Black Bean Brownies

No Eggs No Flour Just Chocolate Richness

Black bean brownies are so rich and so delicious you’ll think you’re eating nothing but chocolate. They are rich with sugar and chocolate chips but, surely, surely, surely, eating 1/12 of a can of black beans in each square must count for something on the side of angels with the Calorie Counting Gods.  

If not, you’ll still find even one square of these brownies are worth enjoying.

No flour, no eggs for those of you who wish to cut back or eliminate those altogether. The flour is replaced with ordinary rolled oats.

The texture is a bit different, light and flakey, quite moist. I have cut back a bit on the sugar (long standing habit of mine with most of my baking) and I even tried adding a little more oatmeal. I didn’t notice any difference in the recipe at all! So much for experimenting.


Black Bean Brownies


1 x 15 ounce can of black beans (or 1/2 cup dry, soaked and fully cooked)
1 cup sugar (or substitute your preference) (I used about 3/4 cup sugar)
½ cup oats
¼ cup cocao powder
1/4 cup vegetable oil (or your favorite baking oil) (or substitute applesauce  or pureed pumpkin, or mixture)
1 teaspoon vanilla
1 teaspoon baking powder
Dash of salt
1 cup chocolate chips


  1. Preheat oven to 350 F.

  2. Grease an 8 x 8 square baking pan and set aside.

  3. Drain and rinse the black beans.

  4. Place all ingredients except the chocolate chips in a food processor until completely smooth.

  5. Mix in 3/4 cup chocolate chips by hand.

  6. Add batter to the pan and spread it evenly in the pan.

  7. Sprinkle the remaining 1/4 cup chocolate chips over the top if desired.

  8. Bake the brownies for about 20 minutes.

They will still be soft and won’t have the texture of regular baked brownies, so don’t them burn on the edges.

Let sit for about 30 minutes before serving, so the brownies can firm up as they cool.

Allie, the Best Pennywise Tips Craft & Cooking helper, added extra chocolate chips to the top when they came out of the oven, then popped the pan back into the still warm oven for a minute to soften them. She was taking them home to her family so she wanted them extra rich! She used a blend of milk and semi-sweet chips and spread them together.


Even WebMD says:That protein rich black beans are :

"High in fiber and antioxidants, beans aren't just good for the waistline, they may aid in disease prevention, too.

More than just a meat substitute, beans are so nutritious that the latest dietary guidelines recommend we triple our current intake from 1 to 3 cups per week."

Hmmm...triple our intake? Better make another pan of Black Bean brownies.

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