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.

Print Recipe
5 from 6 votes

Rocky Road Black Bean Brownies

These gooey and and super fudgy rocky road brownies are made with a secret ingredient - black beans! Plus they are filled with flavor including tons of chocolate, marshmallow, and nuts, to remind you of your favorite ice cream.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 16 Brownies
Calories: 156kcal


  • 1 Can Black Beans (14 oz)
  • 3 Eggs
  • 1/3 Cup Oats
  • 1/3 Cup Maple Syrup
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Vegetable Oil or Coconut Oil
  • 1 tsp Vanilla
  • 1/2 tsp Espresso Powder (optional)
  • 1/3 Cup Semi-Sweet Chocolate Chips plus more for top
  • 1/3 Cup Chopped Nuts (Pecans or Walnuts work best)
  • 1/2 Cup Marshmallow Fluff


  • Preheat the oven to 350F. Line a 8x8 baking pan with parchment paper, overhanging the edges for easy removal.
  • Add all ingredients except for the chocolate chips, nuts, and marshmallow fluff to a food processor or high speed blender. Mix until smooth and fully combined.
  • Fold in the chocolate chips and nuts. Then transfer to the prepared baking pan. Add spoonfuls of the marshmallow fluff on top and then spread around with a butter knife to make swirls.
  • Top with additional chocolate chips if desired. Bake for 22-26 minutes. A toothpick may not come out clean, but it should not jiggle.
  • Let cool completely at least 20 minutes in the pan. Then remove using the parchment and cut into squares for serving.


  • To make this gluten free, use gluten free oats. 

Special Equipment

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26 thoughts on “Rocky Road Black Bean Brownies

  1. Yes! These look amazing. I think I’ll try making them next week… I’ve been baking a lot more now that I’m home all the time. I’ve made black bean brownies before and they are surprisingly good, but I think Rocky Road will be even better!

    1. This is definitely an opportunity to bake more! I was super surprised the first time I tried black bean brownies as well, but these are a step above for sure with the marshmallow and nuts. Enjoy!

  2. Wow, these black bean brownies are so full of flavor! The contrast between the marshmallow fluff, fudgy chocolate, and nuts are perfect!

  3. I just never get tired of brownies… especially if they look (and taste, I am sure) like these… And the recipe does look so easy to follow!

    1. Thank you! They are definitely super gooey and wonderful, and will help to cheer up anyone during this tough time.

  4. I’ve heard of black beans used in brownies before, but this recipe sounds especially delicious and fun! I’ve never tried anything like this myself, but now I’m thinking I need to test it out!

    1. I really wanted to make something a little more decadent and fun than standard brownies, and these for sure hit the spot. I hope you get a chance to try them!

  5. I have never used black beans in a sweet recipe. These brownies look so delicious! I can’t wait to try them.

    1. Thank! It’s fun to try working with interesting ingredients, and in this case it turns out really amazing.

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