These Black Bean Brownies are rich, fudgy and intensely chocolatey — you’d never guess they’re also good for you. Made without eggs or flour, they’re a high-protein, vegan treat that still tastes indulgent.
If you want more healthy vegan brownie ideas, try 3 ingredient brownies with banana, pumpkin brownies, or flourless avocado brownies.
My flourless chickpea brownies were a hit with the family, so I decided to try black beans next. The result was even better — fudgy, chocolatey and surprisingly bean-free in flavor. When picky eaters can’t believe there are beans inside, you know you’ve succeeded.
Why you’ll love this recipe
- Authentic brownie flavor. These are rich, fudgy and chocolatey — just like classic brownies — even though they’re flourless and made with beans.
- Healthier dessert. The recipe is vegan, gluten-free, eggless and free of refined sugar while providing extra protein from the beans.
- Quick blender prep. The batter comes together in a blender or food processor in minutes, making this an easy pantry-friendly dessert.
- Budget-friendly. Black beans are affordable and add nutrition and texture without increasing cost.
Ingredients and substitutions
- Black beans. Low-sodium canned black beans are convenient, but you can use regular canned or home-cooked beans (allow extra time for soaking and cooking dry beans).
- Cocoa powder. Unsweetened cocoa powder is my choice; dutch-processed cocoa also works.
- Almond flour. Blanched almond flour keeps these brownies rich and gluten-free. If unavailable, use rolled oats, oat flour or another preferred flour.
- Peanut butter. Adds flavor and a fudgy texture. Swap with almond or cashew butter, or use sunflower seed butter or tahini for a nut-free option.
- Coconut oil. A couple tablespoons make the brownies fudgier; substitute with vegetable oil or dairy-free melted butter if preferred.
- Maple syrup. Pure maple syrup is a natural sweetener. Honey, date syrup, agave or sugar-free syrup can be used as alternatives.
- Milk. Unsweetened almond milk keeps the recipe vegan, but any dairy or plant milk works.
- Vanilla extract. Enhances the chocolate flavor.
- Salt. A small pinch balances sweetness; omit or reduce if your canned beans are salty.
- Chocolate chips. Extra dark chips add richness while keeping sugar lower.
How to make black bean brownies
This recipe is straightforward and quick. Blend the ingredients, bake, cool and enjoy. Below are the basic steps; refer to the recipe card for exact measurements and baking times.
- Step 1 – Blend. Drain and rinse the beans. Add them to a blender or food processor with almond flour, cocoa powder, nut butter, coconut oil, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Blend until smooth. If the batter is too thick, add a splash more milk; if too wet, add a little more almond flour. Fold in chocolate chips by hand.
- Step 2 – Bake. Transfer the batter to a prepared 7 x 7 inch (15 x 15 cm) pan lined with parchment. Top with extra chocolate chips if you like. Bake at 180°C (350°F) for 18–25 minutes, until the brownies are set but still fudgy in the center. Allow to cool completely before slicing.
Dietary adaptations
The base recipe is vegan, gluten-free and refined-sugar-free, but you can adapt it further:
- Higher protein. Replace about 30 g (1/3 cup) almond flour with your favorite plant protein powder and adjust liquid as needed.
- Lower carb / keto. Use a sugar-free syrup in place of maple syrup and very dark chocolate chips; almond flour helps keep carbs lower.
- Nut-free. Swap almond flour for rolled oats and use sunflower seed butter or tahini instead of nut butter.
- Lower calorie. Use oat flour or rolled oats, PB2-style powdered peanut butter, and low-calorie sweeteners to reduce calories.
Recipe tips
- Pick low-sodium beans. Unsalted or low-sodium canned beans give you better control over flavor; skip extra salt if your beans are already salty.
- Substitute nut butters carefully. Almond and cashew butter are excellent swaps; for nut allergies choose sunflower seed butter or tahini.
- Adjust batter texture. Batter consistency will vary by brand of beans. Add milk to loosen or more almond flour to thicken until you reach a smooth, scoopable batter.
- Customize mix-ins. Add chopped walnuts, pecans, almonds or hazelnuts. Dried fruit like cranberries or chopped dates add chew and sweetness.
- Don’t overbake. Remove brownies when a toothpick comes out with a few moist crumbs to keep them fudgy rather than dry.
Storage directions
To store. Cool completely, cut into squares and place in an airtight container. At room temperature they keep up to 3 days; refrigerated up to 5 days.
To freeze. After cooling, place in freezer-safe bags for up to 2 months. Thaw overnight in the fridge or at room temperature. Reheat briefly in a 180°C (350°F) oven or a few seconds in the microwave if desired.
Frequently asked questions
I’ve also made chickpea brownies successfully; kidney beans or cannellini beans should work too and will produce slightly different textures and flavors.
Yes. They’re rich and fudgy — the bean flavor is subtle, resulting in a denser, slightly earthier brownie compared to traditional recipes but still very chocolatey.
They can be considered a healthier treat: black beans add protein and fiber, and the recipe avoids eggs, wheat flour and refined sugar if you use natural sweeteners.
Estimated nutritional values vary by ingredients and serving size. A typical serving here is about 200 calories with roughly 6 g protein, 18 g carbs and 12 g fat.
More vegan brownie recipes
- 3 ingredient brownies with banana
- Avocado brownies
- Pumpkin brownies
- Brownie baked oatmeal
- Chickpea brownies
Black Bean Brownies
Ingredients
- 250 grams (9 oz.) can black beans, drained and rinsed
- 60 grams (½ cup + 1 tbsp) cocoa powder
- 50 grams (½ cup) blanched almond flour or rolled oats
- 100 grams (⅓ cup) maple syrup or honey
- 60 grams (¼ cup) peanut butter or almond butter
- 30 grams (2 tbsp) coconut oil or vegetable oil
- 2 to 3 tbsp milk of choice, to adjust consistency
- 1 tsp baking powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- 40 grams (¼ cup) chocolate chips
Instructions
- Preheat the oven to 180°C (350°F). Line a 15 x 15 cm (7 x 7 inch) brownie pan with parchment paper.
- Drain and rinse canned black beans, or skip this step if using freshly cooked beans.
- Add all ingredients to a blender or food processor: black beans, almond flour, cocoa powder, coconut oil, nut butter, maple syrup, milk, vanilla, baking powder and a pinch of salt. Blend until smooth, adding a little more milk if too thick.
- Stir in the chocolate chips by hand; avoid blending them in.
- Transfer the batter to the prepared pan and top with extra chocolate chips if desired.
- Bake for 18–25 minutes, until the brownies are set but still fudgy. Do not overbake. Cool completely before cutting and serving.
Nutrition
Calories: 199.9 kcal |
Carbohydrates: 18.2 g |
Protein: 5.8 g |
Fat: 12.3 g
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