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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
Black beans are a nutritional powerhouse and bang for your buck. Giving this a shot and feeding it to my family. Will leave a review soon. Thank you for sharing your wealth of knowledge.
I made these yesterday, and let me tell you, they’re wonderful! I think they taste best after some time in the refrigerator, but they’re just so delicious, that it’s hard to wait! They’re perfectly sweet and fudgy, and you’d never guess that the secret ingredient was black beans. I’m normally not too stingy with health, but it doesn’t hurt to have some extra protein! Keep up the good work, Katie!
Can u make these with KRISDA brand semi sweet chocolate chips? If so,how much chocolate chips would I need ? Since these chocolate Chips are sweetens with stevia and are sweeter than regulR chocolate chips.
Thanks!!
Very good. I had some while still warm, then one a few hours later. They are definitely better warm. I have made another black bean recipe that includes eggs for years, but this recipe is better, more fudgy. Thanks for sharing your healthy treats!
I have tried other black bean brownies, but these are more fudgy and delicious! Thank you for this healthy treat!
Advice on using a blender vs. food processor: Whichever you use, the key is the combination of a strong motor & good-sized, sharp blades. I’ve had a great success making this brownie with a high-power blender (Ninja chopper, specifically: amzn.com/B00HL3TBDQ). Unless you are tripling/quadrupling the recipe, a high end blender like this will work very well (presumably better than an OK-quality food processor).
BTW, for those of you who hate overly sweet desserts like I do, note that the brownies came out perfect when I used only 2 tsp (instead of 2 tbsp) of sugar. If you prefer stevia over sugar, I can’t help you since I’m suspicious about the metabolic effect of it and thus never use it.
These are amazing! Massive hit with my housemates too! I had to use a blender, and whilst texture is a bit inconsistent (you did warn of this!) they were still lovely!
???
Wow. I couldn’t believe how delicious these were!! No wonder this recipe has 83 pages of comments. I had nearly half a pan of these for dinner and felt good about it. ? They were even more delectable with whipped cream on top.
These are good. They definitely improve overnight on the refrigerator I would not call them a brownie. More like a light fudge A greAt way for me to get my chocolate fix!
Wow. These are great! Nothing bean-y about them at all. You’re right – no one suspected they were healthy. One of my tasters called them “decadent”! This recipe is a keeper.
Only change I made was I baked them as 12 cupcakes since all my baking lately has been with my new silicone cupcake liners. Since they came out pretty thick, I cooked them for 27 minutes. And while good at room temperature, I actually prefer them cold out of the fridge.
They came out great! My family lives them! Yeah, I was skeptical, but they came out awesome. Finally a healthy chocolate/sweet fix.
These were really good. I was nervous with the first bight. No need. They were delish! Added dried cranberries to mine
I was nervous to eat these. No need. They were DELISH!!! I added dried cranberries to mine
None
These are delicious. Should they be stored in fridge and how many days would they last? Can you freeze them?
Fridge is good, maybe 5-7 days? Not sure exactly how long, as I eat them before that, but they also freeze well.
I loved this recipe! I had my friends guess what the “secret ingredient” was after they tasted them, and they were shocked when I said it was black beans! I would love to make these in advance and pack them on the go- do these freeze well?
Yes
They freeze well.