Dark chocolate black bean brownies

I am in love with these Dark chocolate black bean brownies. It is my first time baking with black beans but for sure it will not be my last.

Why haven’t I made these Dark chocolate black bean brownies before? OH MY….these are just sensational. I will tell you that the texture may be a little bit different from the real brownie counterpart but nonetheless nothing that can not be handle. I will be making these for years to come, I am glad I got multiple cans of black beans :-)

Now I must worn you. I found two things that you have to be aware off when making these Dark chocolate black bean brownies:

1. Make sure you grease and flour the 8×8 baking pan really well. These brownies stick to the pan like crazy. Mine did and it was not fun taking them out. Use parchment paper instead of the butter and flour to make sure your brownies don’t stick. It works much much better!!

2. Make sure you cut the brownies and get them out of the pan when they are completely cooled down. I didn’t wait and the brownies crumbled quite a bit. Not that I cared much, they got eaten either way!!

Now, after making these I want to improve my own chocolate brownie version and make them healthier. Will see what I can come up with.

Anyhow, I highly suggest you try these Dark chocolate black bean brownies. Next time I will add a 1/4 teaspoon of baking powder and see how that affects the spongy consistency of the brownies.


You just need to place all of the ingredients, except chocolate chips and walnuts in the food processor and you are good to go. Just make sure you super duper grease and flour the baking pan so that you can remove the brownies easy. Mine got stuck up a bit even though I did greased and floured the pan :-(

According to my husband these are the best brownies I have made so far. Now I feel bad and I want to improve my own brownie chocolate version :-)

These are moist, taste like chocolate, and not black beans, and are a lot better for you than many versions out there :-) I am so glad I made these!!


Dark chocolate black bean brownies

Yield: 10-12 servings

Total Time: 45 minutes


  • 1 15.5 oz. can black beans, thoroughly rinsed and drained
  • 1/2 teaspoon aluminum free baking powder
  • 1/2 cup + 1 tablespoon unrefined sugar
  • 1/4 cup dark cocoa powder
  • 3 eggs
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules
  • 1/4 cup walnuts, chopped, optional
  • 1/3 cup dark chocolate chips, more if you like



Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8×8″ baking pan. Grease the parchment paper. This will be your security blanket to make sure the brownies don't stick to the pan!!

Place all the ingredients except chocolate chips and walnuts in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter in the baking dish. Top with nuts and chocolate chips. Bake for 30-35 minutes or until the top is dry and edges begin to pull away from the baking dish. Cool completely before cutting.

Adapted from all recipes


Nutrition facts calculated based on the recipe giving 12 servings. It does give a bit more :-)

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  1. Is this a chewy cookie? I’m imagining with the oil it probably is?
    I’m going to try this tomorrow! I might have to make it into two so they’ll fit in the toaster oven but it will be so much easier than spooning out and baking 6 cookies at a time (that takes forever to make a batch of cookies).
    Oh! And I bet it would be fabulous with some dried cranberries, white chocolate chips and pecans! Or dried cherries, chocolate and pecans. The possibilities are endless. Thanks for sharing!

  2. Tiene una pinta buenísima esta super galleta!!!!! Es muy buena idea eso de dejar toda la masa en una sola porción y luego cortarla como una pizza. Es divertido!

  3. Patti,

    it is a chewy cookie, super yummy. All those substitutions sounds wonderful.

    Let me know how it turns out, and yes this is way easier than baking individual cookies at a time!

  4. I love this. It truly is fun and delicious!

  5. Oh!!! No la había visto en galleta y con trozos de choco….En Valencia la hacen con nueces y pasas con el bollo más tierno como de una magdalena, y tambien hacen otra con masa de calabaza y uvas pasas, ésta última realmente buena….un saludo Miryam.
    Tus postres son muy tentadores y tiene un aspecto formidable….UHMMMM!!!!

  6. Menudo cookie buena idea di que sí así acabamos antes y antes podemos degustarla.

  7. The children, large and small, love these monster cookies. My near 40 year old son always requests a cookie similar to this for his birthday. Yours sounds especially delicious. I hope you have a wonderful day. Blessings…Mary

  8. Una idea genial lo de hacer una mega galleta e irla partiendo….

  9. This reminds me of those cookie cakes I used to get as a kid. This might be fun for valentines day- shaped like a heart!

  10. You are on a roll :) I just made this into a giant heart and it’s great! I’m having a hard time not eating it all. The husband said that I needed to write you to tell you that this cookie is a yummy cookie, and not just a yummy “healthy” cookie! I’m having a nice little baking weekend here. Tomorrow I’m trying out your white chocolate mousse cake. Thanks again for all the work you do so we can have healthy stuff that actually tastes good :)

  11. Erin,

    We really love this cookie ourselves. My son is in love with it. We actually thought about shaping it like a heart when we made it but kind of passed on it, next time around :-)

    I am glad you guys are liking the bake goodies :-)

  12. WoW! it looks so delicious. .im planning to make giant chocolate chip cookie on a weekend.

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  13. I just made these yesterday-the first recipe I’ve tried from your website. They were delicious and definitely hit the spot for the sweets I was craving! :) I can’t wait to try more of your recipes! :)

  14. Great recipe! I subbed coconut oil for the olive oil, and regular flour as I didn’t have ww, and it turned out wonderfully! The cookie wasn’t overly sweet and the chocolate chips balanced out the sweetness really well. Definitely one I will be making again :)

  15. Hello! I was just wondering if this recipe has been updated recently? I used to make this a lot, and I feel pretty certain it used to be a combination of butter and oil. I will try it this updated way at some point, but I was just curious since I really liked the way the previous recipe turned out! Is it very similar?

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