Fudgy Black Bean Brownies | The Recipe Critic

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Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving. While adults may notice a slight difference from traditional brownies, kids won’t be able to tell!

Side shot of stacked black bean brownies.

Reasons You’ll Love This Recipe

Rich & Fudgy: These black bean brownies have a dense, chocolatey texture that satisfies any sweet tooth. Even better, most people won’t taste the black beans at all.
Better-For-You Dessert: Thanks to black beans, this sweet treat offers a nutritious boost of extra protein and fiber.
Kid-Approved: Most kids won’t even notice the difference from regular brownies. I love sneaking nutritious ingredients into treats like this chocolate hummus and chickpea cookie dough!

Sweet and Satisfying

This black bean brownie recipe is my new go-to when I’m craving something sweet. I love being able to satisfy my sweet tooth while also getting some of my fiber for the day! I don’t feel as guilty eating more than one! The texture the black beans add to these brownies makes them perfectly dense and fudgy. You guys are going to love them!

Black Bean Brownie Ingredients

How to Make Black Bean Brownies

Black bean brownies are a breeze to make with simple ingredients and a food processor! Just mix, bake, and enjoy! I love seeing my kids enjoy these, raving about how they’re the best they’ve ever had—completely unaware that they’re packed with a whole can of black beans!

Prep: Preheat the oven to 350ºF and spray an 8x8x2-inch baking pan with nonstick cooking spray. Add the rinsed black beans to a food processor.
Process Beans: Blend the beans until smooth, scraping down the sides and bottom of the processor as needed.
Add the Other Ingredients: Add the cocoa powder, flour, sugar, melted butter, egg, salt, instant coffee, vanilla extract, and baking powder to the food processor.
Combine: Blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
Stir in Chocolate Chips: Transfer the batter to a medium bowl and stir in the chocolate chips.
Bake: Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes. They are done when a toothpick comes out clean from the center. Let the brownies cool for at least 10 minutes before serving.

Overhead shot of black beans in a food processor.

Tips for Making Black Bean Brownies

Check out these helpful tips and variations for your black bean brownies! They are sure to turn out perfect every time you make them.

Make sure you blend until smooth! When blending the black beans, make sure to blend them completely smooth! If you leave them a little bit chunky, then the texture of the brownies will be a little lumpy and could have more of a bean flavor to them.
Do I have to use the instant coffee? You don’t have to use instant coffee, but I swear it’s the secret ingredient that makes these taste amazing! I recommend leaving it in if possible!
Richer Brownies: For a richer, darker chocolate brownie, you may substitute Dutch cocoa powder for the regular cocoa powder.
Chocolate Chips: Try switching up the flavor with different kinds of chocolate chips! My favorites are peanut butter or mint chips.
Using a Blender: I’ve seen black bean brownies made in a Magic Bullet or regular blender. I’ve never tried it myself, but I believe these options would work, provided they are at least 1 quart in capacity.

How to Store Leftovers

These black bean brownies make great leftovers! Here’s how to store them to keep them moist and fudgy for days.

Room Temp: Store leftover black bean brownies in an airtight container at room temperature for up to 5 days.
In the Freezer: You can freeze these brownies in an airtight freezer-safe container for up to 3 months. Let the brownies thaw at room temperature before serving.

More Brownie Recipes

If you’re craving more brownies, you have to try these other favorites! Each one has a unique flavor, but they all have one thing in common—they disappear fast because they’re so delicious! Check out my full collection of brownies!

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Preheat the oven to 350 degrees Fahrenheit and spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
Add 1 (15-ounce) can black beans, to a food processor and blend until smooth.
Add ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup melted salted butter, 1 large egg, ¼ teaspoon salt, 1 teaspoon instant coffee, 2 teaspoons vanilla extract, and ½ teaspoon baking powder and blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
Transfer the batter to a medium bowl and stir in ¾ cup semi-sweet chocolate chips.
Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes, until a toothpick comes out clean from the center.
Let the brownies cool for at least 10 minutes before serving.

Calories: 261kcalCarbohydrates: 34gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 296mgPotassium: 323mgFiber: 6gSugar: 17gVitamin A: 193IUVitamin C: 1mgCalcium: 45mgIron: 3mg