Black Bean Brownies

These black bean brownies are vegan, flourless, gluten-free, and naturally sweetened with maple syrup. A moist, ultra-fudgy, and secretly healthy treat, this recipe is exactly what you need to satisfy that sweet tooth without all the sugar!

Two black bean brownies stacked from above side angle

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In my opinion, there are two types of people in this world:

  1. People who have made and LOVE black bean brownies.
  2. People who haven’t tried black bean brownies.

There is no in-between. Believe me, I wouldn’t make such a bold statement if I didn’t really believe it. This black bean brownie recipe is a must-try! 


  • Black Beans – create that fudgy texture while also tossing in some nutritional benefit as well.
  • White Vinegar – works with baking soda to give the brownies a lift.
  • Pumpkin Puree – acts as a sweetener, creates a creamier texture, and also works as an egg replacement to help bind other ingredients together.
  • Coconut Oil – works as a butter substitute and helps with texture. Oil actually adds more moisture than butter.
  • Vanilla Extract – enhances other flavors within the brownies.
  • Maple Syrup – sweetens the brownies.
  • Old-Fashioned Oats – act as the flour, giving substance and bulk to the brownie batter.
  • Baking Soda – works with white vinegar to fluff up the brownies.
  • Cocoa Powder – adds more chocolate flavor.
  • Salt – offsets the sweetness of the other ingredients.
  • Dark Chocolate Chips – adds texture and more chocolate to the brownies.

How to make black bean brownies

This recipe is so so so easy—I can’t stress that enough. These brownies are perfect if you’re having a major dessert craving and need something quick, easy, and healthy to whip up.

  1. Combine everything in a food processor.
  2. Stir in chocolate chips.
  3. Bake in a prepared baking pan and devour!

That’s it! You won’t need regular brownies ever again after you try these. Trust me.

How to store

These brownies can be stored at room temperature for up to four days. I wouldn’t do more than that since really moist desserts tend to get moldy fairly quickly at room temp. You could also store them in the fridge for up to two weeks or in the freezer for up to three months. Whichever way you choose to store them, make sure you keep them in an airtight container to maintain freshness!

Bite of brownie being taken out of whole with a fork

Why use black beans in brownies?

Before you run for the hills (I know black beans and brownies don’t usually occur in the same sentence, let alone the same recipe) hear me out! Not only do these black bean brownies taste just like real brownies, but they’re also…healthy!

Black beans are loaded with nutrients such as protein, fiber, vitamin B6, and folate. They can lower cholesterol, decrease the risk of diabetes, and support heart health. Combine those health benefits with a DELICIOUS treat and that, my friends, is what we call a win-win! The black beans actually also help to create that fudgy texture of brownies we all know and love!

Two stacked brownies with icing being drizzled over the top

Are black bean brownies healthy?

Yes! These brownies are naturally sweetened with maple syrup and loaded with good-for-you stuff so they have exactly…ZERO unhealthy ingredients. SCORE! If you’re looking for some other tasty and healthy desserts check out these 16 Easy Healthy Make-Ahead Dessert Recipes.

Two brownies stacked on a plate with milk and another brownie in the backgroundThis black bean brownie recipe is one of my all-time favorite dessert recipes. So quick, so easy to make, and so healthy!

– Jennifer


Black Bean Brownies

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These black bean brownies are vegan, flourless, gluten-free, and naturally sweetened with maple syrup. A moist, ultra-fudgy, and secretly healthy treat, this recipe is exactly what you need to satisfy that sweet tooth!
Course Dessert
Cuisine American
Keyword healthy, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 brownies
Calories 241kcal
Author Jennifer Debth


  • Food Processor
  • Square Cake Pans – 8″


  • 1 (15 oz) can black beans rinsed and drained
  • 1 tablespoon white vinegar
  • 1/2 cup canned pumpkin puree
  • 3 tablespoons coconut oil melted and cooled
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup room temperature
  • 1/2 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 2/3 cups vegan dark chocolate chips + handful more for topping


  • Preheat oven to 350 degrees F and grease an 8×8 inch non-stick square baking pan.
  • Combine everything in the food processor except chocolate chips. Process until very smooth. Stir in chocolate chips.
  • Pour batter into prepared baking pan and top with more chocolate chips.
  • Bake for 20 minutes.
  • Remove from oven and let cool in the pan for 20 minutes.
  • Serve and enjoy!



*If you’re GF, make sure your oats are, too!
The batter itself isn’t very sweet, but when combined with the chocolate chips – it’s perfect, so don’t skip the chocolate chips! 🙂


Serving: 1large brownie | Calories: 241kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 380mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2120IU | Vitamin C: 0.6mg | Calcium: 76mg | Iron: 2mg

This post was originally published on October 1, 2015. It’s since been updated to provide new photos, video, and more detailed content.


The post Black Bean Brownies appeared first on Show Me the Yummy.

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