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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I made this today and OH MY HEART! We loved them! No one in my family could tell the difference! My 4-yr old wanted to eat the entire pan!
I really love this recipe, and have served it many times. I made some modifications, which made the recipe even better. I scaled up all the ingredients by 30% more or less, so that I could use an entire 19-oz can of beans (I can ‘t find 15 oz cans around here) and have a thicker brownie to sink my teeth into, and I added 2 tbsp gound flax seeds, so they are a bit more cake-like. The final recipe for me is: 1-19 oz can beans, 3 tbsp cocoa powder, 2/3 cup quick oats, pinch salt, 1/2 c + 1 tbsp maple syrup, 1/3 cup oil, 2 tbsp ground flax seeds, 1 tbsp vanilla extract, 3/4 tsp baking powder, 2/3 cup chocolate chips.
I made these and they definitely surprised me. They are definetely not as good as the ghiradelli but for something that is made of beans these are totally worth the try! I am going to make another batch soon. These did fall apart easily so should probably refrigerate them. If you give them to people to try first do not tell them they are made of beans and tell them after they take a bite see their recation!!!!
These were good as you published…but I made them a second time and added 1TBSP cinnamon and 1 TBSP espresso powder (to a double batch) and they were mind-blowing. Try it Katie! 😉
Couldn’t be more pleased with this recipe! Especially great for my daughter who can eat a tasty treat without it being so unhealthy! Love that it’s gluten free too.
These brownies are wonderful. I’m always trying to get my husband to eat desserts, but he won’t because of the calorie content. But then I made these, and he actually REQUESTS them, which has never happened before. I’ve also made them for friends, and they had no idea that black bean was the secret ingredient. Thanks for making such a tasty, healthier brownie!
I made this recipe for my granddaughter who is allergic to eggs. I had to let it sit over night to firm up enough to serve. If your looking for anew alternative rich fudgy dessert this is it. I thought it more closely resembled fudge. Everyone in the house said they would never guess the brownies contained black beans.
Just made these black bean brownies, didn’t quite have enough black beans so topped up with 1/2cup of kidney beans. Amazing recipe, such delish brownies-ate 2 pieces straight away!!
I’m wondering what kind of chocolate chips you’ve used… I’d like to find the lowest-sugar option so I’m thinking of breaking up some 90% dark chocolate. Is this too dark, do I need to use semisweet or milk chocolate?
I made these using semisweet chocolate chips.
Today, I made these. They were WONDERFUL. I just loved how fudgy they were, it was so much better than those sugary Cosmic brownies in stores. Five stars. I will be making this again 😉
i made these, and they are good. i was skeptical but really amazed. i also added cao cao nibs and dried berries. i will definitly be making these again and again and again. love the simplicity. i think they are better than “real” brownies in my opinion.
These are awesome! I made some yesterday & my family ate them so fast I had to make another batch today & double it! I cooked them in a 9×13 glass pan for 23 minutes. Then I put them in the fridge to set up. Since there isn’t anything “raw” in them (like eggs) I can feel good about licking the spatula after I spread them in the pan & undercooking them just a little makes them so fudgy! Thanks for this wonderful recipe! I feel like super mom, feeding my family healthy treats.. oh, BTW I used coconut oil, maple syrup & a sprinkle of stevia. I put it all in my vitamix until smooth, then added mini chocolate chips, stirred it up & sprinkled a little more chips on top once in the pan.
OMG, so good! I made this recipe with rolled oats as I did not have quick oats in my pantry. I am not usually a fan of brownies, either. I blended the ingredients (sans chips) in a blender and used 1/2 c. maple syrup (instead of the syrup/sugar combo). Brilliant recipe! In fact, I considered not making another batch (w/quick oats) because they taste *so* good, I am eating them all myself, :/…
I am definitely sharing this healthy brownie recipe with my sister (since I keep eating those in my batch) to make for my niece and nephew. Thank you, Katie!!
I have made the black bean brownies several times never telling those trying them that they are a healthy version. Everyone raves and are shocked when they find out what ingredients are in them. I do substitute a tsp. of almond extract in place of the vanilla. So rich and yummy.
I love these! So does my 5 year old. I use 1/2 cup sugar as the sweetener and regular cook and serve oats. I also add a pinch of coarse sea salt to the top. Amazing!
Oo, sea salt is a good idea!
Im not sure I see the point of brownies that are still high in fat and in sugar; am I missing something?