Mix up healthy brownies with extra nutrients from black beans. They are just sweet enough, bake in about 10 minutes, and are so yummy to share with the kids!

black bean brownies on pink plate

Black Bean Brownie Bites

I’m all about easy, yummy recipes with extra nutrition, and these brownie bites totally fill the bill. I’ve made them a few times recently with my girls and they love pressing the button on the food processor and covering the kitchen with sprinkles.

They think it’s so interesting that we can add beans to brownies and can’t really taste them. Though full disclosure: My girls love black beans in almost any form, so they may be predisposed to loving these!

You can use canned beans or beans that you’ve cooked from scratch. When mixed with a few other pantry staples, you get an easy dessert or snack that stores so well.

I am partial to storing these brownies in the fridge so they are super-duper cold. And I like to use a mini muffin pan, rather than a baking pan, to make bite-size brownies. They’re fun and bake up quickly.

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Ingredients You Need

To make this easy dessert, you’ll need the following ingredients on hand. Most can be stored in the pantry so you can keep them on hand to make this whenever the mood strikes.

ingredients in black bean brownies
  • Coconut oil: I usually use coconut oil (refined or unrefined both work) and it’s an easy dairy-free option, or you can use melted unsalted butter.
  • Chocolate chips: I use semi-sweet, but dark chocolate chips would also work. Having these in the mix helps to balance the black bean flavor.
  • Maple syrup: Pure maple syrup is my sweetener of choice in this recipe, though you can also trade in honey if you prefer for kids over age 1 or agave nectar.
  • Vanilla extract: This adds flavor and balances out the cocoa powder for that classic brownie flavor you expect.
  • Black beans: If you use canned black beans, rinse and drain them before adding them to the recipe. This will remove the liquid from the can (which sometimes includes salt.)
  • Cocoa powder: I typically use Hershey’s Special Dark or SACO brand cocoa powder as I like their flavor.
  • Baking powder: A little baking powder helps the brownie recipe rise just enough.
  • Whole wheat flour

TIP: To make these gluten-free, use cup for cup gluten-free flour. If you can’t find flour, you can use oat flour.

how to make black bean brownies step by step

Step-by-Step Instructions

Here’s a look at the simple process involved in making these brownies so you know what to expect. Scroll down to the bottom of the post for the full recipe.

  1. Melt the oil and chocolate together.
  2. Add with the rest of the ingredients, except the flour, to a food processor.
  3. Grind to blend well. Pulse in the flour.
  4. Divide into a 24-cup mini muffin tin lined with paper liners. Bake!

TIP: Sprinkles are optional but my kids love them!


What’s the texture of these healthy brownies like?

These are fudgy and moist rather than cakey. They hold together well even though they don’t have eggs! (And no, you totally can’t taste the beans.)

We love them so much when served cold straight out of the fridge.


How to Store

I like to store these in the fridge and we prefer to eat them cold. Store in an airtight container or bag in the fridge for up to 5 days. You can freeze in a freezer bag for up to 3 months. Let cool fully first. To thaw, place in the fridge overnight or thaw at room temperature.

black bean brownies on plate with sprinkles

Best Tips for Success

  • These are not crazy sweet, so stir in an extra ¼ cup chocolate chips before baking if desired.
  • Sprinkles are optional but recommended.
  • To make these gluten-free, use cup for cup gluten-free flour.
  • You can use canned black beans, just drain them and rinse them first, or beans that you cook at home from dry.
  • The batter is fairly thick, so press it down a little when you portion out the batter into the muffin tin.
  • Let cool fully before eating if you can.

Related Recipes

Please comment below if you try the recipe, as I’d love to hear your feedback!


Black Bean Brownie Bites

You can add sprinkles to make these fun or leave them plain—either one works! Serving size is 2 brownie bites.
4.98 from 41 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Dessert
Calories 109kcal
Servings 12 (Makes 24 brownie bites)


  • 1/4 cup coconut oil (or melted butter)
  • 1/2 cup chocolate chips
  • 1/3 cup maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 14.5- ounce can black beans (rinsed and drained)
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole wheat flour


  • Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.
  • Add the oil and chocolate chips to a heat-safe bowl. Warm in the microwave for 1 minute. Remove from microwave and stir together until the chocolate and oil are blended together.
  • Add the chocolate-oil mixture to a food processor with the rest of the ingredients except the flour. Blend well.
  • Pulse in the flour.
  • Divide the batter among the muffin cups, using a heaping tablespoon in each. Flatten a bit with a spoon and add sprinkles if desired.
  • Bake for 10-12 minutes or until firm to the touch. Let cool fully before serving.



  • These are not crazy sweet, so stir in an extra ¼ cup chocolate chips before baking if desired. (We don’t typically do that and my kids like them just fine, but just to manage you own expectations about the sweetness level.)
  • I like to store these in the fridge and we prefer to eat them cold.
  • Store in an airtight container or bag in the fridge for up to 5 days.
  • You can freeze in a freezer bag for up to 3 months. Let cool fully first and to thaw, place into the fridge overnight or thaw at room temperature.
  • Sprinkles are optional but recommended.
  • Gluten-free: Use cup for cup gluten-free flour.
  • To make without flour, you can grind rolled oats in a food processor or blender until it resembles a coarse meal.
  • The batter is fairly thick, so press it down a little when you portion out the batter into the muffin tin.
  • Let cool fully before eating if you can!


Serving: 2bites, Calories: 109kcal, Carbohydrates: 15g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 199mg, Potassium: 151mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2020.

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How many stars would you give this recipe?


  1. 5 stars
    Made this according to recipe (blender instead of food processor) and they turned out great! The whole family enjoyed and I loved this new way to incorporate beans. Didn’t add any extra sugar or sweetner and they were plenty sweet for us.

  2. 5 stars
    Absolutely delicious…
    But I must have done something wrong.
    Why would they totally fall apart?! Really moist bottoms and crisp yummy muffin tops, but they all came disconnected from eachother and then all fell apart 🤣🤦🏻‍♀️
    Tasted great though
    (Cooked in mini muffin silicon tray in air fryer at 170ish for about 15 mins)

      1. Thank you Amy! Will stick to the oven next time 😊 Thank you for your reply. Keep being brilliant!! xx

    1. 5 stars
      Hi Amy! Can I do without cupcake liners if I don’t have the mini size? Or, can I do in a regular size 12 cup muffin tin / how would I adjust temp or time? Thank you!

  3. I’ve made these a few times now. The 1st time I made them per this recipe in little muffin cups. The other times I’ve made them in an 8×8 glass pan like traditional brownies since my son wanted to cut them out into pumpkin shapes. I baked them for about 25ish minutes. They all turn out yummy and my kids love them! Thanks!

  4. 5 stars
    I absolutely love this recipe! So does my 18 month old, and husband 😀
    I used kidney beans as it’s hard to get black beans where I live, and it tastes fantastic. The fudgy texture is delicious. I also added sugar for extra sweetness as suggested, which brought it up to the level I like.
    Thanks for all your great recipes, I haven’t had a flop yet.

  5. 5 stars
    I adore this recipe; I’ve made it several times now. It’s quick, easy to dump in the blender and go, go, go.

    I happen to have a bunch of dried black beans. Have you ever used dried and prepped rather than canned beans? Any thoughts, tips or suggestions?

    Thank you!!

    1. Also don’t need the sprinkles. I did half with and half without. The sprinkles obviously make them more appealing to the kids, but I’d actually rather them not be too exciting.

  6. 5 stars
    I have always wanted to try making black bean brownies but didn’t work up the courage til today. I was really surprised! The texture was interestingly good and they were the perfect amount of sweet. Just waiting til the kids get home to try them, I have a feeling they’re going to be gone quick! Will make again!

  7. 5 stars
    These are awesome. Great flavor and perfect texture. It’s a nice sweet treat for the whole family without blowing our diet. I used honey for the sweetener, and regular flour for the whole wheat flour. I also added an extra teaspoon of vanilla which was a great boost. I topped each brownie with a couple of chocolate chips.

  8. Thoughts on using mix of oats/ oat flour with the whole wheat flour?

    Also- if I wanted to bake in an 8×8 pan like regular brownies, do I need to adjust bake time?

  9. 5 stars
    My grandkids love these. The texture is great, they taste amazing and they are the perfect size. Quite simple to make too.

    1. I think I would look for an oval silicone mold that you could bake them in, then you could coat with a simple icing and sprinkles?

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