I went through this phase a couple years ago, where I discovered using beans as a substitute for flour in all kinds of random baked goods. Some were more successful than others (I’m looking at you white bean lemon poppyseed muffins). However, one that became an instant favorite were the black bean brownies. For this recipe, I decided to elevate it a bit by adding in marshmallow fluff and nuts, for that rocky road experience.

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Rocky road seems weirdly appropriate this week, but I promise I didn’t plan that. I’ve had this recipe waiting in the wings for a while now. Let’s be honest, though, we could all use some chocolatey goodness right about now. And these brownies are extra chewy and fudgy thanks to the texture from the beans. There’s no flour in them at all, which is perfect if your local baking aisle is out of that anyway.

Let’s Make Some Brownies

These brownies are a total breeze to make, since you can mix up the batter in the blender or food processor. Add black beans, maple syrup, oats, cocoa powder, vegetable oil, vanilla, and espresso powder. Then just let the blades do the work of grinding it all up. Add in chocolate chips and nuts, and then transfer to a pan.

To make these easier to remove from the pan, line it with parchment paper that includes some extra over-hanging the edges of the pan. This way, you’ll be able to simply lift out the liner and brownies without worrying about sticking. They are way easier to cut this way.

As if these weren’t gooey enough, we’re adding in marshmallow fluff. Just plop it on top and then swirl it around the batter with a butter knife. Don’t worry about how it looks. The batter will expand unevenly while it bakes, so there’s no need for perfection. If you’d like, you can sprinkle a few more chocolate chips on top for looks.

After baking, a toothpick might not come out completely clean, because of all the chocolate. However, the brownies should look solid and not at all jiggly. Be sure to let them cool in the pan before removing, or they will not hold together well.

Black beans... in brownies?

I know it sounds a little weird, if you’re not used to the idea, but black beans are absolutely perfect in this recipe, and you can’t taste them a bit! The other flavors in these brownies like chocolate and sweetener make these taste just like their flour-filled counterparts. As for texture, the beans actually help make for a more fudgy brownie. I think I might prefer the texture over the traditional.

Plus, beans can be pretty good for you too. They are a staple of plant-based diets for good reason. They include protein and fiber, and lots of essential nutrients like iron and calcium. But these are a sweet treat, so still enjoy in moderation!

How to Serve These Brownies

You can cut these into as many squares as you want. I suggest sixteen. These are pretty rich, so I don’t think they need to be any bigger than two-inch squares. However, twelve or even nine could work if you’re up for it!

These are definitely meant to be dessert. But I will not judge you if you eat them for breakfast or a midday snack. I have to admit, that’s how I ate a few of these. If you’re going for a major sugar rush, serve these alongside bananas foster french toast. Or for something savory, try lentil-pecan breakfast sausage, which is also sweetened with maple!

Enjoy them with a fun hot cocoa, if you’re a real chocolate lover. Try chai white hot chocolate or almond Irish coffee hot cocoa for a little extra kick! For something fruity and lighter, pair with a cinnamon, pear, and rum cocktail.

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5 from 6 votes