Black Bean Brownies Recipe

square very dark brown black bean brownies with visible lighter brown chocolate chips on white paper

4.98 from 149 votes

These fudgy black bean brownies are rich, smooth, and deeply chocolatey—no flour needed. They surprise everyone in the best way, every time.

Prep Time15

Cook Time25

Chilling time45

Course: Bars, Dessert

Cuisine: American

Keyword: black bean brownies

Servings: brownies

Author: Nicole Hunn

Equipment

Blender or food processor

Ingredients

1 standard can black beans drained and rinsed well
2 eggs at room temperature
¼ cup neutral oil (like grapeseed, canola, peanut, or vegetable)
2 teaspoons pure vanilla extract
2 tablespoons strong brewed coffee (decaf is fine; see Recipe Notes)
¾ cup unsweetened cocoa powder (natural or Dutch-processed, your choice)
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup packed light brown sugar
3 ounces semi-sweet or dark chocolate chips optional

Customary - Metric

Instructions

Preheat your oven to 325°F. Line an 8-inch square light metal baking pan with nonstick foil, greased regular foil, or parchment. Set aside.
In a blender or food processor, combine the drained black beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.
In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown sugar, breaking up any clumps.
Pour the bean mixture into the dry ingredients. Stir until smooth and well combined. The batter will be soft.
Fold in about half of the chocolate chips, if using.
Scrape the batter into your prepared pan and smooth the top. Sprinkle the remaining chips on top and press down lightly to help them stick.
Bake for 25 minutes, or until the top springs back when pressed gently and the center doesn’t jiggle when you move the pan.
For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
Let the brownies cool in the pan on a wire rack. Chill for 30 minutes in the fridge (or 10 in the freezer), then lift out and slice into squares with a sharp knife, wiping between cuts.

Video

Notes

Coffee tip: The coffee is just there to deepen the chocolate flavor. You won’t taste it! You can use milk or water instead—or try 1½ tablespoons (32g) maple syrup for added sweetness.

Chocolate chips: These are optional, but recommended for extra richness and texture.

Using fresh-cooked black beans: You can use freshly cooked black beans instead of canned, as long as they’re made with just plain water—no salt or broth—and are fully cooked and tender. Measure out about 1 1/2 cups cooked black beans (first drained of all cooking liquid) to replace one 15-ounce can, drained and rinsed.

Storage: Keep at room temperature for 2–3 days, or refrigerate for up to a week. For longer storage, freeze in a single layer until firm, then transfer to a sealed container or bag. No need to defrost.

Nutrition