Ultra-rich & fudge-y Black Bean Brownies are incredibly delicious and surprisingly healthy! They don’t contain any butter or refined sugars and they’re easy to make with oat flour, cocoa powder and black beans. This recipe is dairy free, gluten free and vegan and the perfect healthy treat or snack.
Back Bean Brownies have been on my mind for some time now! I just love the idea of leveling up a traditional brownie recipe by using a can of black beans and subbing in nutrient-dense oat flour for refined white flour.
Both black beans and oats are pantry staples in our house so this was easy to do. And while you can buy oat flour at the grocery store, making oat flour from scratch takes just 1-minute!
These brownies turned out rich, delicious, and decadent. A healthier, more nutrient-dense brownie that is made with love – what could be better?
Why you’ll love this recipe
- Easy to make: This brownie recipe is definitely low maintenance and the batter comes together in just a few minutes.
- Perfect texture: Thanks to the black beans, these bars are incredibly fudgy and tender. We’re also using just 3/4 cup of oat flour for perfectly soft, chewy brownies.
- Healthy: Aside from these being packed with fiber and antioxidants, they are naturally sweetened with pure maple syrup, contain no butter, and have just 1/4 cup coconut oil in the icing.
- Everyone loves them! Kids and adults alike will go crazy for these healthy brownies.
This brownie recipe uses simple ingredients, most of which you probably have in your pantry. Here’s everything you’ll need:
- Oat flour: Gives the brownie batter structure and bulk. Use certified gluten free oat flour, if necessary. You can sub with white whole wheat flour, as desired.
- Cocoa powder: Adds a rich, chocolate flavor to the recipe and masks the taste of the black beans.
- Baking staples: To ensure these bake properly and taste good, we’re adding in salt, baking powder, and vanilla extract.
- Black beans: The base for our brownies. They create an ultra fudge-y texture and add protein, fiber, vitamins, and minerals.
- Water: Needed to achieve the perfect consistency for the batter.
- Pure maple syrup: To naturally sweeten the brownies. Agave would also work or even honey, if you’re not vegan.
- Optional add-ins: We love to mix in chocolate chips for additional sweetness and chocolate flavor. Use a dairy free variety to keep these vegan. Chopped walnuts also give these a delicious crunch.
- Icing: A simple icing is made with cocoa powder, coconut oil, maple syrup and vanilla.
How to make this recipe
Nothing complicated about making this sweet treat! Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep: Preheat oven to 350ºF and coat an 8×8-inch baking pan with coconut oil or cooking spray.
- Whisk dry ingredients: In a large bowl combine oat flour, cocoa powder, salt, and baking powder.
- Blend wet ingredients: In a blender, combine black beans, water, maple syrup and vanilla extract. Blend until everything is combined and the beans are broken down. This will be a very liquid-y mixture.
- Combine dry and liquid ingredients: Pour the bean mixture into the dry ingredients and mix until everything is well combined. Stir in the nuts and the chocolate chips.
- Bake: Pour mixture into greased pan and pop in the oven for 30 minutes or until a toothpick inserted in the center of the pan comes out clean.
- Make the frosting: While the brownies are baking, make your icing by simply combining the unsweetened cocoa powder, coconut oil, maple syrup and vanilla in a small bowl. Mix until you have a thick, rich chocolate icing.
- Serve: Once the brownies have cooled completely, spread the icing all over the top of the brownies. Cut into 16 squares and enjoy!
- Do not over mix: For major tenderness, you want to avoid overworking the brownie batter, once the flour has been added.
- Do not overcook: Turn the timer to 30 minutes as soon as the brownies go into the oven. Once you begin to smell a strong chocolate scent, check the brownies. Even if this is at the 25 minute mark. Use a toothpick, stick it into the center, and pull it out. They need more time if there is wet batter on the toothpick. If there are a few moist crumbs on the toothpick, they are done. You really don’t want a completely clean toothpick.
- Cool completely: It’s tough waiting for these to cool, but it will be worth the wait. They will slice up perfectly when cooled completely.
Frequently asked questions
They replace the flour and add structure and bulk. They also make them super soft and fudgy without the need for oil.
These brownies taste wonderful! They are rich, chocolate-y, and fudge-y. I promise, you cannot taste the beans! And because we use a blender to blend the beans, there’s no weird texture.
These are definitely a healthier sweet treat! These are gluten & dairy-free. They are made with wholesome ingredients, including an entire can of black beans, which add protein, fiber, vitamins, and minerals.
Store cooked and cooled brownies in an airtight container at room temperature for a day or two, and then in the fridge for a week or so, or in the freezer for 3 months.
To serve, thaw, if necessary, then enjoy chilled, room temperature, or warmed in the microwave.
We love these straight from the freezer, and then warmed quickly in the microwave, just long enough to get the ice-cold edge off.
More healthy dessert recipes
Looking for more delicious healthier treats? Give these favorites a try!
- Frozen Banana Snack Bars
- Chocolate Avocado Pudding Pie
- Pecan Pie Bites
- Healthy Chocolate Banana Bread
- Almond Flour Brownies
- Avocado Brownies
If you make these black bean brownies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Easy Black Bean Brownies (Made With Oat Flour!)
- 3/4 cup oat flour or white whole-wheat flour
- 1/2 cup cocoa powder sifted
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 15 oz can of black beans drained and rinsed
- 3/4 cup water
- 3/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup chocolate chips* optional
- 1/3 cup chopped walnuts
- cooking spray
- 1/2 cup unsweetened cocoa powder
- 2 tbsp coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350ºF and coat an 8×8-inch baking pan with coconut oil or cooking spray. In a large bowl combine oat flour, cocoa powder, salt, and baking powder.
- In a blender, combine black beans, water, maple syrup and vanilla extract. Blend until everything is combined and the beans are broken down. This will be a very liquid-y mixture.
- Pour the bean mixture into the dry ingredients and mix until everything is well combined. Stir in the nuts and the chocolate chips.
- Pour mixture into greased pan and pop in the oven for 30 minutes or until a toothpick inserted in the center of the pan comes out clean.
- While the brownies are baking, make your icing by simply combining the unsweetened cocoa powder, coconut oil, maple syrup and vanilla in a small bowl. Mix until you have a thick, rich chocolate icing. Once the brownies have cooled completely, spread the icing all over the top of the brownies. Cut into 16 squares and enjoy!
These sound really good. I tried a flourless black bean brownie from a cookbook (my lips are sealed about which book!) and they were horrible.
Hmmmm? You know I’m dying to know which book?;)
Black beans? Gotta try this recipe 🙂
Yes… Black Beans! Interesting, huh?
Mary Ruth Whetsel says
I love your recipes! I enjoy watching you on YouTube! I’ll be trying this one soon!
Thank you so much Mary Ruth! I hope you enjoy the recipe.
Great job! That’s a pretty nice nutrition count – especially for BROWNIES! Black beans work really nicely in dessert breads. I’m going to have to try this for a treat!
Hope you like them!!
These look awesome. I’ve always wondered about what black beans in brownies tasted like. Is it grainy? What is the texture taste like compared to traditional brownies?
No not grainy at all. The are very thick, dense, and fudge-like. Not super cakey. It’s a pretty intense brownie:) Although I wonder what would happen if you cut the bean measurement in half.
These have been on my list to “perfect” for YEARS! I love your version!
Hi Dani, the link to the icing is missing. Would love to get that. Do the brownies taste okay with the icing? Is it kid approved without?
Thanks for letting me know! It’s fixed:) I gotta be honest, in my opinion, the brownies NEED the icing. Maybe it’s just me, but I really thought they needed the extra sweetness. Would love to hear what you think if you get a chance to try them!
These were very good, I made them as a first-day-of-school treat. I left the oil out of the icing and it was still good. I did use dark chocolate for both the powder and chips, so I think they could have used a little bit more sweetness. I will definitely make them again!
This looks so good. I love how they can be healthy and still have goodies cooked in! I can’t wait to make these for my family to show them that clean eating can be yummy too.
I am just starting to eat clean….do you smash the bean before adding them, or just add them whole? Thanks
You blend them up with water. The directions walk you through it. Enjoy!
Delicious!!! What an easy recipe and I thought they were really tasty fresh out of the oven. Thanks Dani!! I can’t get enough of your website. I love it! In fact, I’ve lost about 12 pounds sticking to a clean diet for the last couple of months and your recipes help so much. Thank you!!
So glad to hear it!
Im not a fan of agave, do you think i could use honey and/or maple syrup instead? Thanks!
100% yes! either would work.
Hello, I tried these! they are good! Can one with diabetes have these? My dad has a sweet tooth and loves chocolate!
How are these sans frosting?
I tried this recipe with red beans (because I ran out of black beans) and it still came out pretty good!
Good to know!! Thanks for sharing.
Billee Johnson says
Can you use Almond, Brown Rice or Chick Pea flour in place of the white whole wheat flour? And, if so, what ratio?
Hi Billee, I am sure that it can be done BUT I’m not sure what adjustments would need to be made (sorry!). It may just require a bit of trial and error.Would love to hear how it goes if you do decided to try.
I use almond flour all the time for these cos I’m gluten free. Always seem to work for me! Gd luck tho!
Good to know! Do you use the same exact measurements?
I baked your brownie recipe today. My children said that it tasted a bit different from the store bought brownies but they gave it thumbs up. I was happy to hear this of course. Personally, I loved it. Thank you
Hi Leticia! So glad you all enjoyed them. Thanks for taking the time to let me know.
I will try to replace the wheat flour with oat flour, let’s see if it works.
It should work!
Just curious as to what actually makes this eigh TRIPLE chocolate recipe? I only saw cocoa powder and chocolate chips for the chocolate part. Would I be correct in assuming that it is the frosting that is the 3d chocolate element that makes this a triple chocolate recipe?
yes! frosting is the 3rd 🙂
What kind of chocolate chips do you use? Are they semi-sweet, dark, or milk chocolate? Thanks
You can use whichever are your favorite. I tend to use semi-sweet.
I didn’t have black beans, so I used navy beans. They came out great!
Good to know! Thanks for sharing 🙂
What are calories per serving?
Is it ok to use Cacao Powder?
Do I have to modify any ingredients?
These came out perfectly!!! I was super curious if my daughter would eat these because she “hates” beans, but loves chocolate!! She’s such a picky eater and it’s such a great win when I find a way to sneak nutrition into her diet! Thank you so much!!! These will be a new favorite for sure 🙂
Carmen North says
Yum! Made these as soon as I saw the video posted. So fudgey and decadent. My kids loved them too!
Hey there! I made these for some vegan friends we have coming over. However we are basically sugar free in my house and the maple syrup I have is RXsugar maple syrup made with allulose. So far more thin of a consistency. Any suggestions to help
thicken it up without adding sugar?
I did taste and other then the fact that I can’t get the middle to set we think they are yummy!!
Jessica M. says
Made these today! They were delicious! So good! And you’re right, can’t taste the beans at all.
I was a little confused when I noticed the cocoa powder for the brownie mix and the one for the icing were mentioned differently, one as unsweetened and the other not. So that took me down an internet rabbit hole and found out that the one for the brownie mix is meant to be unsweetened Dutch cocoa powder cause we were using only baking powder in the recipe (I used what I had in the house which was Ghirardelli Premium Baking 100% Cocoa Dutch Process) and for the icing it’s meant to just be unsweetened cocoa powder (I used what I had in the cabinet which was HERSHEY’S Cocoa 100% Cacao Natural Unsweetened).
So maybe write Dutch process for the brownie mix?? 🙂
Other than that initial panic it was so easy and so delicious! Thank you! So looking forward to making all your recipes! Love your videos on YouTube as well!
Carol DeCardo says
I made the black bean oat flour brownies today, and they were great! I am so glad I found your video. The directions were very clear, and I followed them exactly. I was so happy with the results. I will be making these again and again. Thank you Carol
Oh My Goodness these are absolutely So Yummy. Loved them, Will Certainly be making them again & again . Thank you Dani For all your Wonderful Recipes. Love How easy everything is, And Love watching your Youtube Videos aswell. 🙂