These black bean brownies are a treat that you enjoy with a little less guilt! No one will even notice that they include black beans. 

Four brownies stacked on white marble surface. Text overlay reads "Skinny fudge brownies."

Sounds weird, right? If you haven’t tried beans in your baked goods yet, you’re missing out.

Never thought I’d utter those words, but it’s true.

Puree these little gems and they help make the most moist and delicious brownies — with no eggs, oil, or butter, plus you get added protein! Can’t get much better than that, right?

And when healthy snacking tastes decadent, we all win.

PSST: You HAVE to try this healthier deep dish chocolate chip cookie!

Front view of four brownies scattered on white marble surface.

Black bean brownies may sound extremely unappealing, but I can assure you they are phenomenal. You will not notice the black beans in these, I promise.

I put this to the test on my mother-in-law. Now, she usually turns her nose up at my healthy meals and any attempts to make things healthier, lower in calories, or more whole-grain.

It’s not that she doesn’t like that we try to live a healthy lifestyle. It’s not that she isn’t grateful that I’m trying to keep my family healthy and well-fed. It’s more that she’s just a meat and potatoes, white pasta, white bread kind of girl.

I should also add that she eats and appreciates most everything that I make and is always very willing to try new things. And like me, she has a sweet tooth. Especially when it comes to brownies and cupcakes. When they said they were coming over for dinner, I knew I was going to make these brownies and put them to the ultimate test. I told my husband about my evil plan and got to baking.

I pureed the beans and got out the cocoa powder. I left the eggs in the fridge. I left the oil in the pantry. I pulled the whole wheat flour out of the fridge and left the all-purpose in the pantry.

I got the chocolate chips out though, because let’s be real, they are necessary. I also added espresso powder to complement the dark chocolate flavor.

I mixed it all together and baked them in a 350°F oven. After taking them out of the oven, I quickly got rid of all the “bean” evidence.

Keep in mind that I’m a terrible liar. I mean, really, really terrible. So my mother-in-law comes in and I can barely wait to shove a cold glass of milk into her hands with one of these moist, rich black bean brownies.

She tastes them and barely finishes saying, “These are great” before I blurt out, “They have black beans in them!”

I think her exact words were, “Really? Wow! I’d still eat another one even though I know that.” But she didn’t. Minor details, really. These brownies are phenomenal. Don’t take my word for it, try them, you’ll see!

And don’t worry, my husband and I didn’t let these go to waste. They disappeared all too quickly. Thank goodness for the reduced calorie content!

Head on over to Food Fanatic for the Black Bean Brownie recipe or read on to find it here.

Four brownies stacked on white marble surface.

Black Bean Brownies - no one will ever know!

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 45 minutes
Total Time: 1 hour 35 minutes

These black bean brownies are a treat that you enjoy with a little less guilt! No one will even notice that they include black beans. 

Ingredients

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups whole wheat flour
  • 2 1/4 cups sugar
  • 1 1/4 cups cocoa powder
  • 1 tablespoon espresso powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Spray a 9x13 -inch pan with nonstick cooking or baking spray.
  2. Drain a can of black beans and rinse until the water runs clear. Return beans to can and refill the can to the top with fresh water. Pour beans and water into a blender and puree until smooth. 
  3. In a large bowl, mix flour, sugar, cocoa powder, espresso powder, salt and baking powder. Add pureed black beans, vanilla and water, stirring until dry ingredients are moistened. Do not overmix. Fold in chocolate chips. 
  4. Pour batter into prepared pan. Bake for 25 to 35 minutes or until almost firm, rotating the pan 180 degrees halfway through baking time. 
  5. Cool completely before cutting into squares.

Notes

  • Recipe adapted from Farmgirl Gourmet.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 66mgCarbohydrates: 33gFiber: 3gSugar: 23gProtein: 3g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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