If you're looking for a chocolate treat that’s both delicious and nourishing, you’re in the right place. Black Bean Brownies have become a regular in my kitchen—so much so that I make them almost every week. This is a great addition for holiday baking if you are looking for a way to still enjoy a delicious, chocolatey treat without the loads of sugar and saturated fats we can excessively consume this time of year.
When I brought a batch to work recently, my coworkers couldn’t get enough. They were shocked to learn the main ingredient was black beans! This recipe, originally from Joyous Health by Joy McCarthy, strikes the perfect balance between indulgence and health. It’s dairy-free, gluten-free, and packed with fibre and antioxidants. Whether you’re looking for a healthier dessert option or simply want to try something new, these brownies won’t disappoint.
Why Black Bean Brownies?
Using black beans in a dessert might sound unconventional, but they create a rich, moist texture that’s perfect for brownies. Beyond their role in the recipe, black beans bring important nutritional benefits:
High in Fibre: Supporting digestion and keeping you feeling satisfied.
Gluten-Free: A great option for those with dietary sensitivities.
Protein-Rich: Adding balance to this sweet treat.
Even the most skeptical eaters won’t notice the beans. It’s a great way to sneak in some nutrition while satisfying your sweet tooth.
Recipe
Ingredients:
1 can (15 oz / 425 g) black beans, drained and rinsed
3 medium eggs (or flax eggs for a vegan option)
1/2 cup coconut sugar
1/3 cup coconut oil, at room temperature
1/4 cup raw cocoa powder
2 Tbsp chia seeds
2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup raw cacao nibs
A sprinkle of sea salt
Instructions:
Preheat oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
Blend ingredients: In a food processor, combine black beans, eggs, coconut sugar, cocoa powder, coconut oil, chia seeds, and vanilla. Process until smooth.
Add mix-ins: Stir in chocolate chips and cacao nibs for texture.
Bake: Spread the mixture evenly in the pan, sprinkle with sea salt, and bake for 30–35 minutes. The brownies are ready when a toothpick inserted in the centre comes out clean.
Cool and slice: Allow the brownies to cool completely before slicing. Store in the fridge for up to five days or freeze for longer storage.
Tips for Customizing Your Brownies
Swap Beans: Chickpeas work well as an alternative to black beans.
Add Crunch: Include chopped walnuts for extra texture and flavour.
Top It Off: Blend ripe avocado with honey and vanilla for a creamy, nutrient-rich frosting.
Go Vegan: Use flax or chia eggs instead of regular eggs.
Make-Ahead Friendly: Freeze individual portions for a quick snack.
Nutritional Benefits
These brownies offer more than just great taste:
Fibre: From black beans and chia seeds, promoting healthy digestion.
Antioxidants: Found in raw cocoa powder and cacao nibs, protecting against oxidative stress.
Protein: Making this a more balanced snack option.
Gluten and Dairy-Free: Accommodating a variety of dietary needs.
This recipe is adapted from Joyous Health by Joy McCarthy, a cookbook filled with wholesome, approachable recipes. If you enjoy these brownies, I highly recommend exploring the rest of her collection.
About Renée
Renée, a nutritionist specializing in metabolic health. I’m passionate about helping women and families find joy in nourishing, delicious food while supporting their health goals. From managing blood sugar to creating sustainable meal plans, my mission is to make holistic wellness accessible and enjoyable. You’ll often find me experimenting in the kitchen or creating recipes to share with clients and loved ones.