Chocolate Black Bean Brownie Bites! Recipe

I turned a can of black beans into Black Bean Brownie Bites, a healthy, flour-free, eggless vegan chocolate snack that will make you curious how beans can become brownies.

I cant stop telling people about my Chocolate Black Bean Brownie Bites, even though I probably should because you wont want to share them. Using black beans and oat flour gives a total cheat code for fudgy texture without eggs or flour, and the chocolate hits deep and unexpected.

I once brought a few to a party and watched folks try to guess the secret, no one figured it out until I said the name Black Bean Brownie Bites and then jaws dropped. If youre into Plant Based Sweets And Treats that trick your taste buds, this one will make you curious enough to hide the tray.

Ingredients

• Black beans add protein and fiber, give brownies a surprisingly fudgy dense texture.
• Oat flour brings whole grain carbs and keeps them chewy instead of cakey.
• Cocoa supplies deep chocolate flavor and antioxidants, its bitter so sweetener is needed.
• Maple syrup makes these sweet and glossy, also adds some minerals not refined sugar.
• Neutral oil adds tender moistness, keeps bites soft and shelf stable for days.
• Vegan chips melt into pockets of gooey chocolate, more indulgent and rich.
• Optional nut butter makes them extra fudgy and binding, also adds healthy fats.

Ingredient Quantities

• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1/2 cup oat flour (about 55 g) or 1/2 cup rolled oats
• 1/2 cup unsweetened cocoa powder (about 50 g)
• 1/2 cup maple syrup or agave
• 1/4 cup neutral oil (melted coconut oil or vegetable oil)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup vegan chocolate chips or chopped dark chocolate
• 2 tbsp nut butter (peanut or almond) optional but makes em fudgy
• Flaky sea salt or chopped nuts for topping optional

How to Make this

1. Preheat oven to 350F (175C) and either line a 12‑cup mini muffin tin with liners or grease an 8×8 inch pan with a bit of oil or parchment, I like silicone liners cause they pop out easy.

2. If you only have rolled oats, blitz 1/2 cup in a blender or food processor until it’s a fine oat flour, then measure out about 1/2 cup.

3. Drain and rinse 1 can (15 oz) black beans really well, shake off excess water and pat them a little so the batter isn’t too watery.

4. In a food processor add the black beans, 1/2 cup maple syrup (or agave), 1/4 cup neutral oil (melt coconut if it’s solid), 1 tsp vanilla and the 2 tbsp nut butter if using; blend until totally smooth, scrape the sides a couple times so no bean bits hide.

5. Add 1/2 cup oat flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder and 1/4 tsp fine sea salt to the processor and pulse until everything is combined into a thick glossy batter, don’t overmix.

6. Stir in about 1/3 cup vegan chocolate chips (or chopped dark chocolate), reserve a few chips for the top so they look pretty.

7. Spoon the batter into the prepared tin — fill mini cups almost to the top, or spread evenly in the 8×8 pan — press a few reserved chips on top and sprinkle flaky sea salt or chopped nuts if you want that extra crunch.

8. Bake mini bites 12–15 minutes, or 20–25 minutes for an 8×8 pan; the edges should set and the centers still look slightly soft, a toothpick will come out with a few moist crumbs, don’t overbake or they’ll dry out.

9. Let cool in the tin 10 minutes, then transfer to a wire rack to cool completely; for fudgier bites pop them in the fridge 30–60 minutes before serving. Store in the fridge up to 5 days or freeze for longer.

10. Quick hacks: if batter seems too thin add a tablespoon or two more oat flour, if coconut oil solidifies when chilled microwave a few seconds before serving, and scraping the processor bowl well gives you smoother brownies so don’t skip that.

Equipment Needed

1. Oven (preheat to 350 F)
2. 12‑cup mini muffin tin or 8×8 inch baking pan (use silicone liners or grease)
3. Food processor or high speed blender (for pureeing beans and blitzing oats)
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon (scrape and stir)
6. Fine mesh strainer or colander plus a kitchen towel (to drain and pat beans)
7. Parchment paper or extra silicone liners (for easy release)
8. Wire cooling rack and a toothpick (for testing doneness)

FAQ

Chocolate Black Bean Brownie Bites! Recipe Substitutions and Variations

• Black beans → Chickpeas or cannellini beans (same can size, drained). They’ll be a bit less fudgy and more bean-y, so add 1 tbsp extra maple or a pinch of espresso powder to boost the chocolate flavor.
• Oat flour / rolled oats → Almond flour (use 1/2 cup, but batter will be looser and more crumbly so add 1 extra tbsp nut butter or a flax egg) or whole wheat pastry flour (1:1, gives a denser bite). If using rolled oats, blitz in a blender until powdery first.
• Maple syrup / agave → Honey (1:1, not vegan) or brown sugar + 2 to 3 tbsp water (use 1/3 cup packed brown sugar plus water to match liquid). Expect a slightly different sweetness and chew.
• Neutral oil → Unsweetened applesauce (1:1 for lower fat, brownies will be more cakey not as shiny) or melted vegan butter (1:1, richer flavor). For allergy swaps use sunflower seed butter in place of nut butter.

Pro Tips

1) Dry the beans well after rinsing. Press them between paper towels or let them sit in a strainer for a few minutes. Extra water = thinner batter and soggy texture, so this step matters.

2) Treat batter like playdough, not cake batter. If it seems too thin add oat flour 1 tablespoon at a time until it holds; if too thick add a teaspoon of maple syrup or oil. Pulse just until combined, don’t overblend or they get gummy.

3) For maximum fudginess chill the brownies or bites after they cool. Cold firms them and concentrates the chocolate flavor. If you used silicone liners give them a tiny warm from your hands or a quick 5 second zap in the microwave to make popping out easier.

4) Little finishing touches lift these from good to great. Press a few reserved chips on top while still warm so they melt slightly, and sprinkle flaky sea salt or toasted nuts right away so they stick. If you use nut butter warm it briefly so it stirs in silky smooth.