Fudgy black bean brownies that satisfy your sweet tooth while keeping things healthier: no refined sugar, grain-free, and 125 calories per brownie!
These days, it’s about satisfying that sweet tooth while keeping thing on the healthier side. And this fudgy black bean brownie recipe is CRAZY good, and was gobbled up by the whole family!
you can make them in the blender or a food processor, no bowls needed!
This fudgy black bean brownie recipe is adapted from my Coconut Black Bean Brownie Muffins, but I wanted to make them refined sugar free, and also in bar form. Over the years, I’ve refined this process a bit, and don’t bother with a second bowl anymore. Simply blend everything up and pour right into the baking dish!
As you can see, it’s OH SO EASY to make these brownies!
Do black bean brownies taste like black beans? NOPE. Honestly, there is no way I’d ever guess that these were made with black beans, and I have tricked my kids (who let’s be honest are the real food critics), too!
Do I need to add the espresso powder? No, you don’t. You can swap for instant coffee if you have it, or leave it out. It simply adds to the chocolatey flavor of this recipe.
Can I make this black bean brownies recipe vegan? I bet you could replace the eggs with flax eggs, however I have not yet tested. If you give it a try, I’d love to hear how it turns out!
Can I freeze this black bean brownies recipe? I bet you could, however I haven’t tried. I highly recommend sticking wax or parchment paper between them if you do try it so they don’t stick together.
looking for more healthy treats? Try this Healthy Pumpkin Bread, this Healthy Zucchini Bread, or this Creamy Chocolate Dessert Hummus!
Fudgy black bean brownies that satisfy your sweet tooth while keeping things healthier: no refined sugar, grain-free, and packed with protein!
Heat oven to 350°F. Prepare an 8x8 inch baking dish by lining with parchment. Spray the bottom of the pan to help the paper stick, then clip it to the dish with binder clips (remove before baking).
Combine all ingredients except the chocolate chips in a blender or 7 cup food processor.
Blend until smooth and completely combined.
Pour the brownie batter into the prepared pan. Scatter chocolate chips over top.
Bake for 20 minutes, or until center is set and no longer jiggles.
Cool for 20 minutes before slicing.
I looked over all the black bean brownie recipes online, and I thought these had the most healthful ingredients. I prepared these as written (well, I did substitute 1/4 C. xylitol for 1/4 C. of the maple syrup), and they are to die for! Thank you so much!
So happy you enjoyed, and thank you for sharing that it worked with Xylitol! Thanks for taking the time out of your day to leave a review, Daria!
BEST brownies I’ve ever tasted! They’re super fudgy and simple to make. I threw in the ingredients I had on hand: a 540 mL can of black beans (which is a bit more than 1 1/2 cups), honey, vanilla, heaping scoop of cocoa, no espresso powder as I didn’t have any, eggs, vegetable oil as that’s what I had handy, no chocolate chips. This recipe took all of 5 minutes to make while the baby napped. They turned out amazing and I feel good enjoying this chocolaty treat knowing that I’m getting a little extra protein and iron. Thanks for the recipe!
Holy moly, what a HUGE compliment! Thanks so much for your review, Jennifer!
Good question! I haven’t tried (they always disappear first!). Let me know if you give it a try.
Hi Denise! Can the coconut oil be substituted with any oil? Unfortunate coconut allergy sufferer here… <– But your recipe looks perfect and delicious!
Hi Alicia! I have only tried with coconut oil but I bet vegetable oil could work in these? Let me know if you give it a try!