FUDGY Black Bean Brownies (GF)

I remember the first time I made these brownies back in college. I had modified a healthier version of cookie bars that used chickpeas and I was a little unsure of how these would turn out. But let me tell you, these brownies are awesome. Most people would never know they have black beans in them (including kids). With a little extra fiber, protein and a fudgy texture that gets even better when refrigerated, these brownies are a MUST. Check out my recipe below for a sweet treat you can share with friends or keep all for yourself!

Dark Chocolate Black Bean Brownies 



  • 2 cans black beans, drained and rinsed 
  • ¼ cup plain Greek yogurt OR unsweetened applesauce 
  • 3 Tbsp. vegetable or canola oil 
  • ¼ cup unsweetened cocoa powder 
  • 2 tsp. pure vanilla extract 
  • 1 ½ cups brown sugar (can also substitute granulated sugar) 
  • ½ tsp. baking soda 
  • 2 tsp. baking powder 
  • ½ tsp. salt 
  • 1 cup oats (quick cook preferred) 
  • 1 cup chocolate chips 


1. Preheat the oven to 350 degrees 

2. Spray a 8×8 baking dish with cooking spray (see below for other baking dish options) 

3. To a food processor add black beans, yogurt, oil, cocoa powder and vanilla. Blend until smooth.

NOTE – This recipe works best when made in a food processor, but you can also use a blender (i.e. a Ninja, Nutribullet, etc.). You’ll just need to mix things around more! 

4. Add brown sugar, scraping the sides as you blend 

5. Add baking soda, baking powder and salt. Blend to combine. 

6. Add 1 cup of oats (depending on the size of your blender/food processor you may need to do ¼ cup at a time). Blend until smooth. 

7. Remove the blade from the food processor and mix in 1 cup of chocolate chips. 

8. Pour the batter into a sprayed baking dish (9×9 is standard but see below for other options)

9. Bake for 35-40 minutes

10. Cool for 20 minutes. For fudgy and easy to cut brownies, place baking dish in the refrigerator to fully cool (overnight is best). Cut into 12-16 pieces and enjoy! 

Baking Dish Options: 

  • 8×8 is the standard dish I typically use – (I generally cut the brownies into at least 12-15 pieces but you can also make them bite sized and cut them small ~ 20-25 mini brownies) 
  • Muffin tin – I generally scoop ¼ cup of the batter into each muffin cup and bake them for ~15-20 minutes. Makes 14-15 brownies.