Black Bean Brownies

These black bean brownies are seriously impressive. They’re rich, fudgy, and loaded with chocolate flavor while being completely gluten-free and flourless.

The secret? A simple can of black beans! (I always have a couple of cans in my pantry to make my black bean soup, black bean quesadillas, and black bean tacos. 😉)

Everything gets blended together, making the prep super easy with minimal cleanup. Ready in just 30 minutes from start to finish, they’re perfect for a quick treat or last-minute dessert.

Plus, you’d never guess they’re made with beans – no one will know unless you tell them (and honestly, they might not believe you anyway).

Ingredient Notes

This is an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.

• Black beans: They replace flour in this recipe, and I promise you can’t taste it. They give the brownies extra nutrition and are packed with protein and fiber. Plus, they keep them super moist, soft, and fudgy. 
• Eggs: You’ll need 3 large eggs for this recipe, which help bind the batter together. 
• Granulated sugar: Adds sweetness to the brownies and disguises any black bean flavor. 
• Unsweetened cocoa powder: Gives these brownies their rich chocolatey taste. For an even more intense chocolate flavor, use half unsweetened cocoa powder and half Dutch-processed cocoa powder. 
• Melted unsalted butter: Adds some richness and buttery flavor. You could also use oil like canola, avocado, or coconut oil if you prefer.
• Ground cinnamon: Adds some warmth and spice to the brownie mixture. 
• Baking powder: The leavening agent that gives the brownies just the right amount of height while still being super fudgy. 
• Fine salt: Just a hint to help balance the sweetness. 
• Vanilla extract: A dash of vanilla adds extra flavor. For a holiday twist, you can use peppermint extract or even almond or maple extract. 
• Chocolate chips: This recipe uses semi-sweet chocolate chips for the perfect balance, but you can use any chocolate chips or your favorite toppings.  

How to Make Black Bean Brownies

Add all the ingredients except the chocolate chips to a blender.

Blend until completely smooth.

Pour the batter into an 8×8 square baking dish lined with parchment paper. I also recommend spraying the parchment paper with cooking spray or oil to make sure the batter doesn’t stick at all.

Stir in half of the chocolate chips into the batter, then sprinkle the rest on top.

Bake for 25-30 minutes until the middle is just set. Let it cool for 15-20 minutes at room temperature before slicing and serving. 

Recipe Tips

• Use the right baking dish. I recommend using an 8×8 baking dish for this brownie recipe to give you the perfect size and height. A 9×9 baking dish will give you thinner brownies that need to be baked for a shorter amount of time. 
• Use parchment paper and cooking spray. Be sure to use parchment paper and spray it with cooking spray or oil very well so the brownies don’t stick to the pan.

Variations

This recipe is great as written, but here are ways to customize it and get creative with toppings and different flavors to make it your own:

• Chocolate chips: Feel free to use mini, dark chocolate, milk chocolate, butterscotch, peanut butter, chocolate chunks, or even white chocolate baking chips.
• Vanilla extract: If you want to make this for the holidays or change the flavor a bit, you can use peppermint extract or even almond or maple extract.
• Use candy: Add your favorite chocolate candy pieces like M&M’s, Reese’s, or chopped-up chocolate bars. 
• Swirl ½ cup of creamy peanut butter into the brownie batter before baking for a sweet and salty twist.
• Add nuts: Chopped pecans, walnuts, peanuts, almonds, or pumpkin seeds would be great in this. 
• Spread dulce de leche or caramel drizzle on top with flaky sea salt.

Frequently Asked Questions

Storage

• Storing on the counter: To keep your black bean brownies fresh and fudgy, store them in an airtight container at room temperature for up to 3 days.
• Storing in the refrigerator: If you’d like them to last longer, refrigerate them for up to a week. Just be sure they’re fully cooled before storing to avoid condensation making them soggy.
• Storing in the freezer: For even longer storage, you can freeze them. I recommend freezing them in a single layer on a baking sheet and transferring them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them up in the microwave for a few seconds for that just-baked taste.

More Desserts You’ll Love

• Chocolate Tres Leches Cake
• Dulce de leche Brownies
• Mexican Brownies

If you tried this Black Bean Brownies Recipe or any other recipe on Isabel Eats, don’t forget to rate it and let me know how it went in the comments below! I love hearing about your experience.

This post was originally published in July 2016 and has been updated with new photos, a better overall recipe, and more helpful tips.

Photography by Ashley McLaughlin.