I can’t believe it’s taken me almost 10 years of blogging to come up with a black bean brownies recipe! It’s made me question what I’ve been doing with my life.

These dark chocolate black bean brownies are so fudgy and yummy that even I’m surprised at how well they turned out.

Black beans make the perfect healthy base for brownies without leaving any traces of black bean flavor. For real! I was skeptical, too, but now I’m a believer. Don’t mention it to anyone until after they eat them—no one will know about your secret ingredient.

Black bean brownies are healthy, vegan, gluten-free, dairy-free, nut-free, flourless, wholesome, and delicious. What’s not to love?

Is it hard to make black bean brownies? No, it isn’t hard to make black bean brownies. The prep time for my all-natural recipe is only 15 minutes.

What does the texture of black bean brownies resemble? The texture of black bean brownies resembles a traditional brownie: fudgy, dense, and just a little gooey.

I love black beans in salads, soups, and tacos, but using them in brownies is potentially my favorite use for them. Plus, this is one of the easiest dessert recipes you can make.

These healthy brownies have a rich dark chocolate flavor and are not overly sweet, thanks to the raw chocolate powder and all-natural ingredients. They make a great healthy dessert and are also tasty for a midday snack.

The Best Black Bean Brownies Ingredients

Here’s what you need to make these little guilt-free showstoppers that still satisfy a sweet tooth.

Black Beans

One of nature’s most impressive superfoods, black beans double as a protein, cholesterol-lowering fiber, and good carbohydrates.

Look for a 15-ounce can or box of black beans (plain, no seasoning added) and rinse and drain them well. One 15-ounce can of black beans is approximately one and three-quarter cups.

Are black bean brownies healthier? Black bean brownies are healthier than traditional brownies as they remove the need for all-purpose flour. Black beans also offer a tasty source of potassium, fiber, calcium, and vitamin A, while keeping the taste of fudge-y and chocolaty goodness.

Raw Chocolate Powder

Raw chocolate is also known as cacao. It has an earthy chocolate flavor and is another superfood packed with vitamins, minerals, and antioxidants. I use cacao powder in almost all of my chocolate recipes for its purity and health benefits.

I use the Thrive Market brand because it’s high in quality and at a great price. You can substitute vegan unsweetened cocoa powder (cacao’s roasted cousin) if you prefer.

You can also use regular cocoa powder in this recipe if that’s what you have.

Flax Eggs (or Eggs)

I know this sounds weird at first if you’ve never made a flax egg, but trust me, it works. Once you’ve tried it, you’ll want to use it often. A flax “egg” is simply one tablespoon of ground flax seeds mixed with three tablespoons of warm water.

Let it sit for 15-30 minutes for the flax seeds to absorb the water and gelatinize, and voila! You’ve just made yourself a vegan egg replacement. Flax eggs usually do a great job of replacing a regular egg in baking.

You can read more about how to make the best flax eggs here. If you’d prefer to use regular large eggs, that’s fine too.

Whole Rolled Oats

I used whole rolled oats in these black bean brownies to give them some structure. Oats are gluten-free by nature, but they’re usually stored with other grains. Look for certified gluten-free oats if you need to avoid cross-contamination.

To make this recipe totally grain-free, you can substitute the oats with almond flour one for one. I prefer the texture with the oats, but almond flour works if you want a proper grain-free brownie.

Vegan Dark Chocolate Chips

Look for the highest quality possible. The addition of chocolate chips to the cacao powder makes these brownies extra chocolatey and full of flavor. Like the cacao powder, I use the Thrive Market brand because they’re healthy and priced well.

If you choose to grab semisweet chocolate chips, read your labels and use the highest quality you can find. These often have unwanted filler materials like vegetable oil or canola oil.

Recipe Notes

These gluten-free brownies are a hit at parties or as a mid-workday treat. Here’s what to keep in mind.

• Pan Size: I wrote this black bean brownie recipe for an 8×8-inch baking pan. You can check with a toothpick to see if they’re done once they’ve reached their total cook time.
• Blending: I used a Cuisinart 12-cup food processor to make this recipe and many others, and I highly recommend it for this recipe. An 8-cup food processor would work, too. A blender can work if that’s your only option, just stop often and scrape down the sides until you puree a smooth brownie batter.
• Shopping: Don’t forget to check Thrive Market for the best natural recipe ingredients.
• Variations: You could add in a hint of peanut butter, espresso, or peppermint chips if you wanted to change up your brownies’ flavor.
• Serving suggestions: I love eating one of these with a bit of dairy-free ice cream or with a cup of peppermint tea.
• Storing: Let the cooked brownies come to room temperature then cover. You can store them on the counter at room temperature for up to two days. Then keep them in the fridge for up to 3 more days. Freeze them after 5 days if you have any leftovers (we never do!)

If you’re looking for more black bean goodness, check out these recipes:

• Easy Vegan Black Bean Soup from Scratch [3 Ways] 
• Superfood Black Bean & Quinoa Salad Recipe
• Energy-Boosting Black Bean & Sweet Potato Salad Recipe

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