Flourless, Eggless, Fudgy Black Bean Brownies


Happy Fat Tuesday & Day Before Valentine’s Day!

I made these black bean brownies a few days ago and shared it on my Instagram stories, and got a ton of questions and interest in this recipe. I wanted to go ahead and give it another moment in the spotlight (even though it’s been on my sweets page for a little over a year now), because once again I was pleasantly surprised at how delicious and not-healthy-tasting-whatsoever they are. I also made a few small updates to the recipe this time around, plus I added some cute heart sprinkles because, Valentine’s Day. Duh.

A lot of people don’t believe me when I say that you cannot taste the black beans that are hiding in these brownies. Do you think I would lie to you guys? Absolutely not! I mean, come on. They are still brownies for goodness’ sake, so you will still find a healthy dose of chocolate (half of which is dark), honey and a banana inside to sweeten them up. But you’ll also find black beans, of course, which offer up 6 grams of dietary fiber and 7 grams of protein per 1/2 cup, whole grains in the form of old-fashioned oats, healthy fats from avocado oil and walnuts (if you decide to add these for some extra crunch), and I added a scoop of Further Food collagen for a little more protein!

This version is much lower in fat and refined sugar than your typical Betty Crocker brownie-from-a-box mix, and the beans give them a huge nutritional boost! Not to mention, they make the brownies so moist I might never turn back. These brownies are incredibly delicious, gooey, fudgy, chocolatey and I am 100% confident that you will love them. Especially if you heat them up and serve them with ice cream, or vanilla Greek yogurt. #drool. Hint: don’t tell anyone the secret ingredient until they have already admitted that they are the best brownies ever. They will be shocked when you tell them the truth!

Real life: Ethan and I had some heated up black bean brownies alongside pumpkin Halo Top the other night while binging on Netflix.

I adapted this recipe from Chocolate Covered Katie’s version, and made it my own by adding a whole banana, reducing the amount of oil and switching it to avocado oil, completely omitting the salt and granulated sugar, and a few other minor changes. You can click the link to see her original recipe, OR you can trust me and try my version. I promise you won’t be disappointed. 😉 Even Ethan admitted that they are delish! 

Flourless, Eggless, Fudgy Black Bean Brownies

  • Servings: 9-12
  • Difficulty: easy
  • Print

A lighter version of your favorite chocolate dessert that will totally satisfy your sweet tooth, and offer up some health benefits in the process!

Credit: Wellness For The Win


  • 1- 15.5 oz can of low sodium or no salt added black beans (drained and rinsed)
  • 2 Tbsp unsweetened 100% cocoa powder
  • ½ cup old-fashioned oats (or quick oats)
  • 1/3 cup honey*
  • 1 very ripe banana (the riper the better!)
  • 1 tbsp avocado oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking powder
  • 1 scoop Further Food Collagen** (optional)
  • ½ cup dark chocolate chips + 3 tbsp mini milk chocolate chips (NOT optional)
  • Optional toppings: chocolate chips, chopped walnuts, sprinkles

*Original recipe calls for pure maple syrup or agave – use either of these ingredients if you want to make them vegan. 

**Further Food affiliate discount code: wellnessforthewin (direct link above) 


  1. Preheat oven to 350 F. Lightly grease an 8×8 pan with nonstick cooking spray and set aside.
  2. Combine all ingredients except chocolate chips in a food processor or a very good blender (like a Ninja or Vitamix), and blend until completely smooth, about 1-2 minutes. Scrape down the sides and continue blending/pulsing as needed.
  3. Once the mixture is smooth, stir in the chocolate chips and pour into prepared 8×8 pan. (If you want to sprinkle extra chocolate chips and/or walnuts on top, do so now.)
  4. Bake the brownies for ~20-25 minutes. (Mine became more fudgy and cake-like around 24 minutes. I would recommend checking them around the 20-minute mark since all ovens cook a little differently!)
  5. Let brownies cool for about 10 minutes before cutting into them – if you can control yourself. ; )

These brownies actually taste really great after chilling in the fridge for a few days, so once they have cooled, cover the pan with some Press & Seal or transfer to an airtight container, and store them for up to 5 days. I keep giving them away because I am so tempted to eat one every. single. time. I open the fridge. No exaggeration. HELP.

You should definitely try making these delicious brownies for your honey this Valentine’s Day (all you procrastinators out there) because we all need a little chocolate on February 14th. And pretty much every other day. Ammiright? Caution: Just make sure you practice portion control since they are full of beans… Don’t want to ruin your romantic evening. ; )




10 comments on “Flourless, Eggless, Fudgy Black Bean Brownies”

  1. Excellent. I made them for Father’s Day treat. Served it with Halo Top Vanilla Bean ice cream. Loved it. So rich it tasted more like fudge then brownies. Keep the great recipes coming.

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