Black Bean Brownies
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If you’re looking for a healthier dessert recipe, you have to try these Black Bean Brownies. They have an incredibly smooth texture, deep chocolate flavor, and plenty of melty chocolate in every bite, and I promise no one will ever guess the secret ingredient!
The black beans blend completely smooth with cocoa powder, melted semisweet chocolate, honey, and a touch of espresso powder to create brownies that are moist, decadent, and perfectly fudgy. Plus, they’re naturally gluten-free (just be sure your baking powder is certified gluten-free if needed), come together in the food processor in just minutes, and are a great way to sneak a little extra fiber into dessert.
Whether you’re baking them for a weeknight treat, sharing them with friends, or satisfying a serious chocolate craving, these brownies are proof that healthier desserts don’t have to taste healthy.
And if you’re looking for more healthier dessert options, be sure to also check out my Protein Peanut Butter Cups, Salted Pretzel Cookie Dough Date Bark, Monster Cookie Protein Energy Bites, Dark Chocolate Quinoa Bark, or Crunchy Peanut Butter Snack Bites.
Table Talk with Tawnie
I recently gave this recipe a major refresh because, while the original version was good, I always felt it was a little too dense and could have used more chocolate flavor. This updated recipe is everything I wanted it to be, it’s rich, fudgy, and it genuinely tastes like a classic brownie that just happens to have black beans in it (trust me, no one will know!). The texture is smoother, the flavors are more balanced, and overall it’s just a really, really delicious brownie that I’m so excited to share.
- Black beans: The secret ingredient! They create an incredibly fudgy texture while adding fiber and protein. Be sure to use plain black beans (salted is fine), not seasoned varieties like chili or Southwest-style beans. Drain and rinse them very well to remove excess liquid and any canned flavor before blending.
- Dutch-process cocoa powder: This gives the brownies a deep, rich chocolate flavor and darker color. Natural cocoa powder will also work if that’s what you have on hand, though the flavor will be slightly lighter and more acidic.
- Neutral oil: A neutral-flavored oil helps keep the brownies moist and tender without adding competing flavors. I recommend using avocado oil, vegetable oil, or melted coconut oil.
- Eggs: Room temperature eggs blend more easily into the batter, creating a smoother texture and helping the brownies bake more evenly. If you forgot to set them out, place the eggs in a bowl of warm (not hot) water for 5–10 minutes.
- Mini chocolate chips: Mini chocolate chips distribute more evenly throughout the batter, ensuring melty chocolate in every bite. You’ll fold most into the batter and sprinkle the rest on top for an extra chocolatey finish. Regular chocolate chips or a chopped chocolate bar can be substituted if needed.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix the batter
Add all the brownie ingredients to a food processor and blend until completely smooth.
Add chocolate chips
Transfer the batter to a large bowl and fold in the mini chocolate chips.
Transfer
Spread the batter evenly into the pan and sprinkle more chocolate chips on top.
Bake
Bake for ~30-32 minutes.
Chill & enjoy!
Allow brownies to cool completely, sprinkle with flaky salt, slice, and enjoy!!
Expert Tips
- Rinse the beans well: Be sure to drain and rinse the black beans very well to remove any residual bean flavor and excess starch for the best-tasting brownies.
- Blend until smooth: Take the time to fully blend the batter, scraping down the sides of the food processor or blender as needed. A completely smooth batter is key to a fudgy texture with no bean pieces.
- Don’t overbake: These brownies are meant to be fudgy, so pull them from the oven when the center is just set and a toothpick comes out with a few moist crumbs attached. Overbaking will make them cakier and drier.
- Let them cool completely: Resist the urge to slice them while they’re warm. Cooling allows the brownies to set properly and develop their rich, dense texture.
- Chill before slicing: For the cleanest cuts and the fudgiest texture, refrigerate the brownies for 1–2 hours before serving.
Variations / Substitutions
- Mix-ins: Fold in chopped walnuts, pecans, white chocolate chips, peanut butter chips, crushed Oreos, toffee bits, or even shredded coconut for extra texture and flavor.
- Peanut butter swirl: Dollop a few tablespoons of creamy peanut butter over the batter and swirl it with a knife before baking, or drizzle melted peanut butter over the cooled brownies.
- Holiday brownies: Sprinkle seasonal M&M’s over the top before baking for an easy festive dessert that’s perfect for Christmas, Halloween, Valentine’s Day, Easter, or any holiday celebration.
Storage / Freezing
- Store in the refrigerator for up to 1 week.
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Black Bean Brownies
Ingredients
- 1 (15 oz.) can black beans (drained and rinsed very well)
- 1/3 cup neutral oil (avocado oil, vegetable oil, or melted coconut oil)
- 2 large eggs (room temperature)
- 1/3 cup honey
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. espresso powder
- 1/2 tsp. kosher salt
- 1/2 cup dutch-process cocoa powder
- 4 oz semisweet chocolate (melted and slightly cooled)
- 1 tsp. baking powder
- 3/4 cup mini chocolate chips (divided)
- Maldon flaky sea salt (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Blend ingredients: Add the black beans, oil, eggs, honey, sugar, vanilla extract, espresso powder, salt, cocoa powder, melted chocolate, and baking powder to a food processor or powerful blender like a Vitamix. Blend until completely smooth, scraping down the sides as needed, about 1-2 minutes or until everything is blended well. Start Timer1 (15 oz.) can black beans, 1/3 cup neutral oil, 2 large eggs, 1/3 cup honey, 1/2 cup granulated sugar, 1 tsp. vanilla extract, 1/2 tsp. espresso powder, 1/2 cup dutch-process cocoa powder, 4 oz semisweet chocolate, 1 tsp. baking powder, 1/2 tsp. kosher salt
- Add chocolate chips: Transfer the batter to a large bowl and fold in ~1/2 cup of the mini chocolate chips.3/4 cup mini chocolate chips
- Transfer: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup mini chocolate chips over the top.
- Bake: Bake for ~30-32 minutes Start Timer, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs attached.
- Cool: Allow the brownies to cool completely in the pan before slicing. Top with Maldon flaky sea salt if desired. For the cleanest cuts and fudgiest texture, chill for 1-2 hours before serving. Start TimerMaldon flaky sea salt
Notes
- Rinse black beans: Be sure to rinse the black beans very well to remove any residual bean flavor.
- Cocoa powder: Dutch-process cocoa powder provides the richest chocolate flavor, but natural cocoa powder can be substituted if needed.
- Don’t over-bake: These brownies are meant to be fudgy, so avoid overbaking.
- Storage: Store in the refrigerator for up to 1 week.
- Sugar: You can also sub the 3/4 cup sugar with 1/4 cup unsweetened applesauce + 1/2 cup coconut sugar.
- Other variations: Add crumbled Oreos on top or drizzle these brownies with peanut butter if desired. Make festive for holidays by adding on colored M&M’s or seasonal chocolates!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
Love this recipe! I make them in a muffin tin. I find they’re easier for my three year old granddaughter to eat that way and you can by pass the cutting step Delicious!
So glad you liked them, thank you!! 🙂 great idea with the muffin tin!
These turned out great! I used coconut palm sugar and coconut oil. Everyone loved them. This recipe is a keeper and I plan to try using Lilys dark chips ink the future.
Thank you Sharon! So happy you enjoyed them!
Through process of elimination, we just learned my husband is gluten intolerant. I’ve been searching around for new recipes (especially desserts!) to accommodate for this recent change. I was super skeptical about these at first, but decided to try anyway based on the comments. HE WOULD DIE if he knew he ate black beans and avocodo… but said they were delicious and I agree 100%. I will never divulge our secret. 🙂
(Side note, I’ve also made the famous Krolls Kookies and am not kidding when I say they were literally the best I’ve ever tasted/made). Going to try these with cookie butter next because I’m obsessed with both. Will just spend extra time im the gym. 🙂
Thank you for all of the deliciousness!
These came out great and the boyfriend loved them. They are very moist. I switched out the sugar for brown sugar, added chopped walnuts and cinnamon.
Love the walnut and cinnamon addition! Yummm thank you!
I make these ALL the time! They are my favorite brownies! I would choose these even over regular brownies. 🙂
Aww Jeanna! Thank you so much, so happy you like them!! xo, Tawnie
I used Steevia instead of sugar, coconut oil instead of vegetable oil.
Yum! Thank you for making them!
Made these tonight. So yummy and light and not a hint of black beans. Will need to double up and make more tomorrow. Thank you for sharing.
Aw yay!! I am so glad you liked them. Thank you so much Amanda!! xo, Tawnie
I made this for my kids who are brownie connisseurs! I didn’t tell them they were full of healthy ingredients (and lied when they saw the Cuisnart and accused me of putting in beans) and they devoured them! My husband was fooled as well. These are delicious and beat our normal Ghirardelli brownies hands down! I’m a dietitian and would much prefer they eat these as a treat.
Kelly!! Thank you so much for visiting my site and trying out these black bean avocado brownies. It means so much to me that your fam loved them! Thank you for the kind review! 🙂 xoxo
The ingredients are so interesting for these brownies. I love how all the new changes happening with foods to make things healthier.
Thank you so much Jere – they are unexpectedly delicious! 🙂
Oh these brownies look so tasty! Brownies are my one weakness, as far as sweets go and now I don’t even have to feel guilty!
Thank you so much Beth!