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These Black Bean Brownies are made with wholesome ingredients like black beans, oats, coconut oil, and maple syrup, but they will satisfy ALL your chocolate cravings with their over-the-top fudgy texture and decadence. You’ll never guess they’re made with beans!

healthy brownies made with no flour

Why You’ll Love This Vegan Black Bean Brownies Recipe

  • Fudgy and Amazing. These black bean brownies are truly rich, fudgy, and all-around incredible. I am particularly famous (not tryin’ to brag…) for my One Bowl Brownies and Healthy Brownies, so you can trust me. I know my brownies!
  • No Bean Flavor. Promise! Like my Chickpea Blondies and Chickpea Cookie Dough, the beans serve to replace some of the fat while also making the brownies super moist. 
  • Stealthily Healthy. Just like the avocado in my Avocado Brownies or sweet potato in Sweet Potato Brownies, the black beans give you some nutrients in your dessert. But rest assured, they also have all the chocolate goodness you NEED in a brownie.
  • Perfect for Special Diets. Gluten-free, dairy-free, vegan, and nut-free, they are a great dessert to bring to parties, where there may be allergies present. These Vegan Brownies are another great option and are extremely fudgy as well.
  • Easy to Make. This black bean brownie recipe is simple! The food processor does the heavy lifting (or shall I say blending).
healthy brownies made with black beans

5 Star Review

“I am honestly shocked…these are SO good. I brought them to a get together and everyone was SHOOK that they had black beans.”

— Elaine —

How to Make Black Bean Brownies

The Ingredients

  • Coconut Oil. Refined coconut oil has a neutral flavor, whereas virgin coconut oil will have a coconut flavor. Both work; choose which you prefer! Canola oil or olive oil can also be used. Canola oil has a neutral flavor; olive oil adds a subtle fruity flavor, which I personally like with the chocolate.
  • Oats. Choosing old fashioned rolled oats over all-purpose flour adds makes these brownies gluten-free.
  • Black Beans. Canned beans work great for this simple black bean brownie recipe. Use low-sodium (or no-salt) canned black beans.
  • Maple Syrup. This natural sweetener adds a lovely maple flavor.
  • Cocoa Powder. Sift your cocoa powder to remove any lumps.
  • Espresso Powder. Espresso powder is one of my go-to ingredients to add to brownies to make them taste better. It brings out the chocolate flavor, making them even richer. Instant coffee can be used instead.
  • Vanilla. Pure vanilla extract is another one of my not-so-secret ingredients to add to brownies to make them dynamite. It balances and intensifies the chocolate flavor.
  • Chocolate Chips. Use semi-sweet (or dark chocolate chips) for the perfect chocoholic hit. Mini chocolate chips distribute more evenly and nearly melt into the brownies, while keeping them super fudgy. You can swap in regular chocolate chips if you prefer; the brownies will be a little less firm and fudgy, but still delish.

Dietary Note

  • Gluten free. Confirm the oats are certified gluten-free if you are allergic to gluten.
  • Dairy Free. Check for chocolate chips that are free of any milk products to make completely dairy-free.
  • Vegan. If dairy-free chocolate chips are used, these brownies are also vegan.

The Directions

oats in a blender for black bean brownies
  1. Combine. Add oats and baking powder to a food processor or high-powered blender.
blended oats and baking powder for healthy brownies
  1. Blend. Blend into oat flour.
black beans in blender for black bean brownies
  1. Add Beans. Let’s get fudgy!
blended black bean brownies
  1. Blend. The mixture will be thick.
black bean brownie batter blended
  1. Add Liquids. Pour in the maple syrup and melted coconut oil and blend until combined.
ingredients in blender for black bean brownies
  1. Add the Next Ingredients. Blend in cocoa powder, espresso powder, vanilla, and salt. 
blended batter for healthy fudgy brownies
  1. Finish the Batter. Stir in chocolate chips.
black bean brownie batter in baking ban
  1. Assemble. Pour into baking pan. Sprinkle chocolate chips over top.
baked black bean brownies with chocolate chips on top
  1. Bake. Bake black bean brownies at 325 degrees F for 28-30 minutes, until a toothpick inserted into the center comes out mostly clean.
fudgy thick black bean healthy brownies
  1. Finish. Cool brownies on a wire rack for 30 minutes. Remove from pan. Slice. ENJOY!

Storage Tips

  • To Store. Store vegan black bean brownies in an airtight container at room temperature, or refrigerate for up to 1 week.
  • To Reheat. Enjoy leftovers at room temperature or, to make them extra fudgy, warm slightly in the microwave.
  • To Freeze. Cover the brownies uncut in the pan with foil and store frozen for up to 2 months. Let thaw overnight in the refrigerator.

Storage Tips

You may also freeze individually cut brownies to have a future brownie on demand. Wrap brownie in plastic wrap and heavy-duty foil to keep fresh.

black bean brownies made with no flour

Recipe Tips and Tricks

  • No Blender Option. If you don’t have a food processor or high-speed blender, you can make this black bean brownie recipe in a regular blender by swapping 1 cup of tightly packed oat flour for the rolled oats.
  • The Secret to Fudgy Black Bean Brownies. Simple and I hate to say it, but 1) follow this recipe, and 2) do NOT over bake them. Brownies are done when a toothpick inserted into the center comes out mostly clean (melted chocolate chips on there doesn’t count).
  • Chill First. For the best-ever flavor and texture, let the brownies chill in the refrigerator for a few hours first… or just go for it; I don’t blame you.
healthy black bean brownies made without flour

Black Bean Brownies

4.94 from 16 votes
Fudgy black bean brownies are rich and fudgy—no bean taste! A healthy brownie recipe that's quick, easy, and super decadent. Delicious!

Prep: 15 minutes
Cook: 28 minutes
Total: 1 hour 15 minutes

Servings: 16 brownies, very thick

Ingredients
  

  • 1/2 cup refined coconut oil* melted and slightly cooled, or canola oil or light olive oil
  • 1 cup old fashioned rolled oats**
  • 2 teaspoons baking powder
  • 2 (15-ounce) cans low sodium or no-salt black beans, rinsed and drained
  • 1 cup pure maple syrup
  • 1 cup unsweetened cocoa powder sifted if lumpy
  • 2 teaspoons espresso powder or instant coffee
  • 1 tablespoon pure vanilla extract
  • 1/4 to 1/2 teaspoon kosher salt
  • 1 cup chocolate chips*** mini semi-sweet, divided

Instructions
 

  • Place a rack in the center of your oven and preheat to 325 degrees F. Coat an 8×8-inch baking pan with nonstick spray, then line with parchment paper so the paper overhangs two opposite sides like “handles.”
  • In a small, microwave-safe bowl, melt the coconut oil for 20 to 30 seconds, until only a few solid pieces remain. Stir and allow the residual heat to melt it completely. Let cool to room temperature (this will take about 5 minutes). If using canola or olive oil, no need to melt.
  • To a food processor or a high-powered blender, add the oats and baking powder (see notes if using a regular blender or something like a Nutribullet). Blend until the oatmeal turns into a fine, oat-flour consistency, about 1 minute.
  • Add the beans and blend for 30 seconds. Stop, scrape down the bowl (the mixture will be thick with dry oat spots), and blend for 30 seconds more, until the beans are broken up and it looks grainy.
  • With the machine running, pour in the maple syrup and coconut oil through the feed tube. Blend for 1 to 2 minutes, topping to wipe down the bowl as needed, until the mixture is very smoothly combined.
  • To the food processor, add the cocoa powder, espresso powder, vanilla, and salt (use 1/4 teaspoon salt if your beans are regular or low sodium; use 1/2 teaspoon if they are unsalted). Blend until the batter is well combined and thick, about 1 minute, stopping to scrape down the bowl halfway through.
  • Turn off the food processor, carefully remove the blade, and add three-quarters of the chocolate chips. Use a spatula to prod them around in the batter so they are evenly distributed as possible (this is a little tricky because of the hole in the center of the food processor bowl, but just do your best).
  • Scrape the batter into the prepared pan—it will be thick, sticky, and glorious. With a knife or spatula, smooth the top into an even layer. Sprinkle the remaining chocolate chips evenly over the top.
  • Bake black bean brownies until a toothpick inserted into the center comes out mostly clean (the melted chocolate chips may stick a bit), about 28 to 30 minutes. The center of the brownie should look set and no longer sticky like a batter.
  • Place the pan on a wire rack. Let the brownies cool in the pan for 30 minutes, then use the parchment paper to lift them onto a cutting board. Slice and enjoy! (For the best-ever flavor and texture, let them chill in the refrigerator for a few hours first…or just go for it, I don’t blame you).

Notes

*Refined coconut oil has a neutral flavor; if you use virgin coconut oil, it will have a coconut flavor. Pick whichever is your preference, or keep it simple and use canola oil, which has a neutral flavor. Olive oil with have a subtle flavor (which I like with chocolate, but it’s up to you).
**If you don’t have a food processor or high-speed blender, you can make this recipe in a regular blender by swapping 1 cup of tightly packed oat flour for the rolled oats.
***Mini chocolate chips distribute more evenly and nearly melt into the brownies, while keeping them super fudgy. You can swap regular chocolate chips instead of minis if you prefer.
 
This recipe yields a super tall, ultra thick, fudgy brownie. For a thinner brownie, halve all of the ingredients except the chocolate chips (use 2/3 cup total). The thinner brownies will bake in 24 to 25 minutes and be more low calorie.
 
  • TO STORE: Store black bean brownies in an airtight container at room temperature, or in the fridge for up to 1 week.
  • TO REHEAT: Enjoy leftovers at room temperature or, to make them extra fudgy, warm slightly in the microwave.
  • TO FREEZE: Cover the brownies uncut in the pan with foil and store frozen for up to 2 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1brownieCalories: 232kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgPotassium: 286mgFiber: 4gSugar: 18gVitamin A: 7IUVitamin C: 0.003mgCalcium: 63mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




38 Comments

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  1. These brownies are delicious! They are super fudgey and the chocolate flavor intensifies as they sit. You can’t even taste the black beans. So hard to eat just one.5 stars

  2. I am honestly shocked…these are SO good. I brought them to a get together and everyone was SHOOK that they had black beans. Don’t skip the espresso powder! Will definitely make again as a healthy brownie alternative!5 stars

  3. So thick and fudgy my bf couldn’t tell it was dairy free and gluten free which is a win. I’m just wondering if there is anyway to mod them so they could be diabetic friendly as well cus id love to share these with my sil.5 stars

    1. Hi Bababakes! So glad you enjoyed the recipe! Thank you for this kind review! I’ve only tested the recipe as is, so can’t say for sure on modifications. If you decide to experiment, I’d love to know how it goes!

  4. Made these and they are honestly delicious and satisfy my chocolate craving! You can tell they are a “healthier” brownie but that doesn’t mean they aren’t yum! Also love that they are so nutritious that you actually feel full from just one! Highly recommend! Thank you Erin! Your recipes are my go to for years now.5 stars

  5. These brownies are amazingly delicious. I followed the recipe, exactly. I may have used 3 ounces of coconut oil and 1 ounce of olive oil to equal half a cup, because I did not have enough coconut oil, but no other changes.
    I sprinkled half of them with walnuts and half of them with colorful nonpareil sprinkles for my grandchildren. They were fudgy and moist and perfectly delicious. A bit messy to make in the processor but I assumed there was a reason all of this had to be done in a processor. Probably to get the correct consistency of the beans and the oats. The coconut oil is a must in my opinion, because it gives a wonderful flavor.
    No one would ever guess there is a can of black beans in these brownies5 stars

  6. These brownies are amazingly delicious. I followed the recipe, exactly. I may have used 3 ounces of coconut oil and 1 ounce of olive oil to equal half a cup, because I did not have enough coconut oil, but no other changes.
    I sprinkled half of them with walnuts and half of them with colorful nonpareil sprinkles for my grandchildren. They were fudgy and moist and perfectly delicious. A bit messy to make in the processor but I assumed there was a reason all of this had to be done in a processor. Probably to get the correct consistency of the beans and the oats. The coconut oil is a must in my opinion, because it gives a wonderful flavor.
    No one would ever guess there is a can of black beans in these brownies.
    I just reread this recipe and I can hardly believe that I missed the fact that there were supposed to be two cans of black beans and I only used one. How I missed that I cannot imagine since I am read the recipe several times and I bake all the time. But they were still amazing and delicious. I also realized I used unrefined coconut oil because I love the coconut flavor which is really quite amazing. In these brownies.
    Again, I did not realize I was supposed to use unrefined coconut oil. Yikes!!
    I can’t believe this because I am a careful baker, but it’s hard when the recipe is on your phone and the screen keeps going blank. Either way, these are delicious.5 stars

  7. I’ve made this recipe a few times. My co workers love love love these brownies. They couldn’t believe they were made with beans. I do use extra maple syrup. And instead of coconut oil I use extra virgin olive oil.5 stars

  8. Favorite black bean brownie recipe! So easy to make and absolutely delicious! My only complaint is that a cup of maple syrup is $$$. Wondering if a cheaper option could be substituted?

    1. Hi Jayme! I’ve only tested them with the maple syrup so it would be hard for me to give a substitute. Glad you enjoyed the recipe!

  9. This recipe did not turn out like the photos, I will probably cook the 10-15 minutes shorter next time. I was NOT disappointed though! I loved the flavor! And the batter!!!…. so so good. Thank you Erin! 💖💖💖💖4 stars

  10. I was pleasantly surprised how fantastic these are. My only addition was chopped walnuts. My only omission was the other 1/2 cup of chocolate chips on top. The rest was as instructed including the espresso powder. These are so rich and decadent. They’re a cross between a brownie and a piece of fudge. I kept them in the fridge which is probably what lends to the fudge consistency. Can not detect black bean flavor AT ALL! Very satisfying and filling. Can’t wait to heat one up and add vanilla ice cream (and maybe some peanut butter)!!! Thank you Erin! This will now be my go-to brownie recipe!!5 stars

    1. Hi Mariana! Great question, I haven’t tested it out myself so it would be hard for me so say for sure, but I think it might work. If you decide to experiment, let me know how it goes!

    2. Hi there, I’m desperate to try your recipe, especially as my little lad has allergies and this would be wonderful for him. However I am in the UK 🇬🇧 and wonder if you could give me in the amounts in grams (or metric). When I try and convert cups it never goes to plan. I would be so grateful. Many thanks

      1. Hi Laura, Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.

        1. Thank you for the link, what a brilliant site that us, I converted everything and made them today. Went down a storm with everyone, kids loved them too! Thank you Erin xx5 stars

  11. I just made these brownies and they are exactly the same as regular brownies, but better. Very moist and you cannot taste the black beans at all. Can’t wait to serve these to my staff for whom I bake every week to sweeten up our meeting. It won’t be the first time we’ve played “guess the secret ingredient” and I’m sure they’ll love it. Thank you so much!5 stars

  12. Made this recipe tonight and my 10 year old doesn’t believe me that it’s made with black beans even when she watches me make them. They are rich and fudge-like and so satisfying! Definitely don’t feel guilty satisfying my endless sweet tooth with this recipe!5 stars

  13. AMAZING! I made these today and they were so delicious! Nobody could tell there were any beans at all. I even put less chocolate chips than the recipe calls for and exchanged for some walnuts! I am so impressed, never going back to making normal brownies again. If you are hesitant on trying these, don’t you won’t regret it! I used Hershey’s natural unsweetened cocoa powder if anyone was wondering.5 stars

  14. These brownies are delicious, fudgy, and as good as any other brownie.
    I misread the recipe and only used one can of black beans, and in my opinion they were perfect.
    I used one quarter cup unrefined coconut oil and 1/4 cup canola oil. Did not want too much of a coconut flavor and did not want to purchase refined coconut oil.
    I skipped the chocolate chips inside because I didn’t have any.
    A delicious recipe and healthy too.
    Espresso powder is a must.
    I topped half of them with sprinkles for my grandkids and the other half with walnuts, because I love walnuts5 stars