Black Bean Brownies Recipe

These Black Bean Brownies are simple low-carb, healthy, vegan brownies sweetened with applesauce.

What Are Black Bean Brownies?

Black Bean Brownies are a simple dessert or snack where most of the batter is made with black beans to use less flour than classic brownies.

As a result, black bean brownies are low in carbs and high in protein and fiber.

How To Make Black Bean Brownies

It’s very easy to make this black bean brownies recipe. There are only a handful of basic ingredients needed!

Ingredients

• Black Beans – I used canned organic black beans, rinsed and drained. Any brand would be just fine.
• Almond Flour – also known as ground almond, it’s a low-carb flour that brings very few carbs. Prefer ultra-fine almond flour to avoid a gritty texture.
• Unsweetened Apple Sauce – I used organic apple sauce but it works with homemade applesauce as well. make sure there’s no added sugar. Organic unsweetened applesauce contains about 8 grams of net carbs per 100 grams. Given how little we use in this recipe, it doesn’t bring many carbs!
• Dark Chocolate – I made this recipe with sugar-free stevia chocolate, and I also tested 85% cocoa or 70% cocoa. Everything works perfectly. The darker chocolate you use, the bitter the brownie will be.
• Coconut Oil – prefer unrefined coconut oil.
• Baking Powder
• Pecan Nuts – or chopped walnuts if you prefer.

Making The Black Bean Brownie Batter

Start this recipe by rinsing and draining the black beans. You can do that in a sieve or in their can.

Then, melt the dark chocolate with the coconut oil in a mixing bowl.

To get them to melt you can either place them in the microwave for 30 seconds or put them in a bain-marie for 2 minutes.

Pour the chocolate mixture into the bowl of a food processor or blender and add the drained black beans, baking powder, almond flour, and unsweetened applesauce.

You can also include some of the chopped pecans or walnuts. Add a pinch of salt.

Blend the brownie batter until it’s consistent and sticky.

Line a square 8-inch x 8-inch brownie pan with lightly oiled parchment paper.

Pour the black bean brownie batter into the baking dish.

Brownie Batter Add Ons

It is optional, but you can also add 1 teaspoon of vanilla extract to the batter, it brings a delicious flavor.

You can also add some dark chocolate chips or a touch of cocoa powder if you like your brownies ultra-chocolatey.

Baking The Brownies

Bake the vegan black bean brownies for 25 to 45 minutes in an oven preheated to 300°F (150°C). 

Let the brownies cool down for 5 minutes in the pan. It’s essential to get the bottom of the dessert to cook fully.

Then, pull the overhanging pieces of parchment paper to transfer the brownies onto a cooling rack to let them cool down.

Making The Pecan Drizzle

To make the gooey caramelized pecan drizzle, start by melting the coconut oil in a small frying pan over low heat.

Add the chopped pecans or walnuts and maple syrup.

Cook them for 2 to 3 minutes until the maple syrup has caramelized.

Use a spoon to drizzle the caramelized pecan topping on the cooked brownies.

For ultimate decadence, add a drizzle of peanut butter, almond butter, sunflower seed butter, or any nut butter to the black bean brownies and serve with a scoop of plant-based ice cream.

Storage Instructions

These vegan black bean brownies can be stored in an airtight container for up to 5 days in the fridge.

You can also freeze them in individual containers and thaw them at room temperature. Or pop them in the oven for 5 minutes.

Frequently Asked Questions

More Healthy Brownie Recipes

If you like healthy brownies like this black bean brownies recipe, you’ll love these recipes:

Sweet Potato Brownies

Greek Yogurt Brownies

Keto Zucchini Brownies

Almond Flour Brownies

Coconut Flour Brownies

Fudgy Date Brownies

No-Bake Brownies

Keto Brownies

Keto Vegan Brownies

Keto Chocolate Avocado Brownies

Keto Pumpkin Brownies

Keto Mug Brownie

I hope you’ve enjoyed this recipe! Leave a comment below!

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Black Bean Brownies Recipe

These easy Black Bean Brownies are a healthy chocolate dessert, low-calorie, plant-based, low-carb, and gluten-free, with no added sugar, and only 5 grams of net carbs per serving.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Yield: 16 brownies

Serving Size: 1 brownie square

5 from 284 votes

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Ingredients

US Customary – Metric

Black Bean Brownies

• ▢ ¼ cup Coconut Oil + 1 teaspoon to grease the pan
• ▢ 3.5 oz Sugar-Free Dark Chocolate see note for details
• ▢ 1 can Black Beans rinsed, drained (15 oz)
• ▢ 1 cup Almond Flour
• ▢ ¾ cup Unsweetened Applesauce
• ▢ 1 teaspoon Baking Powder

Caramelized Pecan

• ▢ 1 teaspoon Coconut Oil
• ▢ ¼ cup Pecan Nuts roughly chopped
• ▢ 2 tablespoons Sugar-Free Maple Syrup

Dark Chocolate Drizzle

• ▢ 1 oz Sugar-Free Dark Chocolate melted – see note for options

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

Black Bean Brownies

• Preheat the oven to 300°F (150°C). 
• Line an 8-inch x 8-inch square brownie pan with parchment paper. Rub a little coconut oil on it to make sure it does not stick. Set aside. 
• In a small mixing bowl, add dark chocolate and coconut oil, microwave in 30-second bursts, stir and repeat until fully melted. If you don't have a microwave use a saucepan and melt under low heat until fully melted. Set aside.
• In a food processor, with the S blade attachment, add all the ingredients: melted oil/chocolate mixture, black beans, baking powder, almond meal, and unsweetened applesauce  
• Pour into the prepared pan and spread evenly. 
• Bake for 25-30 minutes max. 
• Cool them down for 5 minutes in the pan, then lift out the parchment paper to unmold the brownie. 
• Place the brownie on a rack, and drizzle extra melted chocolate on top if you like. I melted my chocolate in a small bowl in the microwave. Go with 30-second bursts, stir, repeat until melted, and drizzle over the brownie!

Caramelized Pecan Nuts

• Melt coconut oil in a small frying pan over low heat.
• Add roughly chopped pecan nuts and maple syrup.
• Cook for 2 to 3 minutes, constantly stirring until it caramelizes.
• Spread out on parchment paper to cool.
• Sprinkle over the brownie after drizzling the melted chocolate.
• These brownies are getting super fudgy when stored in the fridge. I recommend storing them in an airtight plastic box in the fridge for up to 3 days or in a cookie jar in the pantry. 

Notes

Chocolate options: You can use any chocolate in this recipe. I tested 70% cocoa dark chocolate, which gives the perfect sweetness, it’s sugar-free, and it gives a perfectly sweet brownie without the extra carbs or sugar (get Sugar Free Lilly’s Bars).  You can also use 85% cocoa chocolate for a bitter/less sweet brownie.

Sugar-free/low carb: don’t use maple syrup to caramelize the nuts. Use the same amount of sugar-free crystal sweetener as Swerve. 

Want My Kitchen Equipment?

8-inch Square Baking Pan

Parchment Paper

Measuring Cups Set

Mixing Bowls

Cooling Rack

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 brownie square

Yield: 16 brownies

Serving: 1brownie squareCalories: 115.8kcal (6%)Carbohydrates: 8.7g (3%)Fiber: 3.5g (15%)Net Carbs: 5.2gProtein: 3g (6%)Fat: 8.8g (14%)Saturated Fat: 3.7g (23%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.8gSodium: 30.2mg (1%)Potassium: 70.4mg (2%)Sugar: 2g (2%)Vitamin A: 5.1IUVitamin C: 0.1mgCalcium: 35.3mg (4%)Iron: 0.7mg (4%)Magnesium: 13.3mg (3%)Zinc: 0.3mg (2%)