Black Bean Brownies Recipe that are flourless, fudgy and delicious. No one will ever guess these brownies are made with black beans and are packed with protein and fiber.
Other gluten free brownies we love is this oat flour brownies recipe and almond flour brownies recipe!
Table of Contents
Black bean brownies have all the taste and sweetness you crave in a brownie but contain no refined sugar. Dates provide all the sweetness you need!
Black beans also have the perfect texture and color to replace flour making this black bean brownie recipe truly naturally gluten free.
No one will be able to tell they are made with beans. My kids call these brownies “beautiful”, they really do not have black bean flavor!
Not to mention, health benefits of black beans are vast! They are a source of fiber, protein, various nutrients and minerals.
Ingredients and Notes
You will need just 10 simple ingredients to make black bean brownies. Most of which are pantry staples and you probably have on hand right now.
- Black beans: Black beans are the basis of this brownie recipe. No substitutions, not even lentils. You can use canned black beans or dried beans. If you have any cooked black beans like Instant Pot black beans on hand, use about 1 1/2 cups to 1 3/4 cups.
- Medjool dates: Most grocery stores carry 2 types of dates, “regular” and Medjool. You have to buy Medjool variety. 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.
- Eggs: I have not tried to make egg-free black bean brownies. 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.
- Coffee: Brewed coffee adds more depth to the chocolate flavor but you can skip it. It is not a crucial ingredient but if you have leftover morning coffee, save it and add to brownies.
- Cacao powder: You can use cocoa powder instead of cacao powder. It’s interchangeable in all chocolate recipes, the only difference is that health benefits of cacao powder are greater.
- Baking essentials: Pure vanilla extract, eggs, baking soda, applesauce (unsweetened is best) and salt.
- Chocolate chips: I use dark chocolate chips. You can use semi sweet chocolate chips, peanut butter chips or omit completely.
How to Make Black Bean Brownies
Black bean brownie recipe is so simple to make! Just blend, bake, and enjoy. Dirty one blender, not even another bowl. Here are a few recipe notes to make the process go smoothly.
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.
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.
Black bean brownie batter doesn’t have to be perfectly smooth and can have small chunks of dried fruit or beans in it.
Add chocolate chips: Stir until well combined.
Bake: Pour batter into the baking pan and sprinkle with some more chocolate chips. Then bake black bean brownies for 30 minutes.
Cool: Let the brownies cool completely before slicing. These brownies taste great warm or cold and get even fudgier the next day. Try them with a scoop of vegan vanilla ice cream!
Tips and Variations
- Soak dates: If your dried fruit is too hard and you are having trouble blending it. Soak them for 10 minutes first in hot water, drain and then blend.
- Let brownies cool off almost completely before slicing: It’s worth repeating multiple times. I know it’s hard, but please have patience. Again, this is to ensure that bars do not fall apart.
- Line baking dish with parchment paper: It makes brownies easy to cut and remove, and ensures they do not fall apart. I love these parchment paper sheets.
- Do not use any other sweetener: Any dry sweetener like sugar, stevia or xylitol will not work in this black bean brownie recipe. The same goes for honey or maple syrup.
- Vegan black bean brownies: Someone in the comments skipped eggs and used flax eggs. Someone else said it didn’t work. You can also try 1/4 cup melted coconut oil instead and cool brownies completely in the fridge.
- Dairy free: As is, this recipe is dairy free, except the chocolate chips. Just use dairy-free chocolate chips and you are all set!
- Additions: Add chopped walnuts, pecans or hazelnuts to the batter. Top with fresh raspberries or sliced strawberries before baking. Also freeze-dried fruit will work well as an addition.
How to Store and Freeze Black Bean Brownies
Store: Keep black bean brownies in an airtight container in the fridge for up to 5 days. But I doubt they will 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 black bean brownie with a butter knife and defrost. Perfect!
FAQs
No, these brownies are meant to be made with black beans.
I tried “regular” dates and didn’t love results but you can use them. Soak 15 of them in warm water for 15 minutes and drain well.
One of the readers used prunes instead and she said the brownies turned out amazing! I haven’t tried, please let me know if you do.
No. They add volume to the batter and fudgy texture to brownies. If you skip them, your black bean brownie batter consistency will be off.
For rich fudgy brownies, remove when the center still jiggles somewhat. For a firm brownie, use the toothpick method. Remove when a toothpick inserted in the middle comes out almost clean (a few crumbs is okay on the toothpick).
More Healthy Chocolate Dessert Recipes
- Healthy zucchini brownies
- Healthy pumpkin brownies
- Healthy chocolate cake
- Coconut oil fudge
- Date bark
Black Bean Brownies Recipe
Ingredients
- 14 oz can low sodium black beans drained & rinsed
- 2 eggs large
- 1/2 cup applesauce unsweetened
- 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.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
- Freeze: In an airtight container up to 3 months.
- Black beans: No substitutions, not even lentils. If you have homemade beans, use about 1 1/2 to 1 3/4 cups.
- Other dates: Best to use Medjool dates. I tried “regular” dates and didn’t love results but you can use them. Soak 15 dates in warm water for 15 mins and drain well.
- 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.
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
Haha. Time to print and distribute the recipe.
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?
Just let brownies thaw on a counter until defrosted. About an hour I guess. Or in the fridge overnight. Don’t bake them more.
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.
They weren’t sweet enough for me. I’m a sports nutritionist and am familiar with the data.
As long as you know, then it is a conscious personal choice. You can add a bit more dates to sweeten the brownies in a healthy way.
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.
Yay!!! Made my day. 🙂 Do you mind to leave a star review on salad please?! 🙂
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.
You are welcome, Laura.:)
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 🙂
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.
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.
Thanks for letting me know. I checked and i can get one at Walmart for around the same price or less.
Sounds awesome! Could you substitute 14 oz of freshly cooked lentils for the black beans?
I have never tried baking with lentils so can’t be of any help. Sorry. Gut feeling tells me “no”.
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! 🙂
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!:)
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!
You are welcome, Donna! Some things in life could stay secrets.:)
Can I substitute the dates for stevia?
Hi Dana. Unfortunately not. Dates add not only sweetness but also texture and volume.