Easy Black Bean Brownies (Made With Oat Flour!)

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.

Ingredients needed

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!

Expert tips

• 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

Storage recommendations

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!).