Black Bean Brownies Recipe

Introduction

These black bean brownies are a surprisingly delicious and healthier twist on a classic treat. Packed with protein and fiber, they offer a fudgy texture and rich chocolate flavor without any refined flour or sugar. Perfect for satisfying your chocolate cravings guilt-free!

Ingredients

• 1 1/2 cups black beans (15 oz canned, rinsed and drained)
• 1/2 cup maple syrup
• 1/2 cup peanut butter
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/3 cup dairy-free dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch by 8-inch brownie pan with parchment paper and set it aside.
2. Step 2: In a food processor, combine the black beans, maple syrup, peanut butter, almond milk, and vanilla extract. Blend on medium-high speed for about 45 seconds until the batter is mostly smooth. Some black bean pieces may remain, which is fine.
3. Step 3: Add the almond flour, unsweetened cocoa powder, and baking powder to the food processor. Blend on medium speed for 30 seconds until the batter is thick and consistent.
4. Step 4: Remove the blender blade and fold in the dark chocolate chips using a spatula. Alternatively, keep the blade on and pulse a few times to mix them in.
5. Step 5: Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Step 6: Bake for 35 minutes at 350°F (180°C), until the top is set and a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy brownies.
7. Step 7: Let the brownies cool for 15 minutes in the pan to help them set and prevent crumbling.
8. Step 8: Lift the brownies out using the parchment paper and transfer them to a cooling rack.
9. Step 9: Chill the brownies in the fridge for 10 minutes to enhance their fudgy texture.
10. Step 10: Slice into 9 squares and enjoy.

Tips & Variations

• Use crunchy peanut butter for added texture, or swap peanut butter for almond or cashew butter for a different flavor.
• For a sweeter brownie, add a tablespoon of coconut sugar or extra maple syrup.
• Try adding a handful of chopped nuts or dried fruit for extra interest in your brownies.
• Make sure to cool the brownies well before slicing to prevent crumbling.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap individual pieces in plastic wrap and place in a freezer container for up to 3 months. Reheat gently in the microwave or enjoy chilled for a fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to cook and fully soften the dried black beans before using. Drain them well and allow them to cool before blending.

Are these brownies gluten-free?

Yes, this recipe uses almond flour and does not contain any gluten ingredients, making it suitable for a gluten-free diet.

Black Bean Brownies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

Delicious and fudgy black bean brownies made with wholesome ingredients like black beans, almond flour, and dairy-free dark chocolate chips. Sweetened naturally with maple syrup and perfect for a gluten-free, vegan treat that satisfies your chocolate cravings while adding a nutritious boost.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 cup Black Beans (15 oz canned black beans, rinsed and drained)
• 1/2 cup Maple Syrup
• 1/2 cup Peanut Butter
• 1/2 cup Almond Milk
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 1 cup Almond Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoons Baking Powder

Add-ins

• 1/3 cup Dairy-Free Dark Chocolate Chips

Instructions

1. Preheat Oven: Preheat the oven to 350°F (180°C) to prepare for baking the brownies.
2. Prepare Pan: Line an 8-inch by 8-inch brownie pan with parchment paper and set aside to prevent sticking.
3. Blend Wet Ingredients: In a food processor, combine the canned black beans, maple syrup, peanut butter, almond milk, and vanilla extract.
4. Process Wet Ingredients: Blend on medium/high speed for 45 seconds until the batter is mostly smooth with some bits of black bean skin remaining.
5. Add Dry Ingredients: Add almond flour, unsweetened cocoa powder, and baking powder to the processor with the wet mixture.
6. Blend Dry and Wet Mixture: Blend on medium speed for 30 seconds until the batter becomes thick and uniform.
7. Incorporate Chocolate Chips: Remove the blender blade and fold in the dairy-free dark chocolate chips using a spatula, or keep the blade on and pulse a few times to mix evenly.
8. Transfer Batter: Pour the brownie batter into the lined pan and spread it out evenly with a spatula.
9. Bake: Bake for 35 minutes at 350°F (180°C) until the top is dry and a toothpick inserted in the center comes out with a few sticky crumbs, indicating fudgy brownies.
10. Cool in Pan: Remove from oven and let cool in the pan for 15 minutes to prevent crumbling and help brownies hold together.
11. Remove from Pan: Lift the brownies out using the parchment paper and transfer them onto a cooling rack.
12. Chill: Place the brownies in the refrigerator for 10 minutes to further enhance fudginess and ease slicing.
13. Slice and Serve: Remove from fridge and cut into 9 equal squares to serve.

Notes

• Using canned black beans saves prep time but ensure they are well rinsed to reduce any canned flavor.
• The peanut butter adds richness and helps bind the batter; natural or creamy peanut butter works best.
• Almond milk can be substituted with other plant-based milks if preferred.
• Almond flour provides a gluten-free base to these brownies.
• Chilling the brownies before slicing improves texture and prevents crumbling.

Keywords: black bean brownies, gluten free brownies, vegan brownies, healthy brownies, dairy-free, chocolate dessert, almond flour brownies