Prep: 5 Common Questions
Can you add black beans to a box brownie mix?
Yes, you can add black beans to a box brownie mix! A common way to do this is to blend one 15-ounce can of drained and rinsed black beans with a little water until completely smooth, then mix it into the brownie mix, substituting for the amount of water in the recipe.
That said, for the best texture and flavor, I recommend making these Black Bean Brownies from scratch. The almond flour, Dutch process cocoa powder, maple syrup, brown sugar, and chocolate chunks all work together to make them taste rich, fudgy, and bakery-style while still adding more fiber and protein.
Do you need to refrigerate black bean brownies?
Yes, I recommend refrigerating Black Bean Brownies after they’ve cooled completely. Since they’re made with black beans and eggs, storing them in the fridge helps keep them fresh and gives them the best texture.
Store them in an airtight container in the refrigerator for up to 4-5 days. You can enjoy them chilled straight from the fridge for an extra fudgy bite, or let them sit at room temperature for a few minutes before serving!
How to tell when black bean brownies are done?
Black Bean Brownies are done when the edges look set, the center no longer looks wet, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Try not to overbake them, because that soft, fudgy center is what makes them SO good! Mine baked perfectly at 28 minutes, but every oven is a little different, so I recommend checking around 25 minutes and adding more time as needed.
I’m officially Black Bean Brownies obsessed! While I have to admit that I was skeptical at first, I’ve now eaten half a pan of these brownies all by myself in just 3 days. They’re THAT good. Thick, perfectly sweet, and full of indulgent chocolate chunks, they taste just like fudgy brownies from a bakery but are made with way more protein and fiber for a sweet treat that actually keeps me full. My kids love them, too, and they have no idea that they aren’t “regular” brownies!
Rich & Fudgy Black Bean Brownies
I have a serious sweet tooth and LOVE having some sort of little dessert every single day. Because of that, I’m always trying to find ways to make my favorite treats a little bit healthier without sacrificing taste or texture, and this black bean brownies recipe delivers in all the best ways!
Ready to eat in just 30 minutes, the brownie batter is rich, super chocolatey, and incredibly fudgy. Then, I include extra chocolate chunks for good measure. You can never have too much chocolate, right?! All the ingredients come together in a food processor, making prep super easy, which is good, because I usually have to make a second batch. One just never lasts long enough!
Why You’ll Love this Black Bean Brownie Recipe
- Better-For-You – Fairly low in sugar, these brownies are made with 6 grams of protein and 5 grams of fiber in every serving.
- Adjustable – As written, this recipe is naturally gluten-free and vegetarian, and it can easily be made dairy-free to suit a variety of dietary needs.
- Taste & Texture – Everything I look for in a traditional brownie, these black bean brownies are thick with a soft, chewy texture and bold, chocolate flavor that leaves everyone coming back for seconds.
- Quick & Easy – Just combine everything in a food processor, transfer it to a baking pan, and let the oven do the rest. The steps are foolproof and simple, delivering perfect brownies in just 30 minutes!
RELATED: Cottage Cheese Brownies
Black Bean Brownie Ingredients
- Black Beans – Make sure to use black beans that have no salt added. I used the Eden brand black beans (opens in a new tab). If you don’t have access to salt-free black beans, remove the added salt from the recipe to prevent your brownies from tasting too salty.
- Eggs – These give the brownies structure and enhance their flavor. There’s no need to let them come to room temperature!
- Avocado Oil (opens in a new tab) – This adds moisture, contributing to the fudgy consistency.
- Maple Syrup
- Light Brown Sugar
- Vanilla
- Cocoa Powder – Make sure to use unsweetened cocoa powder. I prefer Dutch-processed cocoa for a smoother, richer chocolate flavor, but natural cocoa works, too, if you like a more intense, classic cocoa taste.
- Almond Flour (opens in a new tab) – You could also use regular all-purpose flour if you don’t need to keep your brownies gluten-free.
- Salt
- Chocolate Chunks – I use semi-sweet chocolate chips or chocolate chunks, but milk chocolate, dark chocolate, or even white chocolate all taste great. (measure with your heart, right??)
- Flaky Sea Salt (opens in a new tab)
How to Make Black Bean Brownies
This is the easiest brownie recipe you’ll ever make! All you need is a square baking pan and a food processor (opens in a new tab). Here’s how to make Black Bean Brownies:
- Combine ingredients – Pulse the wet and dry ingredients in a food processor until the mixture is super smooth. Stop and scrape down the sides of the bowl as needed to ensure all the ingredients are completely incorporated!
- Add chocolate – Transfer the batter to a greased baking pan lined with parchment paper, and sprinkle part of the chocolate chunks on top. Then, use a butter knife to gently swirl the chocolate into the batter, and sprinkle the remaining chocolate chunks on top.
- Bake – Transfer the brownies to the oven, and bake just until the top looks set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve – Let the brownies cool completely in the pan. Then, add a sprinkle of flaky sea salt, slice, and enjoy!
Tips
- Rinse and dry the beans well. Rinsing removes any starchy residue, and patting them dry helps the batter stay thick and fudgy instead of watery.
- Blend until completely smooth. Let the food processor run long enough so there are no visible bits of beans. Otherwise, you’ll have chunks in your brownies!
- Cool before slicing. I know it’s hard to wait, but trust me! Cooling the brownies allows them to firm up and helps them hold their shape once sliced.
RELATED: High-Protein Brownies
Variations
Dairy-Free – Use dairy-free chocolate chunks or chocolate chips to keep the brownies completely dairy-free.
Nuts – Fold in up to 1 cup of chopped walnuts or pecans for a little extra crunch.
Mocha – Add 1-2 teaspoons of espresso powder to the brownie batter to enhance the chocolate flavor.
Peanut Butter – Dollop a few tablespoons of peanut butter on top of the batter, and gently swirl it around the pan before baking.
Caramel – Add a few tablespoons of caramel sauce to the batter, swirling it around before baking for chocolate caramel brownies.
Chocolate Chunks – Swap the chocolate chunks for peanut butter chips or cheesecake squares for a completely different taste.
How to Store Black Bean Brownies
Once cool, transfer leftover brownies to an airtight container, and store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. I like to place a sheet of parchment paper between each layer to prevent sticking!
You can also freeze black bean brownies for up to 2 months! Wrap each brownie in plastic wrap, and transfer them to a freezer-safe container or sealable bag to keep them fresh. Thaw in the fridge or at room temperature to serve.
Black Bean Brownie Recipe FAQs
Better-For-You Desserts You’ll Love
- Japanese Cheesecake Recipe
- Cottage Cheese Chocolate Chunk Cookies
- Ferrero Rocher Chocolate Bites
- Snickers Protein Bites
- Healthy Tahini Salted Caramel Truffles
- Protein Reese Cups
More of My Favorite Brownie Recipes
- Strawberry Chocolate Brownies
- Sweet Potato Brownies
- Healthy Fudgy Tahini Brownies
- Fudgy Pumpkin Brownies
- Healthy Chocolate Brownies w/ Date Caramel Sauce
- Brownie Batter Ice Cream
Save This Recipe
Enter your email address and we'll send it straight to your inbox.
Black Bean Brownie Recipe
Ingredients
- 1 (15-ounce) can no-salt black beans, drained (rinsed well and patted dry)
- 2 large eggs
- 1/4 cup avocado oil (opens in a new tab)
- 1/2 cup maple syrup
- 1/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup Dutch process cocoa powder (spooned and leveled)
- 1 1/2 cups almond flour (opens in a new tab) (spooned and leveled)
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chunks (chocolate chips will work too, divided)
- Flaky sea salt (opens in a new tab) (as garnish)
Instructions
- Preheat the oven to 350°F and line a 8”x8” square baking pan with parchment paper and grease with cooking spray.
- In a food processor, blend the beans, eggs, oil, maple syrup, brown sugar, vanilla, cocoa, almond flour and salt until very smooth, about 2 minutes. Pause and scrape down the sides halfway through to ensure all the ingredients get blended.
- Transfer the batter to the pan and sprinkle 3/4 cup chocolate chunks over the top. Use a butter knife to swirl the chocolate chunks with the batter, then spread into an even layer.
- Sprinkle the top with remaining 1/4 cup chocolate chunks.
- Bake for 25-30 minutes or until the brownies look set and a toothpick inserted into the center comes out clean.
- Let cool completely. Sprinkle the brownie with flaky sea salt before serving, then slice and serve.
Watch Me Make This
Notes
- Make sure to use black beans that have no salt added. I used the Eden brand. If you don’t have access to salt-free black beans, remove the added salt from the recipe.
- Eggs can be cold from the fridge, no biggie for this recipe!
- My brownies baked perfectly for 28 minutes. Keep an eye on the oven, and adjust the baking time as needed.
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
I have seen a few of these recipes shared on TikTok, but wanted to try them for myself and this recipe was a hit! Even my toddler ate these brownies. A win!
I agree that’s a win! Thanks for the review.
These were so good, my kids had no idea there were black bean in them until I told them after!
Thanks, Tess. I’m they were kid-approved for your family!
I was skeptical too, but these really do taste like classic fudgy brownies. I love that they feel indulgent while still being a little more wholesome.
Thanks, Lora. I appreciate the review!
These had a surprisingly good crumb that didn’t feel heavy, and the chocolate masked the beans well for a simple snack.
Thank, Dani!
These brownies are amazing. I was really skeptical, especially that my kids don’t like black beans but they devoured the brownies with no questions asked. I used chocolate chips.
Thanks, Leah. I’m glad you and the kids enjoyed these!