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!
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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! We loved them so much, I now developed no bake brownies recipe with similar ingredients!
Not to mention, health benefits of black beans are vast! They are a source of fiber, protein, various nutrients and minerals.
Ingredients for Black Bean Brownies
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.
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
You are so welcome Nouhade!
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.
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 ?
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!
What would the fibre be ? I made them and was very happy but I’m just curious.
4.4 grams. Just turned that on. Older recipes have to do one by one.
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!
Thanks for your wonderful review, Jenn!
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.
Oh no! Man. I cook them in egg bite molds on high pressure for 20 mins. You can try in a pan and then cut them. Might be fun. 🙂
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.
Sounds very good, David!:)
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.
Yup. My kids love these. I even make them in instant pot now haha. Glad you enjoyed!
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!! 🙂
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.
Hi! I did your original recipe and they came out fantastic! My son loved them and also my picky husband. Thanks 🙂
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!!!
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
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.
That is such an amazing feedback, Vicky! Happy to hear!