Savory LifeRECIPES

Brownie and the Bean: A Fudgy Black Bean Brownie Recipe

Updated November 5, 2026

Total time
45 min
prep 15 min · cook 30 min
Serves
16
portions as written

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Brownie and the Bean: A Fudgy Black Bean Brownie Recipe

Brownie and the Bean is a rich, fudgy chocolate brownie made with black beans instead of butter and flour. The beans add moisture, fiber, and protein while creating a dense, chewy texture that rivals any traditional brownie. This recipe works because the beans are blended until completely smooth, so they disappear into the chocolate, leaving no beany flavor—just pure, intense chocolate goodness.

Ingredients

  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 3 large eggs (about 150 g)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1/4 cup (60 ml) melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (90 g) semisweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
  2. In a food processor or blender, combine the drained black beans, eggs, granulated sugar, brown sugar, cocoa powder, oil, vanilla, baking powder, and salt. Blend until completely smooth, scraping down the sides as needed. The batter should be thick and glossy, with no visible bean pieces.
  3. If using chocolate chips, fold them into the batter with a spatula.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges will look set, and the top may have a slight crackle.
  6. Let the brownies cool in the pan on a wire rack for at least 15 minutes before slicing. They firm up as they cool.

Tips

  • Rinse the beans well: Draining and rinsing the beans removes the salty canning liquid and any metallic taste. Pat them dry with a paper towel to reduce excess moisture, which helps the brownies set properly.
  • Blend until truly smooth: A few seconds too short in the food processor leaves bean chunks. Blend for a full 2–3 minutes, stopping to scrape down the sides, until the batter looks like a thick milkshake.
  • Don’t overbake: Brownies continue to cook from residual heat after leaving the oven. Pull them out when a toothpick comes out with moist crumbs, not completely clean, to keep them fudgy.
  • Substitute the oil: Melted butter or applesauce can replace the oil. Butter adds richness; applesauce makes them slightly cakier and lower in fat.

Serving Suggestions

Serve these brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. They also pair well with a glass of cold milk or a cup of coffee. For a dessert platter, cut them into small squares and dust with powdered sugar or sea salt.

Variations

  • Mint Chocolate: Add 1/2 teaspoon peppermint extract and fold in 1/4 cup (45 g) chopped dark chocolate.
  • Peanut Butter Swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a knife.
  • Gluten-Free: This recipe is naturally gluten-free as written; just ensure your cocoa powder and chocolate chips are certified gluten-free if needed.
  • Spicy: Add 1/4 teaspoon cayenne pepper or a pinch of chipotle powder for a subtle heat.

Storage and Reheating

Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave a single brownie for 15–20 seconds until warm, or warm them in a 300°F (150°C) oven for 5–7 minutes.

Frequently Asked Questions

Can I use dried black beans instead of canned? Yes, but you’ll need to cook them first. Soak 3/4 cup (150 g) dried beans overnight, then simmer for 1–1.5 hours until tender. Drain and measure out 1.5 cups (about 255 g) cooked beans. Canned beans are more convenient and work just as well.

Will the brownies taste like beans? No, as long as you blend the beans thoroughly. The cocoa powder and sugar mask the bean flavor completely. If you’re sensitive, add an extra tablespoon of cocoa powder.

Can I make these without eggs? Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The brownies will be slightly less fudgy and more cake-like. Use a total of 3 flax eggs for this recipe.

Why are my brownies too dense or gummy? This usually happens when the batter isn’t blended enough or if you overbake. Blend until perfectly smooth and check for doneness at 25 minutes. Also, ensure you measure the cocoa powder correctly—too much can make them dry.

Can I reduce the sugar? You can cut the sugar to 3/4 cup (150 g) total, but the brownies will be less sweet and slightly more bitter. For a sugar-free version, use a 1:1 granulated sweetener, though the texture may change slightly.

How do I know when they’re done? Insert a toothpick into the center. It should come out with a few moist crumbs clinging to it, not wet batter. The edges will pull away from the pan slightly. Remember, they set as they cool.

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