You will never even know these black bean brownies are healthy! You can not taste the beans--all you taste is a rich, chewy fudge brownie! Plus, everything is made in the food processor, making these the easiest and healthiest brownies you'll ever eat. I make these for my kids all the time, and they think they're such a treat.

Can a Black Bean Brownie Actually Taste Good?
Do you trust me? Do you trust that my absolute love of beans has not clouded my judgement into thinking brownies are delicious when made with black beans? You really should! You might have to try them to believe me, but trust me when I say these brownies are insanely delicious and taste like NORMAL brownies. They're thick, dense, rich and chewy. They're super chocolatey, thanks to cocoa powder and chocolate chips. You do not even taste the black beans!
I'm constantly making these brownies, and serving them to unsuspecting people; I do the same with my chickpea cookie dough recipe. I feel it's the only way to get a fair opinion on just how rich and tasty they are. After I say 'they're made with black beans!' no one says 'oh yeah, I thought I taste something funny.' Absolutely no one! Instead, they take another bite and feel virtuous for eating something so delicious that has the benefits of beans.
These are the only brownies my kids really know as brownies. My kids aren't big meat eaters, so I'm always trying to get iron-rich beans into their diets. They are a driving force behind this site, of course. When I add cocoa powder and chocolate chips to black beans, they are happy to eat their beans!
Why eat Black Bean Brownies?
I make these black bean brownies, because they’re delicious, but I love their protein content. It’s such a fun way to sneak in a protein and fiber into a dish we already know and love.
Black Bean Brownie Recipe Ingredients
- Black Beans. You need one 15-ounce can of black beans, or 1 ¾ cup of cooked black beans. It's ideal to buy them canned without salt, or to make your own using my instant pot black beans recipe, and omit the salt. It's not the end of the world if you can't find low sodium or salt-free beans, though.
- Granulated Sugar.
- Oil. Any type of neutral, flavorless oil works here: canola, vegetable, or grapeseed oil. You can use coconut oil, if you like it.
- Vanilla Extract.
- Cocoa Powder. Unsweetened cocoa powder. It can be regular or Dutch-processed cocoa powder, your choice.
- Baking Powder.
- Eggs. Two whole large eggs.
- Chocolate Chips. Any type of chocolate chips work here: semisweet chocolate chips, dark chocolate chips, or even milk chocolate chips are fine. We need ¾ cup of chocolate chips for pulsing into the batter, and then extra for the top.
How to make black bean brownies:
- Gather all of your ingredients: rinse and drain the beans from the can, or drain the beans that you cooked. You need black beans, sugar, oil, vanilla extract, cocoa powder, baking powder, two eggs, and chocolate chips. Spray an 8" square metal pan with cooking spray.
- Next, open the lid on your food processor, and add the beans, sugar, oil and vanilla. Place the lid back on the food processor, and blend for 1 minute. Scrape down the sides, and blend again. Use a spoon or spatula to check for any lumps, and blend until the mixture is completely smooth.
- Next, add the cocoa powder, salt, and baking powder. Blend again, until smooth.
- Add the eggs, and blend until just combined. Do not over-mix the eggs, as this can incorporate too much air into the eggs and make the brownies cake-like and puffy, rather than dense and chewy.
- Once the eggs are pulsed into the black bean brownies batter, add the chocolate chips.
- Pulse the chocolate chips just to combine, about 2-3 pulses. It's okay if some of the chocolate chips break up in the blade.
- Scrape the mixture into the pan, and sprinkle chocolate chips on top. Bake for 25-30 minutes, until the brownies are starting to pull away from the edges of the pan. The top of the brownies will be dry to the touch, too.
- Let them cool in the pan, and then slice into 9 pieces and serve.

How to make this Black Bean Brownie Recipe without a food processor
If you don't have a food processor, first, start by using a blender. If you also lack a blender, try smashing the black beans by hand with two forks or a potato masher. You'll need to mash the beans very, very well. You could even put them in a plastic bag, remove most of the air, and use a rolling pin. Then, pick out any large pieces you can see.
How do I know when brownies are done?
At the end of the baking time, use a toothpick inserted into the center of the brownies. It should have very moist crumbs clinging to it, but no wet batter. The top of the brownies should also be dry and shiny.
One sweet note for making the Best Black Bean Brownies
Puree those black beans and then puree them some more. And then, use a spoon to dig around the food processor bowl just to make sure there are no pieces of black beans left behind. Then, puree it again. It's the same method for my white bean blondies.
Serving a Black Bean Brownie
Should you refrigerate brownies before cutting?
If you care about having perfectly cut slices with crisp edges, yes, refrigerating brownies before cutting is the way to attain it. However, I eat them warm out of the pan, craggy edges and all.
Storing Bean Brownies
Leftover black bean brownies are great stored at room temperature, they do not need to be refrigerated if you consume them within a day. Beyond that, you can refrigerate, or wrap tightly and freeze.
Can Bean Brownies be frozen?
Yes, you can freeze homemade black bean brownies by wrapping tightly in plastic wrap and storing for up to 2 months. To defrost, either place them in the fridge overnight, or unwrap and zap in the microwave for 7-9 seconds.
More Favorites from Bean Recipes

Black Bean Brownie Recipe
Easy fudgy black bean brownies, made in the food processor.
Ingredients
- 1 15-ounce can of black beans, drained and rinsed*
- ½ cup granulated sugar
- ⅓ cup flavorless oil*
- 11/2 teaspoons vanilla extract
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup chocolate chips, plus extra for top
Instructions
- Preheat oven to 350, and lightly spray a 8” metal square pan with cooking spray. Gather ingredients to make the black bean brownies:
- Place beans, sugar, oil and vanilla into a food processor, and blend until very, very smooth, about 1 minute.
- Add the cocoa powder, salt, and baking powder, and blend again.
- Add the eggs, and blend just until combined.
- Add the chocolate chips, and pulse just 1-2 times to blend. It’s okay if the chocolate gets broken up slightly.
- Scrape the mixture into a 8x8-inch greased baking pan. Sprinkle extra chocolate chips on top, if desired.
- Bake for 25-30 minutes, until the brownies are starting to pull away from the edges of the pan. The top will appear dry to the touch, too. Let cool before cutting into 9 bars.
Notes
Black Beans: One 15-ounce can of black beans, or 1 ¾ cup of cooked black beans. Try to buy them without salt or low sodium, or to make your own using my instant pot black beans recipe, and omit the salt. If you can only find regular canned beans, it's fine.
Oil: The oil can be flavroless, like canola, vegetable, or grapeseed oil. Or, you can use coconut oil.
Cocoa Powder: Unsweetened cocoa powder.
Chocolate Chips: You can use semisweet chocolate chips, dark chocolate chips, or even milk chocolate chips. We need some for the batter, and then extra for sprinkling on top.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 104mgCarbohydrates: 33gFiber: 5gSugar: 20gProtein: 7g
Trisha
I can't wait to try these! We've been making healthier choices in our eating habits and these sound right up our alley. Thanks!
Jen
These were absolutely delicious! The whole family (husband NOT a bean lover + 2 little kids) loved them. I accidentally added 1:3 Cup cocoa powder because apparently reading for comprehension is not my strength. The only adjustment I made was to add a pinch of instant coffee powder because that is my go to move for every recipe involving cocoa powder. It’s been less than 24 hours and the pan is almost gone. Another winner!
Ursula Rodnite
I made these for my Fiancée who is diabetic and weeps if we have to pass by the bakery section at the grocery store. I used an equal amount of Stevia for granulated sugar ( I have swapped that out for sugar for the last 2 years with him and he has no idea) and I wish I could have taken a picture of his face when he ate one the first time, he was absolutely radiant with joy! I tried a black bean pie a few years ago that was THE best pie I ever tasted in my life, I was wondering if you have a recipe for something like that. It was sweet, rich, almost fudgy-ish in the density and I was stunned when my host told me what its main constituent was. The Love of my life and I are getting married next month on July 30th and I think he would be thrilled to have his very own delicious pie, as we can't find anyone willing to make us a sugar free wedding cake. Yes; this man is worth staying up all night right before my wedding to see him smile and hopefully understand just how incredibly special he is! If you don't have a bean pie recipe, no biggie as I know if I made the brownies for him again he will still be thrilled!! I appreciate you very much for illustrating that eating healthy is in no way boring or to just " settle " for the unexciting substitute. My experience has shown me quite the opposite, but every new idea helps!
Sarah
What kind of sorcery is this?? These are great and my kids are so happy. There is ZERO bean flavor. The texture is the tiniest bit off but not enough to be mad about. I liked them better room temp than warm, and I think they might taste even fudgier in the fridge. Will absolutely make these over and over again.
Betty Ashmore
Omg these brownies are so good. This recipe came in my email while my granddaughter was visiting, perfect timing, so I made them for our dessert. Even Gpa loved them and no one knows about the beans. We all had seconds. Thx for the recipe it will be a regular as is many of ur recipes from both sites.
Caitlyn
Most important: these are a 10.
I made these once before and I love that they’re fudgy without being overly indulgent. But I wasn’t totally wowed. Still, I made them again and you know what? I was using a mediocre vanilla last time. I couldn’t find real vanilla and I got “vanilla flavor”, which is fine for cookies but I feel like in this recipe it needs to shine. So it needs to be good. I switched to a Dutch process cocoa, which I prefer, and holy cow. No bean taste, sweet without being overkill. My whole family loves them. Lesson learned!
Christine Kelly
I made these today and they are amazing. I substituted monk fruit sweetener for the sugar and that worked well. Also sprinkled some chocolate sugar on top. Very yummy!!