Posted Aug 23, 2023, Updated Oct 21, 2024 I enjoy dessert so much that I eat it every night – which is why I like to create healthier recipes, like these Black Bean Brownies! Dessert doesn’t have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine – because what good is a day without chocolate? Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts. They are loaded with protein and fiber and are gluten & dairy-free! So you can feel good about enjoying a little chocolatey treat. These are the only black bean brownies I have ever made that taste good directly out of the oven, and I’ve made my fair share over the years. I still like to let them cool a little bit so they retain their shape better. But if patience around brownies isn’t your forte, feel free to dig right in.
Black Bean Brownies: Ingredients & Substitutions
Coconut oil. Melted butter (highly recommended) or ghee can be used in place of coconut oil. Coconut sugar. Any granulated sugar works well in place of coconut sugar. Or you can replace the granulated sugar with additional honey. Honey. Maple syrup is a good substitute for honey. Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.
How to make Black Bean Brownies
This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake. Don’t forget to watch the video, and follow the step-by-step instructions. Rinse the beans with warm water, not cold. Melt the coconut oil before adding it to the blending container. This will ensure that your mixture blends easily and becomes silky smooth. Begin by greasing an 8×8″ baking pan, then set it aside. I suggest a ceramic or glass baking dish for the best results. If you use a 9×9″ baking pan, reduce baking time by 3-5 minutes. Next, blend the black beans, coconut oil, honey and coconut sugar together until well-mixed. Then, add the cocoa powder, vanilla, baking powder and sea salt and blend until combined. Next, add the eggs and blend until the mixture is completely smooth. Finally, stir in the chocolate chips by hand. I have also used pieces of chocolate bars, peanut butter cups, etc, and pulsed carefully to break them up in the batter. Don’t over-blend. If you blend the mixture for too long it will start to get very warm. This becomes problematic when the chocolate chips melt when they’re added to a warm batter. Blend just until the mixture in homogenous {the same throughout} and smooth. Then, pour the batter into the prepared baking dish and spread until the top is smooth. If desired, top the black bean brownies with extra chocolate chips, then bake until the top and edges are just set (about 25 minutes). Remove the black bean brownies from the oven and let them cool completely in the baking dish. Then, cut them into squares and serve.
Serve
These black bean brownies taste amazing on their own. If desired, here are some serving suggestions:
Nut Butter. I like to drizzle some peanut butter, almond butter, Nutella, etc. on top of the brownies. Ice Cream. Serve them slightly warm with homemade ice cream like dairy-free vanilla ice cream, vanilla ice cream, chocolate ice cream, dairy-free chocolate peanut butter ice cream. Frost the brownies: or slather your favorite frosting on top. Suggestions include: peanut butter frosting and chocolate buttercream frosting.
Store/Freeze
Store black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months. Warm them in the microwave for about 10 seconds to restore the fresh-from-the-oven taste! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
