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About This Recipe
I have been working on perfecting this black bean brownie recipe for quite some time now. I have made multiple batches, changing the types and amounts of ingredients here and there. The brownies were always yummy, but I was chasing AMAZINGNESS and these are it!
The dense, amazing texture is in part due to the black beans. I swear, you can’t taste them. And they really bring so much to this recipe and my Creamy Mint Brownies. They allow the brownies to be moist and voluminous (bigger pieces) without bringing a whole lot of extra calories in.
These Black Bean Brownies are also incredibly easy to make! Just throw everything into your food processor and pour in a pan!
If you love these healthy brownies, you’ll also love my Healthy Pumpkin Brownies (Flourless) or for a no-bake version try my Healthy Brownie Batter!
Why You’ll Love These Black Bean Brownies
- They are thick, dense and FUDGY, just like every brownie should be!
- No hassle and easy to make – just all the ingredients into a food processor!
- Each brownie is only 100 calories.
- Packed with protein and fiber!
- They don’t taste healthy…at all. And you are sure to fool everyone 😉
- Black beans – and before you ask, no you do not taste them at all!
- Canned pumpkin – Libby’s brand is my favorite. It produces the best texture.
- Maple syrup
- Egg
- Protein Powder – I used PEScience protein powder. It blends so well in all recipes and this one is no exception! Zero protein powder or chalky-like taste – just smooth texture and delicious flavor! If you need to sub, make sure it is one you know tastes well in dessert recipes. For all Pescience products, you can use code LaurenFitFoodie to save 10%.
- Cocoa Powder
- Oat flour – I love the texture the oat flour brings, but you can substitute with all-purpose, almond, or gluten-free flour too.
- Hot cocoa mix – a different ingredient than usual but it brings loads of chocolate-ness to these brownies! If you need to sub, the best substitute would be chocolate jello pudding mix.
- Baking powder
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. In a food processor or high-powered blender, add the black beans, pumpkin, syrup and egg and blend until smooth.
2. Add in the protein powder, cocoa powder, hot cocoa mix, flour and baking powder
3. Blend again until ingredients are mixed thoroughly. Fold in half of the chocolate chips.
4. Pour the batter into the baking dish.
5. Sprinkle with the remaining chocolate chips. Bake for 25-30 minutes.
6. Take out and let sit for 5-10 minutes before slicing. Enjoy warm or let sit in fridge overnight for even fudgier brownies!
For The Best Black Bean Brownies!
Be sure to watch carefully so it doesn’t over-bake – toothpick inserted in center should come out with a few wet crumbs.
The brownies will seem a tad underdone but they will continue to bake in the hot dish after they’ve been removed and this ensures the most fudgiest brownie texture!
Do these brownies taste like black beans?
No, you can’t even tell there are black beans in these brownies. They help give these brownies the best fudgy texture! They allow the brownies to be moist and voluminous (bigger pieces) without bringing a whole lot of extra calories in. Plus, they add great fiber!
How do I know when my brownies are done?
The brownies will seem a tad underdone but they will continue to bake in the hot dish after they’ve been removed and this ensures the most fudgiest brownie texture! A toothpick inserted in center should come out with a few wet crumbs.
How do I store these brownies?
Keep brownies stored covered in the refrigerator for up to a week. I use a baking pan that has a lid, like this one here. But wrapping with saran wrap or storing in a storage container works just as well.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Protein Black Bean Brownie
Ingredients
- 1 (15-oz.) can black beans rinsed & drained
- 1/2 cup canned pumpkin (122g) or banana
- 1/2 cup pure maple syrup (120g)
- 1 large egg
- 1/2 cup vanilla or chocolate protein powder (62g)
- 3 Tbsp cocoa powder (15g)
- 2 packets reduced-calorie hot cocoa (22g) can sub for chocolate jello pudding mix
- 1/2 cup oat flour (60g)
- 1/2 tsp baking powder
- 1/4 cup chocolate chips (60g)
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Instructions
- Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray.
- In a food processor or high-powered blender, add the black beans, pumpkin, syrup and egg and blend until smooth. Add in the protein powder, cocoa powder, hot cocoa mix, flour and baking powder and blend again until ingredients are mixed thoroughly. Fold in half of the chocolate chips.
- Pour the batter into the baking dish and sprinkle with the remaining chocolate chips. Bake for 25-30 minutes. Be sure to watch carefully so it doesn't over-bake – toothpick inserted in center should come out with a few wet crumbs.
- Take out and let sit for 5-10 minutes before slicing. Enjoy warm or let sit in fridge overnight for even fudgier brownies! (10/10 would recommend eating chilled!)
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
