Black Bean Brownies – the ultra fudgy and decadent chocolate treat.
Edit: Thank you to everyone who has been asking…
After more than a year in the works, my NEW cookbook is finally available!
Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.
Above – Watch how to make black bean brownies.
I know what you’re thinking.
“Why would I want to eat a healthy brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?”
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?
No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts.
For the ultimate test, my roommate brought two pans of the vegan black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.
She came home with no brownies left… but with five requests for the healthy black bean brownie recipe!
You May Also Like: Vegan Chocolate Chip Cookies
Easy Black Bean Brownies
I know some of you have been disappointed by mediocre bean-based brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:
I’ve tried some awful black bean brownie recipes in the past, too.
For example?
Don’t think you’ll get brownies by adding cocoa powder to my Chickpea Cookie Dough Dip and baking it.
Trust me. You’ll get cardboard.
I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.
And these really do!
Also, huge thanks to everyone who’s been sharing these on Instagram!
If you try the brownies, be sure to rate the recipe here, or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!
Black Bean Brownies
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup, honey, or agave (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
- optional: more chips, for presentation
Instructions
- Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts
Video
Notes
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(No crazy ingredients!)
First time commenter! I made these last night with not so high hopes, more out of curiosity than anything else. But incredibly they exeeded my wildest expectations, and even my teenage brother and his friend said they were really good. When I told them the brownies were healthy and had beans, they thought I was kidding!
To anyone reading this who is disbelieving like I was, rest assured that these brownies are the real deal and could convert any chocoholic. I love especially how easy they were to make!
Thanks for a great blog, Katie. I read every day.
Thank you so much, Karen! 🙂
Wow, this recipe looks wonderful CCK! I’ll have to make it for some gluten-free, dairy-free, egg-free, refined sugar-free friends of mine! (I can’t eat them because of the beans. I’ll enjoy making them though = ])
Also THANK YOU for including the measurements in grams for each of the ingredients! That makes it SO much easier when I have to substitute something in. = ] = ] = ]
I made these last night, and they turned out really good! The chocolate chips made them a bit gooey since I used the full amount, but in a delicious way. I absolutely couldn’t tell there were black beans in the finished product, and that was with canned beans well rinsed in a colander. I loved that I had all the ingredients in my kitchen already and could just throw it all in the food processor for mixing. Delicious AND easy! Thanks, I’m sure I’ll be returning for other recipes.
I just made these and they’re soooo good! I didn’t tell my parents that they have beans in them (and I don’t plan on doing it so I can make them again(; ) But I just wanted to let people know some of the substitutions I made! I did regular rolled oats instead of quick oats, and I did mostly coconut oil but to make it to 1/4 cup of oil I threw in a little more than a tablespoon of peanut butter, so the whole thing has a peanut buttery taste! And then after it was in the pan I drizzled peanut butter on the top (: They were awesome! Definitely making them again soon!
These look DELICIOUS! Are there any substitutions for the honey/agave/syrup? I’m going low carb/low sugar, so I was just wondering if that could be possible 🙂
coconut sugar is low GI and would probably sub well, but i haven’t tried it.
I made these last night, and they were very good. Like you, I’ve tried 3 or 4 different recipes, but there was always something a bit off about them. These were definitely better than those…..and I even used lentils instead of black beans! 🙂
For science: I made these with applesauce instead of oil. Worked out just fine. If you are a banana fan, I think using mashed banana would be excellent as well and I like the PB suggestion that you gave.
Definitely worth making. I don’t own a big processor so I started in the blender and then mixed in my small processor. Definitely need a big food processor because the blender texture doesn’t get it smooth enough. I would also recommend using coconut oil…it gives it great flavor. Thanks for a great alternative.
These look absolutely delicious. I am totally trying them and promoting them. I’m going to add Choffy to them, tho, both as an elixir and some dehydrated grounds with the cacao. Thank you.
I made these last night and they’re hands down the BEST black bean brownies i’ve ever had! I used raw honey and really didn’t get a strong honey taste to them at all, and my brother said they tasted far better than package brownies BEFORE i told him there were black beans in them.
I also discovered that if you cook them in a pie plate (i have no baking dishes right now :p) and stick the leftovers in the fridge they turn into a giant, chewy chocolate cookie!
I am a HUGE black-bean brownie fan! They taste a million times better than any “normal” brownie! Since I discovered a black-bean brownie recipe I have never looked back!
P.S. I am in love with your blog, who doesn’t love chocolate? 😉
Check out my Nutrition blog at blogfoodforthought.com !
Can someone tell me what we are using, Dark chocolate chips or Semi-sweet chips? Im sure it makes a difference. Thanks!!
I used semi-sweet. 🙂
Yup- I love black bean brownies. I made them for my birthday this year! They’re almost like FUDGE- the density is just great!
I must try this recipe. I loved your blondies. I have made black bean brownies in the past from another recipe and they were not good. But this looks much, much better.
Katie these brownies are amazing! They are so fudgey and moist, my dad didn’t even guess they were healthy! Let alone that they had black beans in them! I’ve tried some of your recipes before, and I don’t always like them, but Pumpkin Bread in a Bowl, Healthy Milkshakes, and these brownies have utterly blown me away!
Keep up the great work!
I’m making these for my daughter (ahem, and me), but I have to know the carb count for her. Is your nutritional info based on 9 or 12 brownies? I need to not be lazy and go calc it out myself 😛 My 7 year old is a type 1 diabetic, so I have to count carbs for her. Oh, the joys 🙂 BTW, she LOVES your “frosting” recipe usiong coconut milk. I’m excited about it, because if I use that on cupcakes for birthdays or whatever, she can have the entire cupcake, frosting and all, without such a harsh sugar spike! thanks so much for blogging 🙂
12 🙂