95 comments already!

black bean brownies recipe

This black bean brownies recipe is THE BEST brownies recipe I ever tried! Better than any butter+sugar brownies because they are sugar free black bean brownies! I held off making black bean brownies for a while because I knew they wouldn’t have a crust on top like the unhealthy versions. WHO CARES?! It didn’t matter. We gobbled up the whole pan in 24 hours.

black bean brownies recipe

Fudgy, moist and with a distinct chocolate flavour (thanks to coffee). And even sort of a crust on top. To die for black bean brownies recipe! Trust me. And nobody will ever be able to tell they are made with beans. Which means no flour = gluten free.

And all it takes to pulse the batter in a food processor and mix in chocolate chips. No melting or whipping with a mixer any ingredients. I’m pretty sure you could get away with an egg replacer and make this black bean brownies recipe vegan.

black bean brownies recipe

You need a food processor or a good blender like Ninja Ultima. I recently got it for a review and can’t say enough good things about it. On Sunday, I made 3 smoothies, these brownies and muffins using the blender.

After the batter is blended pour it into prepared square dish. I used metal 8″ x 8″ but you use what you have. I’ve seen readers baking Cauliflower Crust Pizza in a rectangular baking dish => why not?!

black bean brownies recipe

Instead of sugar I used dates. I just can’t get over baking with sugar. That’s why you need a good blender or food processor to chop up those dates. I used regular pitted dates, not Medjool. Medjool dates are larger in size, so use less.

Alternatively, if you don’t own a powerful appliance, you could finely chop the dates. Or use a regular blender. It works and would make brownies a bit chewy. Mmmmmm, I should try that.

black bean brownies recipe

Mix in some chocolate chips and sprinkle on top. 30 minutes in the oven at 350 degrees F and your brownies are ready.

No need to check with a toothpick as we want them to be moist and fudgy with sexy crinkles on top. And then slice. I used wet long fillet knife. You can moisten it with water before each cut for a cleaner look.

I could care less. This was the messiest and the most delicious photo shoot ever! I was licking my fingers and a knife as well.

black bean brownies recipe

These healthy brownies contain a whopping 3 g of fiber and only 11 g of sugar. Low in carbs, fat and only 3 Weight Watchers Points+. Really clean and healthy treat for the whole family. They are also freezer friendly and stay fresh in a fridge for up to 5 days. Enjoy!

black bean brownies recipe

Black Bean Brownies Recipe Video


Black Bean Brownies Recipe

Black Bean Brownies Recipe

Ingredients

  • 14 oz can black beans, drained & rinsed
  • 2 eggs, large
  • 1/2 cup applesauce, unsweetened
  • 15 small or 10-12 Medjool dates, pitted (1/2 cup packed)
  • 2 tbsp brewed coffee (optional)
  • 1 tsp pure vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup + 1/4 cup chocolate chips
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with parchment paper and spray with cooking spray.
  2. Add all ingredients, except chocolate chips, to a powerful blender or food processor and process until smooth. Add 1/2 cup chocolate chips and stir to mix. Pour batter into baking dish, top with 1/4 cup chocolate chips and bake for 30 minutes. Remove from the oven and let brownies cool for 5 minutes. Transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
  3. Storage Instructions: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
http://ifoodreal.com/black-bean-brownies-recipe/

Nutritional Info

Servings Per Recipe: 16

Amount Per Serving = 1 brownie:
Calories: 111.5
Total Fat: 4.4 g
Cholesterol: 23.3 mg
Sodium: 87.0 mg
Total Carbs: 18.5 g
Dietary Fiber: 3.1 g
Sugars: 11 g
Protein: 2.8 g
WW Points+: 3

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

95 Comments

      • Nicole

        Just wanted to thank you for this recipe, these brownies were absolutely amazing!

        Reply
        • Olena

          You are welcome. I just adapted this recipe to include some protein powder and will post them next week, if you are interested.:) Very similar texture, more protein and less sugar.

          Reply
  1. Carrie O.

    O.k., I have to try these. I’ve seen many recipes for black bean brownies, and have never made them.
    Thanks for the tip on chopping up the dates beforehand if you have a regular blender. The last time I tried to blend dates in my average blender it was an “epic fail” (as my 12 yr old son would say).
    When I first saw your pics I thought there was frosting on top of the brownies, but it must be the chocolate chips that melted on top during baking. I also love adding brewed coffee to baked goods! Yum!!

    Reply
    • Olena

      I had to take a look at my brownies again…No, no frosting, it’s the crust plus chocolate chip delicious mess.:) I know what you mean though. Yes, dates in a $40 blender are NOT a good idea. Like not at all LOL. Let me know how they turn out. I seriously think these brownies are THE BOMB!

      Reply
  2. Alyssa

    I haven’t made black bean brownies in forever!! I’m so happy that I found this recipe, I’m totally making them soon. Not to mention they’re gluten-free and vegan! Woo hoo 🙂

    Reply
  3. Lisa

    Just made these… they haven’t cooled enough to adequately slice, but I’ve already eaten more than I’d like to admit with a spoon. Save to say they’re pretty darn tasty. 😉 I think next time I make them I’ll add more dates to sweeten them up a bit more, but perhaps it was the Americano I added instead of coffee since I only have an espresso machine…
    And, for the record, my 1970s hand-me-down blender worked just fine, though, I’m sure it took a bit more time and effort than your fancy one haha 🙂 Thanks for the great recipe–I’m always looking for new ways to get my chocolate fix with my fairly rigid diet.

    Reply
    • Olena

      Sweetness is personal preference so feel free to adjust. Cooling is important for brownies.:)
      I honestly think 1970 blender’s quality is waaaaaay better than 2014, so no wonder it worked LOL. You are very welcome.:)

      Reply
  4. Nichole

    Ok, you’re two-for-two this week! Made these last night to take to work for a GF co-worker and they were a huge hit. I didn’t have chocolate chips but I did have some cacao nibs, so that’s what went in. Loved the flavor; the not-sweet but chocolate taste was perfectly rich and was a great ,match to the texture. I’m so gonna convert those donut-hounds into health-food freaks. With your help, of course. <3 Thanks!

    Reply
    • Olena

      Haha. That’s awesome! Weren’t cacao nibs too bitter? Are they soft? Never tried them. I just ordered cacao powder. Can’t wait to try it.

      Reply
      • Sarah

        Was wondering if you or anyone used cacao powder instead of cocoa? It would up the fiber in them.. Thanks

        Reply
        • Olena

          Yes, you can do that for sure. At the then do making these I didn’t have cacao powder. Now that’s all I use after I bought it at Vitacost. I honestly don’t even notice it being more bitter than cocoa powder.

          Reply
        • Louise Glass

          Yes I used cacao powder from the health store. Sprinkled a few flakes of cocoanut on each brownie and just before I took them out of the oven put about 10 mini marshmallows on them and left another 5 minutes. The little extra calories made them delicious.

          Reply
  5. Eduardo Reinhardt

    Hello Olena, i’m from Brazil and have been reading your site since early 2013 and would like to congrats you for this effort. I’ve made this recipe with our most traditional “feijão preto” ou simply “black bean”, we got almost 14 types of bean and it´s different from yours but also have an amasing taste. I would give another try in this recipe without the dates and also with much less salt. Thank you that´s my comment.

    Reply
    • Olena

      Hi Eduardo. I would love to explore all kinds of the beans you have! I love beans! Thank you for your sweet comment!

      Reply
  6. Nichole

    oooh – I did throw a couple tablespoons of honey in to off-set the cacao nibs because they are on the bitter side (but not obnoxiously so). They may be a kind of acquired taste since you don’t get the sweet squee like with regular chocolate.

    Reply
  7. Ellie

    I really wanted to make these and had to look high and low for black beans and all I could find were the dried variety so I had to opt for borlotti beans. I have just made them and they aren’t too great 🙁 do you have a better alternative for the black beans or does nothing really come close? (I live in Australia which is why the black beans are a bit of a struggle to find)

    Reply
  8. Abbey

    This may be a really stupid question, but could I substitute prunes for the dates?

    Reply
  9. Destiny

    I made these for the first time today. I finally tried them because my sister n law made a cake similar to this but did not have a ‘sweet’ presence in the taste. I did add sweetened cinnamon applesauce minus the coffee. I must admit my two year old could not wait for the treat! She ate it gladly. I am glad there is an alternative to the high sugar/flour brownie!

    Reply
    • Olena

      I honestly couldn’t tell the difference between these brownies and regular ones either. Glad your kiddo enjoyed it. Nice way to get some beans into the kids, right?!:)

      Reply
  10. Brandy

    Just made these and all I can say is WOW! They are soooo good! Will defiantly be making these more often.

    Reply
  11. stephanie

    these are fantastic! i made them last night and i’m so happy w/the results, i was a little scared at the idea of the beans. do you think adding walnuts or pecans would be a good addition? thanks for this wonderful recipe

    Reply
    • Olena

      Yes, nuts would be wonderful here. These brownies are too good to be true. I still can’t believe myself how good these are. You are welcome. 🙂

      Reply
  12. Jonette

    What do you recommend using in place of the eggs to make these brownies vegan?

    Reply
    • Olena

      Try flax egg replacer maybe. Should work because it has lots of fat in it. Please let me know how it works out for you.:)

      Reply
  13. Heather

    Love all of your recipes!! I’ve had fun trying different ones recently, so glad I found your site! Could you sub the dates for Stevia in the raw or some kind of natural sugar option? Thanks!

    Reply
    • Olena

      That’s awesome, Heather!:) Comments like this one mean so much to me and keep me going! Well, dates are a pretty natural sugar option.:) I know what you mean. You can reduce amount of dates. I just made protein brownies I will be posting soon with only 5 Medjool dates and stevia. Plus I didn’t add any chocolate chips in my protein brownies. You could reduce sugar right there. Try half dates, half stevia. I do not recommend subbing all stevia because brownies will have that strong and weird stevia aftertaste. You know which one I’m talking about?!

      Reply
      • Heather

        I do!! 🙂 I guess I don’t buy dates very often so I was trying to work just with what I have. But I’ll give the dates a try to avoid a lot of Stevia taste. I may end up loving them ha! Thanks!

        Reply
        • Olena

          You can also use prunes instead of dates. Or even honey or maple syrup would work, I’m pretty sure. I loooooove dates now although never really bought them until I started clean eating.

          Reply
          • Prianka

            About how much honey would you recommend? Still new to this whole cooking thing, and not good at just “winging it”! Buy studying requires eating and this seems like a godsend compared to just stuffing my face with Oreos ^^

          • Olena

            Hi Prianka. You can’t replace dates with honey in this recipe because the yard not only sweetness but texture also. I highly recommend buying Medjool dates, even the cost more. They are irreplaceable!

  14. Jen

    Oh my…I’m drooling! I know my kids will love these and I love the fact that they are so much healthier…can’t wait to make them 🙂

    Reply
    • Olena

      Haha. Wait, I’m going to post protein brownies shortly. Those are even lower in carbs and sugar. And protein #s are a dream come true!!!

      Reply
  15. Tess

    This was my first time making black bean brownies. I was pretty skeptical, but they were way better than I was expecting. I didn’t have apple sauce, so I tossed in a small apple. They taste really great with some cold almond milk. Thanks so much for the recipe!

    Reply
  16. Moorea Spoljaric

    Hi! I would really like to know the adapted recipe for the protein powder! i am hoping to make these tonight and would really appreciate you getting back to me asap! Thank you again! i love all your recipes 🙂

    Reply
  17. Eva

    hello!1 i just made this browniea and the texture isn`t solid enought!! i don`t know what went wrong but it does not have the brownie texture that it supposed to have 🙁

    Reply
    • Olena

      Hi Eva. Probably nothing went wrong. These black bean brownies are fudgy brownies, they are supposed to be soft and creamy. If you let them cool completely the y would be quite easy to slice and look like the ones in the photos. Butter, egg and white flour brownies do have a different texture because they are made of different ingredients.

      Reply
      • Eva

        you were right!! once i put them in the fridge they were absolutely delicous!! i could not stop eating them!!

        Reply
  18. Susan Biggar

    I really want to try this recipe but the canned beans I found all had added salt or added sugar. I bought dried beans which I am now soaking and am going to cook. The question I have is how many ounces of beans do I use? A 14oz can is not 14 oz of beans once drained is it?

    Reply
    • Olena

      Hi Susan. 14 oz can of beans yields about 1 + 3/4 cup beans drained. You can use canned beans with salt, drain and rinse them well. Don’t add extra salt to the recipe. A little bit of salt is always necessary in almost any recipe to help bring out the flavours. So, that’s fine.:)

      Reply
      • Susan Biggar

        These worked out so well with the dried beans that I cooked. I left out the choc chips because I didn’t have any and added an extra 50 grams of dates to make them a bit sweeter. Just about to bake my second batch to take to my workout group tomorrow night. Thank you so much.

        Reply
  19. Rebecca

    Hi! These look so good… problem is, I’m on an absolutely no sugar diet. Only things I’m allowed are stevia and xylitol… any chance you think these would work with either of those? I’m just worried that the dates would be what make them a nice texture!

    Reply
    • Olena

      To get rid of sugar, you would also have to remove the chocolate chips which will result in very bitter brownies. Black beans with stevia…I don’t think it will taste good.:) Then you might want to try my Fudgy Vegan Protein Brownies, where a lot of texture and flavour comes from stevia sweetened plant based protein powder.

      Reply
  20. Billy

    This turn out amazing! Soo good. I’m going to surprise my girlfriend with these brownies. She was placed on a low sugar no starch diet. Brownies were her fav dessert. I can’t wait to have her try these. Thank you so much, Olena!!!

    Reply
  21. Kylie

    They’re good! I was so skeptical but my new refined sugar free diet pushed me to actually make them. I added a few extra dates. The texture is very smooth, similar to fudgy. I can’t tell its dates or black beans, but I can tell that the a quite different from traditional brownies. I am so happy I found these and will rely on these for my chocolate fix while I am sugar free.

    Reply
  22. Krista

    I couldn’t wait to make these. I’ve never tried anything even remotely similar to them and was very skeptical. Well, first of all, I’m so glad that I too have the ultimate Ninja. Makes life so much easier :). Second, these were delicious!! My husband isn’t home from work yet and he will be the hardest to sell these to. (I’m not going to tell him what’s in them until after he eats one). But myself and our 2 and 3 year olds LOVE them!!

    Reply
    • Olena

      Just feed him, don’t say anything, exactly. That’s what I do with my kids at first. Men are not different lol

      Reply
  23. Susie

    These look great! Would there be a way to substitute the chocolate chips with unsweetened cocoa powder and honey/molasses/maple syrup/some other unrefined sugar? Thx!

    Reply
  24. Elly

    Hey, these look delicious. But i was wondering you had an alternative to apple sauce? Thanks in advance!

    Elly

    Reply
    • Olena

      Maybe Greek yogurt but I haven’t tried. Maybe any other fruit puree that is mild in taste…Applesauce is the best though. I tried to replace applesauce with Greek yogurt in banana muffins and it wasn’t the same.

      Reply
  25. Jo

    About seven months ago I cut out all processed foods and added sugar (including honey, no-calorie sweeteners, agave, etc.) from my diet. I have only been able to find a few recipes that adhere to my new way of eating to help me tame my sweet tooth. Thank you so much for posting this recipe! While putting the batter in the pan I had a little taste, and it tastes like legit brownie batter. I didn’t add the chocolate chips either, to cut down on added sugar, and they still taste great! You rock my socks off, lady!

    Reply
  26. Donna

    What an absolutely delicious recipe! Thanks so much for this great recipe…healthy and so tasty! I have made it quite a few times and dazzle friends when I tell them what is inside of the brownies. Definitely one of my favorite!

    Reply
  27. Marta

    Felt I should comment because I’ve made these brownies so many times now! What a great recipe, so pleased you shared it. Thank you! 🙂

    Reply
    • Olena

      Yay! I hear so many times from people I meet, like even close friends, that the have been making this or that recipe of mine so many times and yet no one left a comment. So glad you did!:)

      Reply
  28. Blaire

    Sounds awesome! Could you substitute 14 oz of freshly cooked lentils for the black beans?

    Reply
    • Olena

      I have never tried baking with lentils so can’t be of any help. Sorry. Gut feeling tells me “no”.

      Reply
      • Laura

        We have made a lentil soup and a vegan meatloaf with lentils and carrots and other ingredients like brown rice. It was really good but do not know about using in sweets.

        Reply
  29. Laura

    These look really good! We have been using a recipe that only uses black beans, water, and brownie mix. And it is only 20 calories per slice. Our food processor went to pot a while ago and we only have a blender now. Will try these next.

    Reply
  30. Delaney

    Yummy! I love treats that I can feel good about eating, and this recipe is so stinkin’ easy. I didn’t have dates on hand, so I used raisins, and I also didn’t have applesauce (WHAT?!) so I used an overripe banana. Turned out great! Thank you for sharing 🙂

    Reply
    • Olena

      Hi Delaney. A++ for creativity. You must have Eastern European blood in you.:) I agree about treats – it better be useful I don’t feel guilty afterwards.

      Reply
  31. Laura

    Just made these today. Yummy! Moist and delicious Did not have dates so we used prunes instead. Could not wait till they cooled so cutting was a little bit messy. Definitely another keeper, Olena.

    Reply

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