About this recipe

I made these Red Bean Fudgy Brownies because I wanted a dessert that feels decadent and chocolaty but sneaks in a little extra nutrition. They’re surprisingly easy to whip up with just a handful of wholesome ingredients, and the result is irresistibly fudgy, rich, and naturally sweet. These brownies are perfect for cozy nights in, sharing with friends, or whenever you need a chocolate fix that feels indulgent without being overly heavy. The hidden beans give them a unique texture and depth, while the bananas, dates, and natural sweeteners keep them moist and satisfying. Whether you enjoy them warm straight from the oven or chilled as a chewy treat, these brownies manage to be comforting, wholesome, and delicious all at once.

Ingredient Notes & Substitutes

Red beans – canned or cooked, drained and rinsed well. Black beans work too.
Bananas – ripe for natural sweetness and moisture.
Cocoa powder – organic if possible, for deep chocolate flavor.
Vanilla extract – enhances sweetness naturally.
Baking powder – gives a light lift to the brownies.
Dates – Medjool or other soft, pitted varieties.
Maple syrup – pure, liquid sweetness.
Peanut butter – natural, creamy, or swap for almond/cashew butter; omit for nut-free.
Rolled oats – fine or blended for smooth texture.
Salt – just a pinch to balance flavors.
Oat milk – or other plant-based milk for batter consistency.

Step-by-step short instructions

drain and rinse the beans well — **Drain and rinse the beans well**

blend beans, dates, oats and plant milk — **Drain and rinse the beans well**

fudgy red bean brownies on a cutting board

Recipe card with notes

Red Bean Fudgy Brownies

Diana Kostrov

These Red Bean Fudgy Brownies are a rich, moist, naturally sweet treat made with hidden beans and wholesome ingredients. They’re gluten-free, refined sugar-free, and easy to make, perfect for a guilt-free dessert or snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine comfort food

Equipment

Baking pan
Oven
Food processor
Spatula

Ingredients

1 can (400g) red beans (or black beans, drained and rinsed well)
2 ripe bananas
1/3 cup organic cocoa powder
1 tsp vanilla extract
1 tsp baking powder
6 pitted dates (Medjool or other soft types)
2 tbsp pure maple syrup
3 tbsp natural peanut butter
1/2 cup fine rolled oats
1/2 tsp salt
1/4 cup oat milk or other plant-based milk

Add-ins

1/4 cup vegan chocolate chips
1/4 cup walnuts (optional)

Instructions

Preheat oven – to 180°C fan / 355°F convection. For a conventional oven, use 200°C / 390°F.
1st Blend – blend beans, dates, oats and plant milk in a food processor until roughly combined.
Add bananas – process until smooth.
Mix remaining ingredients – except add-ins, blend to smooth batter.
Fold in add-ins – gently incorporate chocolate chips and walnuts, reserving some for topping.
Transfer batter – to a lined 20×30 cm (~ 8×12 inches) pan, layer no thicker than 3 cm (~1.2 inches), smooth surface. Add the remaining toppings, tucking them in slightly and carefully.
Bake – in the center of the oven for 20–30 minutes, until top looks dry.
Cool – 15 minutes in pan, then remove from the pan using parchment paper and cool completely in room temperatue before slicing.
Store – in fridge up to 1 week, or freezer up to 2 months; warm squares for 30 seconds from frozen.

Video

Notes

Nut-free option: replace peanut butter with sunflower seed or pumpkin seed butter and skip the walnuts.
Flavor boosters: a pinch of cinnamon or espresso powder intensifies chocolate depth.