I don’t like to call anything “the best” because I don’t consider myself an authority on everybody’s taste buds. But there’s nothing wrong with calling these the BEST I EVER HAD because they are 🙂 Fudgy and dense but not like a truffle, airy but not cakey, and with the perfect level of sweetness for my taste buds!

I’ve tried many a black bean brownie recipe guys. The idea is just brilliant. You know brownies right: cups of butter, sugar, flour etc. How about let’s take most of those out and replace with black beans instead! Beans are so good for you, with all that fiber, plant-based protein and fat. I actually congratulate myself on being good every time I eat a bean-based dessert.

Good job me for eating that BROWNIE FOR BREAKFAST.

However black bean brownies can be hit-or-miss texture-wise. Especially vegan ones. They almost never taste bad what with all the chocolate in them, but the texture can be really dense like truffles.

Here’s a pic from a reader who made this, thank you so much!

Well, these brownies are an exception. The texture is spot-on. All thanks to a couple of eggs and a little bit of medjool date action. Which is amazing because that also cuts out most of the added sugar. The freakin EPITOME of black bean brownie wholesomeness friends!

Seriously, you’re making these. They’re good, reader approved.

PS, Recipe adapted from ifoodreal.

Print Recipe

4.50 from 2 votes

Black Bean Brownies

Low-sugar grain-free Fudgy Brownies made with Black Beans! These will surprise you!

Prep Time5

Cook Time30

Course: Dessert, Snack

Keyword: black beans, brownie, brownies, chocolate, chocolate chip, dairy-free, gluten-free, grain-free, low sugar

Servings:

Calories: 90kcal

Equipment

food processor

Ingredients

1 15 oz can black beans, drained and rinsed
2 large eggs
3/4 cup medjool dates (120 g, about 6 large medjool)
1/2 cup unsweetened applesauce (120 g) sub 1 ripe banana
1/2 cup cocoa powder (48 g)
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt (omit if your beans are not low-sodium)
1/2 cup chocolate chips (90 g)

Instructions

Preheat oven to 350F and line an 8×8 baking pan with parchment.
Pre-soak and drain your dates if they’re hard.
In a blender or food processor blend together eggs, applesauce, beans, cocoa powder, vanilla, baking soda, salt and dates until smooth. If the batter is too thick add a tbsp water and blend again.
Fold in 1/3 cup of the chocolate chips.
Pour into pan and sprinkle with the rest of the chocolate chips.
Bake for 30 minutes.
Cool completely before slicing (ideally overnight) and enjoy!