Welcome Back! We missed you!

Quickly login with your social network or email:

Forgot Password?

Don't have an account? Register

Forgot Password

Don't have an account? Register

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your cookbook! What are ya waiting for?!

Already have an account? Login

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your cookbook! What are ya waiting for?!

Already have an account? Login

Black Friday 2018

Subscribe to our newsletter

Black Bean Brownies

Serves 16

Black Bean Brownies

Ingredients

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.

158 Comments

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.

How to make brownies with black beans

Black Bean Brownies

Replace flour with pureed black beans for a surprisingly delicious gluten-free brownie!

Ingredients

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)

Pan of black bean brownies Hip2Save

I set these brownies out after dinner and my family gobbled them up! I hope your family enjoys them too!

[h2s_box]Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.[/h2s_box]

Join The Discussion

Comments 158

  1. Heather

    THANK you sooooooooo much for posting these amazing brownies. I made them yesterday for my Family and the guys had 2 each :-):-):-):-):-):-):-):-):-):-):-)

  2. Michelle P

    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!!

  3. Andrea

    They’re in the oven….fingers crossed!!!!!!!

  4. ilse

    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!

    • Sherri Painter

      How much applesauce did u use for the recipe

  5. Luz

    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.

  6. Elaine

    Is there no flour?

    • Luz

      Nope! Try ’em out 🙂

    • alisha

      black beans is a substitute for flour

  7. Marie

    Best brownies ever!!! Thanks for the amazing recipe!

  8. stacy

    Can I use agave instead of sugar?

  9. eve

    Could you substitute honey or maple syrup for the sugar?

  10. Rebekah Martin

    I’ve got these in the oven now. Can’t wait to try them.

  11. cheri

    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 🙂

    • Lina (Hip's Modern Martha)

      How great! Thanks

  12. Shannon

    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!!!

  13. Emma

    i just made this brownies with the exact recipe but there falling apart and not sticking together! Any suggestions?

    • Jennifer B.

      Even with the eggs, are you saying the batter is dry and falling apart?

  14. josee soucy

    How many calories???

  15. Joy

    Are the eggs in this recipe large or medium? Or does that matter?

  16. Rachel

    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. 🙁

    • Amanda

      Obviously you missed the 3/4c of sugar. My batter tasted plenty sweet. Also, the salt is imperative. Brings out the sweetness.

  17. Allison

    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.

    • Caitlin

      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.

    • Lina (Hip's Modern Martha)

      I used a smaller square pan – about 8 inches I believe.

  18. Audra M

    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…

    • Jennifer B.

      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.

      • Audra M

        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!

  19. Kristin

    Heya! Could you make these with one less egg? 3 seems a bit much.

  20. Ananda

    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.

  21. Mary

    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!

  22. Joy Bouget

    Mine weren’t fluffy. More like a dry fudge. I followed the exact instructions. 🙁

  23. Jackie

    Just made them and they were delicious! Used coconut oil but will try applesauce next time.

  24. Susan

    I can hardly wait to try this!

  25. Cyndi

    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.

  26. Fo

    How can I make this recipe diabetic friendly? I really want to try this recipe!!

    • Eric D Scott

      Use Splenda instead of the sugar that should help out.

      • Jubee

        Total diffrent taste n texture so has to really investigate right amount cant just use 3/4 cp splenda lol smh

  27. Maude

    Tried the recipe, a little dry but tasty.

  28. Kimi

    I also blended in my blender and I add some instant coffee! Wonderful!!!

  29. Frank Evans

    I didn’t have any black beans but I was able to substitute finely ground wheat. They were still delicious!

  30. Yani

    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. 🙂

  31. Grandma G

    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

  32. Julie

    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!

  33. toastqueen

    Is it 1.5 cups of dried beans cooked, or 1.5 cups of the final product (soaked and cooked, and then measured)?
    Thanks!

    • Lina (Hip's Modern Martha)

      Cooked

  34. Mary Ann

    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!

  35. Laura

    I’m going to try these tonight.
    Laura @ flowersinmybasket.blogspot.com

  36. Dee

    As is there a calorie break down on these? They’re awesome!

  37. Terry

    Made these today (Sept.25/17)
    Yummy !
    I decreased the sugar by abit (1/2 c)

  38. Dilyn

    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?

  39. Sherri Painter

    I would like to use applesauce in place of sugar so how much would i use. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

It's not your Grandma's coupon site!

🎄 25 Days of Christmas Movie Bucket List (with FREE Top 10 Printable) HERE.