This recipe is gluten-free and sweetened with only maple syrup. (Oh! And so are these Healthy Chocolate Haystack Cookies) Black Bean Brownies are among my all-time favourite comfort foods. Don’t knock ‘em ‘til you try ‘em!
If you have guests coming, whip up a batch of these incredibly healthy brownies and let your guests know upon arrival that you made this treat, especially for them. “Help yourself anytime!”
Why You'll Love This Recipe
- They're naturally and lightly sweetened with maple syrup.
- Surprisingly nutritious with the addition of black beans, providing fiber and protein.
- Super fudgy texture!
- These brownies are a perfect way to introduce healthier ingredients to picky eaters because the beans are undetectable!
- This is a great recipe to have in your back pocket when you’re welcoming guests who have dietary restrictions.
- And gluten-free.
- Easily converted to a vegan recipe. Just omit the eggs and use dairy-free chocolate chips!
- Rolled oats - also known as old fashioned oats.
- Cocoa powder - choose unsweetened.
- Sea salt - I choose an unrefined grey salt like one by Maison Orphee for the extra minerals it provides.
- Baking powder
- Black beans - drained and rinsed.
- Pure maple syrup
- Coconut oil
- Egg yolks - these are actually entirely optional! I added them to this recipe because I really believe in the nutritional powerhouse of egg yolks but they can be omitted.
- Chocolate chips - choose dairy free or sugar free chips if desired.
- Peanut butter - well stirred.
See the recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- You can experiment with switching the peanut butter for any nut or seed butter. Try sunflower seed butter or tahini or almond butter next time!
- Swap the maple syrup for honey if that's what you have on hand.
- Nuts: Add some crunch and flavor by mixing in chopped nuts like walnuts, pecans, or almonds into the batter.
- Add a sprinkle of flaky salt on the brownies when they come out of the oven for some crunch and flavor enhancement.
- Swirl Variations: Instead of peanut butter, experiment with other swirl options like almond butter, chocolate hazelnut spread, softened cream cheese or seedless raspberry jam for a fruity twist.
- You can totally omit the egg yolks if desired. I just added them for a nutritional boost but they aren't necessary.
I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.
How To Make Black Bean Brownies
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat and Prep.
Preheat the oven to 350°F. Prepare an 8x8 pan by either greasing it or lining it with parchment paper. Add oats to a blender or food processor. Pulse until you have a smooth flour-like consistency.
Step 2: Blend ingredients.
In the blender, add together the black beans (drained), brewed coffee, maple syrup, melted coconut oil, 2 egg yolks, and vanilla extract. Blend until quite smooth.
Add the oat flour you just made with salt, baking powder and cocoa powder to the blender and blend thoroughly.
Step 3: Add the batter to a pan.
Pour the brownie batter into a 8x8 brownie pan prepped with parchment paper. Stir in the chocolate chips with a spoon and smooth out the top.
Step 4: Add the peanut butter swirl topping.
In a separate small bowl, stir together peanut butter, maple syrup, and a pinch of sea salt. Make 9 small dollops of the peanut mixture on the top of your brownie batter.
Step 5: Create the swirl.
With the end of a chopstick or a similar kitchen tool swirl the peanut butter through the brownie batter to create a beautiful swirl pattern.
Step 6: Bake.
Bake in a 350 degree F oven for 20 minutes and allow to cool completely then transfer to the fridge to cool and set. Cut into 16 squares and enjoy!
- Make sure to thoroughly drain and rinse the black beans to remove any excess liquid.
- After blending the black beans you should see no lumps of black beans whatsoever. Keep blending until smooth and you only see flecks of the beans throughout.
- If you don’t have a blender, you can use a food processor and combine all ingredients together (except chocolate chips and the peanut butter swirl). I do find, however, that a blender gives a much better final texture to the brownies.
- Let the brownies cool completely. They will cut much cleaner after being cooled in the fridge for 20 minutes.
- I always keep these brownies in the fridge, I prefer the texture when they’re cold.
- You can serve these brownies with a dollop of whipped cream for an elevated version of this healthy dessert.
Yes! Just ensure that the brand of oats that you’re using is certified gluten free.
Yes! You can actually omit the egg yolks. Just ensure that you are using dairy free chocolate chips.
Yes, of course you can omit the peanut swirl! If you’re doing so because of a peanut allergy you could replace the swirl with sunflower seed butter or tahini or almond butter etc.
Yes, I have frozen black bean brownies many times and it doesn’t effect the flavour or texture.
Store the brownies in an air tight container in the fridge and enjoy within 5 days. You can store them on the counter well covered for a few days but I prefer the firmer texture of the brownies when they're directly out of the fridge.
These brownies freeze really well! Once they're totally cool and cut into squares you can transfer them to a freezer safe bag and freeze for up to 3 months.
Did you make this recipe? Let me know!
Leave a review or comment below!
Peanut Butter Swirl Black Bean Brownies
- ½ cup rolled oats (gluten free, if desired)
- 4 tablespoon unsweetened cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- 1 and a ½ cups canned black beans (19 oz can)
- 1 tablespoon brewed coffee (optional)
- ½ cup pure maple syrup
- ½ cup melted coconut oil
- 2 egg yolks (optional)
- 1 teaspoon pure vanilla extract
- ⅓ cup chocolate chips (dairy free if desired)
- 4 tablespoon smooth peanut butter
- 2 tablespoon maple syrup
- 1 pinch salt
- Preheat the oven to 350°F. Prepare an 8x8 pan by either greasing it or lining it with parchment paper.
- Add oats to a blender or food processor. Pulse until you have a smooth flour-like consistency. Remove from the blender.
- In the blender, add together the black beans (drained), brewed coffee, maple syrup, melted coconut oil, 2 egg yolks, and vanilla extract. Blend until quite smooth.
- Add the oat flour you just make, salt, baking powder and cocoa powder to the blender and blend again.
- Add the batter to the brownie pan, stir in chocolate chips with a spoon and smooth out the top.
- In a separate small bowl, stir together peanut butter, maple syrup, and a pinch of sea salt.
- Make 9 small dollops of the peanut mixture on the top of your brownie batter.
- With the end of a chopstick or a similar kitchen tool swirl the peanut butter through the brownie batter to create a beautiful swirl pattern.
- Bake for 20 minutes and allow to cool completely.
‘Til next time,