Super Healthy And You Cannot Taste The Beans
When I first encountered a recipe for black bean brownies, I admit I was skeptical. The idea of beans in brownies sounded odd, and my immediate reaction was to pass. But my middle granddaughter is sensitive to gluten, and I wanted to create something she could enjoy without stomach pain. Because of her, I decided to give these a try—and I’m so glad I did.
To my surprise, the result was rich, fudgy, and utterly chocolatey. The beans disappear into the texture and flavor, so no one would guess they’re there. These brownies are gluten-free, have extra protein and fiber from the black beans, and they satisfy any chocolate craving.
I photographed the finished pan and sent it to a friend who immediately wanted a piece. Encouraged, I made the recipe again and quickly confirmed what I had suspected: these are a keeper.
How To Make Awesome Fudgy Gluten-Free Black Bean Brownies
This recipe uses simple ingredients and comes together fast. I made the batter and had it in the pan within five minutes. Start by thoroughly rinsing and draining a 15-ounce can of black beans, then shake them in a strainer to remove as much water as possible.
Place the beans in a food processor and pulse until nearly smooth. Then add eggs, sugar, oil, vanilla, baking powder, cocoa powder, and salt. Process until the mixture is completely blended and silky.
Fold in most of the chocolate chips—reserve a handful for the top. I like using a high-quality dark cocoa and dark chocolate chips for a deep chocolate flavor, but you can use whatever you prefer. The batter is surprisingly delicious right away: chocolatey, rich, and with absolutely no detectable bean taste.
Pour the batter into a greased or parchment-lined 9×9-inch pan, sprinkle the remaining chips on top, and bake at 350°F for 25–30 minutes. The brownies are done when the top looks set, small cracks appear, and a cake tester comes out clean or with just a few moist crumbs. For clean-cut squares, allow the brownies to cool completely before slicing.
I was impatient and put the pan on a cooling rack, then set it in a cool spot so it would chill faster. When I finally cut into them, I was delighted: fudgy, moist, and wonderfully chocolatey. My granddaughter enjoyed them, and so did her parents—these have already become a family favorite.
PRINTABLE RECIPE CARD
Black Bean Brownies
Gluten-free and dairy-free when using dairy-free chips, these brownies are fudgy and rich. The black beans add protein and fiber while remaining undetectable in flavor.
5 minutes
25 minutes
30 minutes
Ingredients
- One 15-ounce can black beans, rinsed and drained
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 2 large eggs
- 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×9-inch baking pan or line it with parchment paper.
- Rinse and drain the black beans thoroughly.
- Process the beans in a food processor until nearly smooth.
- Add cocoa powder, salt, vanilla, sugar, oil, eggs, and baking powder; blend until combined.
- Stir in 3/4 cup of the chocolate chips; reserve the rest for topping.
- Pour batter into the prepared pan and sprinkle remaining chips on top.
- Bake 25–30 minutes, until set in the center.
- Cool completely before cutting into squares.
Notes
You can use either milk or dark chocolate chips depending on taste. For dairy-free brownies, choose dairy-free chocolate chips. Let the brownies cool fully for the best texture.
Nutrition Information (per serving)
Calories: 329
Total Fat: 14g
Saturated Fat: 4g
Cholesterol: 41mg
Sodium: 104mg
Carbohydrates: 46g
Fiber: 7g
Sugar: 28g
Protein: 8g
Our family includes many chocolate lovers, so I have a variety of chocolate-forward recipes. If you prefer other flavors, I also enjoy making treats with caramel, lemon, toffee, or butterscotch. These black bean brownies are a great option when you want a healthier twist on an indulgent dessert.
If you try this recipe and enjoy it, please consider sharing it with friends or saving it for later. Reviews and comments help me understand what you liked and inspire new recipes.
Love, GB (Betty Streff)