Meet the best Black Bean Brownies you’ll ever try. They are rich and fudgy, and taste like the real thing! (Not some “healthy” alternative.) You can’t tell there are black beans in here at all.
Ingredients You’ll Need
What makes these black bean brownies healthier? They’re made with easy, real food ingredients. No refined flour or oil necessary!
Here’s what’s inside:
- Black beans (a whole can!)
- Rolled oats (use certified gluten-free, if needed)
- Almond butter (adds fat & fiber)
- Coconut sugar (a lower glycemic sweetener)
- Cacao powder
- Baking soda + vinegar (which work together to help them rise)
These brownies are naturally gluten-free, oil-free, and egg-free, so they are vegan friendly and perfect for those following a special diet. And they really do taste like the real thing!
Why You’ll Love Them
I’m pretty picky about brownies. To me, a good brownie needs to be rich and moist, with an ultra-fudgy texture. If I wanted a cake-like texture, I’d reach for a piece of cake. Brownies need to feel more moist and decadent.
These Black Bean Brownies are:
- Flourless! (which also keeps them gluten-free)
- Naturally sweetened with coconut sugar
- Oil-Free
- Loaded with fiber and protein from black beans
- Sneaky– you can’t detect the black bean flavor AT ALL.
- Rich and fudge-like
Trust me when I say that these brownies taste totally decadent.
How to Make Them
To make black bean brownies, all you’ll need is a food processor and about 10 minutes of time before they go in the oven. I like to start by processing the rolled oats into a coarse flour.
Once the oats are pulsed (no need for them to be perfectly ground) you’ll add in the rest of the brownie ingredients and process them again.
The resulting brownie batter should be thick, and relatively smooth. It won’t be as runny as traditional brownie batter!
Add in 1/2 cup of dark chocolate chips, and pulse the food processor briefly to mix them in.
Transfer the batter to an 8-inch pan that has been greased and lined with parchment paper. (Greasing the pan first helps the parchment paper stay in place.)
Use a spatula to smooth the top, then sprinkle the top with a few more chocolate chips, if desired.
Bake for 25 to 30 minutes. These brownies will be very fragile when they are hot, so it’s important that you let them cool completely before slicing.
They will smell so good, it’s hard to be patient, but the flavor gets better as they cool, too. I think the black bean flavor is slightly noticeable when they are hot from the oven, but when they cool it disappears entirely.
I think they taste even better the next day, too!
Frequently Asked Questions
Beans contain a complex sugar called raffinose, which the body can have a hard time breaking down. That, paired with the fiber found in beans, can make you gassy, especially if you don’t already eat a fiber-rich diet.
Incorporating beans into your diet regularly may help to reduce this effect, and one study suggests that taking Beano can help prevent gas, too.
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You can replace the almond butter with peanut butter, cashew butter, or a nut-free alternative, like sunflower seed butter or tahini. Keep in mind that the seeds are more bitter in flavor, so you might need to adjust the sweetness to your taste.
Luckily, this batter is egg-free, so you can taste as you go!
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I’ve made these black bean brownies successfully without the oats. The results are just more fragile, and more gooey in the middle.
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I don’t use any zero calorie sweeteners, so I can’t comment on how those might work in this recipe, but keep in mind that the granulated sugar is what gives these brownies their classic “fudgy” texture.
If you want to use maple syrup or honey, these brownies will probably be much more wet and fragile, so they might lose that classic brownies texture, and you won’t need nearly as much, since they are sweeter than coconut sugar. (I’d start with 1/2 cup maple or 1/3 cup honey.)
Fudgy Black Bean Brownies
Ingredients
- 1/4 cup old-fashioned rolled oats (26 grams; certified gluten-free, if needed)
- 1 15 oz. can black beans , drained and rinsed (260 grams drained)
- 1/4 cup creamy raw almond butter (68 grams)
- 6 tablespoons raw cacao powder (35 grams)
- 2 tablespoons ground flax seeds (13 grams)
- 2 teaspoon vanilla extract (9 grams)
- 1 cup coconut sugar (164 grams)
- 2 teaspoon vinegar (12 grams; balsamic or apple cider)
- 1/4 teaspoon salt (2 grams)
- 1/2 tsp baking soda (3 grams)
- 3/4 cup dark chocolate chips (105 grams)
Instructions
- Preheat the oven to 350ºF and line a 8-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the rolled oats briefly, until they resemble a coarse flour.
- Add in the black beans, almond butter, cacao powder, ground flax, vanilla, sugar, vinegar (which helps the brownies rise), salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly. Add 1/2 cup of the chocolate chips to the batter, and pulse briefly to mix them in.
- Transfer the batter into the lined 8-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan. Sprinkle the remaining chocolate chips over the top, and press them lightly into the batter.
- Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are fragile when warm. I let mine cool for at least 2 hours. Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. (I imagine these would freeze well, too!)
Video
Notes
- Nutrition information is for 1 of 16 brownies. This is automatically calculated, and is just an estimate, not a guarantee.
- If you prefer a darker chocolate brownie, go ahead and use 1/2 cup of raw cacao powder in this recipe. I’ve tested it that way, and I thought they were delicious, but they were a little “too dark” for some of my taste testers.
- I imagine that any other nut or seed butter, such as peanut butter or sunflower seed butter, would work well in this recipe if you’d prefer to replace the almond butter.
- You can use any vinegar that you have on hand. I’ve tested these with balsamic and apple cider vinegar.
- Coconut sugar gives these brownies much of their substance and texture, so don’t be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results. Granulated sugar = chewy, fudgy brownies, so keep that in mind.
- You can leave out the rolled oats for a grain-free dessert. They are just slightly more gooey and fragile that way.
Nutrition
More Healthy Brownie Recipes
Looking for more brownie ideas? Try one of these other crowd-pleasing recipes!
- Almond Flour Brownies
- Coconut Flour Brownies
- Date Sweetened Brownies
- Vegan Gluten-free Brownies
- Instant Pot Brownies
- Sweet Potato Brownies
- Avocado Brownies
If you try this recipe, please leave a comment below and let me know how you like it! And if you try any modifications, I’d love to hear about those, too. We can all benefit from your experience.
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Reader Feedback: What’s your favorite way to use black beans? Have you tried using them in a desert before?
Hi, is it a need to.bake them?Can I just put them in the fridge instead?
They won’t have the texture of brownies unless you bake them. The batter would be more like a thick frosting if you don’t bake it.
I thought these brownies were delicious! My daughter thought the texture was a bit funky-most likely because the oatmeal was not ground up enough. They were chocolatey, chewy and very tasty. Not hard or crunchy.
I only have creamy salted almond butter bought from imperfect foods. Would this work. There is oil that separates to the top so I don’t think it’s just almonds.
Oil separation is common with natural almond butter. If the label says almonds and salt, that should work! I’d just consider leaving out any additional salt in that case.
Can you substitute peanut butter for almond butter? Or any other substitution? Why almond butter? Thanks!
Almond butter just has a more neutral flavor. Peanut butter will work, too, sometimes it’s just a little bit drier in texture and definitely more prominent in taste.
This is my go-to, favorite brownie recipe. If you are gluten-free vegan, these are truly the best brownies. (I make them without the oats and I sometimes add walnuts.) Seriously, these are amazing. You can even use sunflower seed butter–I had to do that once and they were still great. And you can also use kidney beans–I’ve tried that too–and it worked! They freeze well, too.
I am not experienced in baking, but I quite like the taste of this recipe. Thank you for sharing it!
But Oh, the gas! Hahaha!
Is there any way to reduce the effects of beans causing gas? I used canned beans this time, but if I were to pressure cook them, is there anything we can add?
For Indian cooking, we put a bit of asafoetida when making beans, but that’s for savoury dishes.
Thanks Megan!
Can’t wait to make these? Was curious if I could make this inasec Bundt pan?
This sounds like a very good recipe. However, I never keep flax seeds in the house. Can I omit them in the recipe or does doing so change its substance or texture?
Thanks!
The flax seeds act as an egg replacement in this recipe. You could try replacing them with 1 to 2 eggs, if you eat them. 1 egg usually is sufficient for a brownie texture.
Thanks! I’m an omnivore but lean toward a heavy plant-based diet. I’ll try them today!
Hi Megan,
I love this recipe and made it many times before! This time i only have quick ots on hand, will this still work?
Thank you!
Delicious!
so delicious!
I just made these. Hands down the best black bean brownie recipe.
This recipe is perfect the way it is but because I started making them every other week I thought I’d add a few things. Since it’s summer and I keep seeing S’more recipes I added some mini Dandies all natural vegan marshmallows to the top and a broken up graham type cracker. Also since cherry’s are in season I cut some up and pressed them into the top (under the marshmallows). I used a cast iron skillet and baked them for 20 min. on Convection Bake for a different crust but usually use parchment paper in a baking dish for 30 min. Thank you for your site! I am happier using these types of ingredients in recipes.
Ooh, I love the s’more idea! Thanks for sharing, and I’m glad you’re enjoying the recipes!
That sounds like a fabulous variation! So creative.
I’ll have to try it, too!
Could psyllium husk work instead of flax or chia? We don’t either of those.
Never in a million years would I have thought I’d even TRY a black bean brownie, let alone give it five stars. I am a former professional chocolatier, very picky about my chocolate treats, not a vegan, and not a bean fan. However, I was searching for healthier dessert recipes and came across this one. For some reason I decided to give it a go.
It’s really decadent and delicious! And because of the fiber from the oats, flax seed and beans, my GI system will not allow me to eat more than one a day. So, natural portion control. I’ve never understood those people who say, “oh, I can be satisfied with just a bite of chocolate.” Definitely not me. But these brownies are the first treat in my life that I’ve been able to take a bite or two and genuinely satisfy my chocolate craving.
My first batch I made with the balsamic vinegar as directed, but I’m not crazy about that aftertaste. So my second batch I used white wine vinegar instead, which is a winner. I used peanut butter, because I didn’t have almond butter on hand–and I love peanut butter and chocolate. I also used cocoa powder rather than raw cacao powder.
I wanted my brownies a little thicker, so I made them in an 8×8 pan rather than a 9×9 and added a couple of minutes to the bake time.
The other thing I may adjust for batch three is to either pulverize the oats more, or use oat flour. Although I like the body the oats provide, I don’t love the slightly gritty texture.
I’m looking forward to trying more of your dessert recipes!
Loved these! We’ll definitely make them again.
I halved the sugar and they were just right for my palette. The kids didn’t complain, either. 😉
Have you tried eating is as a brownie batter? Trying to recreate the black bean brownie batter from hungry roots!
Try my Brownie Batter Hummus recipe! It’s meant to be eaten that way, and is SO good!
I made these for the first time & they are delicious. I used them as dessert as they reminded me of brownies. They are so good & with zucchini in season I will be making them again very soon.
I left a comment and as I wrote it I was thinking of the chocolate zucchini muffin recipe. But I have made these brownies several times & I love them as well.
Just tried these black bean brownies and they are so decadent for not having any flour! This is the first time I used black beans in a brownie recipe and I’m very pleasantly surprised with the texture! Very simple recipe and will be a staple going forward!
Hi regarding calories per serve you mention 1g as a serve at 133 calories – is that correct that the calories mentioned are per 1g ?
Thanks Gina
I never comment on recipes. I actually love baking, cooking and create a lot of my own recipes. Usually I try something healthy like this and think what could I do differently. I have tried 2 other black bean brownie recipes and oh my goodness not good. This was 100x better than what I expected and better than my regular vegan brownie recipe I’m working on. Make this!!!
Aw, thank you for the comment! I’m so glad you enjoyed these.
Thank you so much for this DELICIOUS recipe! Having made these brownies multiple times, the only notable change for me is replacing a quarter cup of the sugar with a quarter cup of almond milk.
The BEST black bean brownies in the world. I’m asked to bring these to all of the parties- and everyone (meaning normal eaters 😉) loves them. I make them with and without the oats. With the oats for parties because they hold together better. Without the oats when it’s just for us because we prefer that texture. Yum! B
cool recipe but dangerous info about coconut sugar. its about the same GI as cane sugar or any other sugar, despite the hype. I’d bet this recipe is lower GL though.
I am allergic to flax seeds. What can I use as a replacement in my brownies? I LOVE your recipes! Thank you so much!
Just made these subbing one egg for flax and peanut butter for almond butter. Also added walnuts with the dark chocolate. DELISH!!! Thank you Megan!!
These are hands down the BEST brownies I have had…AND they happen to be healthy and packed with nutrients and fiber! So thankful for these recipes and your commitment to healthful, delicious food! ❤️
Best black bean brownie EVER! used a scale and followed the recipe to a T and the whole family loved them. Just a note for others when you pull the brownies out they will seem underdone but don’t doubt yourself. They will set up and this keep this moist and gooey!
Hi! These brownies look amazing. Could I use raw turbinado sugar instead of coconut sugar? Thanks.
wow these are amazing, even after two days. So fudgy and rich. Unlike any black bean brownie I’ve ever made. Will make again and again! Thanks!
Loved these! Everyone (even my EXTREMELY picky 8 year old) loved them!
I bought your book “Everyday Detox” you mentioned in there the importance of digestion and to eat certain “category” foods at each meal. My question is, when is the best time to eat or incorporate these sweets on a normal day to day basis if you are craving for something sweet.
For instance, I’m having a green smoothie for breakfast (fresh fruit category + non starch veggies) – If I want to have a little of a muffin or a piece of baked oatmeal… will this impede my digestion? I’m still trying to understand your point of eating only certain category at each meal.
I would like to know when is the best to at least have these sweets like the black bean brownie, muffins, etc… if it also says to wait at least 3 hours before jumping into a different category. I understand snacking is not advised but I don’t know when to squeeze in these “healthy sweet treats”
When I want a sweet, I usually try to incorporate it into my meals. If I want to eat a muffin, I might have a big salad or roasted veggies with it, so I am eating a complete meal, and not having it as a snack after I’ve already eaten. Or, sometimes I’ll have a muffin as a second breakfast, because sometimes I break my meals up into smaller portions depending on my day. I use food combining as a “tool” to help when I need more energy, or want to avoid bloating, but it’s not something I strictly follow every single day due to my history with binge eating. (Restriction often leads to binge eating, so I try to avoid restriction as much as possible!) Experiment with it in a way that makes your life BETTER, but not as something that you have to stress about.
Hi Megan, I see your note about leaving out the oats, but would you recommend subing with Whole Wheat Flour or other flour? My littest is allergic to oats and LOVES brownies. Thanks!
I think adding a little flour does help with the texture! If you’re using whole wheat flour, I probably wouldn’t add more than 3 tablespoons.
FINALLY made these this weekend. Delish and very easy.
I am sure you have heard this before but you’re a genius!! My toddler is very interested in cooking and baking and this was the PERFECT recipe for his introduction into “mommy’s kitchen”. Not to mention the ingredients were staples in our kitchen and the final product is absolutely delicious. I am a self identified “super fan” of yours and this recipe just further confirmed that. Thank you for sharing!
My friend, her kids and myself are without words: this recipe is truly « the best » – the texture is so good when they come out of the fridge, this recipe is now our go to! Thank you!
Forgot the stars – it’s a 5 plus star recipe for sure! My friend, her kids and myself are without words: this recipe is truly « the best » – the texture is so good when they come out of the fridge, this recipe is now our go to! Thank you!
Loved them! So fudgy and good.
I made these brownies as directed, the only difference I made was I did not have flaxseed so I used Chia seeds. The brownies came out delicious the only thing is that the Chia seeds give a little bit of a crunch. I would recommend using flex or just using an egg if you’re not vegan. Otherwise the brownies came out delicious and I look forward to making them again.
BEST VEGAN GF BLACK BROWN BEAN BROWNIES EVER!! Love there’s no oil and SO easy to make with the kids!!
Life changing recipe!! I am recently gluten free and as a professional devourer of sweets I have high standards for my desserts. These are easy and taste awesome! Thank you!!
These are great and coworker approved! I used about a 2/3 cup of sugar the second time around as a personal preference, but delicious either way.
My friend who I gave a couple of these brownies to texted me this: “Thank you for the black bean brownies. Very nice with my red wine. They made it a very sweet evening. 💜🙏”
I LOVE this recipe!
Finally I tried this recipe and we loved it. I made it for my family who was visiting and didn’t tell them what was in it until they tasted it. They loved these brownies enough to have seconds. I followed the recipe exactly and these were perfect. I may reduce the coconut sugar to 3/4 c next time but otherwise won’t change a thing. Thanks for yet another winning recipe.
I’ve made other black bean brownie recipes but these have the best texture! I used only 1/2 cup coconut sugar and added 1 tbsp maple syrup after tasting the batter. They turned out sweet enough for me.
I love the flavor and the texture.
I added a couple tablespoons of coconut oil to soften these up a little. It made a tasty treat irresistible!
Unbelievable! These are the most delicious brownies I have ever made! Thank you SO much for this AMAZING recipe. I used granular Monk fruit and these came out perfectly!
I just tried this and it is delish!!! My boyfriend loved it too (he is not a healthy food lover normally). I used half a cup of brown sugar as I don’t eat coconut, and it was sweet enough for us. I used an egg but will try the flax seed when I get some. I measured and weighed the cacao and the 6 tablespoons is about double the weight mentioned in the recipe so I just put 3 tablespoons in which was enough for us. Overall a great success. Thank you for perfecting such a great recipe. I’m looking forward to making it for my vegan friends 🙂