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 :-)


  1. They look good but I’m so afraid of the texture. :( I’ve had a lot of baking disasters lately. Maybe I’ll be brave enough to try them one day! And you should try using parchment paper instead of baking spray when you make brownies. You just put it in there and then lift the brownies out when they’re done. Super easy. :)

  2. Thanks for the suggestion. I think I will do that next time :-)

  3. wow Those look HEAVENLY! Love the combo of flavours.

  4. OH my, these look so good, but I’m scared of the beans! I made black bean brownies once and they were a total disaster. Although the ingredients were different, so maybe these would be different? I’m so tempted(although scared!) to try these.

  5. Mmm…black bean brownies are the best! These look great Miryam! :D

    chocolate & carrots

  6. Heidi, try them. You will not regret it, these are awesome. I was super skeptical as well, and now I am super glad I made them :-)

  7. Wow, these are wonderful !
    This will be what I use for now on for brownies.
    I did use the baking powder.

  8. I made these brownies, and used the baking powder. They were great. A little whipped cream on top added to the experience.

  9. Customteddys,

    Thanks for the feedback! I actually tried them with the b.powder and we liked them better so I added it to the ingredient list :-)

    Thanks for visiting my blog!

  10. If refrigerated, they take on a fudge like consistency that is divine. I was thinking of using them in a fudge brownie ice cream sundae. Yumm!

  11. Xippicat,

    thanks for the input. That actually helps a lot because I bet they taste a lot better that way!!

  12. Very good and my kiddos gobbled them up!

  13. I thought these tasted rather bean-y. Now, I admit, I did change the recipe a bit, but I wouldn’t think my changes would up the bean-factor. I used honey and maple syrup instead of sugar, apple sauce instead of oil, 2 eggs instead of 3 (more eggs=more cakey and I prefer a fudgy brownie), added more cocoa to make up for the liquidyness of the honey and a spoonful or so of coconut flour since that’s very high fiber and absorbs a lot of moisture. Shorter baking time too.

    Ha – so I suppose that sounds like an entirely different recipe, but I really don’t think those changes should have made it taste more beany. But maybe they did. Alas my dream of healthy brownies must wait for another day.

    Thanks for posting this though – I really love hearing how other people’s healthy treat experiments go. And then totally messing them up in my own unique way!

  14. Rose by any other name,

    thanks for your feedback. I would suggest you try them as is. I promise there is no bean flavor or texture. Or at least that is what we think :-)

    I actually made them for my bday when we went down south this summer and no one could tell. They actually thought I was lying about it!!

    Anyhow, thanks again for the feedback and hope you get to try them again soon.

    Thanks for visiting my blog!!

  15. Oh my GOD! This is pure genius. I had to read the recipe three times to confirm they have no flour! They sound amazing, I have to make these asap.

  16. Alexa,

    try them, you are going to blown away they are that good :-)

    Thanks for visiting my blog!!

  17. Thank you for this recipe! I wanted mine to be a high protein breakfast so I added chocolate protein powder. I didn’t have chocolate chips, so I used raw cacao nibs and a bit of unsweetened shredded coconut. So good! A new favorite. I’ll definitely go buy the dark chocolate chips though, dreamy.

  18. Summer white,

    wow those are awesome substitutions/alterations to the recipe. That is even better!!

    I am glad you liked it and that they turned out good for you.

    Thanks for visiting my blog :-)

  19. When you say 1tsp instant coffee do you mean the granules or the made liquid?

  20. Ann,
    Granules :-)

    Thanks for visiting my blog!

  21. I made these brownies last night and its so good!!! Thank you so much for sharing this recipe. http://www.foodpleasureandhealth.com/2012/11/black-bean-almond-brownies-have-cake.html?spref=tw

  22. So excited to bake these tonight. I’m using muffin pans with individual paper cup liners – single servings and no stickage. Thanks for this recipe!

  23. Sarah,

    cool. Let me know how it turns out :-)

    Thanks for visiting my blog.

  24. These are awesome! I couldn’t figure out where to get instant coffee, until I went to Starbucks. I used half of a packet of their Via instant coffee, and it worked perfectly. These are good the day you make them, but even better the next day. I’ve made them 3x in the past month! I noted that the batter is super liquid when you pour it into the pan … but it turns into yummy brownies.

  25. Cogsi librarian,

    thanks for the feeback. I am glad you liked them :-) I need to make them again.

    Thanks for visiting my blog.

  26. These came out so great! Better than any of the black bean recipes I’ve tried. I switched out the olive oil for some organic virgin coconut oil, and used a few tablespoons of cacao nibs instead of walnuts. Very decadent, moist, great texture and flavor. Thanks for posting!

  27. These came out great! This is my go-to brownie recipe and not my “healthy” brownie recipe. I bring it to pot lucks and have been asked for the recipe. I used 1tsp baking powder and 1tsp baking soda. I’m not sure where I got that idea from but it works for me. Thank you so much for posting.

  28. I just gave these a try and they turned out a lot more spongy than I was hoping for. A cross between brownies and a cake. The only thing I added to the recipe was 2 tbsp. of flax powder but I wouldn’t think that would add to the sponge-texture. Any idea how I could make them a bit more dense/fudge-y next time?

  29. Hey there,

    I’m trying to cut out refined sugars (but have been finding it to be an expensive endeavor), so what I have for sweeteners are honey, refined cane sugar, brown sugar, and agave nectar. Would using the recommended amount of non-refined sugar in a half cup and TBSP of Agave cause these not to hold together as well? I’ve not tried much with agave yet.

    Thank you! I’m excited to try these and see what my not-as-adventurous husband will think!

    • That is a great decision. Even though you may find that natural foods may cost a little bit more than the no so natural ones it is a investment to your health so don’t think you are wasting your money. Regarding your question, I am not sure how the batter will hold because the batter is really liquid like to begin with. How about you use half of regular sugar and then the other half just honey or agave? By the way, I normally get some bulk food items at costco (sams is the same thing) including the honey and unrefined sugar :-) Thanks for visiting my blog.

  30. Hi, thank you so much for this- I adore this recipe! I’ve been wanting to try out a black bean brownie recipe for ages, and with the huge bag of black beans waiting to be used, I think this is the perfect timing. ;)
    Is there a way to replace all of the sugar with maple syrup/agave? E.g. cutting back some eggs? Thank you!

    • I wouldn’t replace the eggs because they contribute to the structure of the brownie. If you omit even one maybe the brownies will fall apart. As far as the sugar is concern, because the batter is really liquid like I wouldn’t sub all of the sugar, perhaps just maybe half!! I hope you like the brownies, we love them :-)

  31. Black beans… from the picture they look like kidney beans? Can I use (red) kidney beans instead? Not sure I can find the black variety…

  32. I’m not that much of a online reader to be honest but your
    sites really nice, keep it up! I’ll go ahead and bookmark your website to come back down the road. Many thanks

  33. 1 15.5 oz. can black beans….about how many grams is that? I’m really confused TT-TT

  34. I love chocolate. In pictures DARK CHOCOLATE BROWNIES is looking very yummy. I would definitely prepare it at home someday.

  35. Instead of the olive oil I used a container of unsweetened applesauce. The small little cups that you would put in a kids lunch box. Not sure what size it was but I know it was more than 3 tbsp. It turned out great!

  36. Wow that was odd. I just wrote an extremely long comment but after I
    clicked submit my comment didn’t show up. Grrrr…

    well I’m not writing all that over again. Anyway, just wanted to say fantastic blog!

  37. To those who can’t find instant coffee……..although I find that very strange………it’s right at your grocery store on the shelf with the coffees. There are many different brands, some even decaf, & any of them would work. Should not be hard at all to find.

  38. Hi there, just became aware of your blog through Google,
    and found that it is truly informative. I’m gonna watch out for brussels.

    I’ll be grateful if you continue this in future. Lots of people will be benefited from your writing.


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