The Best Black Bean Brownies Recipe (Fudgy, Rich & Nobody Will Guess the Secret)

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 40 minutes (plus cooling) | Servings: 16 brownies | Calories: 195 kcal per brownie

Before you say anything — yes, there are black beans in these brownies. And no, you cannot taste them. Not even a little bit.

These brownies are dense, fudgy, and deeply chocolatey. They are the kind of brownie that makes people close their eyes when they take the first bite. The black beans disappear completely into the batter and do nothing but make the texture insanely smooth and moist.

This is the recipe that will turn sceptics into believers. Every single time.

Why You Will Love This Recipe

Black bean brownies sound like a gimmick. They are not. Here is why this recipe actually works and why you will keep making it.

They are genuinely fudgy. Not cakey, not dry, not crumbly. Proper, dense, fudgy brownies that taste like they came from a bakery. The black beans are the reason they stay so incredibly moist.

They are sneakily healthier than regular brownies. You are getting fibre and protein in every single bite without sacrificing an ounce of flavour or texture. Nobody needs to know.

They are gluten-free. If you use certified gluten-free oats or oat flour, these work beautifully for anyone who cannot have gluten. A dessert that actually tastes good and works for everyone at the table.

They are stupidly easy to make. One blender or food processor and a baking tin. That is basically it. No melting chocolate over a double boiler, no folding, no fuss.

They keep well. These brownies actually get better after a day in the fridge. The texture firms up and the chocolate flavour deepens. Make them ahead and thank yourself later.

Ingredients

• 1 can (400g / 15 oz) black beans, drained and rinsed
• 3 large eggs
• ½ cup (100g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (85g) chocolate chips (dark or semi-sweet)

Equipment Needed

• Food processor or blender
• 8×8 inch (20x20cm) baking tin
• Parchment paper (for lining the tin)
• Measuring cups and spoons
• Spatula (for scraping the batter)
• Microwave-safe bowl or small saucepan (for melting butter)
• Wire cooling rack

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line your 8×8 inch baking tin with parchment paper, leaving some overhang on the sides so you can lift the brownies out easily. Lightly grease the parchment.

Step 2: Drain and rinse the black beans thoroughly under cold water. Shake off as much water as possible. This step matters — too much liquid will make your batter too thin.

Step 3: Add the black beans, eggs, melted butter, sugar, cocoa powder, vanilla extract, baking powder, and salt to a food processor or blender.

Step 4: Blend until the mixture is completely smooth. Scrape down the sides and blend again. There should be no visible chunks of bean anywhere. This is the most important step — blend it properly.

Step 5: Taste the batter. It should be rich and chocolatey. If it tastes at all beany, blend it for another 30 seconds.

Step 6: Pour the batter into the prepared baking tin. Spread it out evenly with a spatula.

Step 7: Scatter the chocolate chips evenly over the top of the batter. Press them in gently with the back of the spatula.

Step 8: Bake for 22–25 minutes. The brownies are done when the edges look set and a toothpick inserted into the centre comes out with just a few moist crumbs — not wet batter.

Step 9: Remove from the oven and let the brownies cool completely in the tin. Do not try to cut them while they are still warm. They will be too soft and fall apart.

Step 10: Once fully cooled, lift them out using the parchment paper. Cut into 16 squares. For the cleanest cuts, use a sharp knife and wipe it clean between each slice.

@jodie_frieling_coaching

Substitutes & Swaps

Black beans: Chickpeas work as a direct swap and give a very similar result. Kidney beans also work but can have a slightly stronger flavour — rinse them extra well.

Unsweetened cocoa powder: Dutch-process cocoa gives a deeper, richer chocolate flavour. Natural cocoa is more acidic and slightly sharper. Either works, but Dutch-process is the better choice here.

Granulated sugar: Brown sugar can be swapped one-to-one and adds a subtle caramel note and even more moisture. Coconut sugar works too if you want a less refined option.

Butter: Coconut oil is the best swap. Use the same amount, melted. It keeps the brownies just as fudgy. Any neutral oil works in a pinch but the texture will be slightly different.

Eggs: For an egg-free version, use 3 tablespoons of aquafaba (the liquid from the bean tin) per egg. It is not exactly the same but it works surprisingly well.

Chocolate chips: Chopped dark chocolate works just as well as chips. For dairy-free, use dairy-free chocolate chips. Peanut butter chips are another brilliant option if you want to mix things up.

Variations

Peanut Butter Swirl Brownies: Warm ¼ cup of peanut butter until it is pourable. Dollop it over the batter after pouring it into the tin. Use a knife to swirl it through in a pattern before baking.

Mint Chocolate Brownies: Add 1 teaspoon of peppermint extract to the batter along with the vanilla. Top with crushed candy canes or mint chocolate chips after baking.

Espresso Brownies: Stir 1 tablespoon of instant espresso powder into the batter. It intensifies the chocolate flavour massively without making them taste like coffee.

Salted Caramel Brownies: Drizzle ¼ cup of caramel sauce over the batter before baking and swirl it through. Finish with a sprinkle of flaky sea salt on top.

Rocky Road Brownies: Fold in a handful of mini marshmallows and chopped nuts along with the chocolate chips before baking. Scatter a few extra on top for looks.

Tips & Tricks

Blend it until it is completely smooth. This is the single most important tip in the whole recipe. Any chunks of bean left in the batter will be noticeable. Blend it properly and you will never know they are there.

Rinse the beans well. The liquid from the tin has a distinct flavour. A thorough rinse under cold water removes it completely.

Do not overbake. Black bean brownies firm up a lot as they cool. Pull them out when they still look slightly underdone in the centre. They will carry on cooking from the residual heat in the tin.

Let them cool completely before cutting. This is non-negotiable. These brownies need time to set. Cut them too early and you will have a mess. An hour at room temperature or 30 minutes in the fridge is the minimum.

Store them in the fridge. Black bean brownies keep beautifully in an airtight container in the fridge for up to 5 days. They actually taste better after a day. The texture firms up and becomes even more fudgy.

Use good quality cocoa. Cocoa powder is doing the heavy lifting flavour-wise in this recipe. A decent brand makes a noticeable difference to the final taste.

Sift the cocoa powder. Cocoa powder can be lumpy. Sifting it before adding stops air pockets and keeps the batter smooth.

Nutrition Information (Per Brownie)

Nutrient	Amount
Calories	195 kcal
Total Fat	9g
Saturated Fat	5g
Carbohydrates	26g
Fibre	3g
Sugars	20g
Protein	4g
Sodium	75mg

Nutrition is approximate and based on 1 brownie (1/16 of the batch). Calculated using unsalted butter and semi-sweet chocolate chips.

Frequently Asked Questions (FAQs)

Can you really not taste the black beans? Genuinely, no. The cocoa powder, sugar, butter, and chocolate chips completely mask any bean flavour. When blended properly, they disappear entirely into the batter. Taste it yourself before you bake — you will be surprised.

Do I have to use canned beans? No. Cooked dried black beans work perfectly. You need about 1½ cups of cooked beans to replace one can. Just make sure they are drained and rinsed well.

Why are my brownies cakey instead of fudgy? They were most likely overbaked. Pull them out earlier next time — when the centre still looks slightly underdone. They will firm up as they cool and become properly fudgy.

Can I freeze black bean brownies? Yes. Wrap them individually in cling film or place them in a freezer-safe container. They freeze well for up to 2 months. Thaw overnight in the fridge.

Are these actually healthy? They are healthier than a standard brownie thanks to the added fibre and protein from the beans, but they still contain butter, sugar, and chocolate chips. They are a better option, not a health food. Enjoy them as a treat.

Can I make these vegan? Yes. Swap the butter for coconut oil, use aquafaba or a flax egg in place of the eggs, and choose dairy-free chocolate chips. The texture will be very slightly different but they will still be delicious.

What size tin should I use? An 8×8 inch (20x20cm) square tin is the standard size for this recipe. If you use a bigger tin, the brownies will be thinner and cook faster. A smaller tin will make them thicker and need a little more time.

The Brownie That Breaks All The Rules

Most of the best recipes do something unexpected. This one puts black beans in a brownie and makes it taste like the richest, fudgiest chocolate dessert you have ever had. That is not a trick. That is just good baking.

Make these for yourself first. Eat one. Then decide whether to tell anyone what is in them.

Tried this recipe? Did you tell people what was in them or keep it a secret? Drop a comment below — I need to know.