I’ve been baking some version of these black bean brownies for years, ever since I tried my first bite of one back in college while studying nutrition. Since then, I’ve rigorously tested this recipe to achieve absolute perfection. It’s fudgy, rich, and flavorful (without any bean flavor coming through!). And with hundreds of five-star reviews, it’s sure to come out perfect for you too!
Making these brownies is so easy
Step 1: Mix The Wet IngredientsYou’ll need to rinse, drain, and puree a can of black beans to make a good pasty base. I like using a food processor for this, but you could also use a blender! Blending the beans first removes that distinct beany texture. Then mix in the rest of your wet ingredients. Step 2: Mix The Dry IngredientsIn a separate bowl, mix together the dry ingredients. I like to throw finely ground or instant coffee in with the dries – they add a little something something. Mix the wets and dries separately to make sure everything gets mixed evenly. Step 3: Bake!Then just pour the brownie batter into a baking pan, bake, and serve! I have this habit where I serve secretly healthy foods to unsuspecting friends and family then ask them to guess the secret ingredient. And with this recipe, almost no one guesses the brownies are filled with beans – you really can’t taste them because they’re bursting with chocolate flavor!
Substitutions & Variations
This brownie recipe is customizable in so many ways (just take a peek at the comments section to see the delicious modifications our community has had success with)! Here are a few of my personal favorite ways to switch up this recipe:
Make it vegan but using flax eggs in place of the eggs. Combine 2 Tbsp of flax seeds with 6 Tbsp of water in a blender, then use that as a replacement for the eggs. Add nuts, like chopped walnuts, pecans, or even a drizzle of peanut butter! Make it lower sugar by using monk fruit, stevia or agave nectar. Make them in a muffin tin if you prefer brownies with crispy edges!
I originally posted this Black Bean Brownies recipe back when the blog was in its beginning years. I’ve since updated it with new photos and more clear instructions.
