So as you gathered by the title, these brownie bites have, yep, black beans in them. If you haven’t heard of black bean brownies, you might be saying “ewww!” If you have heard of black bean brownies, you might still be saying “ewww.” I hear ya. I’ve been there. But this recipe has converted me. Black bean brownies are the bomb, y’all.

A stack of black bean brownie bites

The black beans give these brownies a fudgy, almost truffle-like consistency. But no bean taste – none! No one would ever guess they’re in there. Plus, thanks in part to the beans, there’s no need for flour in this recipe. So we’re talking gluten-free goodness right here, too.

A hand holding a black bean brownie bite with a bite out of it

Are they health food? Well, no, I wouldn’t go that far.

But are they a healthy alternative to straight-up sweets? Absolutely! How thrilled would you be to find one of these decadent goodies in your lunchbox?

Almost as thrilled as you might be knowing that your kids are getting a dose of protein, fiber, iron, and magnesium in that rich, chocolaty dessert of theirs. Win.

A top view of brownie bites on a marble background.
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Fudgy Black Bean Brownie Bites

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Author: Kare
Yield: 24 brownie bites
Rich, decadent, chocolaty … these almost truffle-like brownie bites have a secret ingredient they’ll never guess.


  • 4 ounces bittersweet chocolate (I use 65% bittersweet chocolate chips or baking bar)
  • 1/4 cup coconut oil
  • 1 15-ounce can black beans, drained and rinsed
  • 1/4 cup cocoa powder
  • 1/2 cup Grade A pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 tablespoons mini chocolate chips


  • Preheat the oven to 325 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan liberally with coconut oil or use an oil mister.
  • Add the chocolate chips or baking bar (broken up) to a heat-proof bowl set over pan of simmering water, double-boiler style. Add the coconut oil and heat, stirring constantly, until the chocolate has melted. Carefully remove the bowl (use an oven mitt to help avoid steam burns!) and set aside.
  • Add the black beans, cocoa powder, maple syrup, salt, and vanilla extract to the pitcher of a blender (you can also use a food processor fitted with the S-blade). Pour in the melted chocolate and coconut oil mix. Puree until completely smooth. Add the eggs and puree again until completely blended.
  • Divide the mixture between the mini muffin cups. I pour it straight out of the blender right into the cups – easy peasy! Top with mini chocolate chips.
  • Bake until set, no longer wobbly, and your finger springs back when you gently poke the top, 12-15 minutes.
  • Remove from oven and let cool for 10-15 minutes. Use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.
  • Brownie bites keep in an airtight container refrigerated for 4-5 days. I like to keep them in the freezer, too – I think they taste even better and more truffle-like when frozen!

Nutrition Facts

Serving: 2g, Calories: 83kcal, Carbohydrates: 9g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 32mg, Potassium: 61mg, Fiber: 1g, Sugar: 7g, Vitamin A: 26IU, Vitamin C: 0.01mg, Calcium: 16mg, Iron: 1mg

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