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Black Bean Brownies

These moist black bean brownies are sure to become a family favourite!


  • 2/3 cup (150 mL) all-purpose flour
  • Pinch salt
  • 1/2 tsp (2 mL) baking powder
  • 1/2 cup (125 mL) cocoa
  • 1/2 cup (125 mL) margarine
  • 1 1/2 cups (375 mL) sugar
  • 1 cup (250 mL) black beans, cooked or canned, drained & rinsed
  • 4 eggs
  • 1 tsp (5 mL) vanilla


Preheat oven to 350⁰F (180⁰C).  Lightly oil a 9×13-inch (23×33 cm) pan.

Sift dry ingredients together in a bowl.

In a food processor, combine cocoa, margarine, sugar, black beans, eggs and vanilla. Blend until well mixed with little or no bean texture left.

Stir wet mixture into dry ingredients until moist. Pour the batter into the pan.

Bake for 30 minutes or until a knife comes out cleanly. Cool in pan on wire rack for 10-15 minutes, then remove from pan to cool completely for storage.  Can be eaten warm or cold.

Store these moist brownies in an airtight container in the fridge.


Recipe courtesy of Northarvest Bean Growers, Minnesota and North Dakota.

Reviews [5]

B Sabhaney
I liked it

These l tasted at a film night presentation as snack. Could eat all night long

Beverly Anderson
I liked it

Added chopped walnuts.
Yes I sprinkled with chocolate chips.

Jackie Orosz
I liked it

This one has flour… but some do not, or can use GF flour…


Hi Jackie! You are correct that to make these brownies gluten-free, you can replace the flour with a 1:1 gluten-free flour that is meant to replace wheat flour.