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Black Bean Brownie Bites

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: Makes 24 brownie bites 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


You can add sprinkles to make these fun or leave them plain—either one works! Serving size is 2 brownie bites.




  1. Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.
  2. 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.
  3. Add the chocolate-oil mixture to a food processor with the rest of the ingredients except the flour. Blend well.
  4. Pulse in the flour.
  5. Divide the batter among the muffin cups, using a heaping tablespoon in each. Flatten a bit with a spoon and add sprinkles if desired.
  6. 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 1/4 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.

To make these 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!


Keywords: black bean brownies

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