If you’re looking for the easiest egg-free brownie recipe that still tastes like a classic brownie, these egg free black bean brownies are what you need! They're made using a boxed brownie mix and one can of black beans, no eggs, no oil, and no complicated swaps required.
This is one of my favorite “nutrition by addition” dessert shortcuts, especially during busy seasons (hello, December). They come out soft, fudgy, and toddler-friendly, with zero bean taste when blended properly.
Whether you’re navigating an egg allergy, baking for toddlers, or just want an easier way to make brownies work for your family, this recipe is a keeper!
Why You’ll Love These Egg Free Black Bean Brownies
- egg-free and dairy-optional
- made with just 2 main ingredients
- soft, fudgy texture (perfect for toddlers)
- no eggs, no oil, no butter needed
- higher in fiber than traditional boxed brownies
- perfect for holidays, parties, or everyday snacks
- picky-eater approved (no bean taste!)
If you need another egg free sweet treat, be sure to check out my apple pie roll ups and chickpea cookie dough (that you can even turn into cookies)!
Jump to:
- Why You’ll Love These Egg Free Black Bean Brownies
- Ingredients You'll Need
- How To Make Your Egg Free Black Bean Brownies
- Hint For The Best Egg Free Black Bean Brownies
- Substitutions
- Variations
- Equipment
- Storing Your Egg Free Black Bean Brownies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Egg Free Black Bean Brownies
Ingredients You'll Need
Here's what you'll need to make these super easy, egg free black bean brownies:
- 1 box brownie mix - any brand works here! use your favorite boxed mix (regular, dairy-free, or gluten-free if needed)
- 1 (15-oz) can black beans, drained & rinsed - these replace the eggs and oil! plus, they add fiber, plant-based protein, and help bind everything together
- water - helps blend the beans completely smooth so there’s no bean texture or flavor
See recipe card for quantities.
How To Make Your Egg Free Black Bean Brownies
- Step 1: Add drained black beans, brownie mix, and water to a blender or food processor.
- Step 2: Blend until completely smooth, this step is key for the best texture. The batter will be thick, that’s normal.
- Step 3: Spread batter evenly into a lined or greased pan. Add chocolate chips on top if you'd like! Bake according to the box directions (25-30 minutes), but start checking 5-10 minutes early to prevent overbaking.
- Step 4: Let brownies cool fully before cutting. They firm up as they cool and become extra fudgy.
Hint For The Best Egg Free Black Bean Brownies
Make sure to rinse the beans REALLY WELL and blend up good! If you want them more doughy brownie, then underbake slightly.
Substitutions
These egg free black bean brownies are already gluten-free and egg-free if using the almond flour brownie mix!
- gluten-free: use a gluten-free brownie mix
- dairy-free: choose a boxed mix that's dairy-free
Variations
Feel free to add different mix-ins into these egg free brownies for added flavor!
- peppermint cocoa - stir in some peppermint extract and sprinkles
- extra chocolate chip - add a handful of mini chocolate chips
- brownie bites - bake in a mini muffin pan instead!
Equipment
You’ll need a blender or food processor to blend the black beans completely smooth (this is key for the best texture and no bean taste). A mixing bowl and spatula are all you need to combine the batter. For baking, use an 8×8 baking pan for classic brownies or a mini muffin tin if making brownie bites for toddlers. Lining your pan with parchment paper makes removal and slicing much easier, but it’s optional.
Storing Your Egg Free Black Bean Brownies
Store these egg free black bean brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, slice and freeze the brownies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm slightly for a softer, fudgy texture. Perfect for quick snacks or toddler brownie bites!
Tiff's Dietitian Tip
Black beans add fiber, iron, and plant-based protein, which helps make these brownies more filling than traditional boxed versions. This is a great example of nutrition by addition, keeping dessert fun while still supporting your toddler’s nutrition!
Remember: desserts don’t need to be “earned” or restricted to support a healthy relationship with food.
FAQ
No, when blended well, you won’t taste the beans at all! Be sure to rinse the beans WELL before.
Black beans work best for flavor and color. Chickpeas could work and possibly white beans but may slightly change taste.
Nope. The black beans replace both the eggs and oil.
Yes! They’re soft, easy to chew, and perfect cut into small squares or baked as brownie bites. If you want a no added sugar version for littles under 2yo, then check out my other black bean brownie bites that use dates instead!
Pour batter into mini muffin pan and bake at 350°F for 12-15 minutes or until set.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these egg free black bean brownies:
Egg Free Black Bean Brownies
Equipment
- 8x8 or 9x9 baking dish
Ingredients
- 1 box brownie mix Simple Mills Brownie Mix used for these
- 1 15 oz can black beans drained and rinsed
- ⅓ cup water add up ½ cup as needed for smooth blending
optional add-ins
- 1 teaspoon vanilla extract
- chocolate chips
- flaky sea salt for topping
Instructions
- Preheat oven according to the brownie mix package directions. Line an 8×8 pan with parchment paper or lightly grease.
- Add drained black beans and water to a blender or food processor. Blend until completely smooth, adding up to ½ cup water if needed. Add in the brownie mix and blend until smooth.
- Spread batter evenly into prepared pan.
- Bake according to box directions, checking 5-10 minutes early to avoid overbaking.
- Let cool completely before slicing for best texture.
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