Black Bean Brownies

These black bean brownies are seriously impressive. They’re rich, soft and loaded with chocolate flavor while being completely gluten-free and flourless.

The secret? A simple can of black beans! (I always have a couple of cans in my pantry to make my own black bean soup, black bean quesadillas, and black bean tacos. 😉)

Everything is mixed together, making preparation super easy with minimal cleanup. Ready in just 30 minutes from start to finish, they’re perfect for a quick treat or last-minute dessert.

Plus, you’d never guess that they’re made from beans—no one will know unless you tell them (and, honestly, they might not believe you anyway).

Notes on ingredients

This is an overview of the ingredients I used and why. For the full recipe, scroll to the end of the post.

• Black Beans: They replace the flour in this recipe and I promise you can’t taste it. They provide brownies with extra nutrition and are rich in protein and fiber. Plus, they keep them super moist, soft, and soft.
• Egg: For this recipe you will need 3 large eggs, which will help bind the batter together.
• Granulated sugar: It adds sweetness to the brownies and masks the flavor of the black beans.
• Unsweetened cocoa powder: It gives these brownies their rich chocolatey flavor. For an even more intense chocolate flavor, use half and half unsweetened cocoa powder Cocoa powder processed in Holland.
• Unsalted melted butter: It adds a little richness and buttery flavor. If you prefer, you can also use an oil such as canola, avocado, or coconut.
• Ground cinnamon: It adds a little heat and spice to the brownie mixture.
• Baking powder: The leavening agent that gives brownies the right height while remaining super fluffy.
• Salt fine: Just a tip to help balance the sweetness.
• Vanilla Extract: A pinch of vanilla adds extra flavor. For a Christmassy twist, you can use peppermint extract or even almond or maple extract.
• Chocolate chips: This recipe uses semi-sweet chocolate chips for the perfect balance, but you can use any chocolate chips or your favorite toppings.

Recipe tips

• Use the right pan. I recommend using a 8×8 baking tray so that this brownie recipe gives you the perfect size and height. A 9×9 pan will give you thinner brownies that will need to be baked for a shorter time.
• Use baking paper and cooking spray. Be sure to use parchment paper and grease it very well with cooking spray or oil so the brownies don’t stick to the pan.

Variations

This recipe is great as written, but here are some ways to customize it and get creative with different toppings and flavors to make it your own:

• Chocolate chips: Feel free to use mini, dark chocolate, milk chocolate, butterscotch, peanut butter, chocolate chunks, or even white chocolate chips.
• Vanilla extract: If you want to make it for parties or change the flavor a bit, you can use peppermint extract or even almond or maple extract.
• Use candy: Add your favorite chocolate candy pieces like M&M’s, Reese’s, or crushed candy bars.
• Shake ½ cup creamy peanut butter in the brownie batter before baking for a sweet and savory touch.
• Add the nuts: Chopped pecans, walnuts, peanuts, almonds or pumpkin seeds would be perfect for this.
• Diffusion dulce de leche or caramel drizzle with flaked sea salt.

Frequently asked questions

Warehousing

• Store on the counter: To keep black bean brownies fresh and fudgy, store them in an airtight container at room temperature for up to 3 days.
• Storage in the refrigerator: If you want them to last longer, store them in the refrigerator for up to a week. Just make sure they’re completely cooled before storing them to prevent condensation from making them soggy.
• Store in the freezer: For even longer storage you can freeze them. I recommend freezing them in a single layer on a baking sheet and transferring them to a freezer-safe bag or container. They will keep well for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature or heat them in the microwave for a few seconds for a freshly baked taste.

More desserts you’ll love

If you have tried this Black Bean Brownies Recipe or any other recipe on Isabel Eats, don’t forget evaluate it and let me know how it went in the comments below! I love hearing about your experience.

This post was originally published in July 2016 and has been updated with new photos, a better overall recipe, and more helpful tips.

Photography by Ashley McLaughlin.