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5 from 2 votes

Black Bean Brownies with Pecans

Black Bean Brownies are ultra fudgy, full of chopped pecans, and secretly grain-free, gluten-free, dairy-free, full of fiber, and super addicting.  
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings


  • 15 oz. canned black beans rinsed and dried thoroughly
  • ½ cup maple syrup
  • 2 eggs
  • 1 Tbsp. coffee prepared
  • 3 Tbsp. coconut oil melted
  • 1 tsp. vanilla
  • ¾ cup cocoa powder regular
  • ½ cup coconut sugar
  • 2 Tbsp. tapioca starch or corn starch
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup pecans coarsely chopped


  • Preheat oven to 350 degrees.
  • Rinse and dry canned black beans thoroughly in a mesh strainer or colander.  If any excess moisture is left they will not bake properly.
  • Add black beans, maple syrup, eggs, prepared coffee, oil, and vanilla to the bowl of a food processor.  Process for 2-3 minutes, scraping down the sides every 30 seconds, or until mixture is completely smooth and no black bean lumps remain.
  • In a separate bowl whisk together the cocoa powder, coconut sugar, tapioca starch, baking powder, and salt.  Add dry ingredients to the food processor and process for 15-30 seconds or until completely incorporated.
  • Mix in nuts by hand until just combined.  Line an 8x8-inch or 9x9-inch baking dish with parchment paper and spray with non-stick cooking spray.  Pour batter into pan and spread with a knife or spoon.
  • Bake for 28-32 minutes, depending on desired level of fudginess and size of pan.  (Center should no longer jiggle and toothpick should come out with a few pieces of brownie on it.)
  • Let cool to room temperature before cutting.  Enjoy!


Calories: 166kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 171mg | Potassium: 230mg | Fiber: 3g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 0.8mg | Calcium: 46mg | Iron: 1.4mg