Save to Pinterest My sister brought these to a potluck without telling anyone what was in them. Everyone raved about how fudgy and rich they were, and when she finally revealed the secret ingredient, half the room didn't believe her. Black beans in brownies sounded like a prank, but one bite proved it wasn't. They're genuinely chocolatey, satisfyingly dense, and nobody ever guesses the base unless you tell them.
I made these on a rainy Saturday when I had a can of black beans I forgot to use for tacos. The batter looked strange going into the pan, almost too smooth, but the smell that filled the kitchen twenty minutes later was pure chocolate. My neighbor knocked on the door asking what I was baking, and I handed her a square still warm from the oven. She texted me an hour later asking for the recipe, then didn't text back for two days after I told her the main ingredient.
Ingredients
- Black beans: Rinse them well or the batter can taste slightly metallic, and make sure they blend completely smooth or you'll get little specks in the finished brownies.
- Eggs: They hold everything together and give the brownies structure without any flour, so don't skip them unless you're using a flax substitute.
- Melted coconut oil: It adds moisture and a subtle richness, and if you use butter instead, the brownies taste a bit more classic.
- Pure vanilla extract: A little goes a long way here, it rounds out the chocolate and hides any lingering bean flavor.
- Granulated sugar or coconut sugar: Coconut sugar makes them slightly less sweet and adds a hint of caramel, but white sugar works perfectly fine.
- Unsweetened cocoa powder: Use the good stuff if you have it, because this is where most of the chocolate flavor comes from.
- Baking powder: Just enough to give a slight lift without making them cakey.
- Salt: Balances the sweetness and makes the chocolate taste deeper.
- Dark chocolate chips: Folding them in adds pockets of melted chocolate, and scattering a few on top makes them look bakery-ready.
- Chopped walnuts or pecans: Optional, but they add a nice crunch and make the brownies feel a little more indulgent.
Instructions
- Prep the pan:
- Line your baking pan with parchment so the brownies lift out easily later. If you skip this step, you'll be digging them out with a spoon and calling them brownie crumble.
- Blend the wet base:
- Toss the black beans, eggs, oil, and vanilla into the food processor and let it run until the mixture is completely smooth. Scrape down the sides halfway through or you'll end up with chunks.
- Add the dry ingredients:
- Pour in the sugar, cocoa powder, baking powder, and salt, then blend again until the batter looks thick and glossy. It should be darker than regular brownie batter and almost mousse-like.
- Fold in the extras:
- Stir in the chocolate chips and nuts by hand so they stay whole and don't get chopped up in the blades.
- Bake until set:
- Spread the batter evenly in the pan and bake for about 23 minutes. The center should look just set, and a toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely:
- Let them cool in the pan, then chill them in the fridge for at least an hour. Cold brownies slice cleaner and taste even fudgier.
Save to Pinterest The first time I served these at a family dinner, my cousin ate three before dessert was even officially announced. When I told him what was in them, he looked at the brownie in his hand, shrugged, and ate it anyway. That's when I knew the recipe was a keeper.
Making Them Vegan
Swap the eggs for flax eggs by mixing two tablespoons of ground flaxseed with five tablespoons of water and letting it sit for five minutes until it gets thick and gloopy. The texture will be slightly denser, but still plenty fudgy, and no one will know the difference unless they're really paying attention.
Storage and Serving
Keep them in an airtight container in the fridge for up to five days, or freeze them individually wrapped for up to two months. They taste amazing straight from the freezer, almost like fudge, or you can warm one up in the microwave for ten seconds and pretend it just came out of the oven.
Ways to Dress Them Up
A light dusting of powdered sugar makes them look fancy without any extra effort. A drizzle of melted dark chocolate turns them into something you could serve at a dinner party. Sometimes I'll add a pinch of espresso powder to the batter to deepen the chocolate flavor, and it works every time.
- Top with flaky sea salt right after baking for a sweet and salty contrast.
- Swirl in a tablespoon of peanut butter or almond butter before baking for a nutty twist.
- Serve with vanilla ice cream or whipped coconut cream if you want to make them feel like a real occasion.
Save to Pinterest These brownies prove that sometimes the best recipes come from the strangest ideas. Make them once, and you'll stop questioning what belongs in dessert.
Recipe FAQs
- → How do black beans affect the texture?
Black beans provide moisture and a dense, fudgy texture without needing flour, making the brownies rich and chewy.
- → Can I make these vegan?
Yes, substitute eggs with flax eggs (ground flaxseed mixed with water) to maintain binding and moisture.
- → What type of chocolate chips works best?
Dark chocolate chips balance sweetness and deepen the chocolate flavor, but semi-sweet can be used based on preference.
- → Are these brownies gluten-free?
Yes, because they use black beans and no flour, these brownies are naturally gluten-free.
- → How do nuts enhance this treat?
Chopped walnuts or pecans add texture contrast and a subtle nutty flavor complementing the richness.
- → Is coconut oil necessary?
Coconut oil adds moisture and richness, but unsalted butter or neutral oils can be swapped in based on taste.