Easy Black Bean Brownie Recipe

Warning: Rave ahead. As in I can’t stop raving about this easy black bean brownie recipe that’s flourless and gluten-free!


How to make healthier brownies

Fruits and vegetables can make indulgences like brownies healthier, even when treats have added sugar.

Beans, which are a vegetable, are brimming with good nutrition. They supply protein, fiber, and potassium, and they also contain phytonutrients, compounds that protect cells.

You can use beans to replace some of the fat in baked goods, and black beans enhance the fudge-like texture of baked goods.

In this recipe, pureed black beans stand in for flour.

And, along with raspberries, black beans bump up the fiber to 8 grams per serving – about 25% of the Daily Value for fiber! Black beans and eggs team up to supply 7 grams of protein per serving, which is decent for a dessert.

Raspberries are delicious, beautiful, and healthy. They supply vitamin C, fiber, phytonutrients, and so much more. And, raspberries provide natural sweetness so you can use less added sugar in baked goods.


Simple black bean brownies to brag about 

I told you I was going to brag.

These easy black bean brownies take about 40 minutes from start to finish. While they look special enough for a celebration, they’re also easy enough to make any time.

We are crazy about this easy black bean brownie recipe at our house. I hope you like it as much as we do!

Easy Black Bean Brownie Recipe 

Makes 8 servings.

1 15-ounce can black beans, rinsed and drained

3 tablespoons + 1 teaspoon canola oil

2 large eggs

2/3 cup sugar

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup + 1/3 cup dark chocolate chips (or 1/3 cup white chocolate chips for the topping)

1 1/2 cups fresh raspberries, washed and dried

Preheat oven to 350˚F.  Grease an 8-inch square baking pan.

Place the beans and 3 tablespoons of oil in a food processor. Process on high until smooth, about 2 to 3 minutes.  Add the eggs, sugar, cocoa powder, and vanilla extract and blend well.  Add the baking powder and salt and blend for 10 seconds more. Stir in 1/2 cup of the dark chocolate chips.

Pour the batter into prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean.  Allow the brownies to cool for 30 minutes.

Top the brownies with the raspberries.  Combine the remaining teaspoon of canola oil and the remaining 1/3 cup dark or white chocolate chips in a microwave-safe bowl.  Microwave until chips are melted, about 20 to 30 seconds, stopping to stir once.  Immediately drizzle the chocolate mixture on top of the raspberries. Allow the chocolate to harden for at least 10 minutes before serving.


Per serving: 
316 calories; 14 grams fat (5 grams saturated fat); 54 milligrams cholesterol; 271 milligrams sodium; 45 grams carbohydrate; 8 grams fiber; 7 grams protein


  1. Joan Salge Blake says:

    OK. I am SOOOOO making this.

    Dr. Joan Salge Blake, EdD, RDN, LDN, FAND Author: Nutrition & You https://www.amazon.com/Nutrition-You-Joan-Salge-Blake/dp/0134167546/ref=sr_1_4?ie=UTF8&qid=1476370819&sr=8-4&keywords=joan+salge+blake+nutrition+%26+You , 2016 Clinical Associate Professor/Boston University 635 Commonwealth Avenue Boston, MA 02215 Blog: Nutrition & You http://salge-blake.blogspot.com/ Website: Joan Salge Blake http://people.bu.edu/SALGE/ Twitter: JoanSalgeBlake https://twitter.com/joansalgeblake Instagram: JoanSalgeBlake https://www.instagram.com/salgeblake


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