Black Bean Brownies

I’ve tried other black bean brownie recipes in the past, but these are the best!

I made a couple of slight changes, but the recipe is adapted from one by Chocolate Covered Katie: .

This recipe is easy, healthy, and doesn’t require flour or eggs. Perfect for when we’re staying at home and limiting trips to the grocery store.

You just need a few pantry staples like canned black beans and chocolate chips, and you throw everything into the food processor to blend.

I love that the brownies are made with healthy ingredients like oats, beans and stevia instead of sugar. My husband eats them all the time and has no clue that they contain beans!

I have made the recipe several times, using maple syrup twice, then honey, then I tried some unsweetened apple sauce that I wanted to use up, and it came out great.

I also used whole oats instead of quick-cooking oats, because that’s what I had on hand.

Start by putting the oats in the food processor and pulse a few times to grind them up slightly. Then take a 15-ounce can of black beans, drain and rinse thoroughly, and add to the food processor. Blend for a few seconds to break them down.

Then add remaining ingredients: cocoa powder, salt, apple sauce, stevia baking blend, oil, vanilla, and baking powder.

Blend very well until the mixture is combined.

Remove the mixing blade and stir in 1/2 cup of chocolate chips. I prefer dark chocolate or semi-sweet. Pour the batter into a greased baking dish, and sprinkle more chocolate chips evenly over the top (optional).

Place into a preheated 350 degree oven and bake for 15-18 minutes, until they look firm on top.

Cool, then store in the refrigerator for the best texture.

Black Bean Brownies

Servings:  9

  • 1/2 cup oats
  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened apple sauce, pure maple syrup, honey,  or agave
  • 1 tablespoon Stevia baking blend (such as Truvia) or 2 tablespoons sugar
  • 1/4 cup vegetable oil, such as avocado or coconut oil
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 cup to 2/3 cup chocolate chips, preferably dark or semi-sweet


Preheat oven to 350 degrees F.  

If using whole oats, pulse a few times in the food processor before adding other ingredients.  Add the beans next and process for a few seconds.  Then add all remaining ingredients except chips, and blend until completely smooth.  Really blend well.  A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.  Stir in the chips, then pour into a greased 8×8 pan.  

Optional:  sprinkle extra chocolate chips over the top.

Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.   I prefer to place them in the fridge until they firm up.

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