These Healthy Black Bean Brownies are the even healthier version of my Black Bean Brownies, still made with no eggs and no dairy, half the carbs and half the calories!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Healthy Black Bean Brownies
These Healthy Black Bean Brownies are the even healthier version of my Black Bean Brownies, still made with no eggs and no dairy, half the carbs and half the calories!
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Servings: 12 squares
Calories: 128.4 kcal
Ingredients
- 1 can Black Beans - drained, rinsed, equivalent to 1 1/2 cup (note 1) – 15 ounces/425g
- ½ cup Maple Syrup - (note 2)
- ¼ cup Mild-Flavor Olive Oil - (note 3)
- ½ cup Oat Flour - (note 4)
- ¼ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅓ cup Dairy-Free Dark Chocolate Chips - (note 5)
Optional
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a food processor, add all the brownie ingredients, blend on high speed, stopping every 20 seconds, scraping down the sides of the bowl with a rubber spatula, and processing again until the batter is consistent and mostly smooth. It's a bit grainy, that's normal.
- Fold in chocolate chips, pulse a few times to incorporate.
- Pour the batter evenly into the prepared pan, sprinkle a few chocolate chips on top.
- Bake for 25-30 minutes at 350°F (180°C) or until the top crackles, and a toothpick inserted in the center comes out with just a little crumb on it, meaning the brownies are baked, but still fudgy.
- Remove from the oven and let them cool down for 15 minutes in the pan, then for 1 hour on a cooling rack at room temperature, then for 30 minutes in the fridge before cutting.
- Cut the brownies into 12 bars.
Notes
Note 1: A can of drained black beans is equivalent to 1 1/2 cups of cooked black beans. The recipe works with canned chickpeas as well.
Note 2: Or any liquid sweetener you have on hand, like agave syrup.
Note 3: Or any low-flavor oil or melted coconut oil works. Make sure you cool the melted coconut oil before adding it to the batter, and use refined coconut oil to avoid a coconut flavor. Use my oil-free black bean brownies for an oil-free recipe.
Note 4: Or all-purpose flour or all-purpose gluten-free flour, but the brownies are a bit more gummy and dense with these options. For almond flour, use my other black brownies recipe.
Note 5: Or chopped walnuts or pecans.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store in an airtight container in the fridge for up to 4 days. Freeze in sealed Ziplock bags for up to 1 month. Thaw the day before at room temperature.
Nutrition
Serving: 1brownie | Calories: 128.4kcal | Carbohydrates: 16.3g | Protein: 1.5g | Fat: 6.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.5g | Sodium: 96.9mg | Potassium: 108.5mg | Fiber: 1.2g | Sugar: 9.9g | Vitamin A: 0.5IU | Vitamin B12: 0.01µg | Vitamin C: 0.02mg | Calcium: 44.7mg | Iron: 0.6mg | Magnesium: 20.9mg | Phosphorus: 45.8mg | Zinc: 0.6mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Black Beans – This is the main ingredient that replaces eggs and flour, giving the brownies a dense, fudgy texture. The black beans have a neutral flavor and provide fiber and protein. You can also use canned chickpeas if you prefer.
- Maple Syrup – This liquid sweetener gives the brownies their sweetness and helps to bind the batter together. Agave syrup is a great substitute.
- Mild-Flavor Olive Oil – The oil adds a lot of moisture and richness to the brownies, ensuring they are fudgy and not dry. Any neutral oil or refined melted coconut oil also works well.
- Oat Flour – This ingredient helps to absorb moisture and gives the brownies their cake-like structure. All-purpose flour or gluten-free all-purpose flour also work, but they can make the brownies denser.
- Unsweetened Cocoa Powder – This is what gives the brownies their rich, chocolatey flavor.
- Baking Powder & Baking Soda – These are the leavening agents that help the brownies rise slightly and prevent them from becoming too dense.
- Dairy-Free Dark Chocolate Chips – These add pockets of melted chocolate throughout the brownies, making them extra decadent. You can also use chopped walnuts or pecans for a different texture.
- Salt – A small amount of salt balances the sweetness from the maple syrup and makes the chocolate flavor pop.
- Vanilla Extract – This adds a subtle, warm flavor that complements the chocolate nicely.
How to Make Healthy Black Bean Brownies
Carine’s Tips
Let me share a few more tips for a perfect black bean brownies.
- Add a Chewy Texture – For a chewier texture and a boost of fiber, you can add 1 tablespoon of flaxmeal to the brownie batter before blending.
- Chill Before Cutting – To get the ultimate fudgy texture and clean, neat slices, make sure to chill the brownies in the fridge before cutting them.
- Flour Alternatives – You can use all-purpose gluten-free flour or regular all-purpose flour instead of oat flour, but keep in mind that this will make the brownies slightly more dense and gummy.
going to have a go at these
Let me know how it goes!
these definitely taste bean-y straight out of the oven. but the chocolate flavour comes through better after a night in the fridge and the second bite! it’s bean-y, but i actually really like these! the texture is silken smooth and creamy, not dry at all (which i was afraid of). i used half date syrup and half honey instead of maple and it worked, but it wasn’t super sweet following the recipe quantity. good to taste and adjust. adding more liquid sweetener made my batter runnier though, so it’s still rather soft after baking and cooling.
I read in your next comment that you use date caramel as a sweetener, which explain why you feel the bean taste so much. Date are not as sweet as maple syrup and it won’t cover up the bean taste as much.
Can I use brown sugar in place of the maple syrup and substitute almond flour for the oat flour?Would that change the caloric content much? Thanks so much
You can’t swap a liquid sweetener for a crystal sweetener because the maple syrup act as a binding agent in the recipe, it stick ingredient together. Oat flour also has way more fibers and less fat than almond flour, a swap will always result in a dryer texture, even crumbly depending on the recipe, unless you use a bit less.
Thank you. I’m new to this type of cooking. I look forward to trying it as written. Just one more question. I’m sure you mean to use pure maple syrup but will a “syrup” like Mrs. Butterworths work?
I am not familiar with this syrup, but I check their ingredient list and since the first ingredient is water, I don’t think it will act as a binder as maple syrup.
Is it possible to use date syrup instead of maple syrup?
i used date caramel (dates + hot water, blended) and it worked! may need more than the recipe calls for though. mine was not very sweet as it is relative to your dates. note that adding more sweetener may change the texture of the final baked brownies
I haven’t tried this syrup before, I suppose yes!
Loved it!
Thank you!
My family loved this! They honestly could not believe the ingredients used! Followed directions exactly as stated and they came out perfect- great healthy snack for the family! Thank you for sharing!
That’s amazing! thank you.