These No-Bake Black Bean Brownies are easy to make, they’re healthy and they’re only made with 5 ingredients! They’re packed with fiber, and healthy fats, and they’re extremely delicious!
Sometimes you just want a brownie. Not a fussy, flour-dusted, oven-baked kind of brownie – just something rich, fudgy, and chocolatey that you can whip up in a flash and feel good about eating. That’s exactly where these No-Bake Black Bean Brownies come in. Made with only five simple ingredients, they’re the kind of treat that feels like a little kitchen miracle. No oven, no complicated steps – just wholesome ingredients and a food processor.
Now, if you’re raising an eyebrow at the idea of beans in brownies, hear me out. The black beans are the secret hero here. They give the brownies that dense, chewy texture we all love, without any need for flour or eggs. And no, you absolutely can’t taste them – they’re just there doing their quiet magic, adding fiber and plant-based protein to every bite.
The rest of the recipe is just as simple: a good nut butter for richness and creaminess, a natural sweetener for a gentle touch of sweetness, a generous scoop of cocoa powder for that deep chocolate hit, and finally (the best part) a drizzle (or dunk) of melted dark chocolate to finish it all off. You can leave them plain or go wild with toppings: chopped nuts, flaky salt, a little espresso powder, or even a swirl of tahini if you’re feeling fancy.
They’re ideal for meal prep, school snacks, or just those moments when you want something sweet but nourishing. And because they’re naturally gluten-free, dairy-free, and refined sugar-free, they tick a lot of boxes without sacrificing flavor. Honestly, they might just become your new favorite treat.
Why you’ll love these Black Bean Brownies:
- Only 5 ingredients – Simple pantry staples come together for an easy, fuss-free recipe.
- No baking required – Quick to make and perfect when you don’t feel like turning on the oven.
- Naturally gluten-free & refined sugar-free – A healthier take on brownies that still tastes indulgent.
- Rich and fudgy texture – Thanks to the black beans and nut butter, every bite is soft, smooth, and satisfying.
- Packed with goodness – Full of fiber, plant-based protein, and healthy fats to keep you energized.
- Customizable – Add your favorite extras like vanilla, sea salt, nuts, or even a drizzle of extra chocolate.
What makes this recipe healthy?
Black Beans = Fiber + Plant Protein – Black beans are the ultimate sneaky superstar here. They create that dense, fudgy texture and pack in fiber, which helps with digestion and keeps you full. They’re also a fantastic plant-based source of protein, so you’re not just eating dessert — you’re nourishing your body.
No Refined Sugar – Instead of processed sugar, these brownies are naturally sweetened with liquid sweeteners like maple syrup, agave, or honey (if you’re not vegan). That means no blood sugar spikes, just a gentle sweetness that’s kind to your body and your energy levels.
Healthy Fats from Nut Butter – Nut butters like almond, peanut, or cashew add healthy monounsaturated fats — the kind that support brain function, heart health, and help keep cravings at bay. They also make the brownies deliciously creamy and satisfying.
Antioxidant-Rich Cocoa & Dark Chocolate – Cocoa powder and dark chocolate are full of antioxidants (specifically flavonoids), which are linked to heart health and reduced inflammation. And let’s be real — chocolate also boosts your mood, which is very good for your health, if you ask us.
Gluten-Free, Dairy-Free, Flourless & Whole Food-Based – There’s no flour, butter, or processed ingredients in sight. Just whole, plant-based foods doing their thing, naturally gluten-free and allergy-friendly for most people.
Ingredients Needed:
These are the ingredients you’ll need to make these No-Bake Black Bean Brownies. You can find the exact measurements in the recipe card at the bottom of this page.
Black Beans – Yep, beans in brownies! Don’t worry, you won’t taste them, but they make the brownies super fudgy and add a boost of fiber and protein. They’re also naturally gluten-free, which is a win.
Nut Butter – This is what makes the brownies creamy and holds everything together. Peanut butter gives a stronger flavor, while almond or cashew butter keeps it mild. Plus, it adds healthy fats to keep you full and happy.
Liquid Sweetener – A drizzle of maple syrup, agave, or even honey (if you’re not vegan) sweetens things up without refined sugar. It also helps make the mixture nice and sticky, so it holds its shape.
Cocoa Powder – This is where that deep chocolate flavor comes from. Go for unsweetened cocoa powder for the best rich, chocolatey taste without any extra sugar.
Dark Chocolate – Because can you really have brownies without chocolate chunks or drizzle? Dark chocolate adds a little indulgence and extra antioxidants to boot.
Optional Extras – Want to jazz it up? Add a splash of vanilla, a pinch of salt, or some chopped nuts. You can even sprinkle sea salt on top if you like that sweet-salty vibe.
Ingredient Substitutions:
Black Beans – Black beans give the fudgiest result, but if you don’t have any, you can swap them out for chickpeas or kidney beans. Chickpeas make the texture slightly lighter and nuttier, while kidney beans still give a rich, chocolatey base. Just make sure to rinse and dry them well!
Nut Butter – Any nut or seed butter works beautifully here. Almond butter is creamy and mild, peanut butter gives a stronger flavor (yum), and tahini or sunflower seed butter keeps it nut-free but still rich and satisfying. Just use one with no added sugar or oils for the healthiest option.
Liquid Sweetener – Maple syrup is my go-to for a warm, earthy sweetness, but you can absolutely use agave nectar or date syrup. Honey works too (if you’re not vegan), and adds a floral note. Prefer a sugar-free option? Try a liquid stevia blend, just adjust the amount since it’s more concentrated.
Cocoa Powder – Raw Cacao or Carob Powder. Cocoa powder gives that classic brownie flavor, but raw cacao powder adds extra antioxidants and a richer taste. Want a caffeine-free option? Carob powder is naturally sweet and works well too — just expect a slightly different (but still delicious) flavor.
Dark Chocolate – Chocolate Chips, Vegan Choc, or Melted Coconut Butter. Use any chocolate you love! Dark chocolate chips, vegan chocolate bars, or even a drizzle of coconut butter with a bit of cocoa mixed in for a homemade topping. If you’re feeling extra, add a pinch of flaky salt on top. Heaven.
Note: Substitutions may affect texture or flavor, so you may need to slightly adjust quantities to maintain the best consistency.
Equipment Needed:
- Food Processor or High-Speed Blender – This is key for getting that ultra-smooth, creamy texture. A food processor works best, but a strong blender will do the trick too — just scrape down the sides often.
- Loaf Pan or Small Baking Dish – You’ll press the brownie mixture into this to set in the freezer. A standard loaf tin (about 20cm x 10cm) is perfect, but any small-ish container will work — just line it with parchment paper for easy removal.
- Rubber Spatula or Spoon – For scraping the mixture out of your processor and smoothing it evenly into the tin. A spatula helps you get every last bit (and doubles as a taste test tool… just saying).
- Baking Paper (Parchment Paper) – Line your tin so the brownies lift out easily once they’re set. You can also use a second piece of paper on top to press the mixture down for a smooth, even surface.
- Knife + Chopping Board – To cut the brownies into bars or squares once they’ve firmed up.
- Small Bowl (for melting chocolate) – If you’re dipping or drizzling chocolate, melt it gently in a small heatproof bowl over a pot of simmering water (double boiler style) or pop it in the microwave in 20-second bursts.
How to make No-Bake Black Bean Brownies:
These are the ingredients you’ll need to make this recipe. You can find the exact measurements in the recipe card at the bottom of this page.
Step One:
Drain and rinse the black beans really well to remove any brine. Pat them dry with a paper towel to prevent extra moisture in your brownies.
Tip: Dry beans = fudgier texture.
Step Two:
Add the black beans, nut butter, liquid sweetener, and cocoa powder to a food processor. Blend until completely smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add a splash of non-dairy milk or water, but keep it minimal so the mixture holds its shape.
Step Three:
Line a loaf pan with parchment paper and press the mixture in firmly and evenly.
Tip: Lay a second sheet of parchment on top and press with your hands or a flat spatula for an extra smooth, even surface.
Step Four:
Place the loaf pan in the freezer until the mixture is firm enough to slice cleanly. If you’re in a hurry, cut into smaller bars after just 30 – 40 minutes of chilling and return them to the freezer for a quick set.
Step Five:
Remove the set block from the pan and cut it into even squares or bars. Melt the dark chocolate and dip each brownie piece until fully coated (or just dip halfway for a drizzle effect). Place on a parchment-lined tray. Work quickly here as the cold brownies will make the chocolate set fast.
Step Six:
Pop the dipped brownies back in the freezer or fridge until the chocolate is firm.
Step Seven:
Once set, enjoy straight from the fridge or let them sit at room temperature for a few minutes for a softer, fudgier texture.
Tips & Notes:
- Rinse Those Beans Really Well – This part matters more than you think. Give your black beans a good rinse and pat them dry with paper towels. Getting rid of that briny liquid means your brownies will taste like chocolate — not beans — and have a firmer, fudgier texture.
- Press Firmly Into the Pan – Don’t be shy — the more you press the mixture down, the better the brownies will hold together. Lay a piece of parchment on top and use your hands or a flat-bottomed glass to really smooth it out.
- Chill = Set = Slice Like a Dream – The freezer does the magic here. Letting the brownies firm up properly will make them easier to slice and dip. If you’re short on time, chill them for 30–40 minutes, slice, and pop them back in for a quick final set.
- Dip or Drizzle — Your Call – You can coat the brownies fully in melted dark chocolate for a rich, truffle-like treat, or just drizzle a bit over the top for a quicker finish. If you want to get fancy, sprinkle a little flaky sea salt while the chocolate is still wet.
- Store Smart – Keep them in an airtight container in the fridge for up to a week, or freeze them for longer storage. They taste amazing cold, but if you like them softer and melt-in-your-mouth, let them sit at room temperature for a few minutes before eating.
- Make It Yours – This recipe is super forgiving, so feel free to play around with add-ins — crushed nuts, a pinch of cinnamon, or a swirl of nut butter on top. It’s a great base for whatever your tastebuds are craving.
How to store No-Bake Brownies
In the Fridge – Store your brownies in an airtight container in the fridge for up to 7 days. They’ll stay firm, fudgy, and perfect for a quick grab-and-go treat.
In the Freezer – For longer storage, freeze them in a single layer, then transfer to a sealed container or freezer bag. They’ll keep well for up to 2 months. Let them thaw for a few minutes at room temperature before eating, or enjoy them straight from the freezer for a firmer bite.
Serving Tip – These brownies are delicious cold, but if you prefer a softer, melt-in-your-mouth texture, let them sit out for 5–10 minutes before enjoying.
Frequently asked Questions:
Can I taste the black beans?
Not at all. Once blended with cocoa, nut butter, and sweetener, the beans become completely neutral. You’ll only taste rich, chocolatey goodness with a fudgy texture.
Do I need a food processor?
A food processor works best for getting everything super smooth, but a high-speed blender will also work. Just be sure to scrape down the sides a few times to blend evenly.
What kind of nut butter works best?
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Can I make these nut-free?
Yes. Swap the nut butter for sunflower seed butter or tahini for a completely nut-free version. The texture stays just as creamy, and the flavor is still delicious.
Are these brownies vegan?
Yes, as long as you use a plant-based sweetener like maple syrup or agave and choose dairy-free dark chocolate. Skip the honey if you’re avoiding animal products.
Do I have to dip them in chocolate?
Not at all! The melted chocolate is optional — the brownies are perfectly tasty on their own. But if you do dip or drizzle, it adds a nice layer of indulgence and a little snap with each bite.
How can I make them sweeter or more chocolatey?
If you like things sweeter, just add an extra tablespoon or two of maple syrup. For more intense chocolate flavor, mix in a few chocolate chips or a little extra cocoa powder.
more healthy brownie recipes:
- 5-ingredient No-Bake Brownies
- Tiramisu Brownies
- Cottage Cheese Brownies
- Strawberry Brownies
- Cherry Chocolate Brownies
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
No-Bake Black Bean Brownies (only 5 ingredients!)
Equipment
- Food Processor or High-Speed Blender
- Loaf Pan or Small Baking Dish
- Rubber Spatula or Spoon
- Baking Paper (Parchment Paper)
- Knife + Chopping Board
- Small Bowl (for melting chocolate)
Ingredients
- 1 tin Black Beans (220g drained) – 1½ cups
- 45 g Cocoa Powder – ½ cup
- 80 g Nut Butter – ⅓ cup
- 80 g Liquid Sweetener – ¼ cup
- 120 g Dark Chocolate – 4oz
Instructions
- Drain and rinse the black beans well, then pat them dry with a paper towel.
- Add the black beans, nut butter, liquid sweetener, and cocoa powder to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Line a loaf pan with parchment paper. Transfer the mixture to the pan and press down firmly and evenly.
- Freeze until firm enough to slice.
- Remove from the pan and cut into squares or bars. Melt the dark chocolate and dip each brownie piece until fully coated (or halfway for a drizzle effect). Place on a parchment-lined tray.
- Return to the fridge or freezer until the chocolate is set.
- Serve chilled or at room temperature for a softer, fudgier texture.
Video
Notes
- Rinse beans well – This removes any brine and helps avoid any “bean” flavor.
- Use smooth nut butter – Creamy nut butter gives the best texture and helps bind the brownies.
- Sweetness to taste – Adjust the liquid sweetener depending on how sweet you like your brownies.
- For easier slicing – Freeze until firm and use a sharp knife, wiping it clean between cuts.
- Storage – Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Let me know in the comments below if you make these Black Bean Brownies!
