Black Bean Brownies

You seriously won’t taste the beans in these brownies (my family couldn’t figure out what the magic ingredient even was!) These taste like decadent, chocolatey, fudge brownies, but lighter! Plus, why not up the protein and fiber in your dessert?

Makes about 12 yummy brownies (in less than 40 minutes)


  • 2 1/4 cup oats
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup almond milk (I used unsweetened vanilla)
  • 1/4 cup liquid coconut oil
  • 1/2 cup drained & rinsed black beans
  • 1/2 cup maple syrup
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (add more if you’d like, plus extra for topping)


  • Preheat oven to 375
  • Blend the oats, cocoa powder, salt and baking powder until it is all incorporated (you can use a high speed blender or food processor)
  • Add the milk, vanilla extract, oil and maple syrup, blending until combined
  • Finally add in the black beans (you may have to stir it a bit here) until it looks like thick, brownie batter
  • Add batter to a small bowl and stir in the chocolate chips (and perhaps a bit more milk if it is too thick)
  • Line a brownie pan with parchment paper, scoop the batter into it, using a spatula to make sure you get it all
  • Smooth out the top with the spatula, then lightly coat your hands with water and pat the surface to make it even more smooth, sprinkle some more chocolate chips across the top
  • Bake for about 25 minutes (stick a toothpick inside to check, it should come out clean)
  • Leave the tray to cool for about 15 minutes, then slice and enjoy warm!


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