These fudgy, no bake black bean brownies are rich, chocolatey, and completely satisfying. Only 7 ingredient and 20 minutes in the fridge to firm up, and you've got these wholesome brownie bites with no oven time. They're dairy-free, gluten-free with no refined sugar.
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Black beans are the secret ingredient, making these brownies naturally gluten-free, dairy-free, and vegan. And they pack a deliciously fudgy texture reminiscent of traditional brownies.
The first time I tried making these, the kids were skeptical about the can of black beans. I mean really, black beans? But after one bite, they were hooked.
These are the best no bake brownies! Though I also love these baked fudgy sweet potato brownies, avocado brownies and sweet potato blondies with tahini!
These fudgy black bean brownies are great for meal prep, easy to whip up with or without a food processor, and customizable with your favorite mix-ins like chocolate chips, nuts, or seeds.
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Why You'll Love These Black Bean Brownies
- Quick & Easy: No need to turn on the oven; just blend, mix, and chill.
- Rich Chocolate Flavor: The cocoa powder and chocolate chips add deep, decadent chocolate flavor, while the black beans keep the brownies moist.
- Customizable: Swap out almond butter for your favorite nut or seed butter, or add your choice of mix-ins for extra texture.
- Wholesome Ingredients: Made with natural sweeteners and no refined sugar, these brownies are a delicious and satisfying treat that you can feel good about while satisfying your sweet tooth.
Recipe Ingredients
You'll need the following ingredients to make these black bean brownie bites:
Ingredient Notes:
- Canned black beans: The secret ingredient that gives these brownies a fudgy texture without affecting the taste. Using canned black beans keeps this recipe simple and convenient.
- Nut or seed butter: Acts as the binder. Almond butter is a great option, but you can substitute peanut butter, sunflower seed butter, or any nut butter you prefer.
- Coconut flour: Adds structure to the brownies, making them soft but firm. Adjust the amount if the batter is too wet or dry. I tried this with oat flour but it didn't hold up as well.
- Cacao powder: Gives a deep, rich chocolate flavor. You can substitute with unsweetened cocoa powder if preferred.
- Coconut sugar: Adds natural sweetness without refined sugars. Feel free to use pure maple syrup or honey as an alternative next time, but adjust the wet ingredients if needed.
- Dairy-free milk (optional): Helps to bring the batter together if it's too dry. Use your favorite plant-based milk.
- Mix-ins: Enhance with dark chocolate chips, cacao nibs, or nuts for added texture and flavor.
How to Make No Bake Black Bean Brownies
- Prepare the baking pan: Line a 4x8-inch loaf pan with parchment paper and set it aside.
- Blend the beans & nut butter: In a food processor, combine drained black beans and nut butter. If nut butter is difficult to stir, warm in microwave until softened. Blend until smooth, scraping down the sides as needed.
- Mix the dry ingredients: In a large mixing bowl, add the bean mixture, coconut flour, cacao powder, and coconut sugar. Mix until everything is well combined. If the batter is too dry, add a tablespoon of dairy-free milk.
- Fold in mix-Ins: Stir in your chosen mix-ins, such as chocolate chips or nuts. Reserve a few extra chocolate chips to press on top.
- Press & chill: Pour the batter into the prepared pan and press it down firmly, smoothing the top. Refrigerate for at least 20 minutes, or until firm.
- Slice & serve: Once set, cut into bite-sized pieces and enjoy!
Expert Tips for Making No Bake Black Bean Brownies
- Blend until smooth: Use a high-speed blender or food processor to ensure the black beans and nut butter are fully combined and smooth. This will give you a better texture and flavor.
- Adjust the texture: If the batter feels too dry, add a splash of dairy-free milk a little at a time. If it's too wet, sprinkle in a bit more coconut flour.
- Chill for best results: These brownies set and firm up best when chilled. Allow at least 20 minutes in the fridge before cutting, or leave them longer for an even firmer texture.
Yes, you can try using other canned beans like kidney beans or chickpeas, but the texture may differ slightly. Black beans are preferred for their smooth consistency and mild flavor.
Yes, but using a food processor or high-speed blender will help achieve the smoothest texture. You can also mash the beans by hand, but it may be chunkier and not hold together as well.
Not at all! The black beans are blended so smoothly that you won't even taste them. They mainly add moisture and create a fudgy texture.
Serving Suggestions
- Layered dessert: Crumble the brownies over overnight oats, yogurt parfait or use as a layer in a trifle for added texture.
- With fresh berries: Serve alongside strawberries or raspberries for a bright, fruity contrast to the rich chocolate flavor.
- Warm with ice cream: Heat the brownies slightly and top them with a scoop of banana ice cream or salted caramel ice cream for an indulgent dessert.
Storage Tips
- Refrigerator: Store these brownies in an airtight container at room temperature for up to three days, or keep them in the fridge for a firmer texture. They will last for about a week in the fridge.
- Freezer: To freeze, place the brownies in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to three months. Thaw at room temperature or in the fridge before serving.
More Brownie Recipes You'll Love
📖 Recipe
No Bake Black Bean Brownie Bites
Equipment
- 1 4x8-inch loaf pan
- 1 food processor or high-speed blender
Ingredients
- 1 14-ounce can no-salt black beans drained and rinsed
- ½ cup (130 grams) nut or seed butter I used almond butter
- ⅓ cup (37 grams) coconut flour
- ⅓ cup (40 grams) cacao powder
- ⅓ cup (60 grams) coconut sugar
- 1 tablespoon dairy-free milk optional, only if necessary
- ⅓ cup total of mix-ins (chocolate chips, cacao nibs, chopped nuts or seeds)
Instructions
- Line a 4x8-inch loaf pan with parchment paper and set it aside.
- In a food processor, combine drained black beans and melted nut butter. Blend until smooth, scraping down the sides as needed.1 14-ounce can no-salt black beans, ½ cup nut or seed butter
- In a large mixing bowl, add the bean mixture, coconut flour, cacao powder, and coconut sugar. Mix until everything is well incorporated. If the batter is too dry, add a tablespoon of dairy-free milk.⅓ cup coconut flour, ⅓ cup cacao powder, ⅓ cup coconut sugar, 1 tablespoon dairy-free milk
- Stir in your chosen mix-ins, such as chocolate chips or nuts. Reserve a few extra chocolate chips to press on top.⅓ cup total of mix-ins (chocolate chips, cacao nibs, chopped nuts or seeds)
- Pour the batter into the prepared pan and press it down firmly, smoothing the top. Refrigerate for at least 20 minutes, or until firm.
- Once set, cut into bite-sized pieces and enjoy!
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Notes
- If possible, weigh your ingredients. A little too much coconut flour can make your brownies dry and crumbly.
- Store in an airtight container in the fridge for 4-5 days and up to 3 months in the freezer. They can be individually wrapped for a quick grab-and-go snack.
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