Black Bean Brownies Recipe
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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
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

167 calories: 1 brownie, 7g fat (2g saturated fat), 53mg cholesterol, 131mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 4g protein Diabetic Exchanges: 1 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

Reviews for Black Bean Brownies

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Reviewed Jun. 2, 2016

"Very good! No one guessed it was beans."

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."

Reviewed Oct. 7, 2015

"Not bad considering my expectations but I wish they'd been fudgier and I think I just psyched myself out knowing there were black beans in them"

Reviewed Jan. 11, 2015

"Unbelievably delicious! Over the past year, I was using a black bean brownie recipe that was very good, but this one is even better! I have a 9 and 4 year old, and they love them. I only had two eggs, brownies were still fabulous. Also, I used organic coconut palm sugar instead of the brown sugar. This is a perfect substitution for diabetics due to the low glycemic index, but still has rich, caramel flavor, similar to brown sugar. Thanks so much for this great recipe!"

Reviewed Jul. 28, 2014

"I thought this brownie was very good! It was moist, fudgy and a great taste for a healthy brownie. I used egg substitute and only used a quarter of a cup of chocolate chips in the batter. All in all, this was a great brownie! I'm going to make a few copies and take it to my Weight Watchers meeting."

Reviewed Mar. 26, 2014

"I came across a Black Bean Brownie recipe in a newspaper, but it called for 1/2 CUP baking soda - that had to be a mistake, right? Still, the notion intrigued me... So after looking at a bunch of Black bean brownie recipes I settled on this one. It came out perfect! I would call these "adult brownies" because they are very intensely chocolatey; for kids or people with more of a sweet tooth, maybe using milk chocolate chips or adding 1/4 cup white sugar might work. Or plop a scoop of ice cream on them, or enjoy them without having to share! I can't get over the texture, it is very smooth, not dry, and yet not raw. Usually my brownies are either over- or under-done. And I still cannot believe there are beans in there and no flour. (I have no dietary restrictions, but I like the 'thrill' of hiding beans in brownies. I like food that tastes good, is easy to make, and doesn't need special equipment/ingredients.) This recipe is a keeper. I will make it again, next time I need a chocolate fix. It is THAT good. I signed on to this site just to give it my thumbs up!"

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