You'd never believe these brownies are made from black beans! They're fudgy and delicious, and they're packed full of natural protein. No eggs needed!
I can still remember my brother showing me Rocco Dispirito's book, Now Eat This, and proclaiming that he had made black bean brownies.
What in the world...?
I kind of blew him off at the time, thinking there was no way I'd make that.
Fast forward a bit, and here I am with my own black bean brownie recipe!
Two of these brownies has about as much protein as an egg!
Black bean brownies are obviously nothing new, but this recipe is the result of my personal experimenting.
In order to accommodate all of our allergies and make the recipe the best it could be, I eliminated nuts, seeds, and eggs.
I LOVE using beans in desserts because our entire family tolerates them well and they're so versatile.
The beans are truly undetectable in these, and they have that rich and fudgy consistency (not cakey) that is characteristic of a traditional brownie.
Black bean brownies rules
In my experience, there are a couple of do's and do not's with these treats.
- DO process the oats before adding the remaining ingredients. If you don't, there can be little pieces of oat throughout the brownie that kids don't appreciate.
- DO NOT touch them before they sit for at least 30 minutes. Because there is no binding agent, this time allows them to really 'set' and hold together.
- DO eat them cold! This is honestly how they taste best, which is torturous because you have to wait, but it is worth it!
The Best Black Bean Brownies
Ingredients
- ¼ cup oats
- 1 15 ounce can black beans rinsed and drained
- ½ cup cocoa powder
- ½ tsp sea salt
- ½ tsp baking soda
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- ⅛ tsp powdered stevia extract
- 2 tsp vanilla
- 1-2 Tbsp water as needed
- 3 Tbsp dark chocolate chips optional
Instructions
- Preheat the oven to 350 degrees.
- Add the oats to the processor FIRST, and process them until they resemble a flour.
- Add the remaining ingredients (except the chocolate chips), and process until smooth and well combined.
- Add water in as needed to create a pourable, but thick, batter. I usually use one tablespoon.
- Pulse in the chocolate chips, if using, or save them for the top!
- Pour the batter into a well-oiled 8 x 8 baking dish.
- Bake for 20-25 minutes (knife or toothpick should come out clean).
- Put the brownies in the fridge to cool (still in the pan), untouched for about 30 minutes. This is crucial to keeping the shape of the brownie, as there is no binding agent present.
- Once cooled, cut and serve!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Gabby @ the veggie nook
These look delicious and so fudgy! I have made black bean brownies in the past, but haven't been thrilled with the results. Yours look like they could be the ones!
I definitely notice a difference when my dessert has protein. Otherwise my blood sugar (and mood...) goes for a bit of a roller coaster ride!
Lauren
Thanks Gabby! Let me know how you like them if you ever get a chance to try the recipe out. 🙂
Lisa
These are definitely going to be on my must make list! These look incredible.
I'm especially happy that they are vegan:)
Amanda
I was totally going to use my can of black beans for dinner tonight, but I think they are destined for your brownie recipe instead! The texture looks phenomenal. <3
Lauren
Thanks girl! I hope you do try (and like) them! 😀
Peggy
I have tried black bean brownies before with little luck. I'm excited to give these a try..they look yummy and the recipe would work for us.
Lauren
Thanks Peggy! We've been eating these like crazy, so I hope you enjoy them if you try them! 🙂
Mindy
I have tried other vegan brownie recipes but this one is the best! I did use carob chips for chocolate chips but everything else I did as the recipe suggested. These are delicious!!
Lauren
Yay! That's awesome Mindy, thanks for letting me know! 😀
Ruth
Great recipe! I added some crushed hazelnuts for a bit of crunch. Think this is my new go to brownie recipe. I especially like them cold. Thanks for the recipe 🙂
Lauren
Thanks Ruth! I agree on loving them cold. They are so fudgy and delicious that way! 🙂
Tammy
Made these this morning, they're delicious! I used 1/4 tsp of salt, 1/4 cup cocoa powder and 1/4 cup carob powder because I ran out of cocoa. Turned out great! My husband actually likes them more than regular brownies lol
Lauren
That's awesome Tammy! My husband loves them too. 😀
Molly
WOW!!!! This is soooo yummy!! made it today and just incredible!!
Lauren
I'm so happy you enjoyed them Molly! These are the only brownies I eat anymore! 🙂
Charlene
Is there something I can substitute for the powdered stevia...or can I just leave it out? These sound yummy and I'd like to try them!
Lauren
Hi Charlene,
You can add in an additional 1/4 cup of coconut sugar or any natural granulated sugar for the stevia. Happy baking!
nathalie
Hi, I don't have coconut sugar, can I substitute with white or brown sugar? Also, I don't have brown rice flour, so I should grind Old Fashion Oats into flour? Looking forward to trying out this recipe!
Lauren
Hi Nathalie,
Yes, any granulated sugar will work here, and yes, just measure use ground oats for the rice flour. I hope you enjoy them!! 🙂
nathalie
thanks!! will let you know how they come out!
Andrea
Hi, Thank you so much for this fantastic recipe! I have never had much luck with black bean brownies, not-to-mention gluten-free/vegan ones, and these are ridiculously good! I have made them twice now and am still amazed by the results! Looking forward to trying some of your other recipes. Much Thanks!!!
Lauren
Thanks so much Andrea! We make these all of the time too. 😀
Meg
I have these in the oven right now. I gave my son the spoon to lick and he said "this is the best chocolate I've ever had, I've never had this kind before." He is right. The batter is good, I will be so impatient waiting for them to cool. I also like that this is a baked good that doesn't even use one egg!
Lauren
Thanks Meg! Pop them in the fridge to get them to cool quick (the more chilled they are, the better they taste!). I hope you guys love them!! 🙂
Meg
WOW!! So good, no one knew they had black beans in them and they are good for you. I used almond flour since we are doing grain-free right now and xylitol w/ stevia. Don't think I will make any other kind now!! I love this website!! You are awesome 🙂 Thanks for all the recipes
Lauren
Thanks so much for reporting back Meg! I'm thrilled you liked them!! 😀
Kylie @ immaeatthat
I remember using these for inspiration for my very first attempts at black bean brownies. Such a great recipe!
Lauren
Thanks Kylie! 🙂
Donna
Lauren, not sure how you did it or do it but as everyone else has stated, these are the BEST freaking 'brownies' period. Never mind being 'black bean'. I also have failed in prior attempts to black bean recipes.....made them twice, second time even fudgier!!
I just printed your "Best fudgey Guilt free brownie recipe" and i cannot imagine those being any better than these. Just knowing they are like 90% black beans as opposed to flour is the best thing. I was so glad to read that another viewer used Almond Flour in place of the 1/4 of oats and it worked! i will try it next time. just to be comp grain free and dlish would be crazy. my guess is however they will be even more fudgey, which could be a good or a bad thing. We shall see. thanks so much....so far so good oxoxox
Lauren
That's great Donna, I'm so happy you liked them! I have a video coming up on Monday for the Guilt-Free Fudgy Brownies, fyi. They're a nice blend of light, fudgy, rich, and creamy, as opposed to the fudgy density of the black bean version. Both are so delicious, it just depends what mood I'm in!
Thanks for your comment! 🙂
'
Karen Flammang
these are great, I've made them a bunch of times! I use cashew flour instead of oat flour to make them gluten free, and instead of chocolate chips, i put chia seeds. i also add about 6 drops of doTerra peppermint essential oil. everybody loves them and gobbles them up, then i have to make more!!
Lauren
That's great Karen! I will definitely have to try adding peppermint oil sometime. 😀
Peggy
I love these brownies and am featuring them today on my site. Sending readers to you for the recipe!
Lauren
Thanks so much Peggy! They're a favorite around here too. 🙂
Chia
Hi I tried a few of your recipes and love all of them. This one is my favourite it tastes even better than the 'normal' brownies. I am breastfeeding a toddler who has several food allergies so I have to be on very restricted diet with him. Thanks to you I find joy in food again. Thank you thank you thank you.
Lauren
Thank YOU Chia, for your sweet comment! It made my day! 🙂
Enrique
These look extremely delicious and heathly. Is one of the ingredients regular cacao powder or organic raw cacao powder?
Lauren
Hi Enrique,
The second ingredient listed is for cocoa powder, which is similar. You can sub cacao if you like.
Kurt
These little bad boys are delicious!!!! Thank you for always sharing your yummy treats!
Jenny
I love em!, and my meat-eating husband loves them. I made a couple tweaks to make them oil-free, but these are what I've been craving! Something sweet but not full of crap. Also, I needed something to do with my oat pulp from making my own oat milk, and this does that. Thanks for this recipe! My first plant based no oil baked dessert that I've made that is actually good!
Lauren
Woohoo! So glad you liked them, Jenny! I'd love to know what you did for the oil, if you get a chance to write back. Thanks either way for the review! 🙂
Gina Razinski
Hi Lauren, dutch-processed cocoa powder, or non-dutched?
Lauren
Hi Gina,
I use non-Dutch. 🙂
Gina Razinski
Hi Lauren,
Just following up:
I made the brownies yesterday (with non-dutched cacao powder) and they were a hit! I used applesauce instead of oil. I might bake them a bit longer next time so the inside is more firm, or not - can't decide. Thank you for the great recipe!
Lauren
Thank you for the review, Gina! I'm happy they turned out well without the oil.