by Olena

Black Bean Brownies

Olena Osipov
5 from 87 votes

Black Bean Brownies with no flour, no oil and no sugar. You can basically have these fudgy healthy brownies for breakfast.

When I am craving the chocolate goodness of brownies, I make healthy zucchini brownies or healthy pumpkin brownies.

black bean brownies

Black Bean Brownie Recipe

These black bean brownies are so good! Just check out all the 5 star comments below!

But why use black beans in brownies?

Because black beans have the perfect texture and color to replace flour making these brownies truly gluten free. And no one will be able to tell they are made with beans! My kids call these healthy brownies “beautiful”.

black bean brownies sprinkled with coarse salt

This black bean brownies recipe has all the taste and sweetness you crave in a brownie, but guess what?! They contain no refined sugar. Dates provide all the sweetness you need.

Are you in? I can guarantee this will become your new favorite brownie recipe that you will feel good about having as a snack, dessert or bringing to a get-together!

medjool dates, black beans, eggs, applesauce, chocolate chips, vanilla, cacao powder

Ingredients for Black Bean Brownies

  • Black beans: Black beans are the basis of the recipe. No substitutions, not even lentils. You can use canned black beans. Or if you have cooked at home black beans, use about 1 1/2 to 1 3/4 cups.
  • Medjool dates: Most grocery stores carry 2 types of dates – “regular” and Medjool. You have to buy Medjool dates. Their meaty and moist texture adds volume and fudgy texture to brownies. And fresh is best! As dates get older, they dry out and sugars start to crystalize on the outside.

Medjool dates

  • Coffee: Brewed coffee adds more depth to the chocolate flavor but you can skip it. It is not a crucial ingredient.
  • Cacao powder: You can use cocoa powder instead of cacao powder.
  • Baking essentials: Vanilla extract, eggs, baking soda, applesauce and salt.
  • Chocolate chips: I use dark chocolate chips. You can use semi-sweet, omit completely or use cacao nibs.

How to Make Black Bean Brownies

There is a full recipe card below. 

  • Prep: I cannot stress enough that it is a MUST to line your 8 x 8 square baking dish with parchment paper and spray with cooking spray. Preheat your oven to 350 degrees F.
  • Blend ingredients: In the following order, add eggs, applesauce, black beans, cacao powder, coffee, vanilla, baking soda, salt and dates to a high speed blender or food processor. The batter doesn’t have to be perfectly smooth and can have small chunks of dates or beans. Either kitchen appliance will work, but I should caution you that it is a struggle to fit all the ingredients into a mini food processor.

making black bean brownies batter in a food processor

  • Add chocolate chips: Stir until well combined.
  • Bake: Pour batter the batter into the baking dish and top with some more chocolate chips. Then bake for 30 minutes. how to bake black bean brownies step by step
  • Cool: Let the brownies cool completely before slicing, otherwise they will fall apart.

Tips and Possible Substitutions

  • Drain canned beans: No need for that gooey liquid.
  • Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart.
  • Let brownies cool off almost completely before slicing: I know it’s hard, but please have patience. Again, this is to ensure that bars do not fall apart.
  • Fudge develops: Brownies become even more fudgy the next day.
  • Dry sweetener: Many ask if they can skip dates altogether and replace with stevia or xylitol. Unfortunately, you cannot. Simply because dates contribute to the volume of brownie batter. We already skipped flour and oil.
  • Dates: Some readers reported in comment successfully using prunes or raisins instead of dates.
  • Vegan brownies: Someone in comments skipped eggs and used 2 tablespoon ground flax + 6 tablespoon water. Make sure you know how to make make flax eggs.
  • Applesauce: Someone shared using mashed overripe banana. Another reader tossed in a small apple (puree it in a blender or food processor first).

I have not tried any mentioned above substitutions, so try at your own risk. I would say if you have some experience baking, I would try and report back what worked for you!

black bean brownies batter with chocolate chips in a food processor

Serving and Storing

Serve: These brownies taste amazing hot or cold. You can even serve warm brownies with vanilla ice cream!

Store: Keep brownies in an airtight container in the fridge for up to 5 days (but I promise, they will not last that long!)

Freeze: Simply, place brownies in an airtight container and freeze for up to 3 months. Thaw on a counter at room temperature for about 30 minutes. I freeze cut up brownies right in Pyrex glass container I bake in. It comes with a plastic lid. Just lift a few with a butter knife and defrost. Perfect!

More Healthy Chocolate Recipes

black bean brownies recipe

Black Bean Brownies {Flourless and Sugar Free}

Black Bean Brownies with no flour, no oil and no sugar. You can basically have these fudgy healthy brownies for breakfast.
4.97 from 87 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 brownies
Calories: 120kcal
Author: Olena Osipov

Ingredients

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

Instructions

  • Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
  • In a powerful blender or food processor add ingredients in the following order: eggs, applesauce, black beans, cacao powder, coffee, vanilla, baking soda, salt and dates; then process until smooth.
  • Add 1/4 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.

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

    Video

    Notes

    • Black beans: Black beans are the basis of the recipe. No substitutions, not even lentils. You can use canned black beans, drain them. Or if you have cooked at home black beans, use about 1 1/2 to 1 3/4 cups.
    • Medjool dates: Most grocery stores carry 2 types of dates - "regular" and Medjool. You have to buy Medjool dates. Their meaty and moist texture adds volume and fudgy texture to brownies. And fresh is best! As dates get older, they dry out and sugars start to crystalize on the outside.
    • Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart.
    • Let brownies cool off almost completely before slicing: I know it's hard, but please have patience. Again, this is to ensure that bars do not fall apart.
    • Fudge develops: Brownies become even more fudgy the next day.
    • Dry sweetener: Many ask if they can skip dates altogether and replace with stevia or xylitol. Unfortunately, you cannot. Simply because dates contribute to the volume of brownie batter. We already skipped flour and oil.
    • Prunes: Some readers reported in comment successfully using prunes or raisins instead of dates.
    • Vegan brownies: Someone in comments skipped eggs and used 2 tablespoon ground flax + 6 tablespoon water. Make sure you know how to make make flax eggs.
    • Applesauce: Someone reported using mashed overripe banana. Another reader tossed in a small apple (puree it in a blender or food processor first).
    I have not tried any mentioned above substitutions, so try at your own risk. I would say if you have some experience baking, I would try and report back what worked for you!

    Nutrition

    Serving: 1brownie | Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 118mg | Potassium: 229mg | Fiber: 3g | Sugar: 17g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

     

    Did you try this recipe?

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    185 comments on “Black Bean Brownies

    Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 5 stars
      Just. Wow. This recipe is a new go- to for me! Who would have thought black beans??? But it works. They are sweet, tasty, and yes they do get fudgier the next day. I made it as offered with an addition of a teaspoon of instant espresso. Thank you Olena!

    2. 5 stars
      I have been making this recipe regularly for a few months now and my family is always amazed at how delicious these brownies taste! I make them with the flax ‘eggs’ which make them even more healthy. We absolutely love them!

    3. 5 stars
      What a treat! These brownies are absolutely delicious!

      They were part of our Olena Christmas Eve celebration!🎄:
      – Healthy Oatmeal cookies with frozen cranberries, yummm
      – Healthy spinach dip
      – and Hummus with roasted garlic

      Thank you for these easy and fantastic recipes Olena !!!

    4. 4 stars
      So delicious 💕 rich and fudgy, definitely curbs the sweet tooth craving! Will definitely make again because mine turned out more like molten lava cake rather than brownies 😊 but it definitely was a success!

    5. 5 stars
      Any way you can comment on the weight of dates? 10-12 Medjool dates of the ones I purchased is over a cup when shoved into a measuring cup. I’m so excited to try this recipe since it’s so hard to find sweetener-free recipes. Most of them use refined sugar substitutes (xylitol or Splenda) or natural sweeteners like coconut sugar, maple syrup, honey, etc.

        1. 5 stars
          Thank you for the quick response. I made them yesterday, and it was VERY difficult not to eat the whole pan. LOVE LOVE LOVE!

    6. 5 stars
      I too love my instant pot. My husband Swears that if the house goes on fire, I would save the Pot first before saving him… .

    7. 5 stars
      Wow. I don’t even know what to say. These brownies defy logic. How do they seem like regular flour brownies but be made with these ingredients?!? Followed the recipe 100% and they turned out great. Fantastic recipe. Also, I never leave reviews but had to for this recipe.

    8. 5 stars
      Really are the best refined sugar free, gluten free brownies I’ve made (and I’ve tried a few!). I add thawed frozen raspberries instead of the apple sauce. Super tasty. Kids love them, but my kids also eat kale, so know your audience. Thanks for the great recipe.

    9. 5 stars
      Hi Olena,

      I usually just buy the dates from the baking section that are kind of leathery and dried out to make this recipe but this time I decided to follow your suggestion to use medjool dates. OMG how different these are! So chewy, caramel-like and so worth the extra money! I am now on a medjool dates kick lol. Such a great substitute for sugar!

    10. 5 stars
      Realy liked the recipe but used 100% cacao choc chips which made it too bitter for my taste. Next time, I’ll make with sweeter choc chips. I made the vegan version with flax eggs and they worked really well.

    11. 5 stars
      This is one of the best recipes I’ve tried for healthy sweets!

      It’s so simple and final product is just rich and moist. I followed the recipe and Olena’s tip on letting it fully cooled before cutting (even though the amazing smell was very tempting). Made it for the second time today and this will definitely be on my go-to healthy recipe list. Thank you for sharing this recipe!

    12. 5 stars
      Delicious!

      Only have a small food processor so it got a bit messy – I did it in two batches! And I was ‘converting’ the cups to grams – not sure how accurate that was, but they taste great and are lovely and squidgy. Has anyone tried making this using a handheld stick blender?

      1. 5 stars
        Not handheld but I mixed the ingredients in a stand up blender and it worked out ok. Only disadvantage was that because the blender container is deep, it was harder to take the stuff out. Brownies turned out great though! Next time I will add some shredded coconuts and walnuts.

    13. 5 stars
      These were AMAZING!! I was totally expecting theses to taste bad because of the black beans but they tasted like brownies. You have to try these! The best part is that they are 100% healthy!! Yum!!!

    14. 5 stars
      I ended up making both the no cook and the brownies that you cook on the same day. I wanted to see what the difference was. These that you cook you truly do have to wait until they completely cool off to get the right flavor from them. But they were very good AFTER the wait. The next day they were even better. The texture was so close to reg brownies. I’m going to make them again today and I’m going to try Soaking the dates first. I use the Costco dates Hopefully that will help them blend up quicker. As for the ones you don’t cook they didn’t work for me. Way to salty. But these are great. Very good thank you again

    15. 4 stars
      Made these in my Instant Pot with the recipe under how else to use your egg bites mold and they were tasty. Thanks for the recipe.

      Although I carefully greased my mold and waited over an hour before attempting to remove, they still didn’t come out “perfect”.

      Next time I’ll probably add more cacao and a little coffee because the chocolate flavour wasn’t as strong as I’d like – tasty nonetheless. While they were still warm, I Iightly rubbed the tops with a wee bit of cacao butter and they didn’t have that dry look another commenter mentioned when they cooled.

      Thanks again for such a “clean” recipe.

    16. 5 stars
      Hello again Olena!!
      I am happy to report that this recipe is incredible!! Honestly I don’t feel guilty to eat such a great desert, for breakfast as well.
      Since I forgot to purchase the chocolat chips (part of your ingredient list), I added about 1/4 cup of maple syrup…..perfect!!!!!
      Thanks again for this!!
      Nouhade

      1. 5 stars
        Love that your recipe looks so easy and nutritious. I love rice and beans and your black bean brownies look like a perfect desert. Can’t wait to make them when I purchase a insta pot.

    17. 5 stars
      Absolutely wonderful recipe. Made the oven version two days ago and there are only a couple left. Since the new year I have been trying to cut down all the bad stuff in my diet, especially refined sugar – of which I ate far too much – so have been seeking out alternatives. These are wonderful – thank you so much. So chocolatey and delicious.

      I used my stick blender on the batter because my food processor is old and a bit knackered, and it worked really well.

      I found your site via Youtube while looking for Instant Pot recipes and it it brilliant. I plan to try the Instant Pot version of these too once my egg moulds arrive (I am slowly collecting accessories). I’ve only had my Instant Pot a week and I am already hooked.
      Tasha ?

      1. Tasha! This made my day. So glad you are already loving your instant pot! Please don’t be shy to leave comments when you try some of my other recipes!

    18. 5 stars
      Wonderful. Simply great. Going sugar free this month and this was great! I didn’t add the chocolate chips, and still managed to eat half the pan myself ? Made the same weekend for company and added some chocolate Date frosting–which made it taste truly decadent and NOT like something healthy at all! So glad to be able to confidently feed my kids GOOD treats 😉 thanks!

    19. 5 stars
      Tried these yesterday and they turned out so yummy! Then my oven quit working. How do you cook in the instant pot? I have a 7 inch push pan.

    20. 5 stars
      Thank you for this great recipe! I make these frequently, and have played with the recipe a bit. Instead of apple sauce often use the same amount of almond flour instead, and a bit of melted coconut oil. This time I added some dried tart cherries, which were delicious! Since I didn’t have any brewed coffee available I used 2 tsp of roasted Dandy Blend.

    21. 4 stars
      I was really impressed after being a little skeptical at first. I have never tried anything like this before, but I just followed the instructions as written (no further modifications) and it certainly went smoothly. I was pleased that we didn’t throw any out and even my 12 yr old liked them. I will be making these again! Thank you.

    22. Hi!

      I tried the vegan version with flax eggs it didn’t work 🙁 I was super bumped down. I will try your original version with regular eggs. I was so sad it didn’t work out with the flax eggs as I am trying to cut eggs out of our diet because I am suspecting my son is sensitive to eggs. I love the concept of using beans and dates it makes for a super fibery recipe yay for fiber and natural sugar!

      Thanks!! 🙂

      1. Hi! No, it wouldn’t work. What might work is 1/4 cup coconut oil. But you would have to cool brownies. I think when coconut oil cools off, it will solidify and hold brownies together.

        1. Hi! I did your original recipe and they came out fantastic! My son loved them and also my picky husband. Thanks 🙂

    23. 5 stars
      These brownies are delicious. My 16 year old son (who may be in contention for world’s pickiest eater) took the entire container to his room and ate all but one with one of his buddies. When I asked him for the last one so I didn’t have to eat an unhealthy snack he said “but mom these are unhealthy too”… to which i (of course) replied, “oh, yes, you’re right!” I may never let him in on the secret, getting him to eat well is such a struggle!!!

    24. 5 stars
      I tried these brownies for a sweet treat for my sister’s 60th birthday; she was on a strict diet for a medical procedure. They were such a hit that 2 people asked for the recipe and I have made them 4 times since. My husband keeps requesting them and he is not generally what I would call a healthy eater. He just likes them! He even had me make them for his family reunion. Very chocolaty with a fudgy texture. I do not have a food processor, but my blender works fine. I think it requires a little more time what with scraping, shaking and general shifting around of ingredients than it would in a processor.

    25. 5 stars
      I wouldn’t have believed it if I hadn’t made them myself! Amazingly delicious and somewhat more healthy!

    26. Oh these look AMAZING and I agree, dates are basically nature’s candy so why add sugar?
      If you get to a middle eastern market, which you probably have living near a big city they have a ton of different date varieties. For a long time I was an ignorant Lebanese person who didn’t realize how many types of dates there are. There are so many! I got sukhari dates and woah I might have a new favorite. I am definitely going to make these (along with a bunch of other recipes I’ve seen posted here)

    27. 5 stars
      For vegans, you can replace the 2 eggs with 2 flaxseed eggs! :-)))
      for one egg in baking:
      1 Tbsp. ground flax seed + 3 Tbsp. water; whisk together and let sit for a few minutes, then add just as you would eggs.
      Thanks for a SUPER yummy recipe, Olena!! <3

    28. 5 stars
      Oh my Olena, you nailed this brownie recipe!

      I have tried other black bean brownie recipes & yours is best black bean brownie recipe. I used the 1/2 cooked dry beans vs canned. I also may have “accidentally” added extra chocolate chips 🙂 . However, I won’t next time as the recipe clearly would be perfect with the 1/4c & 1/4c on top. It was chocolatey decadence w/ no bean taste or texture. The last 5 minutes, I decided to pat on a scant amount of coconut oil just because I am not a fan of the dried bean look on top of baked goods and it had an excellent sheen!

      PS. I also tried your no bake black bean brownie recipe 2 weeks back and it was AMAZING! Felt like I was eating fudge which was heaven. The kids (7 & 3) loved it too which makes me super happy.

      So happy to have found your site & looking forward to trying more recipes

      1. Hi Katie. Haha, that’s awesome. I know what you mean about the dry on top look. That’s why I sprinkled sea salt last time and oh my that was such a yummy decision. I have a tray of these black bean brownies frozen from last photoshoot and pop out a few when I crave sweets. SO happy you found me too. Enjoy!!!

    29. 5 stars
      So awesome. I have tried other Black Bean Brownie recipes on the web and honestly, this one is the best. Perhaps it is the addition of eggs that makes them fluffy (for lack of a better word) but wow, so rich and tasty, just like the old days when I didn’t care about what I ate! Thanks again for another pure and yummy recipe.

      1. LOL “just like the old days when I didn’t care about what I ate!”. You can honestly eat as many as you like. And go for a walk around the neighbourhood afterwards. And you’ll be fine.

    30. 5 stars
      These were actually really good. I made them vegan by using 2 T ground flax + 6 T water to replace the eggs.I also only used 1/8 c of mini chocolate chips. My husband really enjoyed these as a treat. He was recently diagnosed with diabetes and he’s following a low fat whole food plant based diet. These fit perfectly. To me, they are more fudge-like in consistency than brownie-like, but yummy just the same. Since I made it vegan, I got to taste the batter. It’s super yummy! And I would totally eat it as a dip. Thanks for the great recipe. Definitely a keeper. 🙂

    31. 5 stars
      OK, seriously?! No one in my office could tell what these brownies were made with. They all kept stuffing their faces “omg, these are so good”. LMAO

    32. When you freeze them, how long should you let them thaw before eating? Should you put them back in oven or just let it thaw at room temp or in fridge?

    33. 5 stars
      WOW! I was skeptical, but these were WAY better than I expected. Even my kids loved them! I added a little Splenda and a touch more Vanilla. When I make these again, I’m going to try to add some whey powder to it for a bit more protein. This is now part of my pre-workout meal.

      1. Glad you enjoyed. May I suggest to look into Splenda, it is made in the lab and is very bad for you. These brownies are sweet enough with dates. I have a protein brownie recipe but it’s made with plant-based protein powder, even better than whey. More plants is better.:)

        1. I’m not sure if you’ll get this comment based on the age of this recipe. I am looking for the protein brownie recipe and the link you provided above directs back to this recipe. It also does not show up in your search bar. I hope that you still have it. I love your website and have shared it with others as the best recipe site I have found.

          1. Hi Amber. I am sorry but I don’t have that recipe anymore. SO sorry!:( Thanks so much for sharing my recipes and glad you are enjoying them yourself. 🙂

            1. 5 stars
              Thank you Olena for looking into this. I made the Mexican Street Corn Salad yesterday and it was a HUGE hit. Thank you for this site. Hands down the best recipe site I’ve ever found. Love that there are so many easy, delicious, HEALTHY recipes with simple ingredients.

    34. 5 stars
      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.

    35. 5 stars
      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 🙂

      1. 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.

    36. 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.

        1. 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.

    37. 5 stars
      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! 🙂

      1. 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!:)

    38. 5 stars
      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!

    39. 5 stars
      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!

      1. 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.

    40. 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!

        1. 5 stars
          Thank you for this website! I love it! I’ve made several of the recipes and my family lived them all ! I can’t wait to try more

    41. 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!!

    42. 5 stars
      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.

    43. 5 stars
      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!!!

    44. 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!

      1. 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.

    45. 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?

      1. 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.:)

        1. 5 stars
          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.

    46. 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 🙁

      1. 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.

        1. 5 stars
          you were right!! once i put them in the fridge they were absolutely delicous!! i could not stop eating them!!

    47. 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 🙂

    48. 5 stars
      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!

    49. 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 🙂

      1. 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!!!

    50. 5 stars
      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!

      1. 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?!

        1. 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!

          1. 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.

            1. 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 ^^

            2. 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!

    51. 5 stars
      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

      1. 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. 🙂

    52. 5 stars
      Just made these and all I can say is WOW! They are soooo good! Will defiantly be making these more often.

    53. 5 stars
      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!

      1. 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?!:)

    54. 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)

      1. Oh that sucks!!! I’ve never heard of borlotti beans. Unfortunately black beans is the key ingredient in this recipe! I know others bake with garbanzo beans so maybe you could try them with extra chocolate but I haven’t tried.

      2. Hi! Coles and woolies sell El Paso black beans at Mexican food section but I think they have salt and firming agent added in them. Maybe red kidney beans would work?

    55. 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.

    56. 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.

    57. 5 stars
      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!

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

          1. 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.

          2. 5 stars
            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.

    58. 5 stars
      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.

      1. 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.:)

    59. 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 🙂

    60. 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!!

      1. 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!

          1. 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.

            1. I’m looking for the black bean brownie recipe that you’ve adapted with protein. Have you posted it yet? And where can I find it?

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!