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 them in the fridge so they are super-duper cold.

TIP: I like to use a mini muffin pan to make bite-size brownies. They’re fun and bake up quickly.

ingredients in black bean brownies

Ingredients You Need

To make this easy dessert, you’ll need:

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!

black-bean-brownie-bites-cut

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.

black-bean-brownie-bites-in-bag

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

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

This post was first published April 2020.

black-bean-brownies-on-plate-with-sprinkles

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.
4.95 from 17 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)

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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!
  •  

Nutrition

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!

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Comments

  1. 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?

  2. 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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