These fudgy kidney bean brownies are rich, moist, and loaded with chocolate flavor. Made with red beans and topped with thick chocolate frosting, no one will guess the secret ingredient!
Brownies Made with Kidney Beans
These Fudgy Kidney Bean Brownies are rich, chocolaty, and seriously hard to stop eating. Think of them as the magical cousin to my popular Black Bean Brownies, except this time, we’re sneaking in red kidney beans for that same moist, fudgy texture everyone loves.
It all started when I had a major brownie craving (which, let’s be honest, is most days). I reached for my go-to black beans, but the pantry said nope. Instead of giving up, I spotted a can of dark red kidney beans and thought—why not? A little experimenting later, these kidney bean brownies were born, and I haven’t looked back.
And because I’m a double chocolate kind of baker, these brownies get topped with a thick, creamy chocolate frosting that sets just right. If you love desserts with hidden veggies and rich chocolate flavor, this easy bean brownie recipe is calling your name.
Baking Tip For These Brownies
These brownies are best when they’re slightly underbaked in the center. Start checking around the 16 minute mark; they should look set on top but still soft in the middle. They’ll firm up as they cool!
How to Make Fudgy Kidney Bean Brownies
Preheat your oven to 350°F. In a food processor, blend all ingredients except the chocolate chips until smooth and creamy. Stir in the chocolate chips by hand so they’re evenly mixed in.
Grease an 8×8 baking dish and pour in the brownie batter, using a spatula to smooth the top. Bake, then remove from the oven.
To make the frosting, combine milk, butter, and powdered sugar in a saucepan over medium heat and bring to a boil. Let it boil, then remove from heat and stir in chocolate chips and vanilla until melted and smooth. Immediately pour the frosting over the warm brownies, then refrigerate to set. Slice and enjoy!
Storing Leftover Brownies
Store leftover kidney bean brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage—just wrap individually and place in a freezer bag for up to 3 months.
Pin for later:
Fudgy Kidney Bean Brownies
PrintIngredients
For the brownies
- (1) 15 ounce can dark kidney beans drained and rinsed
- 1/4 cup creamy peanut butter
- 2 tablespoons cocoa powder
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 2 tablespoons sugar
- 1/4 cup coconut or vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
For the frosting
- 1/4 cup milk
- 1/4 cup butter
- 1 cup powdered sugar
- 2/3 cup chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
For the brownies
- Preheat oven to 350 degrees F.
- Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
- Stir in chocolate chips and mix with spoon so they are equally distributed.
- Grease 8×8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
- Bake the brownies for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven.
For the frosting
- Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat. Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
- Pour immediately over warm brownies. Place in refrigerator for 30 minutes to 1 hour to allow the frosting to set. This will give it enough time to firm up without making the brownies too cold or hard.
- Slice into brownie squares and enjoy!
fran hemstreet says
this was interesting to try. it took about ten minutes more in my oven than you recommended. I used regular oats, not quick, so the brownies are chewier. and I served the brownies without the frosting. I will make this again. thanks for posting your recipe.
Monica says
Until today, I’ve never made bean brownies. I had a few substitutes; I used only white sugar because I didn’t have brown sugar and I used chocolate whey protein powder in place of cocoa powder. I eliminated chocolate chips and icing. All that said – they are super yummy. Thanks.
Pamela says
Hey Monica, I love that you used protein powder instead of cocoa powder – what a great idea! Thanks for commenting!
Gill says
Thank you so much for this recipe!!
First batch is is cooling now – waiting for my fussy eaters, Mr 3.5 and Mr 2 to wake from their naps and try, but Mr 3.5 liked the raw mixture so I’m super hopeful!!
The frosting recipe is super easy and chocolatey too! A bit sweet for me – think I’ll try with less sugar next time, but definitely a winner.
Pamela says
Hey Gill, I don’t blame your husband as I love the raw batter too! I hope everyone liked these brownies! Thanks for commenting!
Vanna G says
I see the video, but can’t fin the actual recipe… ?
Pamela says
Hi Vanna, the recipe is found directly under the video. If you can’t see it, please refresh the page.
Christina Makri says
Oh God! I’ve never make brownies like these! Great recipe, thank you for sharing at Sweet Inspiration Link Party 🙂
Sandra L Garth says
I’m sold! Thank you for sharing with us at Celebrate Your Story, and have a great weekend.
Kathleen Rupp says
This looks so interesting to me! Can’t wait to try this! Maybe I can just stick to one since it will be more filling:) Glad I found your site through the sweet inspiration party!
Genie says
Yummy!
Lesllie says
Yum! Everyone’s heard of black bean brownies, but kidney beans are totally new! I’ve never been patient enough to make a frosting for my brownies, but can’t wait to try out your cooked version. Thanks so much for sharing at the #happynowlinkup!
Jen says
I love the idea of using a different kind of bean other then black beans!
Kat (The Baking Explorer) says
Wow you’d never guess they were made with kidney beans!!
Jess says
What an interesting recipe!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Lee MacArthur says
I am going to have to make these. They look awesome.
Debrashoppeno5 says
I have never heard of adding beans, red or black beans to brownies. I will need to give it a try. They look delicious.
Tdot says
Googled a kidney bean brownie recipe and tried this one out – substituted apple butter for brown sugar + prune sugar for white sugar. Absolutely delicious. Thank you for sharing.
Pamela says
Thanks for commenting, I love the addition of apple butter – yum! Enjoy!
Robyn says
I just made these! I added just a touch of cinnamon & decided against the frosting & they are still decadent & fudgy. No bean taste at all. I mostly made them for my 6 year old, but I’ve already eaten two 🙂
Pamela says
Hey Robyn, love the touch of cinnamon you added! Happy to hear you and your 6 year old like them!
erika says
Just made them and they r excellent, doesn’t even need frosting! 4 year old and hubby loved! Do they freeze well, or keep well in the fridge, and if so, how long? Thanks for the great recipe!!
Pamela says
Hey Erika, I have never froze them so I can’t help you out there. I have kept them in the refrigerator for a few days and they tasted just as delicious. In the Summer a cold red bean brownie is pretty darn delicious! 🙂 Thanks for letting me know you and your family liked them!
Erlene Amat says
Hmm…I’ve never made brownies with beans, but I’m willing to give these a try. Thanks for sharing on Merry Monday. Pinned.
Donella says
These look so moist and fudgy! Brownies are totally my weakness!
Beverly says
Wow, I would never have thought to add kidney beans to my brownies. Can’t wait to try these.
Bev
Lesley says
Better icing is just throw the choc chips on top of brownies right out of oven. They will melt. When they do smooth them around. They will refirm when cooled. Easiest icing ever! And yum!
Pamela says
Yum that sounds good too Lesley (and love how easy it is!), but I love my chocolate frosting! A little additional work.. but worth it to me! 🙂
Destiny Hobbs says
Oh my goodness these look delicious! I cannot believe there are beans in them! I definitely have to try this recipe. I have a crazy sweet tooth, so it’s nice to know this recipe has a little healthy kick to it! Thank you so much. (:
Marsha says
Oh my goodness…your recipe couldn’t have come at a better time. My son is visiting over the holidays and he is very health conscience. While shopping he selected 5 cans of red kidney beans with the intentions of using it in his specialty dishes, but the holidays kept me cooking the traditional (and fattening) Christmas dishes and we never got to use the beans. He will be leaving soon, so I will be left with using the cans for a lot of chili. But now that I seen your recipe, I can make them into brownies too. I can’t wait to give them a try. Thank you for sharing the recipe.
Pamela says
Hey Marsha, aww that makes me happy to hear! You’re going to love these brownies – they’re ridiculously good and they changed my brownie loving heart! Hope you enjoy!
Kari Wagner Hoban says
I have made black bean brownies before and they are pretty good. Especially when you are on a diet.
But these look amazing. Granted probably higher in fat than the black bean kind but I love sneaking veggies in!
Donnielle Miles says
HI, I just stumbled upon your recipe and it looks AMAZING!! I’m a pastry chef but I never really thought to use beans in brownies!
So, I only have dried red kidney beans, how should I prepare them so I don’t mess with the taste of the recipe?
Pamela says
Hey Donnielle, you can soak/boil the dried kidney beans as you normally would to use them. Just make sure to soak them to the point that they are just as soft as canned beans. Enjoy.
Ewa says
Hi, I would love to try this recipe but have difficulty with converting the amount of beans needed for this recipe. 1 15 oz seems to be around 30 grams but not sure if I checked it correctly. I find the ‘space’ between the numbers slightly confusing, normally there would be a coma or slash etc. 30 grams is suprisingly little, it’s like 1/6th of a cup or even less. Is that correct? Bean cans are usually 300-400 grams. I would be greateful for your help. Have loads of beans at home which need to be used for something and the brownies look absolutely delicious!
Pamela says
Hey Ewa, the recipe calls for (1) 15 oz can of beans. Google tells me that a 15 oz can equals about 420 grams Hope this helps!
Ewa says
Now it completely makes sense with 1 in the brackets 🙂 thanks!
Kayla says
Just made these little bean beauties and they are awesome!! Love how healthy the brownie is (mostly healthy lol) and the frosting just brings in a little bit of that guilty pleasure goodness! Well balanced brownie I think! Love it!
Pamela says
I love thinking of them as healthy too Kayla. 😉 Glad you enjoyed them! And thanks for the reminder to make a batch very soon.
Camilla says
I just tortured my husband with these pictures. We r on a low carb diet LOL! One day soon we could share one slice. Rich and decadent…
Pamela says
Hope you enjoy these brownies Camilla!
Shannon {Cozy Country Living} says
These look amazing! I can’t wait to try them:)
Emma @ Bake Then Eat says
Oh wow these look super fudgy, I love that you used beans in these I love sneaking fruit and veg into sinful treats, kinda takes some of the guilt away 😀