I love black bean brownies? Did you ever just eat the cookie dough batter? You can certainly do that with this recipe too!

If you’ve ever doubted that beans and chocolate belong together, this recipe will change your mind faster than you can say “Pass me another brownie!” These Black Bean Brownies are rich, fudgy, and secretly packed with plant-based protein and fiber. No oil, no eggs, no dairy — just pure chocolatey goodness that happens to be good for you.

When I first made these, I didn’t tell Travis what was in them. He took a bite, said “Wow, these are good,” and then blinked when I said the main ingredient was black beans. Now they’re a house favorite. And yes, we eat them raw and cooked!

Pro Tips

For extra fudge factor, chill the brownies in the fridge for a few hours before serving.
Want it nut-free? Swap sunflower seed butter for the nut butter.
Need gluten-free? Just use certified gluten-free oats for your oat flour.
Pair with a Sweet Potato Chocolate Ganache frosting for an even creamier, chocolatey sensation

🌱 Nutritional Highlights (per brownie, makes 12)

Can beat this. For each brownie, you’ll find 165 calories, 5 grams of protein, and 4 grams of fiber
Bonus: Each bite delivers folate, iron, and antioxidants from both beans and cocoa.

💵 Cost Comparison

Homemade wins again!

Homemade black bean brownies run about $5.20 total or $0.43 per brownie
Store-bought plant-based brownies are around $2–3 each
That’s a 75% savings — plus you control every wholesome ingredient.

🌟 Why You’ll Love It

Oil-free and flour-light (just a touch of oat flour!)
Protein-packed and rich in fiber
Naturally sweetened with maple syrup (you can even sub dates if you want!)
Fudgy, dense, and deeply chocolatey — no one will guess the secret ingredient!

🌻Final Thoughts

This recipe is proof that healthy doesn’t mean boring. Whether you’re feeding a crowd, bringing dessert to a potluck, or sneaking a square after dinner, these Black Bean Brownies check every box. Dense, fudgy, and perfectly sweet — sunshine in every bite!

Black Bean Brownies

Fudgy, oil-free, plant-based brownies made with black beans, nut butter, and maple syrup. Rich, chocolatey, and secretly healthy — a favorite reimagined! Soooo good on the porch with a cool glass of soy milk!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 1

Servings: 12 brownies

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Method Notes

Ingredients

1 can black beans drained and rinsed
1/2 cup peanut butter or almond butter
1/4 cup oat flour
1/4 cup Dutch cocoa powder
3/4 cup pure maple syrup or date paste
2 Tbsp unsweetened applesauce or mashed banana
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 – 1 cup nondairy chocolate chips
Optional ¼ cup chopped walnuts

Method

Preheat oven to 350°F. Use a 8×8-inch pan or a 9 inch pie plate.
In a food processor, blend black beans, nut butter, maple syrup, applesauce, and vanilla until creamy.
Add cocoa powder, oat flour, baking soda, and baking powder. Blend again until just combined.
Fold in chocolate chips and walnuts (if using).
Pour into pan and smooth the top. Sprinkle a few extra chips and/or nuts on top for flair.
Bake 25–30 minutes, or until edges are firm and a toothpick comes out mostly clean.
Cool completely before slicing. The texture will firm up as it cools — think dense, fudgy, and rich.

Notes

Notes: Dutch cocoa makes this super rich. Taste the batter before you cook just to make sure you have the desired sweetness. You might like a little more maple syrup or dates.

Pair with Sweet Potato Chocolate Ganache Frosting for even more decadence!