Flourless, rich and delicious Black Bean Brownies that are moist, fudgy, and have amazing texture! You’d never guess they’re made with beans!

Top down image of a stack of black bean brownies

I first started making brownies with beans way back in 2012, and it’s been a committed love affair ever since. 

In fact, it all started with my Garbanzo Bean Brownies, which was one of my earliest recipes.

I first shared this recipe for black bean brownies in April of 2013 but I wanted to revisit the topic because they are just so irresistible! Plus, I don’t think the world was ready for black bean brownies back then, but I’m confident it is now. 

Made easily in a blender, these black bean brownies require minimal basic pantry ingredients and turn out tasting so fudgy and rich.

Nope, you can’t taste the black beans!

Stack of three black bean brownies on a plate, ready to eat.

The one difference you may notice between regular brownies and black bean brownies is that brownies made with beans tend to be slightly crumbly (to be expected), but they are still magically moist and rich.

In addition to brownies, I’ve also made other sweet treats using beans!

My 6-Ingredient Peanut Butter Chickpea Cookies, Flourless Chocolate Black Bean Banana Bread, Chickpea Banana Muffins and my Double Chocolate Vegan Black Bean Cookies are some of my favorites.

Making black bean brownies is as simple as tossing all of the ingredients into a blender, blending, then baking the batter to gooey perfection. 

No need for a separate bowl for the wet ingredients and dry ingredients, and no all purpose flour.

In this sense, they are easier to make than regular brownies and are entirely goof-proof!

Batch of black bean brownies on a sheet of parchment paper, cut into slices.

Let’s discuss the simple ingredients needed to make this healthy dessert.

Ingredients for Black Bean Brownies:

Black Beans: The star of the show! Pick up one 15-ounce can of black beans from the store. If you’d like, you can also use garbanzo beans. 

For those of you who cook dry beans and don’t buy canned beans, use 1 ½ cups of cooked black beans. Don’t worry about any black bean flavor coming through, as it is entirely masked by the chocolate decadence.

Eggs: A couple eggs help these brownies rise and give them a very slight cake-like texture. If possible, take the eggs out of the refrigerator 15 minutes before you begin the recipe to bring them to room temperature.

I’ve tried using flax eggs using ground flax seeds to make vegan black bean brownies and the brownies stayed molten without setting up. The mixture was delicious, but I wouldn’t call them brownies. If you experiment with an egg substitute and have success, let me know.

Coconut Sugar (or regular brown sugar): I like using coconut sugar for a natural sweetener because they turn out nice and sweet but are lower glycemic than brownies made with regular cane sugar. You can absolutely use any granulated sweetener you have on hand, including white sugar, brown sugar, or sugar-free sweetener. 

Oil: A touch of oil is all we need to bring more richness to these healthy brownies, giving them moist texture. I use avocado oil or coconut oil but olive oil and vegetable oil work too.

Pure Vanilla Extract: A little bit of vanilla brings warm flavor. Skip it if you don’t have any on hand.

Cocoa Powder: The majority of the rich chocolate flavor in these brownies comes from cocoa powder. I use raw cacao powder because I find it has a creamier (less bitter) flavor than regular cocoa powder, but you can use whatever you love.

Salt: A pinch of salt brings out all the lovely chocolatey flavors in the fudgy black bean brownies, so be sure not to skip it.

Baking Soda & Baking Powder: The leavening agents here are both baking powder and baking soda. They help the brownies rise and ensure the brownies hold together nicely after they are baked.

Vinegar: Balsamic vinegar is added to cause a chemical reaction with the baking soda, ensuring the chemistry is just right. Anything acidic works here. Apple cider vinegar, rice vinegar, lemon juice or lime juice are all great options.

Chocolate Chips: The all star ingredients that is responsible for the fudgy texture of these yummy brownies! I use dark chocolate chips, but semisweet chocolate chips, sugar-free chocolate chips, and any chips you like will work! If you skip the chocolate chips, you’ll lose out on the gooeyness and some of the richness, but the brownies will still taste great.

Optional Additions:

Shredded Coconut: If you love the flavor and texture of shredded coconut, sprinkle it all over the brownie batter before baking.

Instant Coffee Granules: If you have instant coffee on hand, add a couple teaspoons to the batter for deeper flavor. 

Recipe Adaptations:

  • Add ⅔ cup of chopped walnuts or pecans to the batter for nutty brownies.
  • Cut back on the chocolate chips or omit them altogether for less sugar.
  • Use garbanzo beans instead of black beans.
  • If you’re like me and you love adding cinnamon to baked goods, use ½ teaspoon to 1 teaspoon of ground cinnamon.
  • Add more chocolate chips for even more decadent black bean brownies.

These secret ingredient brownies have the perfect texture!

Now that we’re experts on the ingredients for black bean brownies, let’s bake a batch!

How to Make Black Bean Brownies:

Drain the can of black beans into a colander and give them a light rinse with water. No need to dry them off with a paper towel. Simply shake them around in the colander until it looks like the majority of the moisture is gone. 

Black beans in a blender.

Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ baking pan with parchment paper.

Add all of the ingredients to a high speed blender or food processor except for the chocolate chips and blend until completely smooth.

Stir ½ cup of the chocolate chips into the batter with a rubber spatula.

high-speed blender full of black bean brownie batter with chocolate chips ready to be mixed in.

Pour the batter into the prepared baking dish, making sure to scrape the sides of the blender to get all of the batter.

Sprinkle the shredded coconut on top of the batter (the shredded coconut is optional), and sprinkle chocolate chips on top as well.

Square baking pan with brownie batter inside, sprinkled with coconut flakes and chocolate chips

Bake for 18 to 20 minutes until brownies are set up.

For gooey brownies, bake for less time. The brownies will be cooked through once they reach an internal temperature of 190 degrees F, so feel free to use a thermometer to check the temperature if you’re aiming for brownies that are nice and gooey and perfectly baked. 

Allow brownies to cool for at least 15 minutes before slicing and serving.

Store any leftover brownies in an airtight container in the refrigerator for up to 5 days. Freeze brownies in a zip lock bag or freezer bag for up to 3 months.

Miraculously, the brownies taste even better the next day once they have had time to let their flavors marinate and develop.

Stack of black bean brownies on a plate

And that’s it! The absolute best black bean brownies recipe that is guaranteed to impress every time!

I’m willing to bet your friends and family won’t be able to guess that these brownies are flourless, dairy-free, refined sugar-free, much less made with beans!

Make them the next time you’re craving a decadent chocolate treat!

If you love healthy brownie recipes, also try these out!

More Healthy Brownie Recipes:

Magical fruit brownies for life!

Stack of three black bean brownies on a plate, ready to eat.

Black Bean Brownies (Flourless and Naturally Sweetened)

4.59 from 12 votes
Moist, fudgy, delicious brownies made out of beans! You'd never guess these grain-free brownies are healthy!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 large brownies

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper, then lightly oil the parchment paper.
    high-speed blender full of black bean brownie batter with chocolate chips ready to be mixed in.
  • Stir ½ cup of the chocolate chips into the batter and pour into a lightly oiled or parchment lined baking dish.
    Square baking pan with brownie batter inside, sprinkled with coconut flakes and chocolate chips
  • Bake for 18 to 20 minutes until brownies are set up and a toothpick tests clean.
  • Allow brownies to cool 15 minutes before cutting into them.

Notes

*Use regular white sugar or brown sugar as a 1:1 substitute if you'd like.
**You can also use melted coconut oil, olive oil, or 2 tablespoons of melted butter.
***Replace the balsamic vinegar with any other type of vinegar, including apple cider vinegar or rice vinegar. You can also use lemon juice.

Nutrition

Serving: 1of 9 · Calories: 239kcal · Carbohydrates: 37g · Protein: 5g · Fat: 9g · Fiber: 3g · Sugar: 28g
Author: Julia
Course: Brownies & Bars
Cuisine: American
Keyword: black bean brownies, dessert, gluten free, grain free, healthy brownies
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

I originally shared this recipe on April 5, 2013. I updated the photos, added information to the post, but left the recipe the same.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.59 from 12 votes (12 ratings without comment)

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Questions and Reviews

  1. Your sense of humour is amazing my friend:-) And the recipe is so unique..a fizzy brownie! Love that! I am drooling looking at the pictures..they look out of this world!

  2. I’m a major fan of black bean brownies. Yours look absolutely beautiful and delicious! I killed my brand new food processor trying to make a batch, so I’m glad yours tells me to use a blender 🙂 No fear about throwing in some vinegar — The vinegar + baking soda combo can be used to replace eggs, so I’ve been known to throw some white/apple cidar vinegar in once in a while, never balsamic though — sounds tasty!

    1. I haven’t tried vinegar and baking soda mix yet. I’m glad I found that out now. Thank you for sharing Kelly!

    2. There are not enough superlatives to tell you how much I love this recipe! I made it exactly like the recipe except used espresso powder instead of coffee grounds because I bought some to make homemade magic shell (per America’s Test Kitchen it increases the chocolate flavor). I am tempted not to tell the person I made them for what they are made of, but I will just in case her kids have allergies. I bet no one will be able to tell.

      And thanks to Kelly for the tip on the vinegar baking soda combo! I didn’t know that.

  3. I love your to-do list here, even if I haven’t done a large majority of the things listed. I’ve never read The Alchemist or watched SharkTank. I also hate squats. (I try to get around these by running and doing other exercises… but I always end up doing them again because they are necessary. Even if they are mean.) AND to top it all off, I’ve never made Black Bean Brownies.

    Just pinned this recipe, and I’ll certainly be making them in the near future. Your description of them is fabulous, and I think they are certainly worth trying!

  4. I msut say, these are some of the best looking black bean brownies I’ve seen yet! I just die over that toasted coconut on top–oh, and the dark chocolate chips in the batter! I’m really intrigued by the addition of balsamic as well. Can’t wait to make. Have a fab weekend

  5. I totally agree with Alexis- these look like the best! I am totally a fan of black bean brownies, but these look nothing like a healthy brownie. The chocolate chips and coconut… smitten! And seriously interested to try the balsamic vinegar addition!

  6. I think I should re- read Alchemist…good advice. Girl, these black bean! brownies…they look unbelievably good…I have to try it as soon as possible!!!

  7. ahh the Alchemist!!! Such.A.Good.Book. I can just see myself curling up with a good book and a few of these tasty treats!!

  8. I love your to do list! I need to read The Alchemist, it’s been on my “to do” list for years. These brownies are off the hook my friend! love all those crazy ingredients!

  9. Black bean brownies are super high on my list to make!! And I love the Alchemist. It’s been years since I’ve read it, but I can remember thinking the same thing: game-changer! I’ve got to read it again – thanks for the reminder of a great book 🙂

  10. GIRL! My trainer makes me do SO MANY squats and lunges, I don’t even try to keep count because I can’t count that high. Although when it comes to necessary evils, my real hatred is the kettle bell swing. OH GEEZ. Here, let’s squat and then swing this big heavy weight and, oh yeah, try not to kill yourself or any innocent passers-by.

    I wish I liked chocolate. I wonder how this method would work in a blondie (not using black beans, obvs.)

    1. Kettle bell swings are by far my least favorite exercise, but similar to the squat it’s amazing how great of an exercise they are! I’ve definitely been worried that I’d let the kettle bell slip out of my hands and it’d hit someone in the face. I’ve decided recently that sumo squats are fantastic too, even though I look like a real werido doing them. 😉

  11. I absolutely love (!!!!) The Alchemist. I have recommended and given it away several times as well. Such a good book! And these brownies look incredibly delicious!

  12. I never, ever, ever, ever would have thought to put black beans in my brownies. That’s why I need you…Julia you are so full of cleverness!

  13. OMG, the black bean brownies are probably the best brownies i’ve ever had: perfect moisture content, deep fudgy flavor. i will definitely be making them again, if only to have people eat them and then drop the ‘bean’ ball to their astonishment. seriously, if you’re skeptical of this recipe, you.will.be.astonished! before every bite, i kept thinking, “ok, NOW i’m finally going to taste the black bean,” and yet never even a hint of it! my mom was curious about how it would turn out, and i more than happily have recommended it to her.

    1. Jamie, I’m so glad you enjoyed the brownies! I think they’re the best brownies I have ever made and the only thing that is missing from them is that crackle top you get from wheat flour brownies. The flavor and texture makes up for lack of crackle top, though and I think all brownie lovers should try this recipe. Let me know if your mom ends up trying them and thanks so much for the feedback!!

  14. Yum! These look so good 🙂 I love the use of coconut on top for some added flavour. I’ll be making these for my kids!

  15. These look delicous!
    I’m wondering about the coffee grinds…. instant coffee? Or real coffee grinds? I’ve never added grinds to a recipe before.

    1. Hi Parise, I used real coffee grinds, but instant coffee grinds would yield more flavor if you have them on hand. Thanks for stopping by!

  16. I just made these healthy little morsels – mine came out looking just as delicious as your pic – and they taste incredible! However- mine are sort of fragile and crumbly and stuck to the parchment- any ideas what I could have done to prevent this ??

    1. Were they just as fragile even after they had set up for a few hours or a day? Usually mine are crumbly just out of the oven and after they sit a while, they hold together pretty well. As weird as it sounds, I would suggest lightly oiling the parchment paper. Sounds a little over-kill, but I’ve done this and it definitely helps. SO glad you made the brownies and thanks so much for letting me know how they turned out!

  17. I just followed your recipe, and those brownies are AMAZING. Just recently had to switch to a gluten-free lifestyle to help with a skin condition, and thought I wouldn’t be able to bake a satisfying brownie anymore. I was way wrong, those are delicious and my whole family loves them. Thank you, thank you, thank you for making this baker girl happy to be gluten-free 🙂

    1. Sarah! I’m so happy you enjoyed them! These are the go-to brownie in my house. My bf’s mom makes them all the time – she was the one who introduced them to me – I love how rich and soft they turn out and you’d never know there was a black bean in sight. Good luck with your GF quest. As long as you’re willing to get creative, it’s actually not all that difficult. 🙂 Thanks so much for letting me know you tried the brownies!

  18. How do these have so little fat and yet look so incredibly heavenly?! I just recently discovered the true joys of baking with black beans with an amazing chocolate cake. I’m so excited to move onto these brownies next! You genius, you. You’re so funny, by the way. <3

    1. Awww Erika, you’re too kind! I’m glad you like the recipe. It’s definitely a big favorite in my house and also very adaptable. I think it’d be fun to add some raspberries or do a peanut butter version. Hope you have a fun weekend!!

      1. Ha–peanut butter is exactly what I ended up doing this weekend! I made these and swirled half the batter with some PB&J and my roommate was a fan 🙂 Unfortunately, my brownies weren’t anywhere near as moist as the ones in your photos! They were a teensy bit dry and more cakey than the ones in your photos. I did leave out the chocolate chips and coconut, but do you have any idea what I could have done wrong? Then again, maybe I’m projecting fudgy expectations onto these brownies where maybe they’re supposed to be more cakey…

        1. Hmmmm…that is definitely strange because mine were moist and more on the fudgey end than cakey end. Eliminating the chocolate chips may have had an impact…I always find my brownies turn out more cake-like when I don’t add chocolate chips to the batter. Were the beans you used very dry? I drained and rinsed my beans and didn’t dry them off at all so they were still a little moist. I’m also wondering if the peanut butter played a roll. I’d definitely love to troubleshoot this. How much peanut butter did you use? I can do some experimenting (since I could always use a peanut butter brownie) and let you know what I come up with! 🙂

          1. Hmm interesting! I’ll have to try these again with chocolate chips. I don’t think my beans were especially dry…I rinsed them in a colander and then tossed them straight into my blender. I do have a question though–why only half a teaspoon of coconut oil? It seems like it would hardly make a difference whether you add it or leave it out…

            Anyway, I poured the batter into a pan and then dolloped 2 tablespoons of peanut butter and about 1 tablespoon of jam over the top of half of the brownies and kind of swirled it in. Hmmm. I’d love to see your experiments! I will definitely be experimenting more to see if the trouble was on my end (very possible!)!

            1. I’d think the same about the half teaspoon of coconut oil…I added it plus the coconut milk simply for moisture and it seemed to work for me. I’d have to try the recipe without the chocolate chips and with the peanut butter and jam in order to know what happened. I’ll let ya know when I figure it out 😉 Thanks a bunch for the feedback!

    1. I haven’t tried apple cider vinegar yet, but I’m sure you can. You can also leave the vinegar out altogether 🙂 Hope you enjoy!

  19. Never one to leave a recipe alone (I consider a recipe a mere suggestion :)), I added a bit more coconut oil, some vanilla, a pinch of salt, and some strong coffee. I cut the coconut sugar a bit. I put the chocolate chips – maybe 1/3 cup, or so (didn’t measure) in the blender with the other ingredients, but left a few chunks. I didn’t add chocolate chips on top. I stuck with the coconut on top, but before adding it to the top of the brownies, I mixed in some lucuma, cinnamon, and a dash of garam masala because I had a hankering for a bit of spice. They were moist, exotic-tasting, and super yummy! Thanks!

    1. LOL, Kim, I’m the same way…I have a hard time following a recipe to the T. Your changes sound great! You’re making me want to make another batch!

  20. These are amazing…i just made them to take to a friend’s BBQ – they are moist….chocolately (not even a word but don’t know how else to say it!) ….seriously yummy! I am not gluten free but am always looking for a healthier way to make sweet treats and this scores a 10/10! My Gluten free friends will love them! Thanks for the recipe!

    1. Lindsey, I’m so glad you like them! I’m not 100% gluten-free either but love experimenting with other ingredients for treats to add an element of nutrition. Thanks so much for trying the recipe and for the note! P.S. I use the word chocolatey all the time…totally a word in my book 😉

  21. Hi! Great Recipe! My entire family was pleasantly surprised with the flavor! There are (seamingly) No beans present in this bean brownie! Decadent and delicious are befitting descriptions! We even added some vegan marshmellows on top in tge last 10mins of baking (then turned on the broiler for abt 1 min to give them a nice light toast like a smore) Thanks for sharing with the world!

  22. I made these today while stuck inside during a snow storm. They taste pretty good but they didn’t stay together. Fell apart easily. I had to cook them a lot longer than the recommended time too. Maybe a few more minutes would have helped. Any suggestions? Also where the beans suppose to be pureed? Mine ended up slightly chunky.

    1. I made these abt 3-4 times in the past 6mos-the family loves them! (Once I forgot to add a sweetener though!) Anywho-Joey We toss all ingredients in our Ninja & they come out fine.So yeah-I think blender/food processor might help w/ the falling apart thing. I’ve had to bake them a bit longer too though.

      1. I will try them again in my Vitamix. I used a regular hand mixer this time.
        I also used regular sugar bc I didn’t have coconut sugar on hand.
        I love that there is no flower and they have protein in them. Justifies eating the entire batch! 🙂

        1. Hi Joey, in re-reading the recipe instructions, I realized how people could be confused, so I modified them to be more clear. Yup, you use a blender to blend everything together! The brownies will still be a little crumbly (more so than regular brownies), but probably way less crumbly than you experienced on your first batch. I’m so glad you’re going to try these again! They truly are magnificent, and I love that they’re flour-less, too! Definitely provides for a low-guilt treat 😉 Thanks so much for your interest and let me know how you like them if you make another batch!

    2. @Mommysgirls, thanks so much for responding to Joey’s question! I’m so glad you’ve made the brownies multiple times and that you enjoy them! I’m thinking I need to bake up another batch soon and this time I’ll be sure to note the change in bake time. 🙂 Thanks again! xoxo

  23. Just made these in my Vitamix. They are delicious! We made brownie sundaes with them. I didn’t tell anyone what they were made of until after they ate:) I didn’t have coconut, but still turned out great.

  24. These are fabulous!! Mine were a little cakier than the pictures so next time I will do only the minimum in suggested baking time. 🙂

  25. These are incredible!!! Super moist and perfect flavor. I added only about half the coconut sugar and thought they turned out just right. I can see adding more sugar if I were sharing with others that prefer their desserts on the sweeter end. But I think I’ll keep this first batch all to myself ;). Thanks so much for sharing this wonderful recipe!

  26. I think this is by far the best black bean brownie recipe I have ever found.
    I have made several times and tweaked slightly.

    I make a 1 lb bag of dried beans and use 1/3 and freeze the rest for later batches. I increase sugar to 1 cup and eliminate coconut water, coconut, and chocolate chips.
    I put chopped pecans on top, instead.

    Most importantly, I added 3 teaspoons of vanilla and 1/2 teaspoon of salt which really enhances the flavor, especially if using dried beans.

    Thanks for developing such and amazing recipe! It has the texture of the most decadent brownie.

    1. AWESOME! I’ve never tried making the recipe using dried beans. I’m so happy to have your feedback and thanks for letting me know what you did to make your version work! So happy you enjoyed the recipe, and cheers to a delicious brownie made from the best bean on earth! 😉

  27. Thank you so much for sharing! These were absolutely amazing!! My whole family loved it too!
    After reading a few comments I added 1/4 tsp salt and 1 tsp vanilla and increased the coconut oil to 1 tbsp, and it turned out perfect.
    I am definitely going to share this page with all of my friends 🙂

    1. Wahooo! So glad you and your family enjoyed the brownies and that the recipe changes worked out! Thanks a million for your feedback, Emma!

    1. Hi Kait! I think you could definitely make the brownies in a 9 x 13 pan, and would recommend doubling the recipe if you do so. Let me know how they turn out! 😀

  28. I used ‘raw’ bb the first time (cooked them, of course). Have you used cooked-raw beans? trying them again today using the canned ones. T
    Us

    1. I haven’t tried the recipe with cooked dry beans, but I have heard other people have had issues with making bean brownies using the dry beans. So glad you like the brownies – did you end up trying the recipe with canned beans?

    1. Hi Colleen, I’m so glad you like the brownies! I don’t calculate nutrition facts for my recipes, but I know there are websites where you can plug in the recipe info to get nutrition facts. If you’re just looking for calories, I have heard myfitnesspal is a good resource 🙂 Hope that helps! Happy New Year!

  29. I’m dying to try these, but we can’t have eggs. I’m tempted to try the recipe with an egg replacer (starch combo). Any thoughts?

    1. Hi Jackie,

      I’ve tried baking brownies using flax eggs, and although the brownies don’t turn out with the same fluffy texture, it does work. You can try whisking together 2 tablespoons of ground flax seed with 6 tablespoons of water. Allow the mixture to sit for at least 15 minutes to thicken before using it in the batter. Hope this helps, and let me know how the brownies turn out!! xoxo

    1. Hi Jennifer, I’ve never tested the brownies with honey, but I assume it would work. I would start with a small amount and keep close watch on the brownies, because honey has a lower burn temperature than other sweeteners. I bet maple syrup would work too. Let me know if you try it out and how it all turns out 🙂

    2. Get some coconut palm sugar, sometimes called coconut sugar or palm sugar – You’ll be a convert. It’s low on the glycemic Index, high on the flavor meter, with minerals and micronutrients to boot. Unrefined honey has a GI that’s even slightly lower than coconut sugar, but some brands are highly processed, losing most of their health benefits along the way, and raising their GIs. Some have sucrose added, or worse. Fast food chains and others are adding the dreaded high fructose corn syrup to honey, so check carefully when you buy it. if you buy honey at a farmers market, a health food store or a food coop, it’s likely real honey with all the benefits, but less than 25% of “honey” sold at supermarkets is actually what it says it is.

  30. These came out scrumptious! I’ve tried about four other black bean brownie recipes, and this one is my favorite now. I left them in the oven a few minutes less than recommended for extra gooeyness. I ended up devouring the whole pan by myself in two days!

    1. Awesome! I’m so glad you like the brownies – they are super addicting aren’t they? Cheers to bean brownies trumping all! xo

  31. Made these today and they are almost gone. Seriously the best healthier brownies I’ve ever made. I’m always on the hunt for sweets. I accidently left out the coconut oil (distracted by a 4 year old) and they still turned out amazing!!!!! Thank you for the recipe.

    1. Yaaaaas I’m so happy to hear it, Nickole! Thanks so much for the kind note, and I’m happy to hear the brownies were awesome without the oil! Take care! xo

  32. Made this yesterday and they are the best brownies I have ever made. My husband is the finicky one and even he liked them and instead of sharing with my sisters, he wanted me to make them their own pan.

    1. Amazing!! I’m so thrilled to hear it! Thanks so much for letting me know you and your family enjoyed the recipe. Cheers!

  33. Julia, this is the most unique black bean recipe I have seen. I like the reactive soda/vinegar ingredients to help them rise. Other recipes I have seen have oat flour…(and I am reluctant to even ask because I know bakers are not fond of others changing their already perfect recipe)…but you do not for obviously a good reason. As an alternative variation, do you think that adding say, 1/4 cup of oat flour for a little less fudgy result would affect the rising? I plan on making these in the next few days, and cannot wait, especially with the coconut/chocolate chip topping. I have a good friend who loves coconut, so I will probably make a double recipe since I have two 8×8″ glass baking dishes,(guess why) and, you can never have too many brownies! Many thanks in advance, and greetings from Massachusetts!

    1. Hi Peg! I’m so thrilled you’re interested in baking the recipe! I think there would be no problem whatsoever with adding 1/4 cup of oat flour! I believe the end result would be a slightly cakier consistency, which sounds delicious to me! Hope you and your friend enjoy! xo