Fudgy Black Bean Brownies
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Published Feb 08, 2024, Updated Feb 15, 2024
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These gluten-free black bean brownies are so fudgy and delicious. No one will be able to tell that they’re flourless and made with beans!
With over 100 five star reviews these black bean brownies are one of EBF’s most popular dessert recipes so if you haven’t tried them yet, here’s your sign!
They’re a breeze to whip up and come out tasting moist, fudgy and plenty sweet. And trust me, nobody will even be able to tell that they’re made with black beans. They get blended up in your food processor and are completely undetectable. The beans essentially just replace flour, plus they add some fiber and protein.
I’ve tried other black bean brownie recipes before and none have turned out as good as this recipe, if I do say so myself! I think you’re going to LOVE them just as much as we do!
Why You’ll Love These Brownies
- Easy to make – You only need 10 simple ingredients and a food processor!
- Healthy – These brownies are naturally sweetened with maple syrup and the black beans add extra nutrition and protein.
- Rich and fudgy – No one will know that they’re made with beans! They’re still have such a rich and fudgy texture.
- Allergen-friendly – These brownies are gluten-free, grain-free and can easily be made vegan and nut-free.
// ★★★★★ Review //
“These are the best brownies I’ve ever eaten. I will never go back to store bought mix again. Wow!! Thank you!” – Rachael
Ingredients & Substitutions
- black beans – acts as a flour substitute and adds protein and fiber! I used one can of black beans (drained and rinsed), but you can always use dry black beans instead. I haven’t tried this, but someone else used 154g of dry black beans and the brownies turned out well.
- eggs – helps bind the ingredients together and provide structure for the brownies.
- coconut oil – to help add moisture to the brownies. Olive oil, avocado oil or butter works as a substitute.
- cacao powder – can’t have brownies without cocoa powder for that chocolate flavor! If you don’t have raw cacao powder, unsweetened cocoa powder works too! I really like Navitas organic cacao powder.
- sea salt and baking powder – two baking essentials!
- pure vanilla extract – for some added flavor.
- pure maple syrup – the perfect liquid sweetener for these brownies. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” that’s made from corn syrup. Another liquid sweetener like honey or agave would also work.
- chocolate chips – can’t have brownies without chocolate chips! Feel free to use your favorite brand!
- walnuts – I love the added crunch the chopped walnuts add, but you can totally skip these or use another nut instead.
Dietary Substitutions
- Vegan: To make this recipe vegan you could use flaxseed eggs. I have tested these brownies with flax eggs and the brownies turned out, they just didn’t rise as well.
- Dairy-free: Make sure the chocolate chips you’re using are dairy-free.
- Low-sugar: To reduce the sugar content of these brownies you could use stevia-sweetened chocolate chips like Lily’s chocolate chips and swap the maple syrup with sugar-free monk fruit maple syrup.
- Nut-free: Skip the walnuts and top your brownies with more chocolate chips if you prefer.
How to Make Black Bean Brownies
Preheat: Preheat the oven to 350°F and grease an 8×8-inch baking pan.
Blend: Place the beans, eggs, maple syrup, coconut oil, cocoa powder, salt and vanilla in the bowl of a food processor or blender and blend until smooth.
Combine: Remove the blade and gently stir in your chocolate chips and walnuts, if using. Another option is to sprinkle the walnuts on top of the brownie batter once you pour it into the pan.
Bake: Transfer mixture to the prepared baking dish. Bake for 35 minutes, or until brownies are set in the center and a toothpick comes out clean. Cool completely, cut into squares and enjoy!
How to Serve Black Bean Brownies
I love eating these brownies plain, but if you want to get fancy here are some topping ideas:
- Nut butter – add a drizzle of nut butter on top of your brownies for some healthy fats and added protein.
- Coconut whip – these brownies would be delicious with a dollop of coconut whip cream on top!
- Ice cream – you can’t go wrong with a scoop of ice cream when serving these brownies!
- Caramel sauce – these brownies paired with a drizzle of my date caramel sauce would be to die for!
- Yogurt – want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with a sprinkle of granola (this homemade granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
How to Store
These brownies never last long in our house, but here are some storing tips:
- At room temperature: Store in an airtight container at room temperature for 4-5 days.
- In the fridge: Store in the refrigerator in an airtight container for up to one week.
- In the freezer: These brownies freeze well! Store them in a freezer-safe bag or container for up to 3 months. To thaw, place the brownies in the fridge overnight or at room temperature for a few hours.
Frequently Asked Questions
These black bean brownies are still considered a treat, but they’re definitely made with more nutritious ingredients than many desserts and baked goods. They’re made without flour so are lower in calories than many brownie recipes and they have 4 grams of protein per brownie. Plus, they’re naturally sweetened with maple syrup.
The black beans are used instead of flour so there’s no gluten in these brownies and they have a little extra fiber and protein. Not only is this awesome for dietary purposes, but it also means that you can blend the batter right in your food processor or blender.
I haven’t tried using another bean for these brownies and I wouldn’t recommend it. I. do have a recipe for chickpea brownies if you want to use chickpeas.
Yes, you can use a high-speed blender to make these brownies if you don’t have a food processor.
More Brownie Recipes To Try
- Protein Brownies
- Oat Flour Brownies
- Zucchini Brownies
- Pumpkin Brownies
- Peanut Butter Hummus Brownies
Be sure to check out all of the black bean recipes as well as the full collection of dessert recipes on EBF!
Black Bean Brownies
Ingredients
- 1 15 oz can black beans, drained and rinsed
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil
- ¼ cup cocoa powder, or raw cacao powder
- ⅛ teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips
- ⅓ cup chopped raw walnuts, optional
Instructions
- Preheat oven to 350°F and grease an 8×8-inch baking pan.
- Place beans, eggs, maple syrup, coconut oil, cocoa powder, salt, baking powder and vanilla in the bowl of a food processor or blender and blend until smooth.
- Remove the blade and gently stir in your chocolate chips and walnuts, if using. Another option is to sprinkle the walnuts on top of the brownie batter once you pour it into the pan.
- Transfer mixture to the prepared pan. Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean. Cool completely, cut into squares and enjoy!
Video
Notes
- Eggs: To make this recipe vegan you could use 3 flax eggs (1 Tablespoon flaxseed + 3 Tablespoons water for each egg). I have tested these brownies with flax eggs and the brownies turned out, they just didn’t rise as well.
- Coconut oil: Melted butter, avocado oil or olive oil works too.
- Maple syrup: Another liquid sweetener like honey or agave would also work.
- Walnuts: You can totally skip these or use another nut instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious! I have always been intrigued by beans in sweet dishes. I really have to give it a try. Thanks for sharing this recipe. 🙂
I hate to be that person, but I really do love black bean brownies more than “normal” ones. Something about the texture and how fudgy they are! Can’t wait to make these. Thanks for sharing.
Black beans are a fantastic idea! Never thought of that, although I would have to slip them in while avoiding skeptical onlookers in my house. Thanks for enlightening!
Now you’ve got me craving black bean brownies! Such a good and healthy treat. Might have to whip up a batch to enjoy throughout the week.
Black beans in brownies? Totally strange, but I bet it’s delicious! Thanks for sharing! 🙂
I’ve been wanting to make black bean brownies and this recipe looks perfect!
i have been craving for brownies for a while now – this is so going to happen this weekend.
We may just make these today since we are snowed in!
I’m always surprised at how good black bean brownies taste! I can’t wait to try your recipe! It looks delicious!
That cookbook is the cutest thing ever! 🙂 And those brownies sound awesome! I haven’t been able to get a batch of black bean brownies to turn out well, but these sound perfect!
I love them, I love them, I love them a lot, and they’re officially GONE from my kitchen and into my belly. 😉
Guess that means I need to make more. 🙂
I’ll admit I was skeptical reading “black bean” in brownies, but your photos make them look so good, as I’m sure they taste! Pinned this for future baking 🙂
oh my goodness these look amazing! What a fabulous, healthy food swap for regular sugary brownies 🙂
http://www.getchaglowon.com
I’ve been DYING to try black bean brownies! These look so good and the recipe is pretty strait-forward! I will have to try it. I love the maple syrup chart as well, I literally just used up all of my syrup because I use it as a sweetener so often. 😉
can these be made without the egg swapped with a vegan alternative?
I haven’t tried it so I’m not 100%. Let me know if you test it out. 🙂
I would also like to know if these could be made without egg.
Hi Misty! So I haven’t tried them with an egg substitute yet, but I think I’ll test using 3 flax seeds soon. That said, I did have one person say that they used Bob’s Red Mill egg replacer and that they turned out great! Let me know if you decide to try them egg-free.
Zing!! These are amazing!!! I love a sweet treat I can feel good about, and my junk food lovin husband couldn’t detect the beans. Mwahaha :). Thanks for an awesome keeper of a recipe!
Hi there, Brittany! This recipe looks fantastic. I have one quick question– do you have any thoughts on how subbing blackstrap molasses for maple syrup would work out in this recipe? I know the flavor would turn out quite different, but I’m a huge fan of that licorice-y taste. I’m just wondering whether other aspects of the recipe, like texture, would turn out very different if I used a thick molasses in place of the relatively thinner maple syrup that your recipe calls for.
Thanks!
Hi there! I think it would work in the recipe and you’d get some extra iron too! Let me know if you try it. 🙂 Also, if you like molasses you might like these protein bars too! (https://www.eatingbirdfood.com/2012/01/vegan-pumpkin-protein-bars/)
Thank you so much! I’ll definitely give them a try 🙂
Hi Brittany,
I baked these brownies today, posted a picture on Instagram and tagged you! This is the first time I used Instragram…and I’m very happy to see a response back from you 🙂
They turned out very well and are very easy to make! Thanks for sharing the recipe.
Ahh!! I was so excited to see your Instagram post — thank you so much for sharing and tagging me. 🙂 I’m so glad you enjoyed the brownies.
Wow these look so delicious! I could really do with eating one of them right now!!!! I love your blog!
These are so amazing!! I just made them today during lunch and my coworkers couldn’t even tell they were healthy! What a great recipe – thank you!
I’m so glad that you liked them, Anne! Thanks for coming back to let me know how they turned out. 🙂
I absolutely love this recipe! I have been wanting to make black bean brownies for quite some time now and am so glad I tried this one. Everyone in my family loved them and didn’t think for even a second that they were made using beans. The fudgy texture is to die for! I used a teeny bit less maple syrup, but I don’t think it made a difference at all. SO quick, easy, and sweet-tooth satisfying!!
Hi Alexis! This comment made my night. I’m so happy that you and your family enjoyed the brownies. Thank you so much for trying the recipe. 🙂
Hi! I don’t have a large enough food processor or blender but am interested in making these. I assume these wouldn’t work in a mixer with a whisk attachment, what about if I used an immersion blender? I can puree the black beans in my blender, then put the pureed beans with the rest of the ingredients in a bowl and use the immersion blender to blend everything together? Do you think that would work? If not, what do you suggest? Thanks!
Hi Gabby. I don’t think they will work in a mixer with the whisk attachment because you need to really puree the black beans to get the correct texture. I think I’d mash the beans really good by hand and then use your immersion blender to blend everything. Just don’t over mix the eggs! Let me know how it turns out if you try it. 🙂
These brownies are moist and delicious! I took them to work and my co-workers asked for the recipe… Yummy! Definitely will make these again! ????
Woo-hoo! So glad that you liked them, Shelley and props for sharing with your co-workers instead of just keeping them all to yourself. 😉
these are amazing! going to make for the 3rd time this month – and love them more than ‘normal’ brownies – I make them in cupcake papers in a muffin tin – easy clean up and serving – thanks so much going to check your other recipes!
I made these brownies today for my husbands birthday! They’re sooo delicious! A great alternative with no flour, no vegetable oil & no refined sugar! Thanks for the recipe Brittany!
Can i sub the maple syrup for date paste? Is it the same conversion? Thanks 🙂
Hey Kelly. I’m pretty sure date paste will work but I’m not 100% about the conversion because I haven’t tried it with this recipe. Let me know how the brownies turn out if you try it. 🙂
Has anyone tried to freeze these? I am prepping and freezing desserts for my daughter’s first birthday and am trying to make everything free of refined sugar… Please let me know if they hold in the cold! Thanks!
Hi Brooke. I haven’t tried freezing them, but let me know if you try it! Happy birthday to your sweet girl. 🙂
These are insanely good. Will be tagging you on insta soon! 🙂 Q – how long do they keep in the fridge and/or freezer? Thanks!
Oh yay! So glad that you like them Faye. I’ll watch for the tag on IG! They should last 3-4 days in the fridge and 1-2 weeks in the freezer. 🙂
Just tried one!!! Yum…I’m pleasantly surprised. Thank you.
Hooray! So glad you like them. 🙂
Hi! These look great. Can I make these without chocolate chips in them? I don’t like chocolate. I know, brownies are chocolate, but other than brownies i don’t like chocolate. Is there a need for them in there?
I have made your recipe in the past, they were delicious! I’m about to make a batch with my daughter right now. Thanks for sharing! ????
Yay! I hope you and your daughter enjoy the brownies.
Just made these today! So good! Thank you for sharing this great recipe.
What a sweet gift! These brownies would be what I’d try first too! Like the upgrade you did. They look so delicious!
I can’t imagine what these must taste like but they sure do look good! 😀 I’m totally down with a healthy brownie 😉
Tried these last night and they turned out SO YUMMY! Thanks for the recipe!
Wondering if you can make these without the chocolate chips…? They look amazing but I don’t have chips! Please advise. Thanks a million!
Hey, I make these brownies without chocolate chips all the time and they always turn out good. You could always make a homemade chocolate frosting to spread on top the brownies, too. That’s what I do and it’s absolutely delicious. It’s real easy to make. Just put 1/2 cup unsweetened cacao powder, 1/4 cup soften butter, 1/2 tsp vanilla extract, and 1/8 tsp salt in a bowl. Mx until it becomes creamy and then spread on the cooled brownies. I hope that helps you out.
Oh, I forgot about the honey lol… You add 2-4 TBSP of honey in the frosting, as well.
Thanks so much! Can’t wait to try them!!
Made these yesterday and they were fantastic. I was going to take some to work for a healthy snack, but there were none left after my husband and son discovered them!
So glad that you liked them, Jean! And bonus points that your husband and son enjoyed them too! You’ll have to make another batch to take to work. 🙂
I started making these brownies a year ago. What a game changer! This is the recipe that finally convinced my family that healthier treats can taste just as good, if not better, than their processed counterparts. My husband and kids absolutely love these brownies. I make at least one double batch a week. I put them in my two youngest children’s lunches and their friends always want to trade for them. At Christmas, I made a few batches for a work pot luck. They were a huge success. My co-workers could not believe they were made with black beans and maple syrup instead of flour and granulated sugar. Thank you so much for sharing this recipe
Do you think I could substitute some chocolate protein powder for the cocoa?
I haven’t ever tried it with chocolate protein powder, but I bet it would work! Let me know how they turn out if you try it. 🙂
These brownies are fantastic! I make these all the time and my brother, sister and I eat the whole pan in 2-3 days. I did make a slight change to the recipe; I add in slightly less than 1/2 cup of cacao powder instead of the 1/4 that is originally called for… It makes it taste more like dark chocolate brownies and it’s absolutely delicious! I’d eat the entire pan in a day if I could, but I don’t as it’s extremely high in calories, lol….
Dear lord these are unbelievable.
This comment made my day. So glad you love them.
Can you use honey instead of maple?
Sure! Honey should work great.
Such a great recipe!!!
Thank you so much, Cara!
Is there any other decent substitute for maple syrup? I know it’s a special flavor & natural sweetener. However, I live in Europe where quality maple syrup is hard to come by.
Hi Beth! Totally understand. You can use honey or even regular cane sugar will work if you’re unable to get your hands on maple syrup! I hope you still get to try these! 🙂
Delicious! They were moist and chocolatey without being overwhelmingly sweet.
These are so fudgy and delicious. I def wouldn’t be able to guess black beans as an ingredient if I didn’t know. Yum!
I just thought you would like to know that I made these once, and Oh my word, they are absolutely the best ever. No one could believe they were bb brownies! The second time I made them I had no eggs, so subbed in applesauce. They took longer to cook, and were certainly not brownie like, but the most delicious chocolate mousse ever!!
Making them today for the oscar party tomorrow.
Love your recipes!!!
Most delicious healthy brownies yet!! Had them at my cousin’s house and had to make for myself. I freeze them so I can grab one when I have a brownie craving!
Very yummy! I used kidney beans instead of black beans. My boyfriend loved it (: thanks for the inspiration !
These Brownies were amazing. You haven’t failed me yet! Thanks
Thank you so much, Monae. I’m so excited that you love the brownies. Really quick favor for you — would you be willing to leave another comment with a star-rating for the recipe? The star-ratings are super helpful. 🙂
No problem Brittany 🙂
I tried this out on guests and didn’t tell them anything but that they were made from scratch 😏 My husband said this is what our new go-to recipe and that’s a WIN 👏🏼👏🏼👏🏼
These Brownies were sooooo good!! I still can’t believe Black Beans are in them 🙂
Amazing Recipe. You won’t be disappointed.
I’m seriously so impressed! this recipe is just what I need to satisfy my sweet tooth. I would say these brownies are more “cakey” and I typically like “fudgey” but they taste so good I’m not going to complain. Thanks so much for sharing!
Oh my, black beans? That’s an interesting substitute, and I never would’ve noticed! Thanks for sharing, they look delectable!
Just tried black bean brownies. Tastes good but didn’t raise a bit . Was wondering if anyone has tried baking soda or baking powder and is so did it turn out?
First time ever trying black bean anything and it was delicious. Of course not nearly as sweet as a normal brownie but does take the craving away. Thank you for the recipe. I followed it exactly.
These are so good, even my children couldn’t get enough of them and they are beyond picky! The recipe came out almost fudge-like for me, which was great! If only I could get my husband onboard but he wouldn’t try them. Is there something that could replace the eggs in the recipe? I’m vegetarian but mostly eat vegan and eggs are a food group I don’t eat very often and prefer not to. Any suggestions for a good replacement?
Hi Amanda, I came here wondering the same thing. I’m sure a flax egg could be used instead, I’ve done that before in cookie recipes and have never had a problem! Worth a try at least 🙂
Hey Meredith and Amanda! I haven’t tried using flax eggs, but you could totally try using 3 flax eggs instead of regular eggs and see how the brownies turn out. Let me know if either of you try it and how they turn out! 🙂
Turned out delicious! Could have doubled it to make them a little thicker. Still worth trying. ❤️😋
So I modified this recipe a tad…I used Xylitol instead of maple syrup, butter instead of coconut oil, and added a TBL extra of cocoa. They came out more cakey for me and a little dry, which I think is because of my modifications. I still think they are a healthy and delicious alternative to box brownies or other sugary desserts.People, they DO NOT taste like beans!!! I have become a believer. If you want another healthy chocolate recipe, try the chia chocolate pudding from this site.
These look beyond fantastic! I’m going to try making them for a dinner I’m heading to tomorrow but my only concern is that I only have a 9×9 pan and not the 8×8 like it calls for. Even if I bake my brownies for less time, I’m worried they might be too thin, as I’ve read through comments and some people said they could have doubled their batch for thicker brownies. Thoughts?
Hi Kathryn. I think they will be too thin in the 9X9. I’d either buy or try to borrow an 8×8 pan from someone OR you could try doubling the batter. You’ll need to cook them a little longer, but the recipe should still work! Let me know what you decide to do.
I LOVE these brownies!! They are SO good!!
Yayy!! That makes me so happy to hear, Lynn. Thank you for coming back to leave a comment + star rating. I so appreciate it! <3
Delicious. Perfect for coming off my holiday sweet tooth, and my kids gobble them up!
Yay! I’m so glad you and your kids enjoyed these brownies, Tara. Thanks for coming back to leave a comment + star rating, I so appreciate it. <3
These brownies were perfect! Delicious, easy to make, and GF. I omitted the nuts & used mini chocolate chip. I’ll definitely be making these again. 😁
Ahh that makes me so happy to hear, Jennifer! I’m so glad you loved these brownies. Thank you for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3
I made black bean brownies from a different recipe about 12 years ago, and from that faded memory, these seemed to turn out a lot better. However, I think next time I’d have to sprinkle the chocolate chips on top, because though the pan was well greased, the chocolate chips sunk to the bottom and created bits that were harder to get out of the pan.
I’m so glad you enjoyed these brownies, Mariam!! Thanks for trying my recipe and for coming back to leave a comment + star rating, I so appreciate it. <3
These are delicious! I made them for my husband and didn’t tell him they were black bean brownies. He ate the whole pan! I didn’t have maple syrup, so I substituted monkfruit sweetener. Worked perfectly. I am making them again today, but using butter instead of coconut oil.
Woot woot!! So glad these brownies were a hit! Thanks for trying my recipe and for coming back to leave a comment + star rating, Eleanor. The reviews are super helpful to other readers, so I really appreciate it!
Delicious!! I used white chocolate chips and my partner and I almost ate the whole lot in one go! We will be making them again!
Ohhh I’m sure they were delicious with the white chocolate chips. 🙂 So glad you guys enjoyed these brownies. Thanks for trying my recipe and for coming back to leave a comment + star rating!
Hi, can I add any vegetables- zucchini, carrots or pumpkin to this recipe?
Hey Pallavi – I’m not sure. I haven’t tested that and it might get too watery if you add in more veggies, especially zucchini, but you can certainly try it! I also do have a lot of recipes that include zucchini, carrots and pumpkin like these zucchini flourless muffins or pumpkin flourless muffins.
Skipped the coconut oil/butter
Used 3 flax eggs.
Baked for 50 minutes.
Turned out so! Definitely a keeper.
Yay!! So glad these brownies turned out for you, Mira!! Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it. <3
These are so yummy ! I followed the recipe to a T and couldn’t be happier with how they turned out . The texture is very similar to a certain name brand Keto Bar and I think I am going to put one in the freezer and try eating it frozen 😊 Delicious!!
Ahh yay! That makes me so happy to hear, Jessie! I’m so glad you enjoyed these brownies. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3
Nunavut made these a few weeks back and they were delicious. I am thinking of making them myself but I am curious, can these be frozen?
Yes, they should freeze well after cooking and cooling!
Just made these and they are great! Even my husband liked them and didn’t tell him they were made with black beans until after he ate it.
Haha love it!! How’d he feel after you told him they were made with black beans?! I’m so glad they were a hit though!! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
I shared some with my neighbors and they totally loved it even made some back for me ! So good and takes away those cravings ! 🤤
Ahh yay!! That makes me so happy to hear, Annette. I’m so glad these brownies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
Wow!! Homerun brownies.
I added a bit of baking powder and baking soda and a bit more cocoa and these
are incredibly insanely delicious!
Huge thank you for inspiring a can of black beans!! I would give 20 stars if I could.
Ahh that makes me so happy to hear, Janell!! I’m so glad you loved these brownies. Thanks for trying my recipe and for coming back to leave a comment + star rating. It’s super helpful to other EBF readers, so I really appreciate it!
I am about to make these brownies for a going away party for someone at my Crossfit gym. Janell, I was wondering how much baking soda and powder you added? And, Brittany, I tried a different recipe about 19 years ago. It was great, but I don’t remember it. I tried a different one again lat year, and it was awful. LOL!! I am excited to try your recipe and will definitely be back to leave my review 🙂
These are so good! I have to admit, I was a little skeptical about the beans but they’re delicious! Highly recommend.
Ahh yay!! I’m so glad you ended up enjoying these brownies, Madeleine. Thanks for giving my recipe a shot and for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂
These are great. Super easy to make and quite delicious. They are great warm but I love them after they are cooled in the refrigerator. Gives them a fudge like consistency. Will definitely be making again.
Yay!! That makes me so happy to hear, Philip. I’m so glad you enjoyed these brownies. Thanks for giving my recipe a try and for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it!
This looks delicious, thank you for sharing!
Hello, how do you think, can I use garbanzo beans instead of black beans?
Hi Laura. I’ve never tried the recipe with chickpeas so I’m not sure it they would work. If you’re up for experimenting and want to try it, please be sure to let me know how they turn out!
Hey Laurra – I actually tested these with chickpeas today and the chickpea flavor was really present and the brownies were kind of earthy tasting. That said, they weren’t my favorite and I wouldn’t recommend using chickpeas in this recipe.
These are so, so good. I went with 1/3 cup of melted butter instead of coconut oil (it was my first time making them and I wanted to ensure I got an authentic brownie flavor, and I only had Lily’s sugar-free dark chocolate chips on hand (these were fine, but I can imagine how much better these will be when I make them next with regular semi-sweet chocolate chips). My husband had no idea there were black beans in there and was surprised when I told him. They are so good; like a flourless chocolate torte! Definitely will make again 🙂
Ahh that makes me so happy to hear, Tanya!! I’m so glad these brownies were a hit with you and your husband. Thanks for trying them and for coming back to leave a comment + star rating. I really appreciate it. <3
I rated this recipe with five stars because it is sooo easy to make. I haven’t tried them yet. they are currently in my oven right now. 15 years ago I made black bean brownies with a recipe I got from a woman at a grocery store where I was working. I didn’t write the recipe down so I half remembered what to put in it and they were awful. I still remember my mom’s face when she tried them. Now that I have an actual recipe to use, I’m so excited to try them. They smell good.
How’d they turn out for you, Tina?!
can you replace the coco powder with anything? maybe more chocolate chips? or melted chocolate?
Hey Kristin – You could use cocoa powder instead, but I don’t recommend swapping it with melted chocolate. It will change the consistency of these brownies.
Hi there how are you ?
I baked these brownies today.
I used the mini muffin pan
The taste is great.
But the texture was not dense and fudgey at all. I was surprised to see this raise in the oven. The brownies are crumbling and vert moist. Not dense and solid as store bought brownies.
I’m so sorry to hear that, Nadira! Did you change anything about the recipe?
Hi Brittany
No I did not change anything in your recipe. The only thing I did was to use mini muffin pans.
Mmm, and how long did you bake them for? Maybe they just needed to bake longer?
I baked them for 15 min because the muffin cups are very small. They were cooked. I used a toothpick to test.
Hi Brittany, absolutely loved the recipe, the brownies turned out so fudgy and no taste of the beans. However, it left a little smell and taste of eggs. Any suggestion as to why this would’ve happened? I had simply put 3 eggs in the blender exactly as per the recipe so wondering why it turned out eggy. I want to try it again because if I can fix this one issue, its really the prefect healthy dessert. Thank you so much!
Oh no!! I’m so sorry to hear that, Ruhi. I haven’t heard of anyone saying the brownies tasted eggy to them. I wonder if it was the eggs themselves? Were they fresh or a bit older? You could try flax eggs instead or even swapping one of the eggs with a flax egg and using two regular eggs. If you use flax eggs, the brownies won’t rise the same, but they’ll still turn out for you! Let me know if you end up making them again and how they turn out. 🙂
Hi there,
I was planning on making these for my son but I was going to use flaxseed. Do you know if they will still rise at all? What will I be facing? Thank you so much 🙂
Hey Caroline – I have tested these with flax eggs and they still turned out well they just didn’t rise as much as with the regular eggs. Let me know how these turn out for you if you end up making them!
So, I tried them with flax and noticed that I could taste the coconut oil much more. I am going to try a little less oil and 1 egg with 2 flax and I think it will be perfect- for me 🙂
Thanks so much for your prior response.
Cheers!
Of course – thanks for sharing, Caroline! What type of coconut oil are you using? Refined has more of a neutral scent and flavor where virgin has more of a coconut taste.
Super simple recipe and yummy!
I just made these and they taste so good! The only “problem” is that, although the pan was well greased, the brownies stuck to the pan. It’s not like it will prevent me from eating the whole thing haha
So glad you enjoyed these brownies, Sonia!! Maybe you could try using parchment paper next time if you have that on hand to prevent the brownies from sticking. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I so appreciate you!
Loved these. I was wondering, could i make them without chocolate chips? Or would it taste like beans?
Hey Karrien – I haven’t made these without the chocolate chips, so I’m not entirely sure if they’ll taste more bean-like, but definitely let me know what you think of them if you decide to make them without the chocolate chips. 🙂
Delicious! Nobody guessed what they were made of.
Woot woot! I love hearing that, Marisol. 🙂 So glad these brownies were a hit!
Loved these! Made them and shared with several people and they loved them as well. I’m wondering how they will freeze? Have you tried freezing them after baking??
Hey Sara – They should freeze just fine! I would just store them in an airtight and freezer-safe container bag or container.
I really wanted to love these. Followed the recipe exactly.. Came out really eggy for me, more Of a moist sponge texture.. Not really fudgy at all.. I’ve made other black bean brownies with better results. I’m bummed. Still love your site!
Oh no!! I’m so sorry to hear that, Monica. Did you change anything about the recipe?
Hey!
Just wanted to ask if I could use honey instead of maple syrup?
Yes! I think honey should work totally fine. Let me know how they turn out if you try them!
the brownies are in the oven as i write — i substituted flax egg. They’ve been in there for 50 minutes and still are pretty much as gooey as when i put them in, bubbling up everywhere. It doest’y look like they’ll set properl. In case you get this immediately lol — what to do?? Thank you 🤍🤍
Hey AnnMarie – Sorry, just seeing this. How did they turn out? They definitely shouldn’t have been that gooey still after 50 minutes. Did you change the temp or anything about the recipe?
thanks for your response. So, the only thing i changed was using flax eggs instead chicken eggs. Truly they are the most decadent, smooth, chocolatey . . . puddings? truffles? The bottom part set a bit and it gets more gooey toward the top. I sort of formed them into squares and froze them. I eat it with a fork. Curious if you have any comments — i’d prefer if they set better, but honestly they are pretty stupendously yummy. Thank you!
Well I’m glad they taste good, but that’s so strange – they definitely shouldn’t have turned out that gooey. I’m wondering if the batter got too much liquid added to it. How much water did you use to make the flax eggs? When I tried these brownies with flax eggs, they weren’t as dense, but definitely weren’t gooey.
I had the exact same issue!!! Mine are a gooey mess that just isn’t setting up! I used 3 flax ‘eggs’ and didn’t change anything else. I tried twice, hoping the first was user error. 🙁 I’m so sad I really was excited to try them.
Oh no!! When I made these with flax eggs I didn’t have an issue, so I’m sorry to hear that! I should try it again.
Question: If I double the recipe and bake them in a 9 x 13 pan, how long should I cook them?
It might be close to the same time. I would check them at 35 min and bake for an additional 5 min at a time until they’re done, if not already.
Probably my favorite recipe on EBF! I have made this multiple times and everyone loves them! However, this time I didn’t have any eggs on hand so substituted with a “chia egg” and they stayed super gooey like they never cooked all the way. I put them back in the oven to cook longer but it just kept bubbling oil at the top and still goey. Didn’t turn out well this way 🙁 but if you have all ingredients on hand it’s lovely!
I’m so glad you’ve been loving this recipe, Julia. I haven’t tried them with a chia egg, only a flax egg and they turned out well for me, just didn’t rise as much. Sorry to hear they didn’t work with a chia egg, but good to know for future readers.
Love love love these. Super quick to make and very delicious.
Woo!! I’m so glad you loved them. Thanks for coming back to leave a review. I so appreciate it!
Can I use unsweetened applesauce instead of eggs?
Hey Kelly – I haven’t tried subbing the eggs for applesauce, so I’m not sure. I have tested these with flax eggs and the brownies turned out, they just didn’t rise as well. Let me know if you end up trying these and how they turn out!
Wondering if I can sub either monkfruit or xylitol for the maple syrup? Can’t have maple syrup on a specific program that I’m following. Ugh.
I’m not sure about subbing a liquid sweetener for the monkfruit in this recipe, but the monkfruit maple syrup would work!! Let me know what you decide to try.
I used stevia maple syrup 🤗
Good to know, Lisa!!
Can unsweetened applesauce replace the coconut oil?
I haven’t tried it, but I bet it would work. Let me know if you end up trying it!!
These are the best brownies I’ve ever eaten. I will never go back to store bought mix again. Wow!! Thankyou!
Ahh yay!! That makes me so happy to hear, Rachael. So glad you loved these brownies. Thanks for making them and for coming back to leave a review. I so appreciate it!
Overall, it has a great flavor. I followed the recipe exactly. I didn’t put in walnuts. I’d say for not having flour and using beans, they taste pretty good. They are quite soft. Almost like a lava cake that the center got overcooked a bit and isn’t runny. Or a slightly dense chocolate souffle’. Anyway, I liked them. My 10 year old son thought they tasted good, as did my husband. Though if presented with a traditional brownie and this one, they would choose the traditional. Lol. I’ve been wanting to try bean brownies for years. I’m now eliminating gluten (may have Celiac) and wanted to try this out!
I’m glad these brownies were a hit, Rachel. Thanks for giving them a try and for the review!
I discovered your blog a few months ago and have since made these brownies countless times. SO GOOD!! 5 STARS!
So glad you’re loving these brownies! Thanks for making them and for coming back to leave a review. I so appreciate it, Brianne. 🙂
I have to admit that I was sceptical, but OMG! These are delicious! 🤤
Woo!! So glad you loved them. Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
I finally made these brownies and I’m so glad I did. They are delicious. This recipe is now my brownie recipe. Thanks Brittany
Woo!! That makes me so happy to hear, Linda. So glad you loved these brownies. Thanks for giving them a try and for coming back to leave a review. I so appreciate it. 🙂
I followed the recipe completely. Did not like the flavor or texture. Sad I wasted the pure maple syrup on something I’m going to discard.
Oh no!! I’m so sorry to hear that you didn’t like this recipe, Teri. What was the texture of your brownies? And did you think they tasted like beans?
These were so good! I tried making bean fudge one time and it wasn’t so good, so I was skeptical, but these are great!
Woo!! So glad you enjoyed these brownies, Stephanie. Thanks for coming back to leave a review. I so appreciate it!
These turned out really well! Very satisfying chocolate flavor, plus an added bonus of the fiber from the beans 🙂
We cut two pieces, put some Trader Joe’s strawberry oat milk ice cream between them, stuck them in the freezer for a few minutes, and enjoyed an ice cream sandwich!
So glad these turned out for you! I bet they were delicious with the strawberry ice cream. 🙂 Thanks for coming back to leave a review. I so appreciate it!
Wowza! Just cooled and cut them. They are delicious! I’m going to see what my family thinks. Won’t tell them what’s in the recipe. Thank you!!!
Woo!! So glad you love them. Definitely let me know what your fam thinks. 🙂 Thanks for the review, Sandra. I so appreciate it!
Made a batch of these for Valentine’s Day❤️they were delish…served ala mode with Baskin Robbins Love Potion #31 ice cream! Will make again with healthier ice cream choice! Thanks for sharing your recipe!
So glad these brownies were a hit!! Thanks for the review, Sandra. I so appreciate it!
Can you skip the cacao/cocoa powder and exchange for chocolate chips somehow?
Hey Sara – I’m not sure how that would turn out since if you used melted chocolate instead that would be adding more liquid to the recipe vs the cacao powder which is a dry ingredient. Let me know if you experiment and how these turn out!
Wow! Just made these and so glad I did! They are fab!!! I had wondered if I could freeze some but I’m not sure there will be any left to freeze! 🙂
So glad you loved these brownies, Denise!! Yes, these should be fine to freeze. 🙂 Thanks so much for the review. I so appreciate it.
These were out of this world delicious. As a box brownie maker, I can truly say the fudgey-ness was amazing. I’m becoming more intuitive in my eating experience and they do actually TASTE cleaner.
Woo!! So glad you loved these brownies, Suzanne. Thanks for making them and for coming back to leave a review. I so appreciate it!
Just made these. So delicious
Woo! So glad you loved these brownies, Julie. Thanks for the review. I so appreciate it!
I have made this twice, and every time they turned out really fudgy and yummy.
For those who want to make the brownies with own cooked black beans, be sure to weigh around 154g of dry black beans, and soaked overnight for them to expand into 260g of black beans (the net weight after canned black beans being drained).
I have made second batch of the brownies by swapping the maple syrup with honey. The aroma of the honey smells so great while baking!!!
Also, special thanks to Brittany for the sharing such an amazing recipe and the patience in guiding me through.
This is definitely worth trying if you want to enjoy desserts without guilt. 🙂
So glad you’re loving these brownies and thanks so much for coming back to share how you made them with dry black beans. 🙂 It’s super helpful for other readers, so I appreciate it!
I’m so confused – are you saying you only give your beans an overnight soak before blending into the recipe? You don’t cook them first, you only soak them?? aren’t canned beans already pre cooked? please clarify, as i really want to make this yummy recipe!
She was giving instructions for how she made these with dry beans that you need to soak and cook. For the recipe I used canned black beans, which are ready to go straight from the can!
oh my gosh, phew! I was just like…either I’m missing something, or my world is about to be ROCKED (lol). Thanks Teddee90 for the dry bean measurements and thanks Brittany for responding and for the recipe! Making these tonight!
Let me know how they turn out!!
Hi Elyse, apologies for left out on the instruction to cook after the beans being soaked. Hope yours turn out great.:)
How long did you cook them after they soaked? Would it be ok if I threw the dry beans in the instant pot to be able to make it all today?? Thank you for any ideas.
Made these this week and love them! They are so easy to make and I was surprised at how chocolate-y they tasted. My toddler loved them too 🙂 Truth be told, my 5 year old was not a fan – he seems to be very sensitive to textures and to beans and could tell the difference between these and boxed brownies but we will keep trying!
Woo!! So glad these brownies were a hit with everyone except for your 5 year old. 🙂 Maybe next time! haha! Thanks for coming back to leave a review. I so appreciate it!
It’s in the owen and we are excited to give it a try, wondering at what temperature is it best to bake? Thank you!
Hey Anna – 350F is noted in the recipe as the temp for baking these brownies. Let me know how they turn out for you!
Amazing … would never know they were made with beans, at all 😜Deliciously fudge and chocolatey, so easy to make too, delicious🤗😋
So glad you loved these brownies, Angela!! Thanks for coming back to leave a review. I so appreciate it!
I used red kidney beans instead, all I had, and honey, no maple syrup. Was absolutely delicious!
Oh awesome!! So glad it turned out with kidney beans. 🙂 Thanks for coming back to share and for leaving a review. I so appreciate it!
These were GREAT! My husband couldn’t believe they had black beans in them and my 15 year old loved them as well. Have made them 4 times already. We added extra cacao powder (1/2C total) and extra nuts (1C total) for added texture and chocolatey flavor. The extra cacao powder masked the fact that they have beans in them. We also used butter rather than coconut oil as my husband doesn’t appreciate the flavor of coconut yet. Definitely a staple in our house now!
Ahh yay!! That makes me so happy to hear. 🙂 So glad these brownies have been a hit! Thanks for coming back to leave a review. I so appreciate it, Kaity.
They were delightful! Better than many GF brownies i have tried previously. I loved it. My next will be the pecan pie brownies! Thank you so much fr such a great recipe.
So glad you loved these brownies, Ada! Thanks for making them and for the review. I so appreciate it.
It’s an amazing post for all the internet people; they will take benefit from it I am sure.
Okay, so I had my doubts. Really, black beans in brownies? What an amazing result! I don’t have a food processor, so I just crushed the black beans in a bowl with a spoon and then mixed in the rest of the ingredients.
Thank you! Definitely will make again!
Yay! So glad you loved these black bean brownies, Charlene. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
How many squares did you have when cut your brownies? Awesome recipe!
9!
REALLY good! So easy to throw together and really tasty! I am impressed! Will definitely be making these again!
Yay! So pumped you loved these brownies, Katie! Thanks for the review. It means the world to me.
I tried these brownies today. I loved them but some people suggested they were a bit dry. We use agave syrup instead of maple syrup. Wondering what we can use to help to moist them. Thanks.
Hey Moby – Did you change anything about the recipe besides the agave? I’m thinking they might have just cooked a tad too long if they seemed a bit dry.
Excellent recipe. Our cooking time 18-20 minutes only!thank you.
I’m so glad you enjoyed these brownies, Colleen! Thanks for the review. I really appreciate it!
Is that conversion for one flax egg or do I need that x3 for the recipe?
The 1 T flaxseed with 3 T water is for one egg so you’d need to triple that. 🙂
Can the coconut oil be substituted with a different kind of oil? Looking forward to making these. Love all your recipes!
Yes, that should be just fine! 🙂 Let me know how they turn out for you!
Could I substitute applesauce for the coconut oil?
Hey Elizabeth – I haven’t tried this, so I’m not 100% sure how it would turn out. Let me know if you decide to try it!
Looks great! Do you think it would work the same with red kidney beans?
Hey Becky – I’m not sure as I haven’t tried it. I did try this recipe with chickpeas and it didn’t have the same flavor, so using red kidney beans might change the overall flavor of the brownies. Let me know if you try it!
We don’t have black beans that readily in India. I was wondering if you think I can substitute them with red kidney beans instead?
Hey Audreza – I’m not sure as I haven’t tried it. I’m sure it would work, but it might change the flavor of the brownies. Let me know if you decide to try it.
I finally made these for the first time this morning in the Vitamix. Also cooked in colourful silicone cupcake “ramekins” (made 11 and baked for 18 minutes at 350). So easy and delicious! Especially good chilled – the chocolate chips stand out! Next time will add walnuts or
Pepitas! Thanks Brittany! So many great and healthy recipes!
Woo!! So happy to hear these black bean brownies were a hit, Lori! Thanks for trying them and coming back to leave a review. I so appreciate it!
Thanks for posting this. I was scrolling through hoping someone would comment on using a Vitamix to make these. I know what I’m doing this afternoon 🙂
Let me know how they turn out for you!
I made these today and they are so yummy! I didn’t have coconut oil so I used avocado oil and they still turned out great. My whole family loved them. I will definitely be making them again soon.
Woo!! So pumped to hear these brownies were a hit even with the avocado oil! Thanks for the review, Julie. I so appreciate it!
We love these. So easy and yummy. Thank you! My Hubbie requests them often.
Yay!! So happy to hear. Thanks for the review, Tanzi!
Love these! I baked mine only 30 mins. I added 1 teaspoon instant coffee granules to the batter. I used chocolate chips and walnuts, and I increased the salt to 1/4 tsp. These are great!
Yay! Happy to hear these black bean brownies were a hit, Cassie. Thanks so much for the review and star rating!
These turned out great!
The only thing I found frustrating, and perhaps it’s just common sense for everyone else… but it wasn’t to me, was that my eggs were not room temperature and their coldness solidified the coconut oil in the blender and stuck to the sides and blades. But, now I know for next time, and there will definitely be a next time! 😋
These are so delicious!! A family favorite for sure.
Yay! I’m so happy to hear that, Maria! Thanks for coming back and leaving a review, I really appreciate it!
So easy to make and delicious! No taste of black beans at all. Scrumptious fudgy brownie taste
Woo! I’m glad you love this recipe, Michele. Thanks for making it and coming back to leave a review, I appreciate it.
These are excellent. I’ve been using this recipe for years and love these, this is my go to recipe for black bean brownies. So quick and easy to do in the Vitamix, clean-up is a breeze!
Woo! I’m so glad these brownies are your go-to, Jolene. They really are so good and I love an easy clean-up. Thanks for coming back and leaving a review!
Really really good! My husband is super picky about “healthy” desserts and he couldn’t tell them apart from “real” brownies! Shhhhhh…. He still doesn’t know. I figure I’ll tell him after I’ve made it a few times! Thanks!!!!
Woo! Love to hear that, Nicki! Thank you so much for sharing and leaving a review, I really appreciate it.
I made these today and they are delicious! I used honey since I didn’t have the maple syrup and baked in an iron skillet. It’s cut in pie shape pieces to serve!!
Yay! So glad this recipe was a success for you, Jeannie. I like the idea of pie shaped servings 🙂
Mine always turn out kind of crumbly. I follow the recipe exactly, but they’re hard to get out of the pan in one piece etc. messy to eat. Not sure what I’m doing wrong, or if they’re just like this.
Oh no, I’m sorry to hear that, Erin. They shouldn’t be too crumbly. It’s hard to say what could be going wrong without being there, but perhaps they are overbaking?
These brownies were ok and I couldn’t taste the black beans. They do not have the stability of regular brownies and I could taste the coconut oil too much. They definitely do not have the mouth feel or firmness I expected. Just far too soft or mushy-like for me. I did follow the instructions except I put the chocolate chips on top of the hot brownies and spread them like frosting. It worked well. These are just not for me.
Hi, Susan! I’m sorry these brownies didn’t work out for you. I appreciate you sharing your review!
This recipe is soo delicious. I put the walnuts on top and ours were done 10 minutes earlier than the recipe time says so definitely would be checking it with a toothpick before timer. Huge hit even with all the picky eaters. Will definitely be making again.
That’s awesome, Chelsea! So glad this worked out for you. Thank you for sharing your comment and leaving me a review!
I am always looking for “healthy” goodies since we love snacking and do too much of it! These really hit the spot. A great chocolate punch, nuts, delightful texture. Thanks!
Made these so many times! We LOVE them! I always sub coconut sugar for maple syrup, and they still blend very nicely with the Vitamix. One of our favorite recipes for sure.
YAY! I am so happy that you enjoy this recipe, Andrea. Thank you for coming back and leaving a review and star rating, I really appreciate it!
How much butter in place of the coconut oil? I have to adjust practically every recipe due to food allergies. So, when I have to do that, I need measurements, not just the “what” to substitute, but also how much of that ingredient to use. Thanks! Looking forward to trying these! 🙂
Hey Kellie – It would be the same amount of melted butter as the coconut oil, so 1/3 cup.
These brownies turned out amazing! I added 1 tsp of espresso powder, just because I had it and I think it enhances the chocolate flavor. I will definitely be making these again! Thank you for this recipe 😊
Absolutely! I love the idea of adding espresso powder, sound delicious. I am so glad you are enjoying this recipe, thank you for your review + star rating, I really appreciate it.
I substituted garbanzo beans and half honey and half maple syrup I hope it comes out
Hi Becky – How did these turn out? I also have a Chickpea Brownies recipe that you might enjoy!
I love these brownies. I made a double batch and put one in the freezer. The texture is surprisingly good without any flour of any kind. The chocolate flavor is perfect. I used chocolate chips and black walnuts in them. They are perfect and delicious!!
Yay! This is the best, I am glad you are loving this recipe, Deanna. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
Delish!! I waited to tell my husband the ingredients and after that he said, oh good I can have another one 😉 Really would never be able to tell they are black beans. Thanks!
Ah this is seriously the best, Julia. I am so glad you and your husband are loving these brownies. Thank you for sharing your review + star rating, it means so much to me!
These are very tasty, and were so Easy to make. My husband who doesn’t normally eat/like sweets has been gobbling them up. I can whip these up quickly and have them on hand, and they are a definite crowd pleaser.
Thank you for this great recipe!
YUM! I am excited to hear that you and your husband are loving these brownies, Christina. Thank you so much for sharing your review & star rating, I truly appreciate it!
These are AMAZING! Literally, the best brownies ever.
I could do with a bit less maple syrup (15% less), but my god. I’ll be making these for years to come.
We’ve loved it so much, we even made a reel of the recipe, check it out at @fitfoodie_sisters in Insta.
By the way, the brownies are even better the next day, after storing them in the fridge. They become creamy and dense, totally melt in your mouth quality.
Btw @Brittany – it says in the intro above, that they are packed with 8g protein each, while below it says each piece is 4g protein.
Thanks for pointing that out! I’ll make sure to fix that. Thanks for making these brownies and coming back to leave a review. I’m so glad you loved them!
Love so many of your recipes. This one is so perfect for when you want something sweet but want to be healthy too! Only struggle is not eating half the pan at one sitting. It is super simple to make and only requires a few ingredients that most people have in their kitchen. I don’t have a food processor but my ninja blender worked perfectly to do the same thing.
I’m thinking of making mini muffins with it today as maybe it will slow me down from eating it so quickly;)
@EatingBirdFood, do you know if you could freeze the batter to make later or could you freeze after cooking for a future treat? Might make double batch and try that so I have some when I run out with this batch
Hi Gina – I am so excited to hear that you are loving this recipe (and others too!) Thank you so much for coming back and sharing your review + star rating, it means so much to me! Yes you can store these in the freezer for up to 3 months, after baking. I like to use my Stasher bags or glass containers for easy storage.
I made this today and it was amazing how it did not have flour. I really enjoyed it and it can be modified in different ways to fit your liking or needs. Thank you.
WOO! I am so glad you gave this recipe a try and are loving it, JP. Thank you for sharing your review & star rating, I truly appreciate it!
Took these to my 5th grade class where, literally, every person said they hated it. No, I didn’t tell them it had beans in it, just called it “Fudgy Brownies”. They didn’t like the texture nor the flavoring. Sorry but won’t be making again.
Hi Kate – So sorry to hear these were not a hit.
Made these today and I think they are a great healthy alternative to a classic brownie. I used semi-sweet chocolate chips and skipped the nuts. Next time I’ll add nuts because I think the texture of the nut will add some variation to the soft texture of the bean batter. But how wonderful to eat a yummy brownie guilt free 🙂
YUM! I am so glad you gave this recipe a try, Chris. Thank you for sharing your review + star rating, I really appreciate it!
Incredible!!! I added a scoop of choc protein powder to mine!
WOO! I am so glad you are loving these brownies, Melissa. Thanks so much for sharing your review & star rating, it means so much to me!
I made the brownies with maple syrup and they were delicious and perfect. I made them again with stevia instead of maple syrup, and put in cashew milk too towards this substitute – they stilled turned out delicious but crumble easily. Thank you for this awesome recipe, great eating and feeling healthy about it.
WOO! I am so excited to hear that you are loving this recipe, Barbara. Thanks so much for sharing your review & star rating, it means so much to me!