Chocolate Black Bean Brownies

Chocolate Brown Bean Brownie - Meghan Telpner Website
I’m not going to pretend like there wasn’t an ulterior motive when I started working on this recipe. I am thinking about my second book. It’s true. I can’t say writing a book is the most fun I’ve ever had in my life- but if I can do it, while planning a wedding and prepping my dad for cancer surgery, the second one should be a breeze. Anyway- I can’t tell you the details as yet but what I can say is the overarching theme is to make recipes so flipidyflopps amazing that no one would know they were infused with stuff like- um- a lot of black beans. Remember that amazing black bean pudding recipe I shared with you last Monday? That was merely a pit stop on it’s way to this one. I mixed in some flour, a few spices, baked it on up and HELLO BROWNIES! The secret to the amazing body of flavour in these brownies was the instant coffee substitute I used- Dandy Blend of course. Also super awesome- the flour was a combo of buckwheat and black bean making this completely grain free. These might just be in my current top of charts recipes and definitely worth trying!
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Chocolate Black Bean Brownies

  • Author: Meghan Telpner
  • Total Time: 55 mins
  • Yield: 8 1x


  • Chocolate Black Bean Brownies


  • 3 ounces (or about 1 bar) Unsweetened Chocolate


  • 1/2 cup black bean flour
  • 3/4 cup buckwheat flour
  • 1/4 cup organic instant coffee or Dandy Blend
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/8 tsp freshly ground cloves
  • 1/8 tsp freshly ground allspice


  • 2 Tbs Coconut Oil
  • 1/2 cup Coconut Sugar
  • 2 cups black beans
  • 1/2 cup pureed sweet potato
  • 1/4 cup Raw Honey
  • 1 egg or 1 tbsp ground Chia + 1/4 warm water
  • 2 tsp vanilla extract


  1. Preheat the oven to 350
  2. Coat and 8 inch square pan with coconut oil and powder with flour.
  3. Melt the chocolate over low heat or use a double boiler.
  4. Combine all dry ingredients in a large mixing bowl
  5. Combine all wet ingredients in your food processor or high powered blender.
  6. Add the melted chocolate and combine until smooth- should be creamy, not too dry.
  7. Mix wet ingredient mix into the dry.
  8. Add water if needed for desired consistency.
  9. Pour batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
  10. Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
  11. Cool completely in the pan on a wire rack.
  12. Enjoy!
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Baked Goods


  1. These sound great!
    I’m seriously thinking of making these for my more conventional friend’s birthday. Think the crowd will notice that they are healthy?? :)
    I don’t have black bean flour but I wonder if I could sub coconut flour?

  2. Hi Meghan,
    I’d very much like to make these, they sound delicious! However I can’t find unsweetened chocolate anywhere (I live in Austria, and after much looking and resera

  3. (Sorry, pressed the post button by mistake!) … and research there does not seem to be any available. Can you please tell me how I can substitute it? Maybe I could make my own, but how? Any tips would be very welcome!!! Thanks in advance, and thank you also for your work. Am currently reading your book, and loving it!

  4. What can I use instead of egg or chia seed as a good binder? My daughter is sensitive to both eggs and seeds, so flax seed is also out. If there is a substitute with a neutral flavour that would also work for veggie bean burgers that would be great! Thanks so much. Lily

  5. Was excited to try this for my sons 1st bday… But coffee in my baby’s cake doesn’t fit! Can I use something else instead of coffee or dandy mix? Not excited to give him dandy blend either…

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