Black bean brownies Surprising Ultimate Delight

You know, it feels almost strange sometimes – creating recipe after recipe, always chasing the next delicious thing. It doesn’t always leave much room for revisiting old favorites. But then there are those recipes that just stick with you, the ones you find yourself thinking about weeks, even months later. That’s exactly how it was for me with black bean brownies.

I’ll be honest, the first time I heard about putting black beans into a brownie recipe, I raised an eyebrow. Beans? In dessert? It sounded like something that might work for health points, but surely couldn’t deliver that deep, fudgy, truly satisfying chocolate flavor we all crave in the best brownies, right? Oh, how wrong I was!

Well, after trying many times ago, the memory of that rich, moist, intensely chocolatey square of fudgy goodness stuck with me. I had to revisit the idea and perfect a simple black bean brownie recipe that captured the pure joy of a great dessert, without any hint of its secret ingredient. And this version? It’s truly a surprising ultimate delight. These black bean brownies are incredibly fudgy and moist, packed with rich chocolate taste, and happen to be made with wonderfully wholesome ingredients. You genuinely won’t taste the black beans! Prepare for a delightful surprise – this might just become your new favorite way to make brownies.

Why You’ll Love This Recipe

These black bean brownies consistently win people over. Beyond the surprise, they offer genuine satisfaction and a sense of wholesome indulgence.

• Surprisingly Delicious & Fudgy: First things first: they taste incredible! Expect deep chocolate flavor and a wonderfully dense, fudgy texture. The black beans create an unbelievably moist base without compromising taste. It’s pure fudgy goodness.
• Incredibly Simple: This great recipe uses a food processor or blender for the heavy lifting. Blend wet, gently mix dry, bake. That’s the core process. Truly simple black bean brownies.
• Wholesome Ingredients: Using black beans means added protein and fiber. We use nourishing options like oat flour and natural sweeteners like pure maple syrup instead of sugar. Enjoy a healthy dessert that feels good. It’s a healthy brownie without compromise.
• Naturally Gluten-Free & Vegan Friendly: This brownie recipe is inherently gluten-free and easily made vegan (use dairy-free chocolate chips and a flax egg or rely on beans/oil). It’s an inclusive vegan gluten-free treat, possibly the best black bean brownies for sharing.
• No Bean Flavor: The magic! Rinsed well and blended thoroughly, the black bean flavor vanishes, leaving only rich chocolate. They provide structure and moisture—the perfect secret ingredient. You won’t taste the black beans!

Making these black bean brownies is a joy – simple process, nourishing ingredients, delightful results.

Ingredients Needed

Gathering these simple, natural ingredients sets you up for success with this black bean brownie recipe. Quality matters for the best flavor and texture.

• Black Beans: You will need one standard 15-ounce can of black beans for this recipe; opting for an organic variety is suggested for optimal purity. Rinse and drain very well under cold water. This is crucial to eliminate bean flavor.
• Sweetener: ½ cup pure maple syrup. Date paste or agave nectar are good alternatives. Using maple syrup instead of sugar adds moisture. Coconut sugar can work too (adjust liquid slightly).
• Fat: ⅓ cup melted coconut oil (refined for neutral flavor, virgin for slight coconut taste). Melted ghee (if not vegan) or neutral oil also works. Provides richness for a fudgy texture.
• Binder (Vegan Option): 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, set aside 5-10 min) adds binding security, especially for a vegan version.
• Flavor Enhancers:
  • 2 tsp pure vanilla extract
  • ½ tsp fine sea salt (balances sweetness)
• Leavening: 1 ½ tsp baking powder (ensure it’s fresh).
• Cacao/Cocoa Powder: ½ cup of raw cacao powder is the preferred choice for the deepest, most nutrient-rich chocolate flavor aligned with sattvic principles due to its minimal processing. If raw cacao is unavailable, use a good quality natural, unsweetened cocoa powder (not Dutch-processed). This provides the deep chocolate base.
• Flour: ½ cup oat flour (store-bought or blend rolled oats). Keeps the recipe gluten-free. Almond flour is a good 1:1 substitute for a denser, nuttier brownie. We avoid all-purpose flour. The choice of flour matters.
• Chocolate Chips: ½ to ¾ cup chocolate chips (dairy-free for vegan black bean brownies). Semi-sweet or dark chocolate chips work well. Stir most into the batter, save some for the top.

Optional Add-ins

• Nuts: ½ cup chopped walnut or pecan pieces.
• Peanut Butter: Swirl in a few tablespoons of natural peanut butter.
• Spices: Pinch of cinnamon or espresso powder.

Using pure ingredients ensures your healthy black bean brownies are truly delightful.

Equipment You’ll Need

Making these delightful black bean brownies is straightforward, especially with the right tools on hand. Here’s what you’ll need:

• Food Processor: A large food processor (8-cup capacity or more recommended) is ideal for smoothly pureeing the black beans and wet ingredients.
• (Alternative) High-Speed Blender: If you don’t have a food processor, a powerful blender can also work, though you may need to blend in batches or scrape down the sides more frequently.
• 8×8 Inch Baking Pan: This size yields perfectly thick brownies. Metal or glass pans work; adjust baking time slightly if using glass (it often takes longer).
• Parchment Paper: Essential for lining the baking pan to prevent sticking and allow for easy removal of the cooled brownies.
• Measuring Cups and Spoons: For accurately measuring both wet and dry ingredients like maple syrup, flour, and cacao powder.
• Spacious Mixing Bowl: Required for uniting the liquid and powdered components.
• Medium Mixing Bowl: Useful for whisking together the dry ingredients separately before combining.
• Fine-Mesh Sieve: Crucial for thoroughly rinsing the canned black beans.
• Rubber Spatula: Perfect for scraping the food processor bowl, gently folding the batter, and spreading it evenly in the pan.
• Whisk: Aids in achieving uniform distribution of the dry elements.
• Wire Cooling Rack: Allows air to circulate around the pan for proper cooling of the brownies.
• Knife and Cutting Board: For slicing the completely cooled brownies into neat squares.

Having these tools ready will make your black bean brownie baking experience smooth and successful!

How to Make Black Bean Brownies

Ready to make brownies that amaze? This straightforward method guarantees a smooth batter and the ultimate fudgy result. Let’s make this recipe!

1. Prep: Preheat oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper (with overhang).
2. Rinse Beans: Open, drain, and thoroughly rinse the canned black beans in a sieve under cold water until water runs clear. Drain very well. Essential for no bean flavor.
3. Blend Wet: Combine rinsed black beans, pure maple syrup, melted coconut oil, vanilla, and flax egg (if using) in a large food processor.
4. Process Smooth: Operate your blender or food processor on its highest setting for 60 to 120 seconds, pausing periodically to clear the sides, continuing until the mixture achieves a perfectly silky and uniform consistency. No bean chunks should remain. This is key for fudgy texture. A powerful blender can work too.
5. Combine Dry: In a separate bowl, whisk oat flour, cacao powder, baking powder, and salt. This ensures even mixing and removes lumps.
6. Combine Wet & Dry: Introduce the pureed bean base to the bowl holding your combined dry components. Using a spatula, carefully integrate everything with light, turning motions, halting as soon as no dry streaks remain. Do not overmix the batter to keep brownies fudgy.
7. Add-ins: Gently fold in most chocolate chips and nuts (walnut pieces are great), if using.
8. Transfer & Top: Spread the thick brownie batter evenly into the prepared baking pan. Sprinkle remaining chocolate chips on top.
9. Bake: Bake for 25-35 minutes. Edges should look set, and a toothpick inserted in the center should come out with moist crumbs (not wet batter). Err on the side of slightly under-baking for fudgy black bean brownies.
10. Cool Completely: Crucial step! Let brownies cool completely in the pan on a wire rack (at least 30 mins, 1-2 hours is better). They set and develop their fudgy texture as they cool.
11. Slice & Serve: Lift cooled brownies using parchment overhangs. Slice into squares and enjoy your fudgy and delicious creation!

Following these steps, especially rinsing beans and cooling fully, yields perfect gluten-free black bean brownies.

Tips for Perfect Brownies

Achieve deeply chocolatey, super fudgy, irresistible black bean brownies with these key tips:

• Rinse Beans Extremely Well: Can’t say it enough – rinse until water is totally clear to eliminate any black bean flavor. Drain completely.
• Blend Until Silky: Use your food processor or blender to puree the wet ingredients until perfectly smooth. No bean bits!
• Don’t Overmix: Be mindful to avoid excessive mixing; simply unite the wet and dry elements using gentle folding actions until they are merely incorporated. Overmixing the batter leads to cakey, not fudgy, results.
• Choose Good Quality Cacao/Chocolate: Since the chocolate element is key, using high-quality raw cacao powder makes a significant difference in flavor depth and nutritional value, aligning best with a sattvic approach. If using cocoa, choose natural unsweetened. Similarly, select good quality dark chocolate chips (dairy-free for vegan).
• Don’t Overbake: Check around 25 minutes. Aim for moist crumbs on a toothpick. Slightly underbaked is ideal for fudgy black bean brownies. They set as they cool.
• Mandatory Cooling: Let them cool completely in the pan. This is non-negotiable for the perfect dense, fudgy and moist texture.
• Parchment Sling: Makes removal and cutting clean and easy. Line your baking pan.
• Trust the Beans: They truly work wonders as a secret ingredient, creating an amazing healthy dessert without tasting like beans.

NOTE: Enhance Nut Digestibility (If Adding): 

• To make optional additions like walnuts or pecans easier for your system to handle, embrace the sattvic practice of pre-soaking. Fully submerge the nuts in water for a minimum of 6 hours (overnight is ideal), then drain completely and chop before mixing into the batter. This hydration step aids nutrient absorption.

Keep these pointers in mind when you try this recipe for the best black bean brownies.

Ingredient Substitutions

This black bean brownie recipe is adaptable. Here are reliable swaps maintaining the wholesome quality:

• Beans: Canned white bean (cannellini, great northern) work well (rinse thoroughly!). Chickpeas can also work (may yield denser texture). Stick to canned beans.
• Sweetener: Agave nectar (1:1 for maple syrup). Date paste (use ~¾ cup, may need extra liquid). Coconut sugar (~⅔ cup + 1-2 Tbsp liquid) can replace maple syrup.
• Fat: Melted butter/ghee (if not vegan) or neutral oil like avocado oil are 1:1 substitutes for coconut oil.
• Flour: For a wonderful gluten-free flour substitution, almond flour can be used in place of oat flour; simply measure an equal amount. A good 1:1 gluten-free baking blend can often work too. Avoid all-purpose flour for gluten-free brownies.
• Binder: Chia egg (1 Tbsp chia + 3 Tbsp water) works instead of flax egg. Often, the beans/oil bind sufficiently, especially if not strictly vegan.
• Chocolate Chips: Use any type you like (ensure dairy-free for vegan). Swap walnut for pecans or omit nuts.

Remember substitutions might slightly alter the final texture or moisture of your black bean brownie. Start with these suggestions for reliable results.

Storage Instructions

Keep your black bean brownies fresh and fudgy with proper storage:

• Cool Completely: Always cool fully before storing to prevent sogginess.
• Airtight Container: To maintain freshness and prevent staleness, keep the cut brownies within a container that seals securely, protecting them from air exposure.
• Room Temperature (Best Texture): Store at room temp for 2-3 days for the softest, fudgy and moist texture.
• Refrigerator (Longer Storage): Store in the fridge for up to 1 week. Let sit at room temp or warm slightly before serving to soften.
• Freezing (Up to 3 Months): Wrap individual cooled slices tightly, then place in a freezer-safe container/bag. Defrost frozen brownies gently by placing them in the refrigerator for an overnight period, or allow them to stand at ambient room temperature for several hours.

Proper storage lets you enjoy this healthy dessert for days or save it for later cravings. They hold up well, making this a great recipe to bake ahead.

Common Questions

Common questions about these surprising black bean brownies answered:

Why do people love brownies?
Brownies offer comforting, rich chocolate flavor and satisfying textures, from fudgy to cakey. They evoke nostalgia and simple pleasure, are relatively easy to make, and are universally enjoyed. The best brownies deliver intense chocolate and a great mouthfeel, making them a beloved dessert.

What do black beans replace in brownies?
Pureed black beans primarily replace most or all of the traditional flour in brownie recipes. They provide structure, incredible moisture (for a fudgy and moist texture), and body, thanks to their starch, protein and fiber. This allows for naturally gluten-free and often vegan brownies without compromising the dense crumb expected from regular brownies. They’re the secret ingredient for structure and moisture.

Are black bean brownies vegan?
Yes, this black bean brownie recipe is easily made vegan. The base ingredients are plant-based. Just ensure you use a flax egg (or similar vegan binder, or rely on beans/oil) and dairy-free chocolate chips. It’s a fantastic vegan black bean brownies option, naturally vegan gluten-free.

Which type of brownie is best?
“Best” is subjective! Most fall into two camps:

1. Fudgy Brownies: Dense, rich, moist, intensely chocolatey (like these black bean brownies). Often preferred for their decadent texture. This is the target for this fudgy black bean brownies recipe.
2. Cakey Brownies: Lighter, airier crumb, closer to cake. Many consider fudgy the classic brownie ideal. If you love rich, dense chocolate treats, you’ll likely find these healthy black bean brownies to be among the best brownies you’ve tried! Try this recipe to decide for yourself!

black bean brownies

Eva Peterson

Shockingly delicious & fudgy black bean brownies! Easy vegan, gluten-free recipe. You won't believe the healthy secret ingredient!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 19 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American, sattvic kitchen

Servings 9 servings

Calories 150 kcal

Ingredients

  

• 1 15-ounce can black beans, rinsed and drained very well
• 2 large eggs or flax eggs for vegan
• 1/3 cup unsweetened cocoa powder raw cacao powder is the preferred choice for the deepest, most nutrient-rich chocolate flavor
• 1/4 cup maple syrup or honey, agave
• 1/4 cup melted coconut oil or other neutral oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips dairy-free for vegan, divided

Instructions

 

• Prep: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
• Rinse Beans: Open, drain, and rinse the black beans very thoroughly under cold water until the water runs clear. Drain well.
• Blend Batter: Add the rinsed black beans, eggs (or prepared flax eggs), cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt to a food processor or high-speed blender.
• Process: Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the processor/blender as needed to ensure everything is incorporated.
• Add Chocolate: Pour the batter into a bowl (or keep in the processor bowl if large enough). Stir in most of the chocolate chips (about 1/2 cup), reserving a few tablespoons for the top.
• Transfer to Pan: Pour the brownie batter into the prepared baking pan and spread it out evenly using a rubber spatula.
• Top: Sprinkle the reserved chocolate chips evenly over the top of the batter.
• Bake: Bake for 18-22 minutes. The brownies are done when a toothpick inserted into the center comes out with moist, fudgy crumbs attached (not wet batter, but not completely clean either). Be careful not to overbake.
• Cool: Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan before using the parchment paper overhang to lift them out.
• Cut & Serve: Once completely cool, cut into 9 squares and serve.

Notes

Nutrition information

• Serving Size: 1 brownie (1/9th of recipe)
• Calories: 150kcal
• Sugar: 9g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: (Not provided in source)
• Trans Fat: (Not provided, likely 0g)
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 37mg (Note: 0mg if using flax eggs for vegan option)

Tried it? Let’s Chat Below!

Did you make this recipe for black bean brownies? I would genuinely love to hear about your experience! Your insights and creations bring so much joy and help others who want to try this recipe, too.

Please take a moment to:

• Leave a Comment: Share your thoughts, any adjustments you made, or how they turned out! Did they surprise you?
• Ask Questions: If anything was unclear or you have variations in mind, don’t hesitate to ask below.
• Rate the Recipe: Your rating helps others discover this great recipe! (You’ll usually find the star rating system just below).
• Share Your Results: If you share your beautiful brownie creations on social media, feel free to tag us! It’s wonderful to see these treats being enjoyed.

Connecting with you and building this community around mindful, delicious food is truly special. Your feedback is invaluable!