Flourless Black Bean Brownies
Yield: 1 (8x8-inch) pan; see notes for mini and standard-size muffin option
Decadent, fudgy brownies score big points in flavor and texture while delivering a filling dose of fiber and protein. A total dessert win!


  • 1  (15-ounce) can black beans, rinsed and drained well
  • 2 tablespoons (10g) unsweetened cocoa powder 
  • ½ cup (45g) rolled oats 
  • ¼ teaspoon kosher salt
  • ½ cup (160g) maple syrup (may use granulated sugar*
  • 2 eggs 
  • ¼ cup (56ml) canola, safflower, or vegetable oil of choice
  • 2 teaspoons (10ml) pure vanilla extract
  • ½ teaspoon baking powder
  • ½ – ⅔ cup chocolate chips (I use ½ cup regular, semi-sweet morsels and then top the finished brownies with an extra sprinkle)
  • Optional mix-ins/toppings: walnuts, pecans, coconut flakes, and/or flaky sea salt


  1. Preheat the oven to 350℉. Grease or spray a 8×8-inch baking pan or line it with parchment paper, creasing along all the corners to better sit in the pan.

    Add all the ingredients, except the chocolate chips and optional mix-ins/toppings, to a food processor. Process until the beans and oats have been fully incorporated and the mixture is very smooth, scraping down the sides as needed. (You will see flecks of black from the beans, and that is fine. Note that the mixture will be fairly thin when using maple syrup.)

    Stir in the chocolate chips and optional nuts or coconut, but do not process at this point. Transfer the batter to the prepared pan. 

    If using sugar: at this point, I like to scatter a handful of chocolate chips over the uncooked brownies and then lightly sprinkle with flaky sea salt.
    If using maple syrup: I wait to scatter additional chips and optional sea salt until after baking because the topping will sink into the thinner batter as it bakes. In this case, sprinkle the salt and chips on the brownies as soon at you remove them from the oven and let sit for a minute or so. After the chips have rested on the hot brownies, very gently push on them to make sure they adhere.

    Bake for 20 minutes, give or take several minutes depending on oven and type of baking pan used. (Dark-coated pans cook more quickly than light-colored pans.) The edges should be firm and the center should be just cooked through. 

    Cool thoroughly and enjoy. Cover and store at room temperature for several days or refrigerate for up to a week. The brownies freeze well, too.


* I slightly prefer the texture of these brownies with maple syrup, but both options are delicious. When making them with granulated sugar, I add an extra 2 tablespoons to more closely match the flavor of the syrup version. 

For 12 standard size or 24 mini muffins: Prepare muffin tin with liners or nonstick spray. Fill the cups ¾ full. Bake standard muffins for 20-25 minutes and mini muffins for about 13 minutes, checking a little early and allowing for an extra minute or two as needed. 

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