Black Bean Protein Brownies are incredibly delicious yet a healthier version of a favorite treat! No flour, no white sugar, and extra protein from the black beans, eggs and almonds! Don't let the healthier ingredients fool you, they are still indulgently tasty! All made in a food processor, they are the perfect dessert for any occasion. Real ingredients, even better with ice cream!!
Why We Love It!
- Black Beans in Brownies, What?! - A flourless chocolate brownie packed with protein - black beans, almonds and 3 eggs?? Black beans in a dessert sounds pretty strange at first. But, when blended, they are just a flavorless starch that replaces the flour. Don't worry, you won't taste the beans, and I would not call them "totally healthy brownies," they are still a sweet and amazing treat!
- Fast and Easy! - These brownies couldn't be easier! Just 10 minutes to prep, add all ingredients to a food processor and blend until smooth! That's it, just pour into a baking dish and bake.
- The Flavor is Amazing! - This protein brownies recipe may make you never want to buy a box again! Real ingredients, no preservatives, better in every way!
- If you Love this Healthy-ish Treat, be sure to check out my Strawberry Banana Yogurt Popsicles, Double Chocolate Zucchini Muffins and our favorite Peanut Butter Protein Rice Krispies Treats!
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Ingredients & Substitutions
- Black Beans - Sounds strange yes, but black beans are the base for these high protein brownies. When ground in the food processor, black beans are a flavorless starch, replacing the need for flour in this recipe. You won't taste them!
- Almonds - Nuts really bump the protein and make the brownies more nutrient-dense. They can be used in any form since they will be ground in the food processor (whole, sliced, slivered or even almond flour). Other nuts could be substituted such as walnuts, cashews or pecans, and raw or roasted is ok.
- Dark Chocolate Chips or Chopped Candy Bars - If you have little kids, holidays like Halloween and Valentine's day probably bring the accumulation of just way too much candy! Chocolate protein brownies are perfect for chopping up those extra candy bars and using them in place of buying chocolate chips! Dark chocolate chips work great too!
- Cocoa Powder - I like to buy the dark chocolate cocoa powder but regular is fine.
- Coconut Oil - Provides a healthier fat for the recipe, better than vegetable oil used in boxed brownie mix.
- Applesauce - Adds moisture to the brownies and reduces the need for so much oil. We make Homemade Freezer Applesauce every fall, great for baking!
- Maple Syrup - Real maple syrup is the sweetener for the brownies and adds a deep richness of flavor. So these brownies are flourless AND refined sugar-free!
- Eggs - Three eggs really makes these high-protein brownies.
- Baking Powder - The levener for the brownies.
- Salt - Never skip the salt when baking! Salt is a flavor enhancer for all the ingredients. If you are using almonds that are roasted and salted, you can use a bit less.
- Vanilla Extract - A great flavor, vanilla balances the chocolate perfectly!
See recipe card below for full quantities.
Instructions
Step 1 - Add all ingredients to the bowl of a food processor. If using candy bars, you can add them first and pulse a few times to break them up.
Step 2 - Process until smooth, stopping to scrape down the sides and process again, about 45 seconds.
Step 3 - Butter or spray a 9x9 baking dish and pour in the batter.
Step 4 - Bake for 35 to 45 minutes and top with powdered sugar, use a mesh strainer!
Recipe Tips
- Don't open the oven and peek! Opening the oven can cause the not-done brownies to sink instead of rise. Let them bake at least 35 minutes before checking them with a toothpick.
- Make Ahead Instructions - These brownies can be made a day or two in advance, covered and stored in the fridge. If making ahead, wait to add powdered sugar or candy toppings until serving.
- Storage and Freezer Instructions - Protein Brownies keep in an airtight container in the fridge for 4 days or in the freezer for up to 4 months.
Versatile for Any Holiday
The kids love to help make these brownies for any holiday or special occasion.
The right colored M&M's and a few white chocolate chips can spin them to be Valentine's Day, 4th of July, Halloween or Christmas brownies! Really good with vanilla or mint chocolate chip ice cream!
Recipe FAQs
Yes! Black beans not only add protein to these brownies, when ground, they become the starch that replaces the need for flour leaving them completely gluten-free!
No! When pureed in a food processor, black beans become a flavorless starch, replacing the need for flour in black bean brownies. You can not taste them in the finished brownies.
Yes! Chocolate baked goods are a great chance to replace the chocolate chips with extra Halloween candy or any candy bars. The particular candy bars you choose can vary the flavor, but in a good way! Use Snickers, Reese's, Hershey's, chocolate eggs or Valentine hearts or really any candy bar where the main flavors are chocolate, caramel, peanut butter or nuts.
More Healthier Baking Recipes!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Black Bean Protein Brownies
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Print Pin RateEquipment
- food processor
Ingredients
- 1 can black beans drained and rinsed
- ½ cup almonds
- ½ cup dark chocolate chips (or chopped candy bars)
- ¼ cup cocoa powder
- ¼ cup coconut oil melted
- ½ cup applesauce
- ½ cup maple syrup
- 3 eggs
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Add all ingredients to a food processor and process until smooth, stopping to scrape down the sides and process again, about 45 seconds.
- Pour the batter into a buttered or sprayed 9x9 pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Don't over bake.
- Top with powdered sugar (use a small strainer), M&M's or white chocolate chips. Serve with vanilla ice cream!
Notes
- Don't open the oven door to peek for at least 35 minutes! This can cause the brownies to sink instead of rise.
- Use up the Halloween candy! Chocolate chips can be substituted with chopped candy bars in this recipe! Add them to the food processor first and pulse to chop them before adding everything else. Add the right color M&M's to decorate for any holiday.
- Store in an airtight container in the fridge for up to 4 days or the freezer for up to 4 months.
Ann says
Can't be without these delicious brownies!!! And so easy to make.
Meryl Downing says
I love them too! So glad you liked them!
Ann says
Can't quit making these delicious brownies!
Ann says
I can't be without these delicious brownies, and so easy to put together in my Cuisinart!! I cut into squares, and freeze in a covered container, then pull out a couple and warm in microwave!
Meryl Downing says
One of my favorite treats too! So glad you like them!
Ann says
I love these brownies!!! so easy to make with all the ingredients in the food processor. And healthy! Try them!!
Melissa says
How can these taste SOOOO GOOD and be this healthy!! Yes! Guilt free brownies!!
Etta King says
Just a question can you use avocado oil instead? I am allergic to coconut.
Meryl Downing says
Yes, I think that would totally work as a substitute and would be unnoticeable in the finished brownie.
Dave says
These look great, and healthy. Who is the little girl in pink who is assisting you?
Meryl Downing says
She's my best helper and my best girl!
Joshua says
Super delicious protein brownies! I would've never thought to add black beans to my dessert but I was surprised at how good it was. They turned out great!
Anaiah says
Wow! Adding black beans was such a great idea to get some more nutrients in. These protein brownies turned out delicious!
Marinela says
What a wonderful dessert idea without refined sugar! These black bean brownies are so fluffy and delicious. Perfection!
Lucy says
These black bean brownies are delicious. I love how healthy and nutritious the ingredients are. I will be making these regularly. Thank you.