I was really sceptical about these black bean brownies… but wow. They bake up super chocolatey and seriously fudgy, with that rich brownie smell filling the whole kitchen.
Let us be honest… if you can get a dessert that tastes like a treat and still feels a little more wholesome, how can you not?!
Watch my Black Bean Brownies recipe video below and tell me what you think. If you enjoyed it, like the video, and subscribe to my YouTube channel for more healthy brownie recipes and other easy vegan desserts.
Why you will love these healthy black bean brownies
These are healthy black bean brownies that still feel like a real dessert. You blend the batter, bake it, and you are done.
They are also naturally gluten-free, high in protein, and you can make them vegan so easily, and they hit that sweet spot for anyone who wants healthy brownies that still taste chocolatey.
The texture and the flavor of these brownies
These fudgy black bean brownies taste rich and chocolatey, with a deep cocoa vibe. The center stays soft and moist, and the edges get just a little firmer.
Most people can not really taste the black beans, especially when you rinse them well and blend the batter until smooth.
Black bean brownies ingredients
Flax mixture
- 1 tablespoon of flaxseeds or flax meal
- 3 tablespoons of water
Brownie batter
- 1 can of black beans, 15 ounces, drained and rinsed, about 250 grams drained
- 1 half cup of smooth almond butter (128 grams)
- 1 quarter cup of almond flour (25 grams)
- 1 quarter cup of Dutch-processed cocoa powder (25 grams)
- 1 half cup of maple syrup (160 grams)
- 1 and a half teaspoons of vanilla extract
- 1 quarter teaspoon of baking powder
- 1 quarter teaspoon of baking soda
Chocolate
- 3 quarters of a cup of dark semisweet chocolate, chopped or chips (130 grams)
- 2 to 3 tablespoons of mini chocolate chips for topping (20 to 30 grams)
Note: If you use flaxseeds, the soak may not look very thick. That is normal because the seeds get ground up when you blend the batter. If you use flax meal, it usually turns gel-like faster.
Equipment you will need
- Blender or food processor
- Small bowl and spoon
- 8 by 8-inch baking pan
- Parchment paper or cooking oil
- Measuring cups and spoons
- Spatula
- Toothpick
- Oven
Instructions for these black bean brownies
Step 1: Preheat the oven to 350°F (175°C). Set out an 8-by-8-inch baking pan. Line it with parchment paper, or lightly coat the pan with cooking oil so the brownies do not stick.
Step 2: In a small bowl, stir 1 tablespoon of flaxseeds or flax meal with 3 tablespoons of water. Let it sit while you measure everything else. It usually takes about 2 to 3 minutes.
Step 3: Add 1 can of black beans, 15 ounces, drained and rinsed, to a blender or food processor. Add 1 half cup of unsalted almond butter, 1 quarter cup of almond flour, and 1 quarter cup of unsweetened cocoa powder.
Top Tip: Rinse the black beans really well and blend until totally smooth. That is the best way to get the fudgy texture without any bean taste.
Add the flax mixture, then add 1 half cup of maple syrup, 1 and a half teaspoons of vanilla extract, 1 quarter teaspoon of baking powder, and 1 quarter teaspoon of baking soda.
Blend for about 2 minutes, until the batter looks thick, dark, and smooth. Stop once or twice to scrape down the sides so nothing gets left behind.
Step 4: Add 3 quarters of a cup of dark semisweet chocolate and blend another minute, just until it is mixed in. The batter should still move slowly, not runny. If you see anything stuck to the sides, scrape it down and blend again until it looks even.
Top Tip: If you want visible chocolate bits in the baked brownies, do not overblend after you add the chocolate. A quick blend is enough.
Step 5: Scoop the brownie batter into the pan. Use a spatula to push it into the corners and smooth the top until it looks level. Sprinkle 2 to 3 tablespoons of mini chocolate chips over the top and press them in lightly so they stay put.
Step 6: Bake for 23 to 25 minutes. Start checking at 23 minutes. The top should look set, and the edges should look slightly firmer than the center. Insert a toothpick into the middle. It should come out with a few moist crumbs, not wet batter. If it comes out wet, bake for 2 more minutes and check again.
A lot of popular black bean brownie recipes bake at 350°F and rely on a full cool down to help the brownies set up and slice cleanly.
Step 7: Cool in the pan for about 1 hour before slicing. This is the hardest part… but it is so satisfying when you get clean squares.
Related Recipe: If you like delicious and healthy brownie recipes, check out my sweet potato brownie recipe here next.
Healthy Black Bean Brownies That Stay Fudgy
9
servings15
minutes25
minutes297
kcal40
minutesFFudgy, chocolatey brownies made with unusual ingredients to create a healthier version. They use wholesome swaps like beans and nut butter to keep the texture rich and moist while boosting nutrition.
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Ingredients
1 can (425 g) black beans (about 250 g drained)
1/2 cup (160 ml) maple syrup
1 1/2 tsp (7.5 ml) vanilla extract
1/4 cup (25 g) almond flour
1/4 cup (25 g) Dutch-processed cocoa powder
1/4 tsp (1 g) baking powder
1/4 tsp (1 g) baking soda
1 tbsp (7 g) ground flaxseeds
3 tbsp (45 ml) water
1/2 cup (128 g) smooth almond butter
3/4 cup (130 g) dark semisweet chocolate
2 to 3 tbsp (20 to 30 g) mini chocolate chips
Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Mix flax seeds and warm water in a bowl and let soak while you prepare other ingredients.
- Drain and rinse black beans and add to a blender or food processor.
- Add almond butter, almond flour, cocoa powder, soaked flaxseeds, maple syrup, vanilla extract, baking powder, and baking soda. Blend for about 2 minutes until smooth.
- Add chopped dark semisweet chocolate and blend another minute until batter is thick and smooth.
- Line or lightly oil an 8×8-inch baking pan. Pour batter into pan, smoothing top with spatula.
- Sprinkle chocolate chips on top. Bake for 25 minutes until the top is set, and a toothpick comes out moist but not wet.
- Let cool before cutting. Enjoy your fudgy, rich brownies.
Recipe Video
Notes
- Choose the right beans: Use plain canned black beans, not refried beans or beans in sauce. If you can, pick low-sodium black beans, because they taste cleaner and more chocolatey once you rinse them.
- Ingredient swaps that still work: Swap half a cup of unsalted almond butter for the same amount of peanut butter, cashew butter, or sunflower seed butter if that is what you have. Keep in mind that some seed butters taste a little more bitter, so use a chocolate you really like.
- Flaxseeds vs flax meal: Use 1 tablespoon of flax meal with 3 tablespoons of water if you want the mixture to thicken in the bowl in about 2 to 3 minutes. If you use 1 tablespoon of flaxseeds with 3 tablespoons of water, it may not gel much before blending, which is fine because the blender grinds the seeds, and they still help bind the batter.
- Fix the “bean taste” issue: Rinse the beans until the water runs clear, and pat them dry if they seem watery. Then blend long enough that you do not see any bean skins or bits, because tiny chunks are usually what gives away the beans.
- Swap the sweetener option: If you are out of maple syrup, you can swap in agave syrup in the same amount. Keep the rest of the recipe the same, and taste the batter before baking, because different syrups can taste slightly different.
- Keep it fully vegan: Use 3-quarters of a cup of dark semisweet chocolate that is labeled dairy-free, and use 2 to 3 tablespoons of dairy-free mini chocolate chips on top. Some semisweet chips contain milk fat, so check the ingredient list before you buy.
- Food processor option works: If your blender struggles with thick batter, use a food processor instead and stop once or twice to scrape down the bowl. You will get a smoother batter faster, which helps hide any bean bits.
- Make cleaner, prettier slices: Cool the brownies for a full hour, then chill them in the fridge for 10 to 15 minutes before you cut. Use a sharp knife and wipe it between cuts, because this batter is extra fudgy.
- Best storage for fudgy brownies: Store the brownies in an airtight container in the fridge for up to 7 days, because they firm up and stay extra fudgy. Warm one brownie for 10 to 15 seconds in the microwave if you want it soft and gooey again.
Nutrition Facts
- Total number of serves: 9
- Calories: 297kcal
- Fat: 17g
- Carbohydrates: 32g
- Protein: 8g
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Optional swaps that actually work
If you want to change things up, here are a few realistic options that usually still bake well.
- Almond butter: You can use peanut butter for a stronger flavor, or sunflower seed butter for a nut-free option
- Chocolate: You can use dark chocolate chips or chopped dark chocolate, whatever you have
Note: If your nut butter is very thick or dry, the batter can look extra stiff at first. Keep blending and scrape the sides. It usually smooths out.
Storage and serving
Store these bean brownies in an airtight container.
Room temperature works for 2 days if your kitchen is cool. For longer, store them in the fridge for up to 5 days. They get even fudgier once chilled, in my opinion.
To reheat, microwave one brownie for about 10 to 15 seconds. It warms the chocolate and makes it extra gooey.
Troubleshooting common issues
If you run into problems, here is what usually fixes them.
- You can taste beans in the brownies: rinse the beans more thoroughly next time, and blend longer until the batter is completely smooth
- Brownies are too soft to cut: let them cool longer, they firm up as they cool
- Brownie batter looks chunky: scrape the sides and blend again, especially around the bottom corners of the blender or processor
Nutrition per serving
This recipe makes 9 brownies.
Per 1 brownie, based on 9 servings, it is about:
- Calories 297
- Carbs 32 grams
- Protein 8 grams
- Fat 17 grams
These are estimates, and the exact numbers can change depending on your almond butter and chocolate.
More healthy brownie recipes
If you love these healthy fudgy black bean brownies, you will probably enjoy more brownie recipes that are a bit different… I am obsessed with having options that still feel like a treat.
- Good Old Peanut Butter Brownies Recipe – A rich, classic-style brownie with a bold peanut butter flavor and a perfectly fudgy texture. These feel indulgent while using simple pantry ingredients and come together quickly.
- Best Lemon Brownies (Lemonies) – A bright, tangy twist on traditional brownies, these lemonies are soft, moist, and full of fresh citrus flavor. Perfect when you want something sweet that tastes lighter and refreshing.
- Easy Sweet Potato Avocado Brownies – Ultra-moist and secretly nutritious, these brownies use sweet potato and avocado to create a creamy, fudgy texture. You get a rich chocolate taste while sneaking in extra fiber and healthy fats.
Leave a comment with your questions about these black bean brownies in the comments below, or in the YouTube video comments. Tell me how yours turned out, and if you could taste the beans. I will try to respond to every question I see.