Black Bean Brownies

Rich, fudgy, gluten-free black bean brownies that no one will guess are made with beans. High in protein, easy to make, and perfect for a wholesome chocolate treat your family will love. Save this for a quick, healthier dessert any night of the week!

5 from 1 vote

Print Pin

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Cooling Time: 30

Total Time: 1

Servings: servings

Calories: 208kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Baking Pan 8x8 inch
Food Processor
spatula

Ingredients

1 ½ cups cooked black beans drained and rinsed
½ cup sugar
3 Tablespoons coconut oil
¼ cup cocoa powder
3 large eggs
½ teaspoon baking powder
¼ teaspoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
½ cup semi-sweet chocolate chips
1 teaspoon vanilla extract We really like the flavor of this homemade vanilla extract recipe.

Instructions

Preheat oven to 350°F.
Butter or oil an 8×8 baking pan and set aside.
Put beans, coconut oil, and sugar in the bowl of your food processor. Pulse until pasty and well combined.
Add cocoa powder, salt, baking powder, and vanilla. Blend until smooth.
Add in eggs and blend briefly, just until combined. Remove the bowl from the food processor and take out the blade.
Gently stir in chocolate chips with a silicone spatula.
Pour batter into the buttered 8×8-inch pan. Top with more chocolate chips if desired.
Bake for 20-25 minutes. Brownies should begin pulling away from the sides of the pan. A toothpick may not come out clean; that’s okay, but brownies shouldn’t jiggle much in the center.
Let cool completely before serving. If you have leftovers, store them in an airtight container in the refrigerator.

Notes

Variations and Fun Add Ins:

Once you master the base recipe, try one of these twists:

Peanut Butter Swirl - Add spoonfuls of peanut butter and swirl before baking.
Mocha Brownies - Mix in a teaspoon of instant espresso for depth.
Nutty Crunch - Add a handful of walnuts or pecans for texture.
Different Chocolate Chips - Try dark, white, or butterscotch chips for variety.

Tips for Perfect Texture:

Blend Until Smooth - No one wants to bite into a bean.
Don’t Overbake - The center should look slightly soft when you pull them out.
Cool Completely - They firm up beautifully as they sit.

If you’ve struggled with dense or dry gluten-free desserts before, this recipe is going to change your mind.

Storage Instructions:

Once cooled, store your black bean brownies in an airtight container in the fridge for up to a week. They also freeze beautifully. Just wrap them tightly.

Serve them cold for a chewy texture, or warm them up and top with homemade ice cream for an extra treat.

Nutrition

Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.