Black bean brownies are fudgy, chocolatey, and flourless! They are made with simple ingredients that you probably already have on hand and have more fiber than the average brownie. 

Today black beans are stealing the show, being the star ingredient in these rich and decadent brownies! Let’s talk about why black beans are a great option. 

Not only do the beans add to the overall nutritional profile, but they are also the reason we don’t need any flour for this recipe. They also add moisture, keeping the brownies nice and fudgy, with a dense texture. 

It’s also worth noting that these brownies don’t taste like beans one bit! In fact, when combined with cocoa powder, chocolate, and our other ingredients, you can’t even tell they are in there. 

Since this brownie recipe does contain eggs, refrain from licking the bowl! You can make this easy edible brownie batter recipe instead. 

Ingredients Needed

• low sodium black beans – rinse and drain before pureeing. 
• large eggs – acts as binder, adds moisture, richness, and helps with texture.
• oil – I used canola oil, but any neutral oil will work. 
• vanilla extract – flavor enhancer
• unsweetened cocoa powder – for the chocolate flavor,
• granulated sugar – add sweetness, helps to retain moisture, and carmelizes while baking to help with texture.
• baking powder – aids in rising
• Salt – another flavor enhancer.
• instant coffee – totally optional but tastes delicious. 
• chocolate chips – I used semi-sweet since the batter itself is already rich. If desired you can use dark chocolate or milk chocolate chips. 

How to Make Fudgy Black Bean Brownies 

Add the paper liners to a muffin pan and preheat the oven to 350 degrees. 

Place the beans, eggs, oil, and vanilla into a food processor and pulse until smooth. 

Add the cocoa powder, sugar, baking powder, coffee (if using), and salt. Blend until smooth.

Transfer the brownie batter into a bowl and fold in the chocolate chips. 

Fill each muffin tin about half way full. 

Bake for 15-17 minutes. 

Allow the brownies to cool slightly before serving. 

How to Store 

Keep leftover brownies in an airtight container for 1 week in the refrigerator or on the counter. 

To freeze, wrap the black bean brownies in a layer of plastic wrap, followed by a layer of foil, then into a freezer bag for up to 2 months. 

You can thaw in the fridge or at room temperature. Alternatively, if you can’t wait, reheat for a few seconds in the microwave. 

Tips for Making 

• Making the brownies in muffin tins are easy for individual servings. You can also bake them in an 8×8 baking dish. 
• If desired, fold in chopped walnuts. 
• For more chocolatey flavor, top each brownie with a few chocolate chips before baking. 
• Don’t have a food processor? Use a blender instead. 
• If the cocoa powder is lumpy, sift before using.
• Avoid over baking the brownies so they aren’t dry. Once they are down, the edges will be slightly browned and the middles will be set.

More Delicious Brownie Recipes: 

• Peanut Butter Banana Brownies
• Paleo Brownies
• Peppermint Glazed Dairy Free Brownies
• Vegan Mug Brownie

Black Bean Brownies

Black bean brownies are fudgy, chocolatey, and flourless! They are made with simple ingredients that you probably already have on hand and have more fiber than the average brownie. 

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Author: Abbie

Ingredients

• 1 15-oz can low sodium black beans, drained and rinsed (about 1 1/2 cups)
• 2 large eggs
• 3 Tablespoons canola oil or other neutral oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon instant coffee optional
• 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F. Place liners in muffin tin.
• Add beans, eggs, oil, and vanilla to a blender or food processor and blend until smooth.
• Add cocoa powder, sugar, baking powder, salt, and instant coffee to blender process together.
• Transfer batter to a bowl and stir in the chocolate chips.
• Pour batter into muffin tins, each will be filled up ~1/2 way.
• Bake for 15-17 minutes until the edges are visibly cooked and the center does not jiggle much.
• Allow brownies to cool before serving.

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