Rich, chocolatey, and perfectly fudgy, these black bean brownies are a delicious twist on a classic treat. Made with simple, wholesome ingredients, they blend into a smooth batter with no noticeable bean flavor. A little time in the refrigerator makes them even more irresistibly fudgy!
MAKES
10 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love them
These flourless brownies are easy to make in a food processor, with black beans and oats adding fiber and texture without compromising that classic brownie taste.
What Makes Them So Flavorful?
Cacao powder, vanilla, and dark chocolate chips create a rich chocolate flavor, while maple syrup adds just the right sweetness. Blending the beans until completely smooth gives the brownies their soft, dense texture.
Black Bean Brownies
CHOCOLATEY · RICH · FUDGY
SERVINGS 10 | PREP 10 MINUTES | BAKE 18-20 MINUTES
Ingredients:
1 can (15 ounces) black beans, drained and rinsed well (about 1½ cups)
½ cup certified gluten-free rolled oats
2 tablespoons unsweetened cacao powder
2 tablespoons chocolate protein powder
⅓ cup pure maple syrup or honey
¼ cup melted coconut oil or avocado oil
2 teaspoons pure vanilla extract
½ teaspoon baking powder
¼ teaspoon sea salt
⅓ cup dark chocolate chips, plus extra for topping (optional)
Method:
Preheat oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper.
Blend oats in a food processor until finely ground.
Add remaining ingredients except chocolate chips. Blend until completely smooth, scraping down the sides as needed.
Add chocolate chips. Fold into the batter, then spread evenly into the prepared pan. Sprinkle with extra chocolate chips if desired.
Bake for 18–20 minutes, until the edges are set and the center is still slightly soft.
Cool in the pan before slicing. Refrigerate for a few hours or overnight for a firmer, fudgier texture.
Recipe Notes
Texture Tips: Rinse and drain black beans thoroughly, then blend until completely smooth. For the fudgiest brownies, avoid over baking and refrigerate before slicing.
Easy Swaps: Use maple syrup or honey for sweetness. Plain or chocolate protein powder both work well; add a splash of water if the batter is too thick to blend.
Meal Prep & Storage: Make ahead and refrigerate in an airtight container for up to 5 days. Freeze individual brownies for up to 3 months.
Serving Ideas: Enjoy chilled for a dense, fudgy texture or slightly warmed with fresh berries and a spoonful of Greek yogurt.
