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Two black bean brownies stacked on top of each other on a small plate.
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Black Bean Brownies

These fudgy Black Bean Brownies are rich, chocolatey, naturally gluten-free, and made in the blender with simple pantry staples. No one will ever guess the secret ingredient!
Course Dessert
Cuisine American
Keyword black bean brownies, brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 brownies
Calories 328kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

Instructions

  • Prep: Preheat the oven to 350°F. Line an 8x8-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 Timer
    1 (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
    Three images side-by-side of blending all the brownie batter ingredients in a food processor until smooth.
  • 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
    Side-by-side of transferring the brownie batter into a mixing bowl and stirring in the chocolate chips.
  • Transfer: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup mini chocolate chips over the top.
    Side-by-side image of pouring the brownie batter into a prepared pan then topping with remaining chocolate chips.
  • 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.
    Black bean brownies baked in 8x8 metal pan.
  • 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 Timer
    Maldon flaky sea salt
    Side-by-side of black bean brownies baked then sliced and two brownies stacked on top of each other on small plate.

Video

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

Serving: 1brownie | Calories: 328kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 192mg | Potassium: 175mg | Fiber: 3g | Sugar: 36g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 2mg