Black Bean Brownies
Did you know that you can create delicious chocolate brownies using black beans as the main ingredient?! Yep, today I am replacing the flour commonly found in brownie recipes with pureed black beans. These brownies are soooo good – they come out moist, dense, and with lots of chocolate flavor.
Black Bean Brownies
yield: 16 SERVINGS
cook time: 30 MINUTES
total time: 30 MINUTES
Replace flour with pureed black beans for a surprisingly delicious gluten-free brownie!
Ingredients
- 1 (15.5 ounce) can black beans, rinsed and drained or 1 1/2 cups cooked dried beans
- 3 eggs
- 3 tablespoons coconut oil or vegetable oil
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 cup chocolate chips
Directions
1
Preheat oven to 350 degrees and grease an 8x8 pan.
2
Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth.
3
Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes.
Additional Notes
(Adapted from allrecipes.com)
I set these brownies out after dinner and my family gobbled them up! I hope your family enjoys them too!
THANK you sooooooooo much for posting these amazing brownies. I made them yesterday for my Family and the guys had 2 each :-):-):-):-):-):-):-):-):-):-):-)
These are so awesome! I fed them to my family and a couple friends, THEN asked what they thought and they all loved them! My husband even said to keep the recipe after finding out it was made with black beans! Thank you!!
They’re in the oven….fingers crossed!!!!!!!
Just made these tonight! I used applesauce instead of oil to make them a little bit healthier. So yummy and are only 148 calories per serving, plus have fiber that a typical brownie doesn’t!
How much applesauce did u use for the recipe
How much applesauce did you use
Thank you! These were delicious! I followed the recipe pretty closely- only cut the sugar a bit and added powdered stevia. They came out so delicious! I will definitely be making these again.
Is there no flour?
Nope! Try ’em out 🙂
black beans is a substitute for flour
Best brownies ever!!! Thanks for the amazing recipe!
Can I use agave instead of sugar?
Could you substitute honey or maple syrup for the sugar?
You can substitute honey. Here is the method of doing so; https://www.ehow.com/how_7541622_substitute-granulated-sugar-honey.html
This recipe looks great and I cannot wait to try it. I will be using raw sugar instead of white granulated.
I’ve got these in the oven now. Can’t wait to try them.
Thank you for this awesome receipe!
I didn’t have black beans in the pantry so I used a can of chickpeas & they were still brilliant.
I also reduced the sugar to a half cup & they were plenty sweet enough 🙂
How great! Thanks
These are fantastic brownies. My chocoholic husband has no clue these are made with black beans and even commented on how chocolatey and moist they were. A definite keeper. Thanks for sharing!!!
i just made this brownies with the exact recipe but there falling apart and not sticking together! Any suggestions?
Even with the eggs, are you saying the batter is dry and falling apart?
How many calories???
Are the eggs in this recipe large or medium? Or does that matter?
I’ve never tried replacing flour with beans before this recipe but I am not loving these. The only sweetness is in the choc chips on top. The brownies themselves seem very bland. I probably won’t make these again. 🙁
Obviously you missed the 3/4c of sugar. My batter tasted plenty sweet. Also, the salt is imperative. Brings out the sweetness.
I made these tonight and they were amazing! I used coconut oil, so you can just taste a tropical flair but it isn’t overwhelming at all. I sprinkled them with flax seeds in addition to the chocolate chips and the texture they add contrasts really well with the fudgy, fluffy brownie.
Did you melt the coconut oil before baking? I used coconut oil as well last night and it was more of a fudge than a brownie. Great taste though.
What size pan?
I used a smaller square pan – about 8 inches I believe.
I used applesauce in place of the eggs and coconut oil instead of veg oil…do they need time to cool and firm up? They were still pretty gloopy/moist after being out of the oven for 10 minutes or so…
I cannot say for sure in this recipe, but when my little one had an egg allergy, we never could get brownies to set up if we baked with applesauce. They still tasted good, but we pretty much had to eat them with a spoon.
Yes, that’s how they turned out…spoon required but REALLY good! Next time I’ll try it with the eggs just to compare. Thanks!
Heya! Could you make these with one less egg? 3 seems a bit much.
I’ve heard that coconut oil tends to be greasy. Plus, it’s completely liquid at temps over 75 degrees. I would sub the eggs with banana and use applesauce for the oil.
WOW! I had my doubts when I tasted the raw batter, but these are delicious!!!! So fluffy and moist – I’m not too keen on how much sugar was used but these are definitely a new staple in my kitchen! Awesome recipe!
Mine weren’t fluffy. More like a dry fudge. I followed the exact instructions. 🙁
Just made them and they were delicious! Used coconut oil but will try applesauce next time.
I can hardly wait to try this!
I made these this weekend and they were fantastic! Thanks so much for posting. I don’t like black beans but I can eat these a bunch. My husband loved them also and he added walnuts to his side and went over the middle, not fair. Guess I need to make some more.
How can I make this recipe diabetic friendly? I really want to try this recipe!!
Use Splenda instead of the sugar that should help out.
Total diffrent taste n texture so has to really investigate right amount cant just use 3/4 cp splenda lol smh
Tried the recipe, a little dry but tasty.
I also blended in my blender and I add some instant coffee! Wonderful!!!
I didn’t have any black beans but I was able to substitute finely ground wheat. They were still delicious!
THANK YOU, THANK YOU, THANK YOU!!! These brownies are amazing. I’ve made them now several times for family and friends. I knew they were a hot when my 4 year old son ate one and asked for 2 more. I substitute with Truvia baking white sugar and use semi sweet chocolate chips and it’s absolutely perfect. 🙂
Made the brownies today. They really taste like brownies,moist and chocolatee,I used 1 less egg,1 less tsp oil,
Added 1 tbs flaxseed meal,and substituted Splenda
For a bit of a kick, I added 1/2 tbsp more cocoa, 1 tsp sea salt (instead of the pinch), 3 tsp cinnamon and 1 tbsp chili powder. Super good!
Is it 1.5 cups of dried beans cooked, or 1.5 cups of the final product (soaked and cooked, and then measured)?
Thanks!
Cooked
Thanks!
This is the go to recipe for brownies in my house. I use only half cup cane sugar and sprinkle with half butterscotch, half chocolate chips. Also put the half cup chips in the batter. Perfect! Especially good cold. Yum!
I’m going to try these tonight.
Laura @ flowersinmybasket.blogspot.com
As is there a calorie break down on these? They’re awesome!
Made these today (Sept.25/17)
Yummy !
I decreased the sugar by abit (1/2 c)
Thanks for the recipe!! I’ve made these several times and they’re so delicious. They’re easy and turn out perfect every time! I am making them for a party coming up and want to double it. Could I double everything and bake it in a 9×13 or should I just make 2 8×8’s? If 9×13, what would the bake time be?
I would like to use applesauce in place of sugar so how much would i use. Thanks
These were delicious! Thanks for sharing- I’ve been wanting to get this type of brownie for a while, and was pleased to find this recipe was easy and very tasty indeed !
Oh perfect! Thanks for sharing ❤️
Hello there, I try this recipe and followed the instructions however the brownie turned out dry and hard after baking for like 18 mins . Is there anything I should look out for ?
It’s been almost a year since your comment, but perhaps you’d still like an answer.
Assuming that you followed everything as in the recipe, the answer is likely to be that your oven is “at fault”. Perhaps its thermometer is broken and it heats to a higher temperature than indicated. If that is consistently the case, you should’ve encountered this issue with other cooking endeavours too. My oven has a variety of different settings that one can select from (fan, grill etc.), although I must admit that I am not all too sure what one should select (ok, count grill out for this). In theory I believe a fan would result in quicker drying.
Significant impact on dryness of brownies in general:
Temperature: 350°F are near 180°C (just in case you converted and made a mistake in doing so)
Exposed surface area of brownie batter: Specified as “8×8”. Assuming that this is in inches that equates to approximately 24x24cm.