Black Bean Brownies recipe is the surefire way to satisfy that chocolate craving in a healthy manner with flourless brownies. Under 80 calories per brownie!
{Gluten-Free, Dairy-Free}
This post is a super duper special and fun post. I mean it does involve brownies.
Told you this was going to be fun. But seriously, we need to talk about these brownies first.
Black Bean Brownie here; I’m delicious, chocolaty, and secretly healthy. Love me.
That is what these brownies say to you guys, you know, because food totally talks to you, too, right?
This is an old recipe you can find in the Veggie Balance archives. When I say old, I mean like one of the first recipes ever shared on this site. I decided it needed a facelift.
Want to find this oldie post and see how VB looked when I had no idea what a real camera was?? Search: Vegan Black Bean Brownies. (I’m gonna make you work for this embarrassment of mine.)
(Did you go look? Secretly, I’m hoping some of those posts are never looked at again.)
These delicious brownies contain an entire can of black beans! It’s crazy how all the chocolate goodness masks these beans and all you can taste is just CHOCOLATE.
Heaven? Yes, it’s chocolate heaven.
This is such a tremendously easy recipe that even your little ones can help you make it–maybe for Mother’s Day, which is just around the corner. Put all the ingredients in a blender or food processor and hit WHIRL!
Ready, set, devour.
Black Bean Brownies Recipe
Dessert
Gluten-free, Dairy Free
Healthy
Yield: 16
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Ingredients:
- 1 (15oz) can black beans, rinsed and drained
- 2 eggs
- 1/2 cup cocoa powder
- 1/3 cup cane sugar
- 1/2 teaspoon olive oil
- 1 Tablespoons unsweetened almond milk
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely ground coffee (can omit entirely if you don't have it)
- 1/4 cup mini chocolate chips
Directions:
- 1. Preheat oven to 350 degrees F.
- 2. Prepare 8x8 pan by coating sides and bottom with cooking spray.
- 3. In blender or food processor add black beans and eggs. Pulse a couple times until beans are pureed.
- 4. Add cocoa powder, sugar, olive oil, almond milk, balsamic vinegar, baking powder, baking soda, coffee grounds. Pulse 10-15 more times to combine mixture completely.
- 5. Pour mixture into prepare 8x8 pan. Sprinkle chocolate chips on top.
- 6. Bake for 25-30 minutes or until a toothpick comes out clean.
Author: Linnie
Nutrition Information:
Calories: 78
Other nutrition information: Total Fat: 2g , Saturated Fat: 1g , Trans Fat: 0g , Cholesterol: 23mg , Sodium: 10mg , Total Carb: 13g , Dietary Fiber: 3g , Sugars: 6g , Protein: 3.2g
How much did you love this recipe?
Click a star to let me know:
(53 votes, average: 3.70 out of 5)
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Lindsay, they look amazing! I’ve always been intrigued by black bean brownies. I could never imagine them tasting good but your words and photos just convinced me. I HAVE to try this soon!!
Thanks Lorena! They are definitely a must to make! Hope you get a chance to devour them soon. 🙂
The first time I made black bean brownies, my mind was blown. They are really amazing. I will have to try your recipe!
My mind was blown the first time I made them too!! LOL
I LOVE BLACK BEAN BROWNIES. I just made them yesterday!! Sorry for the all-caps, but they’re soooo good and my tastebuds prefer them over regular unhealthy brownies any day! 🙂
Haha loving the enthusiasm Marina 😉 They are a huge favorite in our household, I ESPECIALLY love how quickly they pull together!
Brownies for 80 calories?! Yes!!! I can’t wait to give this recipe a try Lindsay!
Hope you do get a chance to try them! 🙂
Hi Lindsay,
These look absolutely delicious and I’ll have to confess to never having heard of black bean brownies but they sound amazing!
Going on my list to try 🙂
Yay! I was very skeptic when I heard about them a couple years back, but was EXTREMELY surprised. My husband devours them and he is a brownie connoisseur 😉
I gotta try these. A classic dessert turned healthy, thanks for the idea
You are very welcome Keith! 🙂
LOOOVE that these are made with a whole can of black beans! And haha yes I also have lots of pics of recipes on the blog taken wayyyy before I knew how to take pictures of food at all! : )) happy to be hosting this giveaway with you and pinning, tweeting, yumming this recipe!
Thanks Vicky! Glad to be a part of this with you also!
Also, glad I’m not the only one that cringes at their past work. 😉
Looks great Lindsay!!! Can’t wait to make these for my kids, I think they’ll be a HUGE hit!
Yay! I think they will be too! 🙂
These sound fabulous! I’ve made black bean brownies before and they were wonderful…such a surprise to my family! They didn’t expect to like them as much as they did. I can’t wait to try your version!
Haha might husband was extremely skeptical the first time I made them as well. 😉 Hope you love them!
I’m definitely trying these – my son will eat black beans straight from the can so I know he;ll love these!
How great is that! LOL so cute. You can’t taste the black beans even a little bit in these brownies. I think he’ll definitely love them. 🙂
You recipe sounds super intriguing. First of all the black beans, but also only 1/3 cup sugar, no flour and balsamic vinegar? I’ll just have to give them a try! Also so happy to be hosting this giveaway together with you 🙂
Thanks Regina! These are always a huge hit. The black beans essentially become the flour and I know the balsamic vinegar is such a odd ingredient but it actually brings out the chocolate flavor more, same goes for the coffee grounds. When I made them for the first time two years ago I was floored by the difference those little ingredients make. Hope you enjoy! 🙂
HOW MANY CARBS PER BROWNIE?
Becky, under each recipe is a link that says Nutrition Facts. Click that and it’ll provide the information you are looking for.
is there a sub for balsamic vinegar? are these brownies cakey? or just like cooked mashed beans?trust me , ive tried the same recipe but used vinegar and in muffin form, they looked like cooked batter cups, surprised by how good yours have turned out and happy too, can you give me some tips pls.i dont know what i mightve done wrong…….hows the texture of your ones? etc….
These are definitely more cakey brownies in my opinion. If you are looking for a more fudgy version check out these or a healthy version with these.
I just made these brownies with minor substitutions (Apple cider vinegar instead of balsamic, and jaggery instead of cane sugar ). They were fantastic !!!! They are not sweet, so if you prefer sweeter I would just up the sugar a little bit. I liked them as is however. The texture is similar to a moist cake rather than a traditional brownie. I think they would also be fantastic made with adzuki beans subbed for the black beans. Thanks for a great recipe :)!
Is it possible to use egg whites instead? Can’t wait to try these!!
I don’t see why not! 🙂
TWO STARS
It’s not that I didn’t like these, the taste was fantastic. It’s just that the final product looked nothing like the picture. It did not rise like that at all.
Generally when baked goods don’t rise there are a few culprits. One is your baking powder and baking soda is old. Second is over-mixing the batter. Or third – oven temperature.. Baking is a chemical reaction and that rising it the chemical reaction happening. It’s very similar to when a cake doesn’t rise, or it fall in the middle. Here are a few other items that could of gone wrong with why it didn’t rise in this article by It’s Yummi
Look delicious! May I ask what is the point of the balsamic vinagre.
It ends up complementing the flavors of the chocolate and a deeper depth of flavour. If you don’t have it it’s not the biggest deal but it’s a nice addition.
Can I sub flax egg or applesauce for the eggs?
What can be used in place of the eggs?
these are definitely NOT under 80 cal per brownie! I used multiple websites and counted them myself, these are well over 200 cal per brownie!