Home > Recipes > Brownies > Black bean brownies

Black bean brownies

Name: Black bean brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 9
Ingredients: 400g tin black beans, drained and rinsed; 3 large eggs; 100g unsweetened cocoa powder; 150g caster sugar; 60ml vegetable oil; 1 tsp vanilla extract; ½ tsp baking powder (gluten-free if needed); ¼ tsp fine salt; 1 tsp chipotle chilli flakes (optional); 1 tsp ground cinnamon; 50g chocolate chips (milk, dark or white chocolate); Specialist kit; 20cm x 20cm baking tin

By: Pollyanna Coupland
Food producer, delicious.

Published: 23 Apr 25
Updated: 23 Apr 25

Beans aren’t just for savoury recipes, as these joyful black bean brownies prove. They have a little bit of welcome Mexican-inspired spice too. Here’s why they’re a must make…

Perfect texture: Adding black beans to brownie mix might sound strange, but they add heaps of moisture and structure, resulting in a fudgy texture without flour (making the brownies naturally gluten free).
Easy bake: Whizz the ingredients into a batter and bake – they couldn’t be simpler. Don’t worry, they don’t taste like beans!
Extra goodness: Beans are nutrient dense – one of the best natural sources of dietary fibre and a rich source of protein and complex carbohydrates.

Browse more clever flourless baking recipes.

Easy
April 2025

Test kitchen approved

Makes 9
Prep time 10 min. Cook time 25 min

Beans aren’t just for savoury recipes, as these joyful black bean brownies prove. They have a little bit of welcome Mexican-inspired spice too. Here’s why they’re a must make…

Perfect texture: Adding black beans to brownie mix might sound strange, but they add heaps of moisture and structure, resulting in a fudgy texture without flour (making the brownies naturally gluten free).
Easy bake: Whizz the ingredients into a batter and bake – they couldn’t be simpler. Don’t worry, they don’t taste like beans!
Extra goodness: Beans are nutrient dense – one of the best natural sources of dietary fibre and a rich source of protein and complex carbohydrates.

Browse more clever flourless baking recipes.

Nutrition: per serving

Calories: 275kcals
Fat: 14g (3.8g saturated)
Protein: 8.9g
Carbohydrates: 25g (18g sugars)
Fibre: 7.3g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

400g tin black beans, drained and rinsed
3 large eggs
100g unsweetened cocoa powder
150g caster sugar
60ml vegetable oil
1 tsp vanilla extract
½ tsp baking powder (gluten-free if needed)
¼ tsp fine salt
1 tsp chipotle chilli flakes (optional)
1 tsp ground cinnamon
50g chocolate chips (milk, dark or white chocolate)

Specialist kit

20cm x 20cm baking tin

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 180ºC/160°C fan/gas 4 and line the baking tin with baking paper. Add the beans and eggs to a food processor, whizz until smooth, then add the remaining ingredients (except the chocolate chips) and pulse until combined.
Scrape the batter into the baking tin (it’s relatively thick, so use a silicone spatula to get every last bit), then smooth out the top. Sprinkle over the chocolate chips, then bake for 25 minutes or until a knife comes out clean when pushed into the centre. Leave to cool completely before slicing and enjoying with a cuppa.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 275kcals
Fat: 14g (3.8g saturated)
Protein: 8.9g
Carbohydrates: 25g (18g sugars)
Fibre: 7.3g
Salt: 0.2g

delicious. tips

Easy swaps: We’ve added a touch of cinnamon and chilli for a Mexican-inspired flavour, but feel free to experiment with white chocolate chips, orange zest or peppermint essence.
The brownies will keep in an airtight container for up to 3 days.