It’s easy to look at this recipe and think, there is no way I’m making brownies with beans in
them!! But once you taste these rich, decadent, chocolatey treats you’ll never go back to the
boxed mix again. The best part about these brownies is watching your family and friends go
back for seconds not knowing they’re eating black bean brownies! This quick and easy recipe
is both mouthwatering and jaw dropping.
Pro Tip: make sure the beans are blended completely. The last thing you want is to bite into a
whole black bean thinking it’s a chocolate chip! And also, add a couple extra handfuls of
chocolate chips… you can thank us later.
1 1/2 cups black beans (1 15-oz can, drained and rinsed thoroughly)
2 1/2 Tbsp. cocoa powder
1/2 cup quick oats
1/4 tsp. salt
1/3 cup maple syrup, honey, or agave
2 Tbsp. sugar (or omit and increase previous ingredient to 1/2 cup)
1/4 cup coconut or vegetable oil
2 tsp. vanilla extract
1/2 tsp. baking powder
2/3 cup chocolate chips (we recommend mixing dark and milk chocolate for added sweetness)
Optional: more chocolate chips, for presentation
Preheat oven to 350 F. Combine all ingredients except chocolate chips in a food processor, and
blend until completely smooth. Blend really well. (A blender can work if you absolutely must, but
the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then
pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to
cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will firm up.
Makes 9-12 brownies. Be sure to taste as you go – you’ll want these to be sweet, but not overly sweet.
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