This black bean brownie recipe (with cacao frosting!) might just blow your mind. Imagine a rich, fudgy and supremely chocolatey brownie with a luscious texture that melts in your mouth. What if I told you that the brownie is made with black beans instead of flour, that it contains no refined sugar? Oh yes, my friends, these black bean brownies are going to astound you.
Black bean brownies with cacao frosting
I first saw black bean brownie recipes pop up on the web a few years ago, and I must admit, I was skeptical. Black beans? In brownies? But curiosity eventually got the best of me, and I was shocked at the outcome. The black beans give the brownies a luscious, almost fudge-like texture. The beans are completely undetectable (trust me, Ella can spot a bean anywhere, and she LOVES these!).
Ingredients:
- Canned black beans
- Maple syrup
- Eggs
- Coconut oil
- Cacao powder
- Vanilla extract
- Coffee liqueur or strong brewed coffee
- Almond flour
- Baking powder
- Chopped bittersweet chocolate or chocolate chips
How to make black bean brownies
This easy batter is made right in a high-speed blender or food processor.
- In a high-speed blender or food processor, combine drained and rinsed black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt. Blend on high until completely smooth.
- Add the almond flour and baking powder. Blend on low just until incorporated.
- Add the chopped chocolate and pulse to combine.
- Spread the batter in a parchment-lined 8x8-inch square baking pan.
- Bake the brownies until a toothpick inserted in the center comes out mostly clean with a few sticky crumbs, 25-30 minutes.
Making the cacao frosting
The frosting is made with just cacao powder, coconut oil, maple syrup and vanilla. The ingredients are stirred together until shiny and smooth. I love raw cacao powder for its rich chocolate flavor, but you could use a high-quality cocoa powder instead.
The cacao frosting is then slathered over the cooled brownies, taking them over the top.
Recipe tips:
- You will need a high-speed blender such as a Vitamix or a food processor to make this recipe.
- I prefer using raw cacao powder in this recipe, which has a richer, deeper flavor than regular cocoa powder (it's also higher in antioxidants!). I also use it in this chocolate quinoa cake, in these fudgy zucchini brownies, in flourless chocolate cakes, in chocolate pudding and in hot cocoa!
- If you don't have coffee liqueur you can swap it out for 2 teaspoons of brewed coffee or 1 scant teaspoon of instant coffee granules (or omit it altogether)!
Other chocolate desserts to try:
- No Bake Chocolate Pudding Tart (Vegan)
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Double Chocolate Zucchini Brownies
- Chocolate Fondue
- The Easiest Gluten-Free Chocolate Cake
- Dark Chocolate Pudding from Scratch
- Individual Flourless Chocolate Cakes
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the Recipe!
Fudgy Black Bean Brownies with 2-Minute Cacao Frosting (Gluten-Free, Dairy Free, Naturally Sweetened)
Ingredients
For the brownies:
- Cooking spray or oil, for pan
- 1 cup drained and rinsed unsalted black beans
- ½ cup maple syrup
- 2 large eggs
- ¼ cup virgin coconut oil, melted and cooled slightly
- ¼ cup raw cacao powder or unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons coffee liqueur or strong brewed coffee
- ½ teaspoon fine sea salt
- 2 tablespoons almond flour
- ½ teaspoon baking powder
- ⅓ cup finely chopped bittersweet chocolate or mini chocolate chips
For the frosting:
- ¾ cup raw cacao powder or unsweetened cocoa powder, sifted to remove any lumps
- ⅓ cup virgin coconut oil, melted and cooled slightly
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Make the brownies
- Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. If you'd like, line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the brownies out later).
- In a high-speed blender or food processor, add the black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt. Blend on high until completely smooth (stop and scrape the sides as needed). Add the almond flour and baking powder. Blend on low just until incorporated. Add the chopped chocolate and pulse to combine.
- Scrape the batter into the prepared baking dish, and spread it in an even layer. Bake until the brownies look matte on top with a few small cracks, and a toothpick inserted in the center comes out mostly clean with a few sticky crumbs, 25-30 minutes. Set the pan on a wire rack, and let cool completely. Using the parchment paper as handles, transfer the brownies to a cutting board or platter.
Make the frosting
- For the frosting, sift the cacao powder into a bowl and add the maple syrup, coconut oil, vanilla and salt. Using a rubber spatula (and working quickly so that the coconut oil doesn't harden), gradually stir everything together until smooth and thick. Immediately spread the frosting over the brownies (don't dally, as if the coconut oil starts to harden the frosting could turn grainy). Let the brownies sit at room temperature or refrigerate them to allow the frosting to firm up (or just dive on in; I’m not judging!).
- Cut the brownies into 16 squares, and enjoy!
Notes
- You will need a high-speed blender such as a Vitamix or a food processor to make this recipe.
- I prefer using raw cacao powder in this recipe, which has a richer, deeper flavor than regular cocoa powder (it's also higher in antioxidants!). I also use it in this chocolate quinoa cake, in these fudgy zucchini brownies, in flourless chocolate cakes, in chocolate pudding and in hot cocoa!
- If you don't have coffee liqueur you can swap it out for 2 teaspoons of brewed coffee or 1 scant teaspoon of instant coffee granules (or omit it altogether)!
Stay Connected!
I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast
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Marianne says
Hi Nicky, I do wish you would also provide weight measurements (preferably metric but my scale can also handle imperial units). Weighing ingredients is much more accurate as well as convenient.
These brownies look delicious but the cup measurements are putting me off.
Marianne says
Oops, meant to write Nicki 😉
Nicki Sizemore says
Hi Marianne! I do provide weight measurements (for dry goods) in most of my baked goods and apologize that they're not included here! I will need to retest the recipe for the weights, but in the meantime perhaps you can try these Zucchini Brownies: https://fromscratchfast.com/chocolate-zucchini-brownies-recipe/
Marianne says
Thanks Nicki! Will check out the zucchini brownies.
Lyn Borse says
Can you use cassava our and also skip the coffee?
Nicki Sizemore says
Hi Lyn, I haven't tested these brownies with cassava flour so can't guarantee the results. Yes, you can skip the coffee!
Jordan says
Hello. Can I use pinto beans? The problem is we are on quarantine and we have no almond flour available. What is the best sub for it?
Nicki Sizemore says
Hi there! I haven't tested these brownies with pinto beans, but I do think they should work. As far as the almond flour goes, you can use regular all-purpose or gluten free flour instead, although the brownies won't be quite as tender. Happy baking, and keep me posted!
jenny spencer says
Hey Nicki! This is Raine! I made these a few weeks ago and they were so good!!!!!! They were even better the next day because they had hardened in the refrigerator and they were so fudge like and DELICIOUS! Thank you for this recipe. So easy, so yummy and so healthy!
🙂
Nicki Sizemore says
Hi Raine! I also love them cold (especially the frosting). Happy baking!!!
Nancy says
These are absolutely delicious, incredibly easy, guilt-free and a total crowd pleaser at my house (and we like flour and sugar and butter!).
Nicki Sizemore says
Hooray!!! Thank you so much for sharing!
Andrea latvis says
These were soooo yummy and decadent! Today’s snow day a perfect excuse to make them again!
Arlene says
Hi-Can you suggest a non-alcoholic substitute for the coffee liqueur? I would love to make the brownies but I can't have the liqueur.
Thanks!
Nicki Sizemore says
Hi, you can use strong-brewed coffee instead! I hope you enjoy!!
Sandy says
I use 1 scant tsp of instant coffee. It works well.
Nicki Sizemore says
Thank you so much for the tip!!