Black Bean Brownies Recipe

Healthy black bean brownies in a glass baking dish.

5 from 15 votes

Healthy Flourless Black Bean Brownies - vegan, naturally sweetened, zero bean flavor—just a deeply chocolately, brownie-like crumb that firms up beautifully as it cools. Created by a Registered Dietitian for a healthy treat you can feel good about.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 260kcal

Author: Nisha Melvani

Equipment

Blender
8x8 or 9x7 baking dish
Oven

Ingredients

¾ cup almond flour or oat flour (see note)
½ cup cocoa powder
1 teaspoon baking powder (preferably aluminum-free, sodium-free)
1 ½ cups black beans 1 (15-ounce) can or 1 ½ cups cooked, rinsed and drained
6 Medjool dates pitted
1 tablespoon vanilla extract
1 ¼ cups water or unsweetened nondairy milk
⅓ cup chopped walnuts or pumpkin seeds (or more to taste)

Optional Raspberry Chia Topping:

1 cup raspberries
3 tablespoons water
1 tablespoon chia seeds
1 tablespoon protein powder or almond powder or peanut powder
Maple syrup or agave to taste (optional)

Instructions

Preheat the oven to 350ºF.
Mix the dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt (if using). Break up any lumps.
Blend the wet ingredients: In a high-speed blender, add the drained black beans, dates, vanilla, and water. Blend on high until completely smooth.
Combine wet and dry: Pour the blended mixture into the bowl with the dry ingredients. Mix quickly and thoroughly until fully combined.
Fold in the walnuts or pumpkin seeds. Add chocolate chips if using.
Bake: Transfer the batter to a greased or parchment-lined 8x8-inch (or similar size) baking dish. Bake for about 35 minutes or until the top springs back slightly when pressed. They will firm up when left to cool.
Make the Raspberry Chia Seed Topping (optional):
Cook the berries: In a small saucepan over medium heat, heat the raspberries and water until simmering (about 3 minutes), mashing the berries as they cook.
Stir in the chia seeds and cook for 1 minute.
Remove from heat and let cool. Once slightly cooled, stir in the protein powder until fully dissolved, adding more water as needed. Set aside to thicken. Add optional maple syrup to taste.
Let the brownies cool before adding the chia topping (if using) or slicing.

Notes

Nutrition facts do not include Raspberry Chia Topping.

Drain the beans thoroughly before adding them to the blender to avoid extra liquid.

Want a bone-boosting twist? Swap in prunes for the dates—they work beautifully.

For a nut-free version, use pumpkin seeds instead of walnuts, and oat flour instead of almond flour. (Note: I prefer the texture with almond flour.)

Work quickly: Once the beans are blended, mix the wet and dry ingredients together and transfer the batter to the oven immediately for the fluffiest results.

For sweeter brownies, add 1 to 2 tablespoons of maple syrup or sweetener when blending the beans and dates. Or add maple syrup to the Raspberry Chia Seed Topping.

Frost the brownies with my healthy Walnut Cream for a cake or more decadent brownies.

Nutrition