for 15-30 seconds.
Frequently asked questions
I only tested the recipe for chickpea brownies and they came out delicious. But I think that also kidney beans or cannellini beans are great.
Yes, they do! This dessert is rich, fudgy and so chocolatey that you’ll never guess it has beans inside. In comparison to the traditional recipe, brownies made with black beans have a slightly denser texture and an earthy taste.
They can definitely be considered as a healthy treat. First, black beans are packed with protein, fibers, and other healthy nutrients. Second, this dessert is eggless, flourless, gluten-free, vegan, refined sugar-free and high in protein.
One black bean brownie provides approximately 200 calories, 6 g protein, 18 g carbs and 12 g fats. But remember that those are estimations only; precise nutritional values may vary depending on ingredients used and serving sizes.
More vegan brownie recipes
- 3 ingredient brownies with banana
- Avocado brownies
- Pumpkin brownies
- Brownie baked oatmeal
- Chickpea brownies
Black Bean Brownies
- 250 grams (9 oz.) can black beans, drained and rinsed
- 60 grams (½ cup 1 tbsp) cocoa powder
- 50 grams (½ cup) blanched almond flour, or rolled oats
- 100 grams (⅓ cup) maple syrup, or honey
- 60 grams (¼ cup) peanut butter, or almond butter
- 30 grams (2 tbsp) coconut oil, or vegetable oil
- 2 to 3 tbsp milk of choice, to consistency
- 1 tsp baking powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- 40 grams (¼ cup) chocolate chips
- Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- Drain and rinse canned black beans, or skip if you are using cooked beans.
- Add all ingredients to a bender – black beans, almond flour, cocoa powder, coconut oil, nut butter, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Process until smooth, mixing in little more milk in case the batter is too thick.
- Stir in the chocolate chips, but do not blend again.
- Transfer black bean brownie batter to the prepared baking pan and top with chocolate chips if you desire.
- Bake in hot oven for 18 to 25 minutes, or until the brownies are firm inside but still fudgy. Do not overbake. Remove from the oven and let cool at room temperature before serving.
Very delicious this recipe with black beans!
Hey dear Liza,
thank you a lot for the comment. I am so happy that you liked this recipe!!
Omg!!! These bean brownies look absolutely fudgy and delicious!!
Hey Marie,
thanks a LOT for your lovely comment. Yes, you are absolutely right. These vegan brownies made using black beans are so chocolatey and fudgy that no one will ever guess they are made from beans. This healthy brownie recipe makes the BEST guilt-free dessert ever!
You have to try during the weekend.
Have a great day,
Matteo