Black Bean Brownies

I’ve heard of people making brownies with black beans before, but I was always slightly skeptical about it.  This recipe intrigued me, though, since it uses a food processor to puree the beans before using them in the recipe.  I figured it was worth a shot, so I tried it out last week!

We (all three of us) LOVED how they turned out!  They were fudgy and rich and tasted amazing warm.  We’ll definitely be making them again in the future!

Black Bean Brownies (Grain-Free)

1 can black beans (no salt added, preferred), drained and rinsed thoroughly
3 lightly beaten eggs
1/3 cup melted coconut oil (or butter)
1/4 cup cocoa powder (I used Trader Joe’s)
1/8 tsp. salt (I used sea salt)
2 tsp. vanilla extract
1/2 cup sucanat (or other natural sweetener)
1/2 cup chopped dark chocolate or semi-sweet chocolate chips
(optional) 1/3 cup nuts (I omitted, since I hate nuts in my chocolate)

Grease an 8×8 pan and preheat oven to 350 degrees.  In a food processor, blend beans until very smooth. In a mixing bowl, combine beans and eggs. Add each additional ingredient, mixing after adding each one.  When thoroughly mixed, pour batter into prepared pan.  Bake brownies for about 30 minutes, or until done.  Let cool slightly before cutting, but serve while still warm.


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  1. says

    @StaceyForgot to mention that we enjoyed them cold too! If someone is concerned about a texture issue, I recommend eating them warm instead of cold, though. I think they are good either way!

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