Cooking and Serving: 40 minutes | 9 brownies
Ingredients
Ingredient substitutions | How to make black bean brownies
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 9 brownies
Ingredients
Ingredient substitutions
How to make black bean brownies
Expert tips
Instructions
WHY THIS RECIPE WORKS
Classic brownie taste: Most bean-based baked goods taste like beans. Not these.
All you’ll notice is rich, deep chocolate flavor.
Fudgy texture: They may look cakey on top, but inside they’re smooth,.
melt-in-your-mouth fudgy.
Simple ingredients: Just pantry staples—canned black beans, cocoa powder, brown.
sugar, eggs, oil, and a splash of brewed coffee.
No special equipment: A blender, a bowl, a spoon, and a pan. That’s it.
“I’ve had success with so many of your recipes, your site is my first stop when.
looking for something new. This recipe did not disappoint! They were easy to.
make and delicious. So super chocolatey that I cut mine into 16 smaller squares.
and they were perfect to satisfy a craving. Freeze perfectly. Thank you!”.
Overhead image of ingredients required for the recipe in small bowls.
image of ingredients required for the recipe in small bowls.
RECIPE INGREDIENTS
is below, but here’s a closer look at the key ingredients for my black bean.
brownie recipe and what each one does:.
Black beans – The base of the recipe. Use a good-quality canned variety. Rinse.
and drain thoroughly until the water runs clear to avoid any beany flavor.
Eggs – Help bind the batter together, since there’s no flour to provide.
Cocoa powder – Use Dutch-processed for a deeper chocolate flavor, or natural if.
that’s what you have.
Oil – Combines with cocoa powder to create a rich, smooth chocolate texture.
Brown sugar – Adds sweetness, moisture, and a hint of depth of flavor from the.
Pure vanilla extract – Enhances the chocolate flavor.
Brewed coffee – Just a couple tablespoons deepens the chocolate flavor without.
making the brownies taste like coffee. Decaf is fine.
Baking soda – Reacts with the brown sugar and cocoa to help the brownies rise.
Salt – Balances the sweetness.
Chocolate chips (optional) – Add pockets of melty chocolate and a little texture.
The brownies out of pan uncut on white paper
brownies out of pan uncut on white paper.
INGREDIENT SUBSTITUTIONS
This recipe is pretty flexible. Here’s how to adapt it for different dietary.
Dairy free: They’re already dairy-free—just use dairy-free chocolate chips.
Egg free: Try boiled flax eggs.
in place of the two eggs.
“Chia eggs” wouldn’t provide enough structure here.
Sugar free: Coconut palm sugar should work in place of brown sugar (though.
untested). For sugar-free options, try Swerve or Lakanto brown sugar.
Tip: These tend to dry out baked goods, so add 1–2 extra tablespoons of brewed.
coffee to balance the moisture.
No coffee: You won’t taste it—it’s just there to boost the chocolate. But you.
can swap it with an equal amount of milk or water. For added flavor, try 1½.
tablespoons (32g) pure maple syrup instead.
Choosing an oil: Stick with neutral oils like grapeseed, canola, vegetable, or.
peanut oil. Avoid olive oil, which has too strong a flavor. Avocado oil is okay.
HOW TO MAKE BLACK BEAN BROWNIES
Follow along with my directions below to see how to make black bean brownies in.
You don’t need fancy tools—just a blender, a bowl, and a pan. Here’s how it all.
Blend the wet ingredients.
In a basic blender or food processor, combine the drained and rinsed black.
beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.
Oil, eggs with yellow yolks, vanilla extract and black beans in clear plastic.
eggs with yellow yolks, vanilla extract and black beans in clear plastic blender.
Small magic bullet blender canister on silver base with light brown mixture.
being blended inside canister.
magic bullet blender canister on silver base with light brown mixture being.
blended inside canister.
Mix the dry ingredients.
In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown.
sugar. Break up any lumps in the sugar.
Pour the blended bean mixture into the dry ingredients and stir until smooth.
The batter will be very soft
Add chocolate chips (optional).
Stir in about half the chocolate chips, if using.
Large round metal mixing bowl with light brown sugar, dark brown cocoa powder,.
and white baking soda and salt, unmixed.
round metal mixing bowl with light brown sugar, dark brown cocoa powder, and.
white baking soda and salt, unmixed.
Same metal mixing bowl with light brown black bean liquid mixture on to of dark.
metal mixing bowl with light brown black bean liquid mixture on to of dark brown.
Same mixing bowl with soft dark brown raw brownie mixture with black spatula.
mixing bowl with soft dark brown raw brownie mixture with black spatula.
Same brownie mixture with chocolate chips sitting on top.
brownie mixture with chocolate chips sitting on top.
Spread the batter evenly in a greased and lined 8-inch square baking pan.
Sprinkle more chocolate chips on top and press them in lightly.
Bake at 325°F for 25 minutes, or until the top is set, springs back gently in.
the center, and the pan doesn’t jiggle when shaken.
Optional for cakier brownies.
Lower the oven to 300°F and bake for 3–5 more minutes if you want a firmer.
Cool, chill & slice.
Let the brownies cool in the pan on a wire rack. For clean slices, chill the pan.
in the refrigerator for 30 minutes or freezer for 10, then lift out and slice.
into 9 squares with a sharp knife, wiping between cuts.
8-inch square metal baking pan lined with foil with dark brown raw brownie.
mixture with chocolate chips on top.
square metal baking pan lined with foil with dark brown raw brownie mixture with.
chocolate chips on top.
Same square baking pan with baked dark brownies with lighter brown melted chips.
square baking pan with baked dark brownies with lighter brown melted chips on.
EXPERT TIPS
Use a blender for a smooth texture.
A blender makes the black bean mixture as smooth as possible, which gives you.
the creamiest brownies. A food processor works too, but may leave some unwanted.
Choose a light-colored 8-inch pan.
A dark or oversized pan can cause the edges to overbake before the center sets.
Stick with a light-colored metal pan for the best results.
Don’t underbake—but don’t overbake, either.
Bake at 325°F until the center is just set and no longer jiggles when the pan is.
shaken. If you prefer a cakier brownie, lower the oven to 300°F and bake for 3.
Cool the brownies completely, then chill the pan before cutting. A cold brownie.
and a clean knife means tidy squares.
BLACK BEAN BROWNIES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 25 minutes mins.
Chilling time: 45 minutes mins.
square very dark brown black bean brownies with visible lighter brown chocolate.
very dark brown black bean brownies with visible lighter brown chocolate chips.
These fudgy black bean brownies are rich, smooth, and deeply chocolatey—no flour.
needed. They surprise everyone in the best way, every time.
EQUIPMENT
Blender or food processor.
INGREDIENTS
1 standard can (15 ounces) black beans, drained and rinsed well.
2 (100 g (weighed out of shell)) eggs, at room temperature.
¼ cup (56 g) neutral oil, (like grapeseed, canola, peanut, or vegetable).
2 teaspoons pure vanilla extract.
INGREDIENTS
1 standard can (15 ounces) black beans, drained and rinsed well.
2 (100 g (weighed out of shell)) eggs, at room temperature.
¼ cup (56 g) neutral oil, (like grapeseed, canola, peanut, or vegetable).
2 teaspoons pure vanilla extract.
Notes
* ¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch-processed, your
* ½ teaspoon baking soda
* ¼ teaspoon kosher salt
* ¾ cup (164 g) packed light brown sugar
* 3 ounces semi-sweet or dark chocolate chips, optional
* Preheat your oven to 325°F. Line an 8-inch square light metal baking pan with
nonstick foil, greased regular foil, or parchment. Set aside.
* In a blender or food processor, combine the drained black beans, eggs, oil,
vanilla, and coffee. Blend until completely smooth.
* In a large bowl, whisk together the cocoa powder, baking soda, salt, and
brown sugar, breaking up any clumps.
* Pour the bean mixture into the dry ingredients. Stir until smooth and well
combined. The batter will be soft.
* Fold in about half of the chocolate chips, if using.
* Scrape the batter into your prepared pan and smooth the top. Sprinkle the
remaining chips on top and press down lightly to help them stick.
* Bake for 25 minutes, or until the top springs back when pressed gently and
the center doesn’t jiggle when you move the pan.
* For cakier brownies, lower the oven temperature to 300°F and continue to bake
for another 3 to 5 minutes or until the center is really stable.
* Let the brownies cool in the pan on a wire rack. Chill for 30 minutes in the
fridge (or 10 in the freezer), then lift out and slice into squares with a
sharp knife, wiping between cuts.
Coffee tip: The coffee is just there to deepen the chocolate flavor. You won’t
taste it! You can use milk or water instead—or try 1½ tablespoons (32g) maple
syrup for added sweetness.
Chocolate chips: These are optional, but recommended for extra richness and
Using fresh-cooked black beans: You can use freshly cooked black beans instead
of canned, as long as they’re made with just plain water—no salt or broth—and
are fully cooked and tender. Measure out about 1 1/2 cups cooked black beans
(first drained of all cooking liquid) to replace one 15-ounce can, drained and
Storage: Keep at room temperature for 2–3 days, or refrigerate for up to a week.
For longer storage, freeze in a single layer until firm, then transfer to a
sealed container or bag. No need to defrost.
Trans Fat: 1g | Cholesterol: 42mg | Sodium: 149mg | Potassium: 373mg | Fiber: 8g
| Sugar: 22g | Vitamin A: 68IU | Calcium: 49mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an
Store leftover brownies in an airtight container at room temperature for up to 3
days, or in the refrigerator for up to a week.
For longer storage, freeze in a single layer on a lined baking sheet until firm,
then transfer to a sealed container. They won’t freeze solid, so you can enjoy
them straight from the freezer or let them come to room temperature if you
Black bean brownies in a pile in a metal baking pan
bean brownies in a pile in a metal baking pan
Are black bean brownies gluten free?
Not all black bean brownie recipes are gluten free—but this one is. There’s no
flour of any kind, just wholesome, naturally gluten free ingredients.
Can I make them chewy in texture?
These brownies are rich and fudgy, but not chewy. For a chewy texture, try my
classic gluten free brownies
Can I use fresh beans instead of canned?
You can use dried black beans that you’ve cooked fully at home, but only if you
cooked them in plain water alone. If they’re made with stock, stick with the
plain black beans from a can.
Can you make these in a muffin tin?
Yes! Line a standard 12-cup muffin tin, fill each well about 2/3 full, and bake
for about 18 minutes, or until the tops spring back when gently pressed. Cool
completely before removing.
Do they taste like beans?
Not at all. As long as you rinse the canned beans well, these brownies just
taste like rich, chocolatey brownies—no bean flavor.
Can I make them ahead of time?
Yes! You can make them a day or two ahead and store them in the fridge. For
longer storage, freeze them and enjoy straight from the freezer or defrost as
Black bean brownies are a special kind of flourless gluten free brownie, and
this amazing recipe doesn’t taste at ALL like beans. Really!
bean brownies are a special kind of flourless gluten free brownie, and this
amazing recipe doesn’t taste at ALL like beans. Really!
Black Bean Brownies raw in pan, baked in pan, and cut into squares
Bean Brownies raw in pan, baked in pan, and cut into squares
Side image of black bean brownies with identifying words
image of black bean brownies with identifying words