Tested and perfected, these perfectly fudgy black bean brownies are naturally sweetened with Medjool dates (plus chocolate chips, obviously). They're rich, oh so chocolatey, and ultra moist with zero flour--you'd never guess they're made with beans! Simply whiz in the food processor, bake, and they're on the table in 35 minutes. Bonus: each brownie boasts over 4g protein and fiber. Yes, please!
Healthy brownie recipes are truly my love language. As a full blown chocoholic, they're the dessert I bake for my fam time and time again. But one that delivers more protein and fiber than most snacks? A no-brainer.
I really had to put my recipe developer hat on for these bad boys. I tested batch after batch to avoid the usual pitfalls--too dry, too flat, or too cakey. And trust me, this version nails it!
Caramely dates are the secret to that ultra fudgy texture. We're talking supremely soft, truffle-like middles with just-set set edges. Better-for-you brownie perfection!
Behind the scenes of recipe testing
- Butter > oil (for this recipe): I tested these with both, fully expecting olive oil to win (like it does in my best healthy brownies with almond flour). But butter was the clear winner for more classic brownie flavor and richness.
- Baking time matters: Most recipes call for 30 minutes, but for me that yielded dry brownies with a clean toothpick, AKA not fudgy. At 25 minutes, they centers stay more moist. These are lower in fat by design, and even an extra minute or two can tip them from fudgy to dry.
- Dates + chocolate chips = perfect sweetness. I tested these with added maple syrup, assuming dates alone wouldn't be enough. I was wrong! The chocolate chips add just the right amount of sweetness and textural contrast that makes these shine. Don't skip them.
- Three eggs is the sweet spot. I tried these with two vs three, and three eggs gave better structure, lift, and richer bite. I found room temp eggs superior since they blend more smoothly into the batter for that ideal silky texture with no bean bits.
Let's make them!
The biggest game changer
Pretty please don't over-bake. Twenty five minutes is the difference between dry and fudgy.
Behold the 12/10 texture!!
Print
Ultra Fudgy Black Bean Brownies (with dates!)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 brownies 1x
- Category: Brownies
- Method: Oven
- Cuisine: American
- Diet: Gluten-Free
Description
Tested and perfected, these perfectly fudgy black bean brownies are naturally sweetened with Medjool dates (plus chocolate chips, obviously). They're rich, oh so chocolatey, and ultra moist with zero flour--you'd never guess they're made with beans! Made in the food processor with simple ingredients and on the table in 35 minutes. Bonus: each brownie boasts over 4g protein and fiber. Yes, please!
Ingredients
- 3 large eggs
- 2 tbsp butter, melted
- 1 15oz can black beans, drained and rinsed
- 1 cup soft, pitted medjool dates*
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup cocoa powder
- ½ cup chocolate chips, divided
Instructions
- Place eggs in bowl and cover with hot water (this will bring them to room temp). Preheat oven to 350F. Line 8x8 inch pan with parchment paper and spray with cooking spray.
- Rinse beans in a fine mesh sieve until water runs clear, tapping as much water off as possible after draining.
- Add beans, dates, and room temp eggs to a food processor. Blend until very smooth, 1-2 minutes, scraping down sides as needed. Add melted butter, vanilla, baking soda and salt. Blend until combined. Add cocoa powder and blend again, scraping down the sides.
- Stir in the chocolate chips by hand, reserving 1-2 tbsp for topping. Spoon batter into prepared dish and smooth out with a rubber spatula. Sprinkle with remaining 2 tbsp chocolate chips.
- Bake for 25-26 minutes. A toothpick should come out moist with a few sticky bits. (If it's clean it means they're over-baked!) Sprinkle with flaky salt. Cool brownies in pan for 5 minutes before removing from pan using overhanging parchment paper and cooling completely on a wire rack (I like to refrigerate).
- Once cool, slice into 12-16 brownies. I think these are best served cold! I love them with a little vanilla ice cream. Store in the fridge for up to 5 days.
Notes
*The dates should be soft and almost "juicy." If they're dry and hard, soak them in very hot water first. Drain well before using.
Nutrition information calculated and checked for accuracy by Alexis Joseph, registered dietitian.
Valerie says
These are so delicious! I've made it twice. I used kidney beans the 2nd time, and they work beautifully! I also subbed the butter for peanut butter. Thanks for the recipe. Love from Singapore!!
Alexis Joseph, MS, RD says
Wowww kidney beans, must try! Thank you!
Emma says
These are insanely delicious!! I can’t believe they are so healthy too. Will be make again and again, and enjoying with a drizzle of peanut butter on top. 🙂
Alexis Joseph, MS, RD says
Love this, thank you tons Emma!! PB would be so good on these.
Nyla Wiebe says
AMAZING! We made these at Easter and I will def make again! We ran out of reg chocolate chips so we used half normal chocolate chips and the rest used mint chocolate chips and the mint was fab! One of the best black bean brownies I've ever made, great taste and texture.
Alexis Joseph, MS, RD says
Wowwww mint chocolate chips?! You're blowing my mind, Nyla! Must try. I so appreciate your kind review!