Save to Pinterest A rich, fudgy brownie recipe that swaps flour for black beans, creating a moist, chocolatey treat with a protein boost—delicious, budget-friendly, and perfect for a healthier dessert option.
I first made these black bean brownies for my family as a sneaky way to add protein into a dessert, and they couldn&t believe how rich and satisfying they tasted. Over the years, they&ve become one of our favorite treats for potlucks and weekend baking.
Ingredients
- Beans & Base: 1 can (15 oz/425 g) black beans, drained and rinsed, 2 large eggs, ⅓ cup (80 ml) neutral oil (e.g. canola or sunflower), 1 tsp vanilla extract
- Sweeteners & Chocolate: ½ cup (100 g) granulated sugar, ¼ cup (60 ml) maple syrup or honey, ⅓ cup (35 g) unsweetened cocoa powder, ½ cup (85 g) semi-sweet chocolate chips (plus extra for topping, optional)
- Leavening & Flavor: ½ tsp baking powder, ¼ tsp salt
Instructions
- Prep the Pan:
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it.
- Blend Base Ingredients:
- In a food processor or blender, combine black beans, eggs, oil, and vanilla extract. Blend until completely smooth.
- Add Sweeteners & Dry Ingredients:
- Add sugar, maple syrup, cocoa powder, baking powder, and salt to the mixture. Blend until well combined. Scrape down the sides as needed.
- Fold in Chocolate Chips:
- Fold in the chocolate chips with a spatula. Do not blend.
- Bake:
- Pour the batter into the prepared pan. Smooth the top and sprinkle with extra chocolate chips if desired. Bake for 22–25 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Some fudgy crumbs are fine.
- Cool & Serve:
- Let cool completely in the pan before slicing into squares.
Save to Pinterest Serving these brownies is now a standard part of our movie nights. My kids love helping with the blending step, and even picky eaters happily reach for seconds without ever guessing the secret ingredient.
Required Tools
Food processor or blender, 8x8-inch (20x20 cm) baking pan, spatula, measuring cups and spoons
Allergen Information
Contains eggs and chocolate (may contain milk or soy, check chocolate chip packaging). Avoid nuts as mix-ins and check for cross-contamination if you have nut allergies.
Nutritional Information
Per serving (1 brownie): 140 calories, 6 g total fat, 20 g carbohydrates, 3 g protein
Save to Pinterest Enjoy these brownies as a healthier dessert or snack. They store well in the fridge for several days—if you can resist eating them all at once!
Common Recipe Questions
- → How do black beans affect the texture?
Black beans replace flour, making brownies moist and fudgy with a denser, rich texture.
- → Can I substitute maple syrup with honey?
Yes, honey works well as a natural sweetener, enhancing the chocolate depth without altering consistency.
- → What is the role of eggs in this mix?
Eggs bind ingredients and contribute to the structure, ensuring the brownies hold together.
- → Are gluten-free ingredients used?
All components including certified gluten-free chocolate chips ensure a gluten-free treat.
- → How can I make a vegan version?
Replace eggs with flax eggs and opt for dairy-free chocolate chips for a fully plant-based dessert.
- → Is it necessary to use a food processor?
Yes, blending beans and wet ingredients smooths the batter for consistent texture and fudginess.