Black Bean Brownies Recipe
Black Bean Brownies Recipe photo by Taste of Home

Black Bean Brownies Recipe

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You’d never guess these rich, velvety chocolate treats contain a can of black beans. —Kathy Hewitt, Cranston, Rhode Island
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup semisweet chocolate chips, divided
  • 3 tablespoons canola oil
  • 3 eggs
  • 2/3 cup packed brown sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Nutritional Facts

1 brownie equals 167 calories, 7 g fat (2 g saturated fat), 53 mg cholesterol, 131 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
  2. Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 1 dozen.
Originally published as Black Bean Brownies in Healthy Cooking December/January 2013, p62

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Reviewed Feb. 23, 2016

"Love these!! Does anyone know what the sugar content per serving?"

Reviewed Feb. 9, 2016

"I made the recipe as written with no changes. It was delicious as a dessert, but it wasn't exactly the same texture as brownies. It reminded me of a soft and very delicious protein bar. I would probably refer to them as Black Bean Bars, so I don't expect the texture that flour gives to brownies. The texture was fine, but just not like a flour cake. The taste was perfect and chocolatey. Overall, it was very good, and I would make them again."

Reviewed Jan. 18, 2016

"Served these as an after dinner dessert with a scoop of low fat ice cream and everyone loved them! Couldn't believe they were made with black beans. I substituted coconut palm sugar for the brown sugar as suggested by a reviewer as my husband is diabetic. Winner!"

Reviewed Jan. 13, 2016

"These were dry, chaulky, cake like and tasted faintly of dark chocolate despite my using milk chocolate chips and regular baking cocoa. Tasted rather like the bean filling in Chinese dessert bean buns. Disappointed, but I didn't have high hopes for it. I won't be making these again and won't even recommend them to my gluten-free friends."

Reviewed Oct. 25, 2015

"I feel healthy after eating these. Can't say they aren't chocolatey. But they don't taste much like brownies.

I feel like I could have a big square with a glass of milk and call it a dinner on nights I don't feel like cooking. I'd have all the protein and some vitamin E, which is desirable. But if I craved brownies, I'd have to get my fix elsewhere."

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