Black Bean Brownies

by Sarah Keown

The first time I tasted a black bean brownie was in the third grade. My math teacher, who also happened to be my favorite teacher, walked into class with a tray of rich, chocolatey squares and told us they were “frog leg brownies.” She explained that the texture was so smooth because of the “secret ingredient,” and I was completely convinced she was telling the truth. Horrified, I folded my arms and refused to try them, deciding that no brownie was worth that risk.

Later that day she revealed the truth: the brownies were not made with frog legs at all, but with black beans. I remember wrinkling my nose at the thought, still doubtful that beans had any place in dessert. But after seeing my classmates taste and enjoy them, I finally worked up the courage to take a bite. To my surprise, the brownie was rich, fudgy, and every bit as satisfying as the traditional version. That small classroom moment turned into one of those rare childhood memories that lingers, reminding me that sometimes the most unusual combinations can lead to something unexpectedly wonderful.

Today, black bean brownies are a staple in my kitchen. I make them often as part of my weekly meal prep, enjoying them as a lighter dessert or even as a grab-and-go breakfast. They strike the perfect balance between indulgence and nourishment, offering protein and fiber without sacrificing taste. Every time I pull a pan from the oven, I am taken back to that third-grade classroom, the delight of my classmates, and the lesson I learned: keep an open mind, because you never know what good might be hiding in an unexpected place.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 3 large eggs
• 3 Tbsp oil (flavorless oil like canola oil or vegetable oil)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2/3 cup brown sugar or granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips (optional)

Method

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
2. Rinse the black beans thoroughly under cold water until the foam disappears.
3. In a blender or food processor, combine the black beans, oil, and sugar. Blend until smooth.

Tip: For a fudgier texture, blend until completely smooth. For a chunkier texture, lightly mash the beans instead.

1. Add the cocoa powder, vanilla extract, baking powder, and sea salt. Blend until fully combined.
2. Add the eggs and blend again until the mixture is completely smooth and uniform.
3. Fold in the chocolate chips (if using), then pour the batter evenly into the prepared pan.

Tip: Don’t over-blend! If you let the blender run too long, the mixture will start to warm up, and that heat can melt your chocolate chips before they even hit the oven. Blend just until the batter looks smooth and even in color—once it’s nice and uniform, you’re good to go.

1. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
2. Cool completely in the pan before slicing into squares and serving.

Serving Notes
These brownies are delicious on their own but can also be dressed up with a sprinkle of flaky sea salt, a drizzle of peanut butter, or a spoonful of Greek yogurt and fresh berries for breakfast.

Or if you're more of an on-the-go eater, pour the brownie batter into a muffin tin for the perfect portable treat!

Storage

Keep your black bean brownies in an airtight container in the refrigerator for 5–7 days or freeze them for up to 2 months. When you’re ready to enjoy one, pop it in the microwave for about 10 seconds to bring back that warm, fresh-from-the-oven taste!